Ice cream kneading system with optional cooling, and ice cream bags

Abstract

The present invention relates to an ice cream kneading system 1 of an ice cream machine for mechanically kneading an ice cream mixture 2a in a flexible ice cream bag 2. It comprises two opposing bag supports 3, 4, at least one of which is designed as a kneading device 7. This kneading device 7 is rotatable about a projection axis R, which is perpendicular to the main extension plane of the second bag support 4. During rotation, the kneading device 7 engages the bag 2 from the outside and thereby generates the kneading forces required for homogenizing and whipping the mixture 2a contained therein. A drive 8 causes the kneading device 7 to rotate. The cooperating pair of supports allows the bag 2 to be securely fixed and efficiently processed without direct contact with the food mixture. The invention further relates to an ice cream bag 2 suitable for the ice cream kneading system 1.

Description

Technical field The present invention relates to an ice cream kneading system for an ice cream machine, in particular for kneading an ice cream mixture in an ice cream bag. The present invention further relates to an ice cream bag that can be filled with ice cream. The present invention further relates to an ice cream bag containing ice cream. Background of the invention Household ice cream makers can be divided into two groups based on their design. First, there are the widely used pre-cooling models: Their double-walled mixing bowl is chilled to at least -18°C in the freezer for 12 to 24 hours so that the enclosed refrigerant acts as a latent heat storage medium. After inserting the chilled bowl, the liquid ice cream base is poured in, and a simple motor-driven agitator is started. This agitator continuously scrapes along the inner wall, preventing freezing and incorporating air until the cooling reserve is exhausted. Second, there are the compressor models: These have a hermetically sealed refrigeration circuit that continuously lowers the temperature during the process, eliminating the need for pre-cooling and allowing for the production of multiple batches in succession. Here, too, a slow-running agitator ensures fine crystal formation and a creamy texture.Both types of ice cream makers automatically or manually stop the process once the mixture is semi-solid; compressors often then switch to a holding mode. The finished ice cream is usually eaten immediately or briefly left to mature to stabilize its texture. Pre-cooling units score points with their light weight and attractive purchase price, while compressor machines offer greater ease of use and more consistent results. However, there are two significant disadvantages. First, the overall production time is considerably longer than with professional equipment: including pre-cooling or compressor pre-conditioning, it usually takes 30 to 60 minutes before a serving-ready consistency is achieved. Second, the machines are designed for batch sizes that yield multiple servings; anyone wanting only a single serving inevitably produces excess or has to underfill the container, which degrades the texture. Conversely, when filling the machines to their maximum capacity, they often produce a result that is too soft because the refrigeration system is overwhelmed by the high heat load. DE 10 2023 000 588 A1 concerns an automated food chain system (FCS) that delivers only the ingredients portioned according to a recipe ordered via smartphone, fresh from the wholesaler to the customer's kitchen. Trolleys shuttle between the source and the customer, bringing fresh goods and collecting leftovers from customers' plates for reuse. They are then immediately delivered from automated drop-off points, eliminating the need for a physical supermarket. The shuttle trolley can be picked up or delivered at a low cost. Cooking is done by a machine that dispenses the ingredients and replaces the kitchen appliances. The machine cleans itself and its dishes automatically and can prepare any recipe at the desired time. FCS drastically reduces food waste and thus CO2 equivalents, offers price advantages of more than 30%, operates day and night, is hygienic, and avoids crowds – especially important during pandemics.CO2 equivalent savings for the EU, up to €10 billion per year, no plastic packaging, raw material savings, less microplastics. DE 102 35 326 A1 relates to a device for processing the raw materials of a food product (food / beverages) with a receiving container for receiving the raw materials, which is rotatable about a container rotation axis mounted at a more distant end of a rotating arm, which in turn is rotatable about a main rotation axis. In the receiving container, the raw materials are subjected to the combined centrifugal force resulting from the aforementioned rotational movements and processed into the food product. Various embodiments of the receiving container are proposed, which, by means of a sieve-like insert and / or other working elements in the receiving container, improve the processing of the raw materials into a desired food product. Description of the invention Starting from this situation, it is an object of the present invention to enable improved ice cream production. In particular, one or more disadvantages described in the background of the invention are to