Ice cream factory malaysia: Utterly Malaysia – Ice Cream Supplier in Malaysia

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Utterly Malaysia – Ice Cream Supplier in Malaysia

Our Products

Premium ice creams with quality ingredients at super affordable price delivered to your doorstep.

I’m Mohn Hassan, the owner of the H’s cafe in Damansara Uptown. My customers have always tell me our ice cream are awesome! Super satisfy with Utterly’s products, highly recommended if you’re looking for icecream or gelato distributor in town.

We have been using Utterly’s ice cream since day 1 we started our cafe in Penang. High-quality ice cream with fast delivery. Kuddos to the team behind! 5 stars to the best ice cream supplier in Malaysia.

Looking for ice-cream distributor in Malaysia? Well, look no further. Utterly Ice Cream is our number 1 choice when it comes to make the dessert in our restaurant.

Hi, my name is Lavik, hotel manager at Subang. Our hotel has been sourcing ice cream for Utterly 1 year ago. The delivery is always on time. Adore the taste and most importantly our customers love it too!

A LEADING ICE CREAM & GELATO SUPPLIER IN MALAYSIA

Utterly Ice Cream is a leading manufacturer and supplier of ice cream in Malaysia. We supply a range of ice cream products to cafes, western restaurants, Japanese restaurants, hotels, wholesalers and distributors. We manufacture products including:

  • Premium ice cream, gelato, and sorbet for supply to restaurants, cafes, hotels, chains, and caterers
  • Customised ice cream products, including OEM and private label ice cream products under your business brand name
  • Ice Cream Cakes made using our premium ice cream delivered to major cities in Malaysia
Ice Cream Is For Everyone

Our premium ice cream is also available to retail customers in Peninsular Malaysia and can be ordered directly from our online store. You can also have Utterly Ice Cream during your office party, weddings, corporate events, birthday parties, or any other happy events, because our ice cream makes people happy!

Retail customers may enjoy ordering directly from us through our online store, where we offer free ice cream delivery in Malaysia for orders above RM100. We have served thousands of customers for their corporate events, weddings, private parties, or to simply satisfy a simple craving for something that overcomes us all from time to time – ice cream! Read more about us here.

Malaysian ice cream producers gain popularity for local flavours

Just over a decade ago, the local ice-cream scape was anything but local. Global players like Wall’s, Baskin Robbins and Haagen-Dazs were typically what Malaysians turned to on hot, sweltering days when the services of ice-creams are most sought after.

But then, the winds of change blew in and suddenly local ice-cream became a tangible reality. Homegrown producers like Inside Scoop paved the way, giving rise to the notion that Malaysian ice-cream could be intrinsically local and often very, very good.

Pretty soon, others followed suit and now local ice-cream producers are gaining momentum throughout the country. Here are three new players in the market, who are doing their best to continue the local ice-cream domination.

Puntry by Pun’s Ice Cream

Tan San Eu (better known as Euwie) is an ardent ice-cream fan who started making his own ice-cream at the tender age of 12 and has never really looked back.

“I fell in love with it because you know when you make cookies and you think, how the hell did flour turn into this? It’s the same thing with ice-cream, you churn the ice-cream and the next thing you know, you have this sugary-sweet goodness that is frozen. And when I was a kid, I thought that was so cool,” he says.

Euwie (right) and Beh started Pun’s Ice Cream last year from his mother’s kitchen and ran out of space so quickly that they moved to a physical space early this year. Photo: The Star/Samuel Ong

Euwie is a trained chef who has worked in some pretty famous kitchens, from the Michelin-starred In Situ in the San Francisco Museum of Modern Art to Amass in Copenhagen and the three Michelin-starred Le Cinq in Paris.

But when he came back to Malaysia two years ago, he found himself at a loose end. His girlfriend Beh E Laine encouraged him to start a catering business called The Gathering, which he did, but when gigs dried up, he had to come up with a new plan.

Euwie loves coming up with new ice-cream flavours, many of which are inspired by his memories and interactions with people. Photo: The Star/Samuel Ong

“Elaine said to me, ‘A lot of people respond so positively to the ice-cream that you make at the parties you cater. Why don’t we just start making ice-cream for people and try selling it?’” he says.

Within a week, Euwie had invested in a giant ice-cream machine, which he set up in his mum’s kitchen. Beh’s mother donated a freezer and from that unassuming beginnings, Pun’s Ice Cream (www.facebook.com/punsicecream) was born.

Pretty soon, they were churning out all sorts of ice-cream flavours – from regular flavours like rum and raisin and cookies & cream to more experimental fare like smoked kaya, s’mores and vegan chocolate, all inspired by different memories and interactions with people.

