What is ice cream briquette?

One of the most important stages in the process of producing ice cream is the period when the sweet milk mass is given a certain shape. It is this that sometimes plays a major role for the buyer at a time when he has to make his choice. Ice cream briquette is well known to many since childhood. In the days of the former Soviet Union, this method of packing was quite popular.

Magic Rectangle

In the pre-war years, when ice-cream was just starting to be produced in our country, the main focus was on small-packaged products. Great demand at that time was used in products in waffle cups, straws and, of course, Eskimo. The ice cream-cake appeared a little later. This is a special type of melkafasovannogo product, when the solidified milk mass is given the shape of a rectangular parallelepiped.

Outwardly, of course, he was not very attractive. But the simplified form had its advantages. First, ice cream-briquette is easier to transport. Even packages are ideally placed in boxes and reach the outlet in perfect condition. Secondly, you can bring it home and decorate your favorite dessert at your discretion. For example, put it in a convenient dish and decorate with various fillers. Thirdly, the ice cream-briquette not only perfectly preserves the original shape, but is also perfectly protected from all kinds of external influences. However, these days it is not so actual, because most of such products are now packed in a colorful protective film. Nevertheless, the briquette ball and it remains a rather popular variant of packing.

Secrets of production

Many people and now from the whole variety of products, which are exhibited on the shelves of shops, still choose the ice cream-briquette. The photo of this product conveys only its external simplicity. But it is not able to convey to the buyer all the complexity of the production process. Few people know that ice cream packing can be done in different ways:

• Landing;
• Filling;
• Molding;
• Extruding.

For each type of product, the most appropriate option is used. For the production of briquettes, the filling method is often used when the cooled mass is dosed into pre-prepared containers. This can be a cardboard box or paper packing. The whipped mixture is poured inward, sealed, and then sent to the freezer for final cooling. In this case, the grade of the product does not matter. It can be a filling, cream or chocolate ice cream.

All the necessary information is indicated on the label. The buyer can only choose the product according to the main indicators and, of course, the appearance.

Pleasant addition

A variation of the popular version of the packaging is ice cream-briquettes on waffles. In the conditions of production, it began to be made in this way only in the postwar period. Before that, the saleswoman in the street, using a spoon and a special simple device, manually placed the frozen milk mass between two crisp plates. Later, special packing machines were installed in the factories. The principle of their action is very simple. Wafers arrive at the enterprise in ready-made form, packed in polyethylene film. They are manually installed in the "pockets", where the products from both sides are directed under the injector. Uncooked ice cream after the freezer is pumped into the dispenser. After that, a measured portion is placed between two wafer sheets. The remaining stages of the process are carried out in the standard mode.

To eat ice cream in such a briquette, no additional devices are needed in the form of wooden sticks or spoons. However, during the meal you have to be very careful and make sure that the melted product does not stain the clothes.

Customer Reviews

Studying the statistics, manufacturers can conclude that consumers really like ice cream-briquettes on waffles. The photo of the output indicates that the enterprises are making enough effort to attract attention to their products. First of all, the packaging materials are being improved. If before ice cream was wrapped exclusively in paper, now now more often used laminated foil.

It has several advantages over conventional packaging. First, this material is more durable. Secondly, it is practical, because it does not get wet even after a possible melting of the product. Thirdly, on the foil can be applied the most complex drawings up to photographs. This makes it possible to make the appearance of the product more vivid and attractive. But the main thing is still the product itself. Its good quality, neat execution and presentable packaging is what the buyer always wants to see.