How Can Ice Cream Manufacturers Increase Throughput Without Extra Resources?
Why is throughput critical in ice cream bar production?
High line speeds and tight margins mean manufacturers must maximize output without increasing costs. Throughput directly impacts profitability.
What slows down throughput in coating lines?
Long cooling times, heavy coating pickup, and unstable crystallization force manufacturers to pause production belts, reducing efficiency.
How does Ezential™ 2011 improve throughput?
By reducing pickup weight and accelerating crystallization, Ezential 2011 shortens cooling time. This allows more bars to be produced in the same time with the same resources.
When Ice cream bar is dipped in chocolate it then has to be stopped in belt to let the
coating cool, with less pick up weight a less coating is used and with that faster cooling
happens as crystallization is rapid and controlled thanks to Ezential 2011 specialty
blend this faster drying means now in belt the ice cream bar has to be stopped for less
time meaning an improved throughput on ice cream that means in less time with same
resources more bars will be made and as pickup weight will be less coating material will
be used in a slight less proportion based on manufacturer recipe.
What’s the net value for manufacturers?
- Higher productivity per line
- Lower chocolate usage per bar
- Improved profitability without compromising quality