be overcome. The object preferably to be achieved is to produce ice cream with a desired consistency, especially gelato, regardless of the ambient temperature and / or the ingredients of the ice cream and with individual portion sizes. The object of the invention is achieved by the features of the independent main claims. Advantageous embodiments are specified in the dependent claims. Where technically feasible, the teachings of the dependent claims can be combined arbitrarily with the teachings of the main and dependent claims. In particular, the problem is solved by an ice cream kneading system for an ice cream machine, for kneading an ice cream mixture in an ice cream bag, the ice cream kneading system comprising: a first bag support and a second bag support spaced apart relative to the first bag support, wherein at least one of the two bag supports is designed as a kneading device movable about a projection rotation axis, wherein the projection rotation axis runs perpendicular to a principal extension plane of the second bag support, wherein the kneading device is designed and arranged such that, during its rotational movement, it kneads the ice cream mixture inside the bag by mechanical action on an outer surface of the bag; and a drive for generating the rotational movement of the kneading device. The system uses two opposing bag supports between which the flexible ice cream bag remains stretched. At least one of the supports simultaneously performs the rotating kneading function. The axis of rotation of the kneading unit is aligned parallel to the normal of the main plane of extension of the opposing support. This ensures that the kneading forces always act perpendicular to the bag wall, promoting a more homogeneous product flow. In other words, the kneading unit of the ice cream machine kneads the ice cream mixture without direct contact with the mixture itself, but solely by acting on the outer surface of the ice cream bag. The kneading movements are rotating spreading or kneading motions, whereby the rotation also projects a circle of rotation onto the surface of the ice cream bag. The ice cream bag is shaped to match this circle of rotation projected onto the outer surface by the kneading unit's rotational movement.This adaptation concerns, for example, the geometry of a sealing rim formed on the ice cream pouch, which encloses a gross volume, also called a receiving chamber, for holding the ice cream mixture, and also the size of the gross volume itself—that is, in other words, the size or area of ​​a shape enclosed or formed by the sealing rim on the packaging material of the ice cream pouch. The special rotary kneading movements of the ice cream kneading system ensure uniform kneading of the ice cream mixture during a cooling and kneading process without damaging the packaging material of the ice cream pouch. In this context, an ice cream machine is a compact device that receives bags containing ice cream mix to be deep-frozen, cools them to approximately -25 °C using an integrated refrigeration circuit, and simultaneously performs a mixing and kneading process. The ice cream machine includes, among other things, an actively temperature-controlled plate, for example, designed as a base plate, a passively temperature-controlled plate, such as a spring-mounted top plate, a rotating kneading unit with at least one kneading arm, and an ice cream bag handling mechanism, including, for example, a squeezing and disposal mechanism. Actively temperature-controlled plate This plate, for example, contains an integrated evaporator channel, in one specific embodiment a vacuum-brazed copper coil, which can be regulated to approximately -25 °C using refrigerant and thus handles the main heat dissipation during the kneading cycle. An embedded temperature sensor can control a compressor and, when using a 4-way valve, can also reverse the refrigeration cycle so that the same plate can be actively heated to defrost an ice film. The contact surface of the plate is ground flat to ensure that the ice cream pouch makes full contact and crystallization proceeds uniformly. Tightly shrunk-in copper or aluminum struts can increase flexural stiffness without significantly increasing thermal resistance. An optional circumferential sealing lip prevents meltwater from penetrating the insulation and keeps the plate virtually condensation-free during maintenance intervals. Passively temperature-controlled plate The passively cooled or temperature-controlled counter plate, located opposite the actively cooled or temperature-controlled plate, is preferably made of thin, highly conductive aluminum and can be elastically pressed against the bag by means of coil or disc springs, thus compensating for volume fluctuations and ensuring permanent surface contact. During the kneading process, it dissipates waste heat exclusively via conductive contact to the actively temperature-controlled plate and simultaneously supports the bag without requiring its own refrigerant system. Its inner contour can be semicircular or U-shaped to prevent stress concentrations in the bag packaging material. The outer surface can be Teflon-coated to allow the kneading arm to glide over it with minimal friction. A linear guide at the end furthest from the edge ensures that the plate remains parallel during spring movement and that heat transfer