Ice Cream                                                                   Manufacturing, Different Varieties & Marketing Details
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Information @ a Glance

  • Ice creams of many varieties, flavors and and in different forms (cones, cups, slices, bulk, packing, candies, etc) are served round the year and demand is going up year after year. Possibly the most popular mode of serving is in cones as it is neat & clean, easy to store and there is no disposal need. With continuous increase in sale of ice-creams, demand for cones is increasing. It is a mass consumption item.


  • Automatic ice-cream cone makers are available. Initially corn and wheat flour is mixed with water and required quantity of colours and flavors are added. Then this dough is fed to the cone making machine. The machine makes cones as per the mould they are baked-in and ready cones come out of it.50 or 100 cones are packed in polythene bags.
  • Ice-cream cones are prepared from wheat & corn flour and they are eaten along with the ice-cream. Pre-determined quantity of ice-cream is automatically filled in each cone. Cones are not only convenient but there is no residual waste as well. They are of different colours and flavors. This is a very common product and can be produced all over the country. Nearness to urban market should be the main guiding factor. This note considers a suitable location in Maharashtra.


  • Most ice cream is purchased by the consumer on basis of flavor and ingredients. There are several different flavors of ice cream manufactured. Vanilla accounts for over half of the ice cream consumed. This is partly because it is used in so many products, like milkshakes, sundaes, banana splits, in addition to being consumed with pies, desserts, etc. It is the ice cream manufacturers responsibility to prepare an excellent mix, but often they put the responsibility of the flavors and ingredients on the supplier.


  • Soft ice cream is a congealed dairy product produced by freezing a heat treated mixture of milk, cream, milk solids, sugars, stabilizers, emulsifiers and flavorings. In the past the microbiological quality of soft ice-cream has been less than satisfactory, however, microbiological quality should have improved considerably since the advent of self-pasteurizing machines and due to increased awareness of the importance of good food handling and hygiene practices.


  • In south Wales in particular there is a tradition of ice cream making. There is a good niche market for real dairy ice-cream, exploiting demands for premium quality, attractive product range (flavors, ingredients) and purchase options (domestic freezer, specialty deserts, soft serve).

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