Mix and blend ingredients: milk, cream, powdered milk, sugar, dextrose, eggs, emulsifying agents, stabilizers, etc. to create homogeneous mixes and a more stable emulsion.

Heat and sanitize by melting fats, chocolate and eliminating pathogenic bacteria.
Improved performance of flavouring. Hydration of the stabilizing agents and solid parts. Solubilization of sugars and uniform suspension of fats in the mix.

Cool and preserve by completing the pasteurizing, preventing the growth of residual bacteria and keeping the mix at the best temperature in compliance with the relevant regulations.

Optional recording of the cycle and of the temperatures.