Frequently Asked Questions

  • What kind of transportation is used between the factory and the store?

After production products are typically put into cartons on a pallet and then placed in the factory cold store for storage and for final cooling. The temperature of the cold store is generally below -25 degrees Celsius. After a few days for quality checks the product can be released for transportation to National Distribution Centers in large temperature controlled vehicles. Products are then further distributed directly to supermarkets or concessionaires who further distribute to smaller shops and outlets.

  • Where do the ingredients come from?

The simplest ice cream is composed of simply cream, milk and sugar. In Europe cream and milk comes directly from cows through the dairy industry. Simple sugar (sucrose) comes from either sugar beet or sugar cane. Increasing a wide variety of other ‘sugars’ are used and many of these are derived from various types of starch. In Europe vegetable oil is also permitted, the most common type being used is coconut oil.

  • How are new flavours developed? 

New flavour variants are important to the consumer to bring variety and interest to the brand. New flavours are normally developed to local tastes in combination with Chefs, product developers and flavour suppliers.

  • What is the best temperature to store ice cream?

Before reaching the point of sale (i.e. outlets with cabinets like supermarkets or kiosks) ice cream is normally stored below -25 degrees Celsius where product deterioration is negligible. Most cabinets in shops and supermarkets are closer to -18 degrees Celsius which is still fine providing the temperature does not fluctuate greatly. Temperatures warmer than about -12 degree Celsius leads to icy and course textured ice cream.

  • What does ice cream contain? 

All dairy ice cream contains water (ice), dairy fat, dairy protein and dairy sugars plus added sugar. Typical ice cream also contains about 50% volume of air which is added during the freezing process. The air ensures that the ice cream has a smooth, creamy texture. Additional ingredients called emulsifiers (mostly fat based products) and stabilizers (or thickeners) and added to improve the texture and stability of the product.

  • What is the difference between sorbet and ice lolly?

A sorbet contains air (like ice cream) to impart a smooth, creamy texture, whereas a water-ice stick has little or no air.

  • Is ice cream made of pasteurized milk?

All ice cream mixes must undergo a pasteurization process (heating to about 83 degrees Celsius) to ensure good microbiological stability. After the pasteurization process the ice cream is further processed in ice cream freezers where ice is generated and air is whipped into the product.