Late last year, Euwie and Beh realised they were running out of space at his mother’s house. So upon the encouragement of a family friend who owned a space in Seputeh, they ventured out and started Puntry by Pun’s Ice Cream in a quaint old house that serves as both ice-cream lab as well as a physical space for people to sit and eat ice-cream.

Pun’s ice-creams are satiny smooth and incredibly good – priced at RM7 per scoop or RM55 for 1 litre, the diverse flavours offer something for everyone. The vegan chocolate is a creamy dark seductress with bitter undertones while cookies and cream features crunchy Oreo chunks lurking in between folds. The coconut ice-cream (called Sakit Kelapa on the menu), meanwhile is a wonderfully tropical offering with a strong coconut presence.

Euwie now makes about 100 litres of ice-cream a week and tried to incorporate as many local ingredients as possible. He even has a herb garden which he turns to for some of the ice-creams.

“We grow our own mint, we have a small herb garden to make our mint ice-cream. And for colouring, we use bunga raya for red colouring and blue pea flower for blue colouring. The only thing that is not Malaysian is the cream,” he points out.

Moving forward, Euwie and Beh are looking at potentially opening ice-cream kiosks in malls as well as supplying to supermarkets.

“The idea is that we won’t be like other ice-creams, we will only stick to 10 flavours. And if we go to other kiosks, we will have five ice-creams that are standard and five that are creative and can become unique to that location,” explains Euwie.

Mother-daughter duo Ngoh (left) and Tan plan to open a Minus 4 Degrees physical outlet in the near future. Photo: The Star/Art Chen

Minus 4 Degrees

A few years ago, Sarah Tan Wei Ling was a commis chef at famed local fine-dining haven Cilantro. There, she had the opportunity to learn how to make ice-cream and from that initial experience, she began itching to make ice-cream at home.

“I got a small ice-cream machine and it was durian season, so I started making durian ice-cream,” she says simply.

After a friend encouraged her to sell her ice-cream on local mummies’ groups, Tan realised she was onto something. So she quit her job (she was working at Dewakan by then) and with her mother Kim Ngoh, started her own ice-cream brand Minus 4 Degrees (www.facebook.com/Minus-4-Degrees).

The two ably divide their roles – Ngoh handles the marketing and social media while Tan works alone to come up with different ice-cream flavours. These days, Tan has become so adept at making ice-cream that she is able to single-handedly produce 10 litres a day!

Since her early days of making ice-cream, Tan has branched out, creating all sorts of flavours ranging from classic options like rum and raisin (their best-seller) and Bailey’s coffee to more innovative offerings like smoked salmon and white chocolate longan fish sauce chilli.

Tan makes about 10 litres of fresh ice-cream every day and frequently experiments with flavours. Photo: The Star/Art Chen

“I think one of her gifts is being able to pair ingredients and make them into ice-cream,” offers Ngoh gently.

Minus 4 Degree ice-creams are priced between RM10 to RM12 and are indulgently good (although as the ice-creams are made without stabilisers, they tend to melt faster).

The rum and raisin for instance, is a sensual experience that presents a phenomenal hit of rum while the dark chocolate has deep-rooted chocolate notes. Even the white chocolate longan ice-cream presents an unusual but interesting exploration of tastes, from sweet to hot to intensely savoury.

At the moment, the mother-daughter team make their ice-creams from their home in Selayang and deliver to customers who order as well as to selected restaurants like Tipsy Boar in Section 17, PJ and Butcher Carey in Hartamas.

But eventually, they are hoping to expand their business to a physical outlet. “Once we find somewhere that we like, we will open an outlet that serves our ice-creams and I will make plated desserts as well,” says Tan.

Calli Ice Cream

Dzarrin (left) and Loe spent a year researching how to make Calli ice-creams both low-calorie as well as tasty. Photo: The Star/Art Chen

Seven years ago, friends Dzarrin Alidin and Nathaniel Loe joined forces to launch a sports nutrition business called Lush Protein. The business has been going strong ever since but over a year ago, the duo started thinking about different ways they could incorporate protein into food.

“The boundaries between food and supplements are all blurring nowadays. So that’s where we started thinking about ice-creams and snacks and fitness food in general and how we could give customers a better choice compared to what’s out there.

“And ice-creams really stood out for us as an industry that we could go into and improve as a product,” says Loe.

After running an initial focus group with their friends, family and existing customers, the two realised that what people really wanted was ice-cream without the guilt, so their main focus then became about creating low-calorie ice-cream that also tasted good.

The friends spent a year doing research, testing about 50 different flavours and coming up with various iterations until they developed the perfect formula. And that’s how Calli (www.eatcalli.com.my) was launched late last year.

Under the Calli umbrella, there are four flavours – chocolate, Earl Grey, salted caramel and durian. All are made using natural ingredients like Belgian cocoa powder, tea steeped overnight and D24 durian pulp.

