We choose the freshest and most qualitative ingredients

On this page we will lead you through all the stages of production of ice-cream on the factory Lasunka.


Scroll down and you will know how your favorite ice-cream "Grand Prix" is cooked.

We thoroughly check them in our certified laboratory

Now we can start the ice cream preparation :)

We mix all the ingredients with a mixer

Filter the mixture from clods which did not melt

Right after that - pasteurization - heat treatment of the mixture

You only have to choose your taste

This is it, in the freezing machines we harden the ice-cream at a temperature -20 - 30 0C, for 40 minutes and then it comes out with the temperature of - 12 0C.

One of the processes - maturation of the mixture

Then our future ice-cream goes to the homogenizer

In a big reservoir the mixture increases viscosity, the structure and content of the sheath of fat balls are changed

There, under pressure, big balls of milk fat split into the smaller ones

It takes at least 4 hours!

Freezing - the mixture turns into grand cream-view mass with the help of its beating and partial freezing

Finally we begin on shaping the ice-cream: from the freezer the mixture goes to the dispenser and fills up the sugar cone

Then we add topping or jam

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