Low temperature ice cream -
smooth feel and creamier taste

Low temperature ice cream undergoes a cold kneading process creating a finely structured ice cream with a smoother feel and creamier taste. You can achieve excellent creaminess even with low-fat ice cream so that healthier, low fat products can taste just as good as top-of-the-range traditional ice cream.

Tetra Hoyer DeepBlue is the brand name for our low temperature ice cream solutions. When the ice cream is cooled down to –12 to –15 °C (10 to 5 °F) in the Tetra Hoyer DeepBlue CK low temperature freezer, it becomes very viscous, rather like soft clay, which is ideal for shaping into a variety of new products.

The outstanding filling, shaping, and extrusion modules available open up new markets for unique products. The technology saves on raw materials too, giving you a fast return on your investment. See all our solutions for ice cream processing and production.