But perhaps what is most amazing about these ice-creams is that they are 1/3 the calories of premium ice-cream, with each pint clocking in at under 400 calories, compared to over 1,000 calories for commercial ice-cream.

To attain the reduced calorie result, a lot of the cream in Calli ice-creams is replaced with whey protein.

“Whey protein makes a very good ingredient for ice-cream, it gives it body and texture. Ice-cream makers don’t typically use this because protein is a lot more expensive than cream but it’s the ingredient that we’re familiar with, so we used that,” says Loe.

The two also replaced a lot of the cane sugar typically used to make ice-cream with erythritol, a corn-derived non-caloric sweetener.

On the taste front, the ice-creams are incredibly attractive – the chocolate is particularly beguiling and has deep chocolate undertones while the durian is an outright winner with pungent hints of durian laced throughout. The Earl Grey might take some getting used to if you’re not a fan of tea, while the salted caramel is a smooth, sweet operator.

Although Calli ice-creams will likely exceed your expectations of low-calorie ice-cream, texturally, they are not quite as creamy as regular ice-cream and have a slightly strange aftertaste.

Calli ice-creams are about 1/3 the calories of premium ice-cream. Photo: The Star/Art Chen

In any case, response to Calli has been overwhelmingly positive – customer base on their online platform (where consumers can buy the brand’s ice-cream and get it delivered on the same day) has been growing at a rate of 10% to 15% every week. On top of that, although they only launched late last year, Calli ice-cream – priced at RM29.90 a pint is already available at Village Grocer and Ben’s Independent Grocer outlets.

According to Dzarrin, the brand now produces 6,000 to 8,000 pints a month and has already launched in Singapore. The guys are also looking at introducing a new flavour every quarter and might even create single serve cups.

“I think the great thing for us as a starting company is we like to think we are very close to our customers – we listen to them a lot, so whatever they want, we are nimble enough to tweak the flavours and how we formulate things,” says Dzarrin.

Ben & Jerry’s Ice Cream Factory Tour

Tons of photo ops at the Ben & Jerry’s factory

Visiting the Ben & Jerry’s Ice Cream factory has been at the top of my list of must-see food factory tours. Available in 35 countries, I hope that you’ve been one of the many folks around the world to enjoy their frozen delights with the catchy names. My hubby is an ice cream purist. He prefers vanilla unsullied with any sort of mix-ins. I, on the other hand, enjoy my ice cream fully loaded with chunks of deliciousness in every scoop. Ben & Jerry’s is exactly the style I crave. Add in their support of social justice issues, and it’s a product that I can willingly splurge on. (Actually, Ben & Jerry’s is now owned by the international conglomerate Unilever who also produces Wall’s, Good Humor, Klondike, Breyers, Streets, and 和路雪 ice cream. But I will continue to pretend that it’s 2 hippie dudes mixing up ice cream in the Green Mountains of Vermont.)

A few of the flavors created by Ben & Jerry’s

Ben & Jerry’s got its start in 1978 after they spent $5 on a ice cream making correspondence course from Penn State. Now, it’s manufactured worldwide with factories in Nevada, Ontario, Italy, the Netherlands, and Tel Aviv. While I’m not sure if any of those locations offer public access, the one in Vermont welcomes crowds of people with open arms. The factory is conveniently located only one mile off of Interstate 89 in the town of Waterbury.

Ben & Jerry’s posters from around the globe

If you visit, the first thing you should do is go inside and get a ticket for a factory tour. That looooooong line outside? It’s for the Scoop Shop. Tickets must be purchased in-person for a same-day tour and are available on a first-come, first-serve basis. Arriving mid-afternoon in the height of the summer tourist season, we had to wait an hour until our tour started, but I noticed that later in the day, the wait was only 30 minutes. Luckily, there is plenty to keep families busy while they waited.

The air around the factory smells like creme brulee… until the wind shifts, and then there’s hints of cow manure.

Head up the hill behind the factory to the Flavor Graveyard. It’s quite amusing to wander around and read all the epitaphs on the tombstones. I had a strange moment when I realized that Rainforest Crunch has been “deceased” since 1999. I thought I just kept missing it at the grocery store. The graveyard contains only a fraction of the retired flavors. There’s always the possibility that one may be reformulated and reintroduced. Legend has it that Ben & Jerry’s resurrected the White Russian flavor (coffee ice cream with coffee liqueur) in their Scoop Shops after multiple fans left a bouquets of flowers at its grave.

Flavor Graveyard

A small playground keeps kids entertained while waiting for a tour to start. In the summer, they also have tents with activities like free SpinArt and Tie Dying Shirts ($13, cash only). Hot dogs, chips, lemonade and bottled water are available for purchase if you’re looking for something other than ice cream to eat. Small shacks showcase whatever social justice issue they’re currently promoting. While we were there, posters encouraged Americans to exercise their right to vote in this important Election Year. The introduction of the new flavor, Empower Mint (peppermint ice cream with fudge brownies and fudge swirls), celebrates that “Democracy is in Your Hands!”

