We give pre-arranged tours to school students, colleges and youth groups — a genuinely good way to learn how ice cream, bakery and dairy actually get made.
Seven steps, photographed on our own floor at Mahindra World City. Scroll through the line.
Milk is collected morning and evening from Dev Milk Foods’ own village farmer societies across Rajasthan, and chilled at source before it ever reaches Jaipur. Owning the collection end is what makes the rest of this line possible.
Two collections every dayEvery intake is tested before it is allowed into production — and testing does not stop there. Raw material, semi-finished and finished goods are all checked, with microbiological testing carried out on the product itself.
Tested at three stagesThis is the step that separates ice cream from frozen dessert, and it is the one we refuse to move on. Frubon is built on fresh cream and milk fat. The mix is blended, pasteurised and left to age so the flavour sets properly before it is frozen.
100% vegetarian — no egg, no animal fatThe aged mix is drawn into moulds running through a brine tunnel — sticks placed, centres filled, coatings laid down. Cones, bars, kulfi and cups each take a different path off the same floor.
21 ranges on one lineProduct is hardened right through before extraction. Pull it early and the texture never recovers — which is why this is the one stage on the line nobody is allowed to hurry.
Texture is set here, or not at allPacking happens on the same campus, under the same hygiene discipline — whites, hairnets, and a final check before anything is cased. The finished pack is tested once more before it is cleared.
Final clearance before dispatchFrom the 60,000 sq ft campus at Mahindra World City, product moves out under cold chain to leading retail outlets and our own parlours across Rajasthan and Haryana.
19 cities & towns
24 September 2017
24 September 2017
29 October 2017