More than 10 years MariIce icecream factory functions in Yoshkar-Ola. It differs from other factories with original recipes, which have no analogues in Russia. We visited MariIce production to find out how icecream is made in our country, had a talk with Production Director assistant Lubov Tanerova and learnt a lot of interesting things.
Production technology
Originally icecream doesn’t look like on counters of stores. It’s not solid, but soft, because it consists on 70% of water. However, only factory employees are able to taste them in such form, because afterwards plombirs are extremely freezed and all softness is left.
As Tanerova told us, milk, which from delicacy is made, is checked thoroughly by laboratorian every day, who estimates its acidity, density and fatness.
After checking the workshop foreman calculates the recipe and submits an application to the raw materials storage where from all needed ingredients for production are received. At first stage resulted mixture is heated to 60%, then comes to pasteurisation, in which process the product gets needed consistence.
Temperature in pasteuriser reaches 85 degrees. Then the mixture is cooled abruptly under temperature of 2 degrees below zero and put in the tank, where it’s ripened for 4 hours and afterwards come to milling. As the result of all these actions appeares an icecream under temperature of 3 degrees below zero.
‘Temperature of an icecream we eat is 3 degrees below zero, but an icecream which buyer eats is 6 times colder. Its temperature reaches 18 degrees below zero’ – noticed our interwiewee.
Under the same temperature the icecream is obliged to be kept in stores. If purchased plombir is turned to be as solid as a stone, it means that storage standarts had been violated.
Features of production
Wafer cups are baked here, at the factory. Special ovens are installed in the workshop for baking cups. Producing of every kind of icecream has their own features.
For example, in order to cover delicacy with glaze its temperature must be +46 degrees, and the temperature of a plombir 25 degrees below zero. When an icecream is dipped in glaze with needed temperature, it sticks fast and cools well.
Icecream with the addition of berries has also its own feature of producing. Fresh berries mustnot be added in icecream. They need to be cooked or grated. However, as Tanerova says, if special hardwares are presented at the factory, whole berries can be added in icecream, but they still have to undergo pre-treatment.
Black icecream
During recent years black icecream became popular in the world. As our interviewee told us, Japanese was the first who made it by adding inks of settlefish. But this icecream strongly smelled of fish and it was impossible to eat it.
However, the whole world liked the idea itself and black icecream did see the light at last, when someone invented to use usual activated carbon as a dye. According to Tanerova, black plombir does no harm to human organism, if they don’t eat it in large quantities.
‘This is brand-new product. It hadn’t been reseached yet’ added our interviewee.
Work at the factory
On one production line of MariIce work 7 people in total. During the shift two such lines work, and during 12 hours 7,5 tons of icecream in average came out from the conveyor, depending on the number of orders.
Job in the workshop can be called a job of dream, because employees have to taste production after their making.
‘When I just started to work here, I ate icecream in great amounts, up to 15 pieces per day. Now everything has changed. It happens that I didn’ t eat one plombir during a day’ – shared Lubov Tanerova with us.
Amount of sales at MariIce strongly falls in winter. Season begins in March and finishes in August. Weather also affects the demand. On sunny days there are more people who wish to eat icecream, that on rainy ones.
