Secrets to Deliciousness: Production Methods and Our Dedication
At BLANCO, we want everyone, from children to seniors, to enjoy our ice cream with peace of mind, which is why we reduce the amount of sugar. We also do not use any additives such as preservatives, artificial flavors, thickeners, or stabilizers.
While commercially available ice cream is delicious, it often contains large amounts of sugar to enhance the flavor even when frozen, or uses thickeners and stabilizers to create a product that melts slowly. Not using additives, however, presents many disadvantages for ice cream.
For example, mass production becomes impossible. Without additives, ice cream deteriorates more quickly, even when stored at -18°C or below, making it difficult to maintain freshness and flavor for extended periods. It also melts more easily during the manufacturing process, making it harder to handle. Additionally, milk fat tends to separate, compromising smoothness and flavor. These are just some of the many challenges that arise from not using additives. Furthermore, reducing sugar to lower carbohydrate content also presents challenges such as compromised smoothness and difficulty in long-term storage. To overcome these challenges, we have implemented several innovations in our manufacturing process.
Production Method and Commitment
Ways to Reduce Damage to Ice Cream
The finished ice cream is quickly hand-packed into cups by skilled staff. To minimize damage to the ice cream and maintain its smoothness, the freshly made ice cream is gently packed without being stirred or crushed, and handled as little as possible.
Tips for keeping ice cream fresh
The ice cream packed into cups is immediately flash-frozen in a -30°C shock freezer. This rapid freezing to at least -30°C prevents large ice crystals from forming if the ice cream melts and refreezes, resulting in a smooth ice cream.
Devising ways to manage inventory of ice cream with a short shelf life
We manage our ice cream inventory so that finished products can be delivered within one week. We intentionally keep our freezer for stock small to prevent excessive inventory buildup. By using a first-in, first-out system, we consistently deliver fresh ice cream.
Ways we ensure the quality of easily melted ice cream during delivery
Shipments are handled quickly in small batches. Products are packed in insulated boxes with a 200g frozen sheet that maintains a temperature of -18 degrees Celsius, providing longer-lasting cooling than dry ice.
The packed ice cream is then transported to the shipping company's office, which is a one-minute drive from the workshop.
About Flavor Development
BLANCO ice cream involves many people throughout the process of creating a single ice cream product. We not only receive professional input, but also gather ideas from various people, including nearby grandparents and children, as we develop our products.
BLANCO's iconic No. 1 flavor, "Classic Milk," is a simply crafted ice cream made with milk from Aso, Kumamoto Prefecture. The milk ice cream BLANCO aimed for was "rich yet smooth-melting, with a refreshing richness that effortlessly goes down and a pleasant sweetness." This flavor took the longest to develop.
We tried many types of milk. All the milk from Aso was high quality and truly delicious! Each had its own character, and when made into ice cream, the taste and texture of the ice cream varied significantly depending on the milk. Ultimately, when we tasted the ice cream made with the milk we currently use, I remember the entire team's eyes sparkling as they exclaimed, "This is it!"
This is a signature flavor that our brand is proud of, created after trying many different milks, and can even be enjoyed by those who usually dislike milk.