is constant across the entire surface. A combination of an actively temperature-controlled plate and a spring-mounted, passively temperature-controlled plate is structurally preferred because it combines high cooling capacity with low moving mass. In an alternatively preferred embodiment, both plates are actively temperature-controlled; by mutually shifting the phases of the cooling cycles, the freezing effect can be accelerated or a glacis-like preheating for portioning can be achieved, whereby, in particular, each actively temperature-controlled plate can also be briefly heated if necessary to completely dissolve any remaining ice. Ice cream is gelato The ice cream to be produced is gelato. Gelato is an Italian ice cream with a typical fat content of 4–9%, significantly below the minimum of 10% required for ice cream. This lower fat content reduces the amount of fat coating on the tongue, allowing flavors to penetrate more quickly. Due to the slow churning during the freezing process, only about 25–30% air (overrun) is incorporated, whereas ice cream can reach up to 50%. This is why gelato has a higher density, a finer microstructure, and a particularly creamy mouthfeel. For food safety reasons, gelato is stored and served at -12°C to -15°C, which increases the perceived sweetness and releases the volatile flavor compounds more intensely than ice cream served at lower temperatures.The combination of low fat, moderate dry matter, and higher water content results in very small ice crystals during controlled freezing, which stabilizes the silky-elastic texture and ensures a slow, homogeneous melt. Since gelato is largely made without egg yolks and formulated with a higher milk-to-cream ratio, the sugar, dry matter, and stabilizer matrix must be precisely balanced to achieve optimal viscosity, freezing point reduction, and water binding from a food technology perspective. Ice cream mixture Ice cream mix is ​​understood to be a liquid-to-semi-solid matrix, typically consisting of a UHT-treated base, air or nitrogen, and optional flavor and sugar concentrates. According to one specific embodiment, the filling ratio is 65% ice cream product and 35% gas, achieving an optimal overrun rate in the pouch for creamy ice cream, particularly gelato. In this context, the same pouch concept is also intended to accommodate, for example, low-fat mixes, vegan recipes, or mousse-like desserts. Crucially, the mix remains in the pouch during operation and is only dispensed after the kneading and freezing process. First bag support The first bag support can have a substantially plane-parallel contact surface against which the ice cream bag is pressed during operation. According to a specific embodiment, the first bag support is a kneading device with a spring-loaded plate that ensures permanent surface contact with the ice cream bag in a kneading position. Depending on the design, it can be movable to accommodate tolerances in the bag volume or static. To protect the bag, it can be provided with a rubberized sealing lip or an anti-slip coating without compromising the functionality of the claim. The term also includes interchangeable inserts for different portion sizes. Second bag support The actively temperature-controlled plate can serve as a second support for the bag, for example, a base plate or the underlying evaporator pack, which supports the ice cream bag from the opposite side and simultaneously provides defined cooling capacity. Alternatively, the second support can be replaced by a parallel roller arrangement, a contoured press die, or a vertical support plate, provided the main plane of extension remains planar. In this context, all support options that fix the bag and provide a reaction force for the kneading action are covered. The cooling function is optional, but preferred in the described configurations. Bag kneading position and bag pickup position The bag receiving position is the open position, particularly of the first bag support, in which a new ice cream bag can easily be inserted between the two supports. After inserting the bag, the system is closed towards the bag kneading position. The bag kneading position is the defined working position in which the bag is clamped between the first and second bag supports with a constant initial force. From here, the kneading and cooling process begins, with the kneading unit rotating and one or more elastic elements simultaneously pressing the bag firmly against the support. Kneading and cooling process The kneading and cooling process involves the simultaneous mechanical mixing / kneading and thermal cooling of the ice cream mixture in the ice cream bag. Initially, the ice cream mixture is liquid and / or contains powdered and / or solid components. It can be placed, for example, between an actively temperature-controlled plate and a kneading device, such as a kneading arm. While heat is extracted from the ice cream mixture via at least one temperature-controlled plate (i.e., an actively or passively temperature-controlled, coolable plate), the kneading device kneads the mixture, distributes ice crystals, and incorporates air. In the context of this disclosure, the term "kneading" encompasses more than the mere mixing of a liquid mass. It describes a process in which the rotating kneading arm, by cyclically pressing the bag wall (i.e., a first / second layer of packaging material in the ice cream bag), initially homogenizes the still-flowable ice cream mixture and enriches it with nitrogen, thus fulfilling a mixing function. Then, as the viscosity increases, the arm acts like a kneader, plastically manipulating the semi-frozen matrix of the ice cream mixture. During this process, a projection circle is traced on the bag surface, the diameter of which is precisely matched to the sealing area and the kneading arm radius. The rotational movement thus creates recurring walking and return paths that finely distribute air bubbles and keep ice crystals small. Ultimately, the core principle is that a projection circle is created on the bag's surface using circular movements, and these movements alter the physical structure of the ice cream. The eccentric path of the kneading arm(s) presses the ice cream mixture layer by layer against the actively temperature-controlled plate, so that the shear fields are synchronized with the heat dissipation – a process also referred to as eccentric perimeter kneading motion. Kneading device rotatable around projection rotation axis The kneading unit, rotatable about a projection axis, preferably has one or more kneading arms, optionally with an asymmetrical cross-section. The kneading arm(s) can be arranged and / or designed to rotate eccentrically in the plane of the bag and distribute the ice cream mixture. The axis of rotation of the kneading unit is perpendicular to the projection surface of the second and / or first bag support and can optionally be fixed or height-adjustable. Multi-arm geometries or star-shaped heads rotating about the same axis are also conceivable, provided they achieve a mechanical kneading effect. According to specific embodiments, variants with one- or three-part kneading arms are conceivable, the speed of which is optimized to approximately 53 rpm. Main extension plane of the second bag support The main plane of extension of the second bag support is the dominant, usually horizontal, surface in which this bag support extends in width and depth. Preferably, this refers to the main plane of extension of the surface of the second bag support that is in contact with the ice cream bag when the two bag supports are in a kneading position. The projection axis of rotation is orthogonal to this plane, allowing the kneading forces to act uniformly radially. Slightly curved or segmented planes are also conceivable, as long as a local projection still defines a clear normal direction. This allows, for example, design adaptations for bag recesses or conical, temperature-controlled plates. Mechanical impact on the outer surface of ice cream bags Mechanical action refers to any deformation or shearing of the bag wall caused by contact forces, such as pressing, smoothing, scraping, or rolling. In the implemented system, the rotating kneading device, for example with a kneading arm, causes repeated pressing up and down of packaging material layers, in particular the packaging material layer of the ice cream bag that is in contact with the kneading device. Thermal or chemical processes alone do not fulfill this characteristic. Ice cream bag outer surface The outer surface of an ice cream pouch refers to the flexible outer layer of the pouch that, during the process (i.e., in the pouch kneading position), is in contact with the pouch supports, specifically the kneading unit and the second pouch support. In this example, the outer surface of the ice cream pouch consists of an aseptic multilayer film with a circumferential seal (in other words, a ribbed seal) and has a ribbed outlet on one end. Variants with a metallized barrier layer, different fill volumes, or integrated RFID tagging also fall under this definition, as long as they remain flexible and deformable. The inner surface of the pouch is conceptually separate and remains unaffected during kneading. Knead Kneading here means the repeated mechanical processing of the ice cream mixture to incorporate air and crystals until a homogeneous, creamy texture is achieved. In the exemplary embodiment, this is accomplished by an eccentric perimeter kneading motion, in which the ice cream mixture is kneaded between a kneading arm and a temperature-controlled plate. Planetary movements, swashplates, or roller kneading units are also conceivable, provided they operate in rotational interaction with the abutments. The crucial factor is the plastic deformation of the mixture within the closed bag. drive The drive is an energy source that generates the rotational movement of the kneading unit; preferably a compact, high-torque DC geared motor with belt drive. Alternatively, servo motors, stepper motors, hydraulic or pneumatic units can be used, as long as they provide controlled rotational movement. Thus, both direct drives and geared or belt-driven variants are conceivable. In the exemplary embodiment, the 1:1 belt ensures low-loss power transmission to the kneading unit. Rotational movement of the kneading device Rotational movement refers to the continuous or intermittent rotation of the kneading unit around the projection axis of rotation at a defined speed and direction. The system preferably operates at approximately 53 rpm, which has proven optimal for texture and aeration. However, variable speeds or changes of direction are also possible, for