Selection of high-quality milk, cream, sugar, stabilizers, and flavorings. Ingredients are sourced to ensure rich flavor and nutritional value. Sugar and stabilizers are measured accurately to control texture and sweetness.

Materials are stirred in mixing tanks at 40°C - 50°C. High-speed agitators ensure a homogeneous liquid mixture with accurate proportions for optimal fluidity and stability.

The mixture is heated to 72°C - 75°C for 15 - 30 seconds (or 85°C - 90°C for shorter durations) to kill harmful microorganisms, followed by rapid cooling to 4°C.

Under high pressure (15 - 25 MPa), fat globules are broken into tiny particles. This creates a delicate, smooth texture and improves emulsification stability.

The mixture ages at 4°C for 4 - 24 hours. During this phase, proteins and fats aggregate, and air bubbles distribute evenly to improve the final mouthfeel.

Rapid cooling to -2°C to -5°C with precise stirring creates small ice crystals. Air is incorporated to achieve an expansion rate of 80% - 120% for a soft texture.

Semi-finished ice cream is filled into cones, cups, or sticks. Advanced filling machines ensure dosage accuracy and consistent product shaping.

In a hardening room at -20°C to -40°C, the product is stored for 2 - 24 hours to reach final hardness for storage and logistics.

Automated equipment handles cartoning and labeling. Airtight packaging prevents melting and contamination during the supply chain process.

Finished goods are stored at -18°C or lower. Refrigerated vehicles maintain strict temperature control during transport to sales points.