Manufacturing & Packaging

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Fluid Processing

  • High Temperature Short Time (HTST) – Our high temperature short time pasteurizing process heats raw milk to 161˚ for 15 seconds.
  • Extended Shelf Life (ESL) – For more details on ESL, click here.
  • Blending – Our state-of-the-art blending system can combine liquid and powder ingredients for optimum quality.
  • Water Filtration and Ozonation – We use these processes to purify our water supply for the best taste.

Ice Cream and Frozen Dessert Processes and Product Variations

  • Made with rBST-free milk and cream.
  • White and chocolate base mixes available in a variety of butterfat levels.
  • Variegates and inclusions*.
  • Swirled or divided (up to three flavors as in classic Neapolitan).

*Inclusions range from small flecks to partial or whole bite-size pieces and variegates appear as a ribbon.

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