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Ceylon Cold Stores was established in 1866 as the Colombo Ice Company, which in 1863 imported the country's first ice-making machine. With an initial capital of £1,600, two steam engines of 8 and 9 horsepower, and a total of 22 employees, the company started producing ice on a commercial scale. [ 3 ]
This is a list of notable ice cream brands. Ice cream is a frozen dessert , usually made from dairy products such as milk and cream, and often combined with fruits or other ingredients and flavors. However, not all frozen desserts can be called ice cream.
Magic - dairy ice cream; Kotmale - dairy products such as cheese, butter, flavoured milk, UHT milk, pasteurised milk, yoghurts; Goldi - frozen foods/processed meats; The Cargills FMCG business is one of the largest in Sri Lanka. It has 10 production facilities across the country which produces a range of products from value added dairy ...
He also entered into the ice cream industry, opening the Maliban Cream House in Colpetty. [7] In 1945 after World War II the assets of the businesses carried out by the three brothers were incorporated into Maliban Hotels Limited. The business included six hotels, one tearoom, an ice cream parlour, a mineral water company and bakery. [14]
Unique ice cream flavors such as Matcha Green Tea ice cream is available. Pies come in two standard flavors: pineapple or taro, although special flavors including chocolate, apple, banana, and azuki bean have also been offered on a limited basis.
Inmarko – ice cream (Russia) Kibon – ice cream (Brazil) Klondike – ice cream sandwiches; Kwality Wall's – ice cream (India) La Fuente – ice cream (Colombia) Langnese – ice cream (Germany) [7] Lusso – Ice cream (Switzerland) Magnum – ice cream; Miko – ice cream (France, Egypt, Morocco, Mauritius, Senegal and Djibouti) [8 ...
Pages in category "Food and drink companies of Sri Lanka" The following 18 pages are in this category, out of 18 total. This list may not reflect recent changes .
A mixture of chocolate and vanilla soft serve being dispensed, a flavor colloquially referred to as swirl or twist. Soft serve is generally lower in milk-fat (3 to 6 per cent) than conventional ice cream (10 to 18 per cent) and is produced at a temperature of about −4 °C (25 °F) compared to conventional ice cream, which is stored at −15 °C (5 °F).