A few months ago, there was a small batch, unofficial flavor called Bernie’s Yearning after the Vermont senator and former Democratic candidate who Ben Cohen and Jerry Greenfield supported. Pints of Bernie’s Yearning have a solid layer of chocolate representing the gains of the wealthy 1% that you have to break through to get to the plain mint ice cream beneath it that symbolizes the rest of us.

It’s a craft project AND a souvenir.

The main building has a timeline history of the company along with maps of their global locations and international signs. The souvenir store contains everything from clever T-shirts (“I like to Spoon”) to ice cream-flavored lip balms and pints of faux spilled, melted ice cream.

Finally, it was time for our 30 minute tour to start! It begins with a movie tracing the history of Ben & Jerry’s back to 1978 when they opened their first Scoop Shop in a renovated gas (petrol) station in Vermont. To celebrate their first anniversary, they held a Free Cone Day, a tradition which still goes on each year. By 1980, they started packaging their ice cream in pints and selling it at stores. In 2000, they sold the company to Unilever but created an independent Board of Directors to maintain their brand identity and social mission.

The next stop on the factory tour is the mezzanine with windows looking down over the production floor. The guide pointed out the different machines and told us what each one did. While tours are offered 7 days a week, manufacturing only occurs from Monday to Friday. Since most of the the ice cream creation occurs hidden within enclosed tanks and pipes, the only big difference on weekends is that you won’t see the “putting on the lids” machine in action or people walking around below you on the factory floor. After the ice cream is packaged, it goes off to the freezing tower to bring it down to the correct temperature for storage and shipping. The tower is too cold for humans, so we watched a short clip of the conveyor belt in action instead of seeing it first hand. Photography is not allowed in the movie theater or the mezzanine.

Welcome to the Flavor Room

The last portion of the tour is the Flavor Room, a workshop where wacky flavors are thought up by “Screamers.” Be sure to read the labels on the containers behind the glass. There are crazy ingredient labels like Rainbow Ends and I Dunno. Most of the flavors created in this room are edible, experimental brainstorming and never see mass production. If you’re lucky — or unlucky, depending on the flavor — the trial flavor will be part of the Samples that day. On the day we were there, Broccoli and Cheese was what the Screamers were offering up. Bleh! While one brave sole did try the cup of yellowish ice scream with green flecks, the rest of the tour group opted for the safer choice, Triple Caramel Chunk (caramel ice cream with a swirl of caramel and fudge covered caramel candies).

The tour has a sweet ending with a small scoop of the ice cream of the day.

After the tour, we got in line at the Scoop Shop. We had plenty of time to contemplate the menu while we were queuing. With 30 flavors of ice cream, 3 flavors of Greek Fro Yo, 4 sorbets and one non-dairy offering, it’s a much bigger selection than what’s in pint-size cartons at my local grocery store. The nearest Scoop Shop to my home is almost 100 miles away, so I was especially excited to be spoilt for choice. You can ask for tiny samples if you want to try a flavor before committing to it. I settled on a scoop of Empower Mint and a scoop of Coconut Seven Layer Bar.

The most impressive item on the Scoop Shop menu is the Vermonster Sundae made with 20 scoops of ice cream, four sliced bananas, three cookies, a large brownie, hot fudge or caramel or both, ten spoonfuls of chopped walnuts, whipped cream and an assortment of toppings like sprinkles and M&Ms. Weighing between 4-9 pounds, it’s all served in a giant plastic tub and recommended for sharing. No way was I going to order one for my family, and I did not see anyone else eating it either. What a sight that would have been!

Full details about the Ben & Jerry’s Factory Tour in Waterbury, Vermont can be found on their website. Tour tickets are $4 adults, $3 seniors, and kids 12 years and under are free. Cash, credit cards, and checks accepted at the tour ticket counter.

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Our Presence | Nestlé Malaysia

Our Presence | Nestlé Malaysia

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With a firmly entrenched presence in Malaysia, Nestlé’s operations stem from our head office in the heart of Selangor, to six manufacturing plants across the country. Supporting these are our strong nationwide sales force, comprising 55 sales offices throughout Malaysia and Borneo. This strategic network allows us to effectively reach every corner of Malaysia, to serve our distributors and customers across all states.

Swipe to check out our new head office

In April 2021, we relocated our headquarters to 1 Powerhouse, Bandar Utama. This is part of the Company’s ongoing drive to embrace the future of work through purposeful workplace design that builds also on the learnings throughout the COVID-19 pandemic.

