Manufacturing & Packaging
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.