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The factory is equipped with a pasteurizing room where key ingredients are blended to create the ice cream base. This mixture undergoes aging in storage tanks to enhance flavor, then it is processed through costly continuous freezers—machines that can range from £80,000 to £400,000. The production strategy here is time-sensitive; manufacturers must produce an entire day's worth of one flavor to optimize cleaning resources and labor costs.
With a diverse selection of more than 30 flavors, the factory continually experiments with new creations, but managing production involves significant operational challenges. For entrepreneurs eager to enter the food manufacturing space, the realities of high operational costs quickly surface.