“We check for freshness. We also check to make sure it has no added water, it has not been adultered, we test to make sure it comes from healthy herds, and we also do the most important test of all, and that’s a taste test.”
“From the time the dairy ingredients get here, ‘til the time it’s in the package, we’re continually tasting our ice cream products, throughout the process. It’s a wonderful job and we get paid for it.”
Tommy Supak is director of quality control for Blue Bell Creamery in Brenham.
“We generally make thirty to forty thousand gallons of ice cream mix a day on this system, and what Wes is doing back here is, he’s drawing milk into the blender, and he’ll add his other ingredients such as granulated sugar, ice cream color, and other corn sweeteners, and mix them all together to make an ice cream mix.”
“After he makes that ice cream, it goes through a machine we call a pasturizer, and what it does there, we kind of cook the ice cream, to give it, to make it safe for our consumers.”
Once the mix is pasteurized, it’s put into a storage tank. Paul Prazak is an assistant plant superintendent
“We take it from there and put it in the flavor tank, and at that time whether it’s home made vanilla, strawberry, or whatever, once we get it into the flavor tank that’s where we add any of the flavors, colors, or what have you for the particular ice cream we’re making.”
Next the ice cream goes into the freezer.
“That’s where we actually take the mix, run it through the freezer, and actually bring it down to the feeling temperature that goes into the carton of roughly twenty, twenty one degrees.”
Depending on its retail destination, Blue Bell products can be ready for customers in as little as 24 hours, and remember, as you enjoy your favorite ice-cream treat, to save a little love for the dairyman, because ice cream, like all of our food and fiber, begins on a farm somewhere, From the Ground Up.
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