example, for cleaning cycles with the sharp arm edge. The rotation can be synchronized with or opposite to a simultaneous roller transport and is precisely synchronized by the control system. This allows the process intensity to be precisely adjusted to product and environmental conditions without damaging the ice cream bag. The problem is also solved by an ice cream pouch containing an ice cream mixture for the ice cream machine with the aforementioned ice cream kneading system. The ice cream pouch has at least a first and a second fluid-tight packaging material layer, wherein the first packaging material layer is connected to the second packaging material layer along a sealing edge that is at least partially circumferential and thereby defines a closed receiving chamber for receiving an ice cream mixture, wherein the size and geometry of the sealing edge are adapted to the arrangement of the axis of rotation as well as to the design of the at least one kneading device. The ice cream pouch can consist of two or more flat plastic or composite films that are welded together around the edges, thus forming a sterile, sealed interior (or multiple interiors) for the ice cream mixture containing liquid and / or solid ingredients. Fiber-reinforced packaging materials or alternative materials are also conceivable, provided they are suitable for hygienically sealing an ice cream mixture inside a pouch until the ice cream is dispensed through the ice cream machine. The outer dimensions of the ice cream pouch and the shape of the sealing edge are designed so that the pouch can be positioned precisely between the temperature-controlled plate and the rotating kneading unit within the ice cream mixing system. The sealing edge is located outside the actual kneading zone, preventing damage from mechanical stress. Alternatively, for example, in the case of multiple concentrically arranged receiving chambers for different ice cream mixtures or additives, the sealing edge is designed to be stabilized so that it can reliably withstand the kneading process of the kneading unit. An optional front outlet area with a pressure-flexible seal edge and ribbed structure facilitates clean dispensing of the finished ice cream. The packaging material layers preferably consist of an aseptic multilayer material that withstands temperature shocks down to -30 °C and repeated pressure pulses without delamination. The flat, pocket-shaped design of the bag ensures even distribution of the ice cream mixture, promoting uniform freezing on at least one passively temperature-controlled plate that can be used to cool the ice cream mixture. The design of the seal edge, aligned with the rotational axis of the kneading unit, guarantees that the ice cream mixture is radially displaced and continuously returned during kneading. This results in a homogeneous, fine-pored structure without large ice crystals.After the kneading and cooling process, the bag can be almost completely emptied, thus minimizing product losses. One specific embodiment is a flat-pouch version of the ice cream pouch. According to this embodiment, a rectangular sealing edge with rounded corners and a forward-projecting spout are provided, the ribs of which give the dispensed gelato a decorative profile. A pressure-compliant sealing edge arranged along the transverse axis reliably retains the ice cream mixture until an expulsion step. In this embodiment, the size of the sealing edge is such that it lies outside the radius encompassed by one or more kneading arms of the kneading unit; this allows the sharp and rounded edges of the kneading arm to act unhindered on the flexible central zone without breaking any seams.During rotary kneading, the ice cream bag is clamped planarly between the actively cooled base plate and the spring-mounted, passively cooled top plate of the ice cream machine, so that the kneading arm movement creates a uniform kneading effect, which finely distributes air (or nitrogen) and refines the texture. Conical or drum-shaped pouches are also conceivable, where the sealing edge follows a circular or oval contour, as long as its dimensions are still adapted to the kneading radius of the kneading unit. A multi-chamber pouch with a separate flavor segment can also be provided. The sealing edge can then be segmented. It is also conceivable that, in a segmented design of the ice cream pouch with multiple receiving chambers, only a central main chamber—i.e., the one closest to the projection axis of rotation—extends into a kneading zone projected onto the outer surface of the pouch by a rotational movement of the kneading unit. Pouches with several superimposed receiving chambers, each partially or completely enclosed by a sealing edge, are also conceivable.Partially enclosed receiving chambers require residual closure, for example, by means of a fold-over flap or an additional element, such as a pressure-sensitive outlet device that releases an opening when a certain threshold pressure is exceeded. Bags with peripheral border reinforcement or integrated locking ridges are also possible; these interact with the centering pins of the kneading system to prevent twisting. Other possible designs for the ice cream bag would include, for example, high-barrier packaging material layers with aluminum vapor deposition, biodegradable PLA multilayers, or packaging