THE MANUFACTURING PROCESS WHIPPED CREAM Receipt of Raw Materials: All raw materials go through chemical, microbiological and physical analysis after which materials that conform to our criteria are passed to be used in production. Storage: Raw materials are stored according to type. Pasteurization: This is the process performed to secure the necessary microbiological criteria. It is done at 80-85 °C (175-185 °F) for 5-10 minutes. Homogenization: In the manufacturing of whipped cream this is performed at 200-bars pressure to break down and evenly distribute fat globules. Cooling: To prevent the development of acidity in whipped cream it is very rapidly cooled to the appropriate temperature. Aging: In order to obtain the desired flavor and consistency the product is set aside for a certain time. Packaging: Whipped cream is packed under hygienic conditions in polypropylene buckets manufactured using a special method (IML). This enables user-friendliness and keeps the whipped cream fresh. Storage: Whipped cream is stored at 3-4 °C (37-39 °F), which is the ideal temperature to preserve flavor, aroma and acidity. ICE CREAM Receipt of Raw Materials: All raw materials go through chemical, microbiological and physical analysis after which materials that conform to our criteria are passed to be used in production. Storage: Raw materials are stored according to type. Pasteurization: This is the process performed to secure the necessary microbiological criteria. It is done at 90 °C (195 °F) for 5-10 minutes. Homogenization: This is performed at 175-200-bars pressure to evenly distribute the components of ice cream. Cooling: After the pasteurization process, the mix is cooled to the ideal temperature for aging. Aging: In order to obtain the perfect consistency, flavor and aroma, the product is aged for 20-24 h. Addition of flavors: Flavors are added according to ice cream type before or during freezing. Freezing: The freezing process is performed in continuous freezers. Packaging: Ice cream is packed, using standard filling methods, in different quantities in polypropylene containers, which facilitate the hardening process. Hardening: The ice cream is rapidly cooled to ensure that ice crystals be as small as possible and to prevent the formation of ice. Storage: Ice cream is stored at -18-(-24) °C (0-(-8) °F), in insulated storage tanks in which it stays fresh. POWDERED PRODUCTS Grinding: Raw materials are ground according to type and use. Sifting: Raw materials are sifted and weighed for standardization. Mixing: A homogenous mixture is obtained in special mixing machines. Packaging: Powdered products are packed in different sizes and quantities for each product, in packages that protect the product from heat, humidity and light. Storage: Powdered products are kept in dry, lightproof storerooms that prevent the products from spoiling. BUTTER Receipt of Raw Materials: The cream that arrives goes through chemical, microbiological and physical analysis after which, if it conforms to our criteria, its fat is standardized. Pasteurization: The process is performed using heat treatment at 90-95 °C (195-205 °F) for 10-15 minutes. This process enables the destruction of microorganisms and of enzymes that cause undesirable flavors. Cooling: The product is rapidly cooled to the ideal temperature for aging. Aging: A process performed to perfect the butter’s distinctive taste and aroma. Churning: A process performed to separate the serum from the cream and obtain butter granules. Kneading: This is a process performed to blend the butter granules into a homogenous mass. Packaging: The butter thus obtained is wrapped in lightproof and heatproof packages. Storage: The packaged butter is stored at +4 °C (39 °F). SANITATION Sanitation is performed regularly before and after all operations. At the end of production: Prerinsing is carried out to clean loose dirt, after which alkaline washing is performed to remove organic dirt such as protein and fat. Before production: To prevent bacterial contamination, production lines are cleaned with a disinfectant solution and rinsed, after which production can begin.