New products launching, new packaging, quality improvement… you have many different needs to improve your competitiveness.
Thanks to liquid nitrogen and carbon dioxide you simplify production processes like fixing chocolate topping, cooling down ice pops by immersion in liquid nitrogen before coating or hardening of Yule logs to enable manipulations or decorations.
Cryogenic technology increases yields and productivity giving a flexible solution to bring cold when there is a demand peak and cooling down the pipes before the mix routing to avoid the product loss.
Air Liquide's offer for ice cream industry includes food gases as well as technologies, equipment and services for the following applications: chilling (preserving the natural quality, flavour and colour), cryogenic freezing of ice cream, crust freezing, IQF Individual Quick Freezing of small, fragile or sticky products, shaping (innovative shapes), inerting and deoxygenation (to protect liquid and solid foodstuffs against any alteration of their properties), cold transportation without breaking the cold chain (during processes in the production plant and during transport).