As additional reference information, Baskin Robbins is the largest ice cream manufacturer in the world. Its network is spread across 44 countries, where over 3,500 restaurants and cafes are open.
Of course, the process of making ice cream and custom ice cream cakes requires absolute cleanliness. So right at the entrance to the factory, we were given white long-sleeved coats, shoe covers, and disposable caps. All of this is secured with elastic bands to ensure no hair gets on the product. The requirements for factory workers are even stricter: they are completely forbidden from entering the production areas in their own clothes, only in special sterile suits with gloves. They are also forbidden to wear jewelry at work. Despite this, the mixture is still checked with metal detectors. If anything is found in the ice cream or cake, the entire batch is discarded.
For the most part, the work process is mechanized. At the input, from milk, cream, sugar syrup, and water, we get delicious ice cream at the output. All of this is controlled by robots. Employees mainly monitor the machines and bring the necessary product. Skim milk and sugar are brought to the Moscow factory from Russia, while the cream is delivered from Estonia and New Zealand – in special large frozen packages. They say that cream of such high quality is simply not produced here.
If you decide to order a cake or dessert at Baskin Robbins, it will also be made from such cream.
Where the mixtures for cakes and ice cream are made in a five-ton 'tank', the protection system is even more advanced. Your hands and gloves are disinfected with a special alcohol solution, and even the soles of your shoes are treated with a microbe and bacteria killer. This guarantees that if you order a cake or dessert in the cafe, it will not contain anything unpleasant.
By the way, it turns out that any ice cream is half air – that's why it seems so delicate. To saturate the product with it and prevent it from settling later, an emulsifier and stabilizer are added to the water and milk in the ice cream. The mixture is heated to 87 degrees to eliminate any microbes, and then it is 'homogenized,' i.e., brought to a uniform state. A similar procedure is done for custom cakes.
After that, the product goes into a 'freezer' – a special unit where the temperature does not rise above -40 degrees. There the mixture freezes and is cut into even pieces by special knives. Then they go through a pipeline system to one of the four packaging lines of the factory. There everything is placed into packages that are automatically labeled, and then they are taken to Baskin Robbins cafes.
For four years now, the factory has been the official supplier of the Moscow Kremlin: both ice cream and special custom cakes for ceremonial events go there. Therefore, the company monitors product quality with special care. Samples from each batch are taken by both the Kremlin Trading House and the factory laboratory. They carefully check the characteristics and composition, and if even the slightest deviation from the norm is detected, the batch will not go on sale.
PR