material layers with an integrated QR code for batch tracking within the protective envelope, provided they do not impair the flexible kneadability. By aligning the sealing edge with the projection axis of rotation, the mechanically stressed mixing area is always preferably located within a zone of elasticity within the packaging material. The flat design enables defined heat transfer across the actively temperature-controlled plate, promoting rapid crystallization and small ice crystal size. Simultaneously, the contoured spout allows for attractive, portion-consistent dispensing, while an optional pressure-compliant sealing edge facilitates hygienic and pressure-controlled opening. The result is a cost-effective consumable with a functionally optimized seal design that works seamlessly with the rotating kneading system, ensuring a creamy product quality with minimal residual volume. The problem is solved by providing an ice cream bag without the ice cream mix for the ice cream machine with the aforementioned ice cream kneading system. In other words, the ice cream bag is pre-packaged and empty. It is designed to be filled with the ice cream mix. The ice cream bag has a first packaging material layer and a second packaging material layer, which are connected along a sealing edge that is at least partially closed, thereby defining a closed gross volume for the ice cream mix. The size and geometry of the sealing edge are adapted to the arrangement of the axis of rotation and to the design of the at least one kneading device. First layer of packaging material The first layer of packaging material, when inserted, forms the front of the ice cream pouch facing the user and preferably consists of a multi-layered, aseptic composite. Its inner sealing layer (PE or EVOH coex) meets food safety requirements and is sterilely sealed using a UHT process. Intermediate barrier layers—such as SiOx-coated PA or aluminum—protect the ice cream mixture from oxygen and flavor loss, while a smooth outer PET layer facilitates virtually frictionless gliding of the rotating kneading arm. The material thickness is selected so that the packaging layer bulges elastically under the pulsating pressure peaks of the kneading arm without tearing, reliably transferring the resistance to the first pouch support. Optionally, the contour can be rectangular with rounded corners to minimize tensile stress in the seam zones.It is also conceivable to use variants in which a first packaging material layer is made from the same laminate as the second packaging material layer or is supplemented with additional decorative or RFID layers, as long as their sliding and barrier functions are retained. Second layer of packaging material The second packaging material layer can rest fully on the second bag support during operation, preferably the actively cooled base plate with a spiral-milled evaporator channel. It can be made of the same material as the first packaging material layer or – to optimize heat transfer – have a rougher PET outer layer, which reduces the thin ice boundary layer between the packaging material layer and the temperature-controlled plate; both alternatives are conceivable. Its geometric contour corresponds to the plate surface, ensuring the bag is held taut and deforms only in the thickness direction during rotational kneading, thus preventing lateral bulging and promoting a homogeneous texture. The first and second packaging material layers can be multilayered, comprising an inner film and an outer film. Alternatively, each of the first and second packaging material layers can consist of a single layer of packaging material, with surface textures, for example, on a surface facing the ice cream mix and / or an outer surface (i.e., a surface in contact with one of the bag supports) being adapted to the inner or outer film. The inner film forms the inside surface facing the ice cream mix and can consist of a food-grade polyethylene or EVOH layer, which also serves as a thermoplastic sealing layer. Its high flexibility allows for local deformation when the kneading unit, with its at least one kneading arm, rhythmically kneads the bag wall.It can also be designed as a laminated barrier layer, for example, as an aluminum or SiOx-coated layer for extra oxygen protection. The thickness is chosen to withstand cryogenic temperatures down to -30 °C without brittle fracture. The outer film forms the outside of the bag and can be reinforced with polyamide or PET for increased strength to withstand external abrasion from the kneading device. It carries imprints or QR codes for batch identification without compromising mechanical integrity. Together with the inner film, it forms a multi-layered composite laminate that combines diffusion barrier properties with tensile strength. Alternatively, the outer layer can be made of PLA or paper-based laminates, provided they can withstand the flexural stresses. Two layers of packaging material The ice cream pouch can be constructed from two distinct layers of film or, alternatively, from two distinct layers of packaging material, such as fibrous layers of a wrapper, which may exhibit different barrier or strength properties. The barrier and strength properties of the two distinct film / packaging material layers can also be identical. Alternatively, the two packaging material layers can