Kwality Walls

ice cream production line

DESCRIPTION OR ICE CREAM PRODUCTION LINE

-Formulation:
The ingredients used in ice cream production are: fat；milk solids-non-fat (MSNF)；sugar/non-sugar sweetener；emulsifiers/stabilisers；flavouring agents；colouring agents.
-Weighing, measuring and mixing:
Generally speaking, all dry ingredients are weighed, whereas liquid ingredientscan be either weighed or proportioned by volumetric meters.
-Homogenisation and pasteurisation:
The ice cream mix flows through a filter to a balance tank and is pumped fromthere to a plate heat exchanger where it is preheated to 73 – 75C forhomogenisation at 140 – 200 bar, the mix is pasteurised at 83 – 85C for about15 seconds then cooled down to 5C and transferred to an ageing tank.
-Ageing:
The mix must be aged for at least 4 hours at a temperature between 2 to 5C withcontinuous gentle agitation. Ageing allows time for the stabiliser to takeeffect and the fat to crystallise.
-Continuous freezing:
•to whip a controlled amount of air into the mix;
•to freeze the water content in the mix to a large number of small icecrystals.
-Filling in cups,cones and containers;
-Extrusion of sticks and stickless products;
-Moulding of bars
-Wrapping and packaging
-Hardening and cold storage
Figure shows ice cream productsproduction line.
1. Ice cream mix preparation module containing 2. Water heater 3. Mixing andprocessing tank 4. Homogeniser 5. Plate heat exchanger 6. Control panel 7. Coolingwater unit 8. Ageing tanks 9. Discharge pumps 10. Continuous freezers 11.Ripple pump 12. Filler 13. Manual Can filler, 14. Wash unit

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Delivering ice creams home-to-home at night on his bicycle in Lahore, no one ever thought P L Lamba would establish such a big Kwality empire in India and abroad. Already familiar with the hard work involved in making of ice creams, P L Lamba was all set to open his ice cream bar in India.
Came to India during World War II in 1940, P L Lamba along with his brother-in-law I K Ghai, opened Delhi’s first ice cream outlet known as ‘Kwality Ice Cream Bar’ on May 1, 1940. Like any other business, they too faced various problems but after implementing advice of various people, the duo overcame the problems in due course of time.

P L Lamba gained experience at ‘Carry-Home ice creams’ in Lahore under the guidance of Dinanath Chona, now known for Chonas at Khan Market.“P L Lamba used to work under my grandfather Dinanath Chona and delivered ice creams on his bicycle,” says Sameer Chona, grandson of Dinanath Chona. It was with the help of Dinanath Chona that P L Lamba successfully established Kwality ice cream bar. “My grandfather gave them the ice cream formula when they came to India and they started their ice cream business,” tells Sameer Chona.

At that time, Carry-Home ice creams were sorted out brand for ice creams and they had the ice cream making formula. “It was Dinanath Chona, who lived in Lahore, had the ice cream formula formula and he gave it to my father and we started our business,” recollects Sunil Lamba (son of P L Lamba).

Initially, Kwality used to make big ice cream bricks basically in three flavours – vanilla, strawberry and chocolate. “There were no such cups, sticks or cones at that time. Only big bricks were manufactured,” recalls Sunil Lamba, Managing Director of Kwality.

Not only Dinanath Chona even American troops, who were in India, helped them in establishing the business, says Sunil. Troops gave them ideas and tips for better prospects. “With their advice, the business flourished and the place was filled with military men ordering various range of ice cream,” the son recollects. In a quote to a magazine, Lamba said o ne of them was a young US Army cook who offered them business advice and a new recipe of ice cream.

As it was very evident that son joins the father’s business, Sunil Lamba also followed his father’s footsteps and in 1974, he entered the Kwality world. “I saw my father and uncle working day in and day out and I was influenced by it and decided to join the family business, reminisces Sunil.

“ We were known as ‘Ice Cream People’. At that time, there were in total 100 ice creams, including flavours, cups, cones, stick, cassatta etc,” remembers Lamba.

With so much hard work and looking at the competition level, Kwality opened its first ice cream parlour in 1978 at Regal in Connaught Place after Nirula’s opened its ice cream parlour.

As the market was gaining pace, business had to be evolved accordingly. In 1994, Kwality joined hands with the leading brand Hindustan Lever. “We entered into a partnership with Hindustan Lever so that the business can grow at a much faster pace,” says Sunil. The partnership, however, survived for nearly ten years. But in the course of partnership, many flavours of Kwality were rejected by Hindustan Lever.

Finally in 2004-05, Hindustan Lever took over the business and brand became Kwality Walls. But that was not the end for Kwality, there were other restaurants, like Kwality, Gaylord, Bread & More etc, across India and abroad.