Featuring two floors comprising approximately 73,000 square feet, the new office space is designed to promote greater engagement and transparency, encourage cross-functional communication and teamwork, as well as meeting the demands of workplace flexibility while ensuring the health and safety of employees.

With an open space concept, a hot desking system is utilised for flexible seating with modular workstations to ensure adequate distancing between employees, in line with the new normal.

To spark innovation, there are multiple spaces encouraging creativity and collaboration, including roofed garden terraces, breakout areas for discussions and a coffee corner. Ergonomic design is also applied with height adjustable tables, as well as an interconnecting staircase between floors to encourage employees to stay active.

To strengthen communication and digital presence, advanced technology has been utilised to amplify a smart hybrid workplace, with new cutting-edge tools and surface hubs in meeting rooms for enhanced interactivity and engagement. Additionally, the new office is equipped with a state-of-the-art content studio with a green screen for inhouse content creation.

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Nestlé Head Office
Nestlé (Malaysia) Berhad
Level 22, 1 Powerhouse
No.1, Persiaran Bandar Utama, Bandar Utama
47800 Petaling Jaya, Selangor

Tel : 03 – 7965 6000
Fax : 03 – 7965 6767

Consumer Services: 1 800 88 3433

Nestlé Distribution Centre
Nestlé Products Sdn Bhd
Lot 7316, Persiaran Sijangkang Utama
Taman Industri Sijangkan Utama
42500 Teluk Panglima Garang
Selangor Darul Ehsan

Tel : +603 3123 3000
Fax : +603 3123 3001

Shah Alam Complex
Nestlé Manufacturing (Malaysia) Sdn Bhd
PT 927, Jalan Playar 15/1
Seksyen 15, 40200 Shah Alam
Selangor Darul Ehsan

Tel : 03 – 5522 5600
Fax : 03 – 5522 5999

Batu Tiga Factory
Nestlé Manufacturing (Malaysia) Sdn Bhd
PT 927, Jalan Playar 15/1
Seksyen 15, 40200 Shah Alam
Selangor Darul Ehsan

Tel : 03 – 5522 5600
Fax : 03 – 5511 3149

Sri Muda Factory
Nestlé Manufacturing (Malaysia) Sdn Bhd
PT 927, Jalan Playar 15/1
Seksyen 15, 40200 Shah Alam
Selangor Darul Ehsan

Tel : 03 – 5520 6400
Fax : 03 – 5520 6500

Chembong Factory
Nestlé Manufacturing (Malaysia) Sdn Bhd
Jalan Perusahaan Utama
Kawasan Perindustrian Chembong
71300 Rembau
Negeri Sembilan

Tel : 06 – 686 3900
Fax : 06 – 686 4080

Chembong (Ice Cream) Factory
Nestlé Manufacturing (Malaysia) Sdn Bhd
Lot 3857 – 3862
Jalan Perusahaan 4
Kawasan Perindustrian Chembong
71300 Rembau
Negeri Sembilan

Tel : 06 – 686 3900
Fax : 06 – 686 4095

Kuching Factory
Nestlé Manufacturing (Malaysia) Sdn Bhd
Lot 844, Block 7
Muara Tebas Land District
Demak Laut Industrial Park
P. O. Box 710
93714 Kuching
Sarawak

Tel : 082 – 472 800
Fax : 082 – 472 999

Perak
Nihon Canpack (Malaysia) Sdn Bhd
Plot 47, Lorong Bemban
Bemban Industrial Park
P.O. Box 37
31000 Batu Gajah
Perak

Tel : 05 – 365 2000
Fax : 05 – 365 1211

Top challenges for medium-sized ice cream producers, and how to overcome them

Easy to operate

Since labour costs can be a substantial part of total production cost, it is essential that production equipment can be run and operated with little specific know-how and training. Typical for medium-sized producers is that production planning often changes rapidly to meet new demands in sales channels. To accommodate this, it is crucial that equipment operation is easy enough to allow more or less any operator to make quick changeovers, start up equipment and handle optimization of sub-processes such as chocolate spraying on the fly.

Easy to change product type​

Many producers in this segment have the need and ambition to offer many different products to the market without over-spending on the production equipment. And in cases where there is simply not space for a second line, one machine needs to be able to produce a range of different products. This requires a machine that can be easily re-configured for new products – whether a minor size change (such as from one cone size to another) and options such as products with or without toppings, or a totally different product type such as a changeover from cones to cups with snap-on lids.

Reliable operation with a low investment cost​

To cope with all of these demands, and to deliver on quality and the bottom line, ice cream fillers must combine a high level of flexibility with easy operation and robustness – all at a reasonable investment cost. A complicated and expensive machine would most probably deliver reliable operation, but might lack flexibility and put high demands on qualified operators to run, serve and maintain it. A simpler machine, on the other hand, might offer a lower investment cost, but at the expense of both flexibility and robustness. The problems would probably begin with the cone dispenser being unable to cope with deviations in the raw materials. The result? All the trouble and waste could potentially turn that cheap investment into a nightmare.

