On this page we will lead you through all the stages of production of ice-cream

• We choose the freshest and most qualitative ingredients;
• We thoroughly check them in our certified laboratory;
• Now we can start the ice cream preparation;
• We mix all the ingredients with a mixer;
• Filter the mixture from clods which did not melt;
• Right after that - pasteurization - heat treatment of the mixture;
• Then our future ice-cream goes to the homogenizer;
• There, under pressure, big balls of milk fat split into the smaller ones;
• One of the processes - maturation of the mixture;
• In a big reservoir the mixture increases viscosity, the structure and content of the sheath of fat balls are changed It takes at least 4 hours;
• Freezing - the mixture turns into grand cream-view mass with the help of its beating and partial freezing;
• Finally we begin on shaping the ice-cream: from the freezer the mixture goes to the dispenser and fills up the sugar cone;
• Then we add topping or jam;
• This is it, in the freezing machines we harden the ice-cream at a temperature -20 - 30 0C, for 40 minutes and then it comes out with the temperature of - 12 0C.