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Friends, we will show you how to make Shor Malai Ice Cream in the Factory.
First, they make Shor cream by roasting nuts or rice. Milk fat sources, nonfat solids, stabilizers, and emulsifiers are blended to ensure a complete blend of liquid and dry ingredients. The blended mixture is piped to the pasteurization machine, which is composed of a series of thin stainless steel plates. Ice cream mix is pasteurized at 155 °F (69 °C) for 30 minutes, or 175 °F (79.4C) for 25 sec.
Automatic filling machines dispense ice cream into square-shaped stainless steel molds. The molds are continuous and frozen at -40 degrees. The machine then puts a stick in each mold. Once the ice cream has frozen, the molds are placed in normal water. An automatic machine picks up the ice cream lollies, and storage at -13 °F(-25 °C) will help to stabilize the ice crystals and maintain product quality. The end is packed with plastic wrap.