Overcoming the main challenges facing ice cream producers in the small and medium segments really boils down to a few key things.

  • Make sure the machine you choose is robust, reliable and easily configured for different products – and can be run by operators with minimal training.
  • Go for a machine with uncomplicated and reliable features – cone dispenser, chocolate sprayer and lid dispenser, etc. – and ensure that these can be perfectly adapted to the raw materials you are using and cope with actual deviations.

The bottom line? Choose the machine that provides all of the above, and you will end up with the lowest total cost of ownership and the high flexibility you need.

Snow Factory Yogurt Ice Cream @ Avenue K, Kuala Lumpur

“Snow factory Yougurt Ice Cream has shifted to Pavillion KL. Near to Kyochon, Little Nyonya, OMG N2”

“Extra fine, delicate, velvety smooth and 100% natural are the thing we would like to say for Snow Factory Yogurt Ice Cream”

Snow Factory, the leading premium handmade yogurt maker from Taiwan has finally landed in Malaysia, bringing quality yogurt products to their first store in Avenue K, Kuala Lumpur.

The brand may be new to Malaysian, but in Taiwan, this brand is widely recognised especially by yougurt lovers. It was started in Taiwan back in 2007, raised by a group of business students from National Taiwan University and law students by National Chengchi University.

For three years, Snow Factory focused on producing yogurt and confiture using natural, quality ingredients. In 2011, in order to bring their principles to larger group of consumers, Snow Factory combines the two jewels, and give birth to the much raved-about Snow Factory’s yogurt ice cream.

The ice cream is 100% handmade using fresh yogurt, hence it is possible to produce finer, more delicate ice cream comparing to the usual cream base ice cream which involved cream and egg yolk in their recipe.The ice cream lends a balance between milky aroma and natural yogurt flavour, with a mild touch of pleasing tang. Yes, Snow Factory successfully encapsulates the healthy and delicious elements in this ice cream.

In fact, Snow Factory is the first brand in Taiwan to offer hard ice cream that contains only less than 28.6% of air, which is also the reasons to result in a firmer, smoother texture. There is only 4.5% of fats and 130kcal in every 100g, which is almost 10% of fats lesser and more than 100kcal lesser than in normal ice cream. Definitely a guilt-free product that can be enjoyed heartily by sweet tooths.

No colourings, addictives, and preservatives are used in producing all Snow Factory products, hence a shorter shelvelife can be expected. But this has upholding the healthy food culture, which is much concerned nowadays. ” Pure, natural, and zero culinary culture are the fundamental values we would like to promote.” said Ms Chong, director of Snow Factory(M) Sdn Bhd.

Snow Factory Malaysia will be opening in Pavillion Shopping Mall by the end of this month, as well has urban markets in near future. The small pack of 160g is tailored for working excutives, while the 1000g is more ideal as a healthy and delicious snack for children and family.

How good is Snow Factory yogurt ice cream? Try it out yourself today! It is real good stuff!

Photographer: Summer

Address:
Snow Factory Malaysia
Lot L2-03, Level 2,
Avenue K Shopping Mall,
Kuala Lumpur.
Facebook: https://www.facebook.com/SnowFactoryMsia
Website: www. snowfactory-asia.com.my
Email: [email protected]
Transportation: Rapid LRT-stop at KLCC station

Wb Ice Cream Factory. Supplier from United Arab Emirates. View Company.

Ice Cream :

In the production of artisan gelato according to the Italian tradition , dairy products play a prominent role. In fact, in fact, not only is whole milk present (more rarely partially or totally skimmed), but we can also find cream , yogurt , cream and butter, or more frequently anhydrous butter or butter oil . To purchase dairy ingredients for gelato throughout Italy, contact the Lattiero Casearia Company.

In order to offer consumers a high quality ice cream it is of course essential to use first choice dairy ingredients . The dairy , a term which generally describes all foods derived from milk, in fact, continue to be the real protagonists of the traditional ice cream preparations of Italian high school , despite several other players entering the market and the growing attention consumers for the diversification of the diet and the use of vegetable fats and proteins for ethical and health reasons.

Whether based on milk or plant-based , the ice-cream must consist exclusively of high quality fats and proteins , such as those provided by the best cow’s milk processed with procedures, plants and technologies that meet the food safety requirements imposed by the Italian Ministry of Health and from the European Community by the Compagnia Lattiero Casearia of Roccafranca (BS), which carries out deliveries and shipments all over the world.


