The sound of the bell of the ice cream tricycle undoubtedly evokes the memories of those who in childhood waited impatiently in their neighborhoods to taste ice cream. Both children and adults enjoyed the traditional twins made of milk chocolate, paste, polita, sandwiches and others.
Over time, these ice creams are bought more and more in supermarkets, gas stations, neighborhood shops and other outlets, and thus the entry of new products such as Magnum, creamy and crunchy ice cream with chocolate, milk and almonds.
This product was created by Pingüino, a brand that is 70 years old in Ecuador and currently belongs to Unilever. Before Pingüino ice cream, the owner was Edmundo Kronfle Abbud, who brought the idea of making ice cream from Europe.
And by 1996, Kronfle decided to sell the brand to Unilever and thus the Antártida factory was opened in Guayaquil, where all Pingüino products, including Magnum, are produced.
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“Consumers have different tastes and moments when they want to eat something delicious. Starting from these needs, we give life to products and brands that are in line with these different moments of consumption. “Magnum is intended for the most demanding palates, consumers looking for exclusive and highest quality chocolate,” he says. Maria Rosa Avellán, head of marketing innovation for Pingüino ice cream in Ecuador.
Sales brand 19 million popsicles per yearamong them, different types of Magnum, such as Triple Almond, White Chocolate Almond, Ruby, Cookies and cream.
How do you do that?
First of all, it is necessary to carry out a laboratory analysis of the quality of raw materials, i.e. creams. This assessment is physical-chemical, he explains Fabián Quinteros, production and maintenance manager.
After this procedure has been carried out, the ice cream can be prepared, he says. Sara Iturralde, head of research, development and innovation.
Continue mixing the liquid and solid ingredients, which is done constant mixing, and undergo pasteurization and cooling. This ensures and guarantees the safety of the mixtures.
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Then it goes into the ripening phase, in which this mixture, which is kept cold, is slowly mixed at temperatures of 5° C or lower.
After that, the mixture is packaged and takes the shape of a mouthful, that is, the size of a Magnum, says Quinteros. When you get out of there, you enter the toothpick and continue through the freezing tunnel, which is minus 6 degrees Celsius.
It follows the path to the machine that cuts it, which already defines the size of the ice cream and passes through chocolate bath with almonds already included. They continue in the packing room and are stored in boxes, according to the presentation.
The ice creams are then quarantined and subjected to quality analysis according to FSSC 2000 international standards at the factory in Antarctica. They complete the process and are ready to go to different sales points.
They are transported by electric trucks
Both Magnum and other Pingüino ice creams have an environmentally friendly process, as the transport trucks previously used were diesel and are now electric, reducing emissions by 60%.
“The energy used is 100% renewable, which offsets our consumption since 2018,” points out Avellán and adds that the chocolate from which Magnum is produced is imported, that is, the chocolate that goes into the ice cream topping.
However, Magnum also has Ecuadorian ingredients like other products in Pingüino’s portfolio. “For example, the Casero ice cream has local ingredients.”
Magnum and Sánduche ice creams are exported from Ecuador to Brazil and Venezuela. During 2022, 300 tons of Magnum were sent to Brazil.
“Magnum already existed in Brazil, but this production was supposed to cover all the demand, which is often higher than local production,” says Avellán.
As for Venezuela, 82 tons of sandwiches were exported in 2021, and it will be similar in 2023, he believes.
The variety of Pingüino ice cream reaches 39,000 stores in the neighborhood. “We have several segments from products for consumption outside the home, such as our ice creams from ice creams and ice creams in cones, to products for consumption at home, such as ice creams in pots, cakes and presentations multiple packaging. All these segments have an offer of approximately 70 products,” explains Avellán.
Source: Eluniverso
Alia is a professional author and journalist, working at 247 news agency. She writes on various topics from economy news to general interest pieces, providing readers with relevant and informative content. With years of experience, she brings a unique perspective and in-depth analysis to her work.
