Manufacture of ice cream in the heart of the main basin French dairy ? Arnaud Montebourg found the recipe on the circuit’s ultra-short. After the honey and almonds, the former minister of the Economy is launched in the production of ice bio, fair, and farmer, in opening, this Saturday, June 13th, the first laboratory The Mummy, to Montours, near Ferns.
Do France
Apart from Haagen Dazs, the ice-industrial that you find in the bins of the supermarkets the French is foreign-produced and filled with additives. It was still crazy to not be able to manufacture our ice cream with our milk and our fruit
, was surprised even the contractor.
Another objective of the defender of the Made in France, be able to remunerate properly the breeder out of the system of contractualization. Thus, the dairy Company-ice campesino, founded by Arnaud Montebourg, is associated with the Gaec du Rocher-Fed, the family Morin, who remains a majority shareholder in the project. When the organic milk is paid around 45 cents per litre, with The Mummy, it is valued at 80 cents for a period of five years.
300 000 € investment
The dairy Company is responsible for the capital to find the funds and ensure that the 300 000 € of investments necessary for the installation on operation of the three containers are recycled, equipped with a laboratory and a storage freezer.
“Coming out of his BTS, our son Nicolas wanted to engage in the direct sale and processing of ice. When I heard Arnaud Montebourg present his project to the radio, I said to myself,” Why can’t we
. Without saying anything to anyone, I sent an email on the site Blue White Hive and some time after, to my great surprise, Arnaud called me “, tells Patricia Morin.
Two job creation
A first meeting in the fall of 2019, a training in the artisan glacier David Wesmaël, best worker of France and the adventure was launched. The first ice floes are the outputs of the workshops at the end of February, but the containment has not been due to the desire of the family Morin. 35 000 pots of half-a-litre have already been sold in large surfaces of Rennes, Laval, Le Mans, Saint-Herblain.
“We were able to install our two sons on the farm. We do direct sales on a Saturday morning. The inhabitants of Montours are in and with the associates of the Company, Arnaud, David, this is a real project of sharing that we have built. I believed in it from the start, and when I went to Paris and I see our ice cream in the shops, I am so proud for the Coglais. Without pretense and with great pride, I think it has a bright future “, boasts Patricia Morin.
After Montours, Arnaud Montebourg wants to mesh all over France of these workshops. Because this ice is a killer in taste, everybody says so. But most importantly, everyone wins, even the large-scale distribution, as it sells for 1 € more expensive than the farm. The Mummy is promised to a great career.
What is the recipe for success ?
Let’s take the example of vanilla ice cream (6,95 € the jar of 500 ml). It is composed of 70 % of organic milk, 9 % cream organic, 20 % sugar bio, 0.5% of textured natural organic (flax meal and seaweed), and 0.5 % vanilla bio of The Meeting. The milk and the cream, from the milking, are pasteurized at 86 °C with the sugar, the textured and the flavors (vanilla, chocolate, coffee), for thirty minutes before dropping back to 6 °C and a step of maturation of sixteen to twenty-four hours at 4 °C, in order to develop balance aromatic. The preparation then goes to the turbine, to be bulk, dosed, packaged and frozen at -18 °C.
“The organoleptic quality is exceptional, as the milk is processed immediately after milking. We find this roundness and this aromatic complexity thanks to this circuit ultra-short “, supports David Wesmaël, Best worker of France.
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