Milk-based ingredients for ice-cream products
Despite being made famous in Europe and then all over the world only after its introduction in France, the ice cream is known worldwide as a product of Italian origin , so much so that the word ‘gelato’ is frequently used in an alternative to ‘ice-cream’ even in the English-speaking countries to add prestige to a product loved by consumers of all ages.

The preparation of an excellent ice cream is based on an excellent base mixture made up of selected milk-based ingredients capable of giving softness, creaminess, structure and optimal duration times to industrial or artisan ice-cream products.

For the production of a milk-based ice cream with a balanced taste and nutritional value it is essential to use first choice milk bases. In fact, milk is the main ingredient of traditional Italian artisan gelato , born on the basis of old dairies.

In the ice-cream parlor, cow’s milk is commonly used, which guarantees the right amount of fats, proteins, sugars, vitamins and minerals. In addition to fresh pasteurized milk , which can be whole, partially skimmed or completely skimmed, professional ice cream often requires the use of sweetened condensed milk and powdered milk , cream , butter and anhydrous butter (AMF) or butter oil.

The preparation of a good ice-cream requires the use of different ingredients of dairy origin, which must necessarily guarantee the high quality in order to determine the taste, consistency, preservability and palatability of the ice-cream and dessert product from freezer .

how it works in emergency mode

ALMATY. KAZINFORM – Shin-Line, a Kazakh ice cream producer, has closed its factory and warehouses to the outside world. 400 people continue to work in the quarantine perimeter of the enterprise in the city of Almaty, Kazinform correspondent reports.

Until March 17, when the factory began operating in a closed perimeter, the company produced 30 tons of ice cream per day, now – about 60, plans for the next week to reach 80 tons per day.Sales are also growing: plus 26% in kilograms and more than 35% in money for March compared to the same period last year. The president of the group of companies Andrey Shin spoke about how the company operates in an emergency mode and what conditions are created for employees.

Large company Shin-Line turns 25 this year. The decision to transfer production to state of emergency was made even before the announcement of a nationwide quarantine. Thanks to the promptness, the company managed to thoroughly prepare for the new operating mode.

“By the middle of March, the issues with the accommodation of employees, food and leisure have already been resolved. At the factory, every person counts, and he needs to create the necessary conditions for work and rest, “- said the president of the Shin-Line group of companies Andrei Shin, who is also the commandant of the closed perimeter.

A dormitory with sleeping places, toilets and showers was organized for the employees, the canteen was switched to three free meals a day, a medical post works, tennis tables and a volleyball court for outdoor activities after a work shift were installed, even a snack store was opened.The people at the forefront of ice cream production have everything but the opportunity to go home and see loved ones. Free Wi-Fi is available everywhere so that specialists can contact relatives, and there is also a psychologist on the perimeter.

The entire Shin-Line plant was forced to quarantine by high food quality standards. Although non-contact production methods are adopted here, people still control technological machines. Therefore, everyone who is at the plant must be one hundred percent healthy. Now 400 people work in the closed perimeter, and this resource is enough. But if the shifts change or the number of people needs to be increased, the new arrivals will spend 14 days in quarantine in a special room in front of the perimeter and will only get to the plant after a medical opinion.

It is completely impossible to isolate from the outside world. For example, what about the supply of raw materials and transportation of finished products? Shin-Line has resolved these issues with strict sanitary measures.A limited number of cars enter the territory of the plant, the transport goes through a special area for disinfection of wheels and hulls, the driver does not leave the cab – any contact is excluded.

There are also internal connections: warehouse of raw materials – factory, warehouse of raw materials – canteen, factory – warehouse of finished products. All these chains include specialists from the internal quarantine perimeter, a medical worker and top management.

Raw materials Shin-Line received from Malaysia, South Korea, Russia, Belarus and Europe.At this time, there is a systematic replacement of imported ingredients with domestic ones without compromising the quality and taste of ice cream. So far, instead of 140, the company produces only 30 of the most demanded types. But, as Andrey Shin assured, this is a temporary measure, in addition, in the emergency mode, it is even planned to launch a new product – ice cream, additionally enriched with vitamins.

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90,000 Excursion to the Chistaya Liniya ice cream factory

Admit it, you dreamed as a child of one day to be in a real ice cream factory, to see how this delicacy is prepared and to try its different types? It is possible! The Chistaya Liniya ice cream factory conducts excursions for everyone over five years old.

In an hour and a half, you can find out where the most delicious milk for cold sweets comes from, with what ingredients it is mixed, like ice cream is packed in glasses, covered with waffles and covered with glaze.

Excursion program

At the beginning you will be greeted by the administrators and taken to the dressing room, where you can leave your outerwear and get ready for the start of the excursion.

Then you will walk through the main sections of the factory and see the entire process of ice cream production: warehouse, brewhouse, freezers, machines, and also taste ice cream straight from the conveyor!

Next, you will find a fascinating master class, where you will decorate ice cream balls with sweet toppings and enjoy the resulting dessert with pleasure.They will also tell you about the history of the origin of the ice cream itself.

At the end of the excursion, each participant will receive a souvenir.

Book an excursion on the website or by phone: +7 (499) 110-02-20 . School, national teams and adult groups from 15 to 54 people can enroll.

Tours are held 7 days a week. Duration – 1.5 hours (taking into account organizational issues).

About the factory

The Chistaya Liniya ice cream factory was established in 2001.It produces ice cream from natural milk and cream, without the use of chemical additives, substitutes, flavor enhancers or GMOs.

The assortment includes more than 100 items, including fermented milk, dairy products, ice cream, cheeses and much more.

In the summer, the factory makes up to six million liters of ice cream a month – popsicles, ice cream cones, waffle cups, sherbets, ice cream with fruits, nuts.

How to get there

By car: from Dmitrovskoe highway, you need to leave under the third overpass from the Moscow Ring Road to the left.Focus on the pointer. Continue for 50 kilometers. The entrance to the factory is located after the 24 Hours store.

By public transport: take the MCD-1 train to Dolgoprudnaya station. From there, the factory can be reached on foot in 15 minutes. You can also take bus # 563: you need to go three stops to Dolgoprudnaya Alley. Entrance – to checkpoint # 1 (brown automatic gate).

In addition, you can take bus number 563 from the Verkhniye Likhobory or Seligerskaya metro stations to the Dolgoprudnaya alleya stop.

What else to see in Dolgoprudny?

In Dolgoprudny Museum of History and Art you will learn about the history of the city – the harbor of Soviet airship construction, about its contribution to the victory in the Great Patriotic War, about how the water main that connected the Moscow River with the Volga was built, you will see a collection of ancient items of folk life and works of contemporary masters.

We recommend a stroll around Central Park . It is spread over a huge scenic area of ​​almost 20 hectares.In winter there is a skating rink, in summer there is an amusement park, a shooting gallery, trampolines, a rope town, a petting zoo, work-out areas, a skate park, and playgrounds.

Impressions

Dolgoprudny

  1. Main
  2. Places

Excursion to the ice cream factory

21 jan.2020, 18:19

Everyone loves ice cream, but do you know how and from what it is made?

The Chistaya Liniya ice cream factory is located in Dolgoprudny. Everyone is invited to excursions. You can see with your own eyes the whole cycle of the delicacy production: from the storage rooms for ingredients to the packaging line. You can also take part in a master class on decorating ice cream and learn the history of the origin of this delicious dessert.

Address of the factory in the Moscow region: Dolgoprudny, st. Grape, 13

How is the excursion going?

1. Gathering the group. You and your group will be picked up by a special bus.

2. On the way to the factory. On the way, you will be offered an interactive travel program on the topic of ice cream and other sweets. If desired, a tour guide-animator with acting education will work with the group.

3. Excursion. During the sightseeing tour, you will see the warehouse where all the ingredients are stored; the waffle section is the most fragrant place in the production; the brewhouse is the magical place where ice cream appears; the main area where ice cream takes the form of a cone, cup or briquette.

5. Photo for memory. No one escapes the photographer’s lens. Everyone will be filmed: both together and separately!

6. Yum-yum! During a tour of the factory, you will taste the products of the Chistaya Liniya company. And you can also try “non-frozen” ice cream right from under the freezer!

7. Master class. Feel like real dessert designers and decorate ice cream with various toppings. Naturally, then you can eat your work.

8.Gifts and souvenirs. All participants of this exciting excursion will receive pleasant souvenirs from the Chistaya Liniya company

Pre-registration and details here: chlclub.ru or by phone 8 (499) 110-02-20

Source: http://indolgoprud.ru/specproekty/zima-v-podmoskove/ekskursiya-na-fabriku-morozhenogo

90,000 Ice Cream Maker Malaysia

High quality cone crushers from the manufacturer of the CC-S and CC series and others are in demand in the industry.The higher the quality of the unit, the way to grind large pieces of rocks and other materials, the more accurate the fractions of the given sizes.

Operating principle

The conical part of the cone crusher rotates inside the static bowl. Taking the material stepwise, the device grinds iron ore, non-ferrous metal ore, basalt, granite, limestone, etc. to the required condition.

Cone crushers used:

  1. road construction: this powerful device at the exit produces crushed stone of the correct cuboid shape, used in the preparation of concrete;
  2. Ore Industry: The cone crusher is excellent at crushing extra hard rock and metal ore at an affordable price.

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The MP cone crusher is widely used in the mining industry, cement plants, quarries and other industries. Suitable for any type of rock with compressive strength….

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