be a single, folded-over wrapper layer of a packaging material. This wrapper layer can also have distinguishable properties depending on whether it is the first or second packaging material layer.For example, the first layer of packaging material, which faces the kneading unit during ice cream production, can have a lower surface roughness than a second layer on its outer surface, which faces the actively temperature-controlled plate. Each layer can be designed individually or as a composite layer to meet specific functional requirements. The layers can be combined symmetrically or asymmetrically to optimize the overall layer package. Their interaction can ensure high pressure, tear, and temperature resistance. Packaging material An aseptic multilayer laminate can serve as packaging material, which is discontinuously heat-sealed and aseptically sealed after UHT filling. Possible layer sequences are PET / Alu / OPA / PE or PLA / SiOx / PE. The inner PE layer ensures sealability, while the middle layers provide a barrier against oxygen and aroma. The material should be biaxially stretchable so that it can deform elastically under the alternating compressive and tensile forces of the kneading arm. Biodegradable barrier granules are also acceptable, provided they can withstand cold and pressure cycles of at least 0.5 Hz for five minutes. Seal edge The sealing edge, running along a closed form, can be designed as a circumferential weld seam that joins the first and second layers of packaging material in a gas-tight frame, thus defining the interior. In the described example, it forms a rounded rectangle with a front-mounted outlet nozzle, but circular or oval contours are also conceivable. An advantage is that the edge, as a rigid collar, lies outside a wetting zone and is therefore not subjected to cyclic loading. The sealing edge can be reinforced with a bead to engage with centering pins of the holding system. It is also conceivable that the sealing edge, together with a fold line of a folded outer layer of the packaging material, encloses a receiving chamber.In this case, the sealing edge does not form a completely closed contour on its own, but the sealing edge together with the fold line of the covering layer forms the completely closed contour around the receiving chamber. The two layers of packaging material are preferably joined by continuous heat sealing or ultrasonic welding under aseptic conditions, creating a homogeneous, edge-adjacent zone. Alternatively, segmented seals are possible to separate compartments (e.g., aroma inlays). Any type of material-bonding joining is conceivable that hermetically seals the bag and remains compatible with the kneading mechanism. Layers of packaging material are connected to each other, at least in sections. The two packaging material layers need not be fully bonded, but only in specific zones, preferably along the sealing edge, by material bonding and, if necessary, force bonding. In certain cases, it is not necessary to design the sealing edge completely around the entire circumference, i.e., in a closed form, for example, if the two packaging material layers are formed by a folded-over outer layer. In this case, the sealing edge can have a partially closed form and abut a fold line formed by the folding of the outer layer. The outer layer and the sealing edge then together form a wall of the receiving chamber and completely enclose it, i.e., hermetically and fluid-tight. Areas of the outer layer not connected by a sealing edge can also form the receiving chamber.Partial sealing with a rim seal can reduce material consumption while ensuring the necessary seal. It can also increase the bag's flexibility, facilitating the squeezing of the mixture. The packaging material layers can be bonded in such a way that, when the receiving chamber(s) are empty, they are in full contact with each other. Additionally, it may be provided that the receiving chamber or receiving chambers, which are at least partially enclosed by the sealing edge, (each) contain an ice cream mixture. Recording chamber / gross volume A closed gross volume for the ice cream mix, or the receiving chamber, is the airtight and liquid-tight interior, which can be precisely sized to 100 ml during packaging and remains unchanged throughout the entire cooling and kneading cycle. The ice cream mix is ​​distributed within the gross volume as a thin layer, maximizing heat transfer to at least one designated temperature-controlled plate. The gas phase (approximately 35% nitrogen) can be finely incorporated into the ice cream mixture during kneading without any loss of volume to the outside. This results in a reproducible portion size with minimal residue after pressing. Adjustment of seal edge to kneading device Finally, the size and geometry of the sealing edge can be precisely matched to the position of the rotation axis and the radius of the kneading unit, ensuring that at least one kneading arm of the kneading unit only covers the elastic filling area and not the sealing edge. For example, an arm radius of approximately 40 mm would mean the sealing edge ends at around 45 mm, thus maintaining a safety margin. This adaptation of the sealing edge also includes cases where the sealing edge is asymmetrically offset to accommodate kneading arms with multiple radii or a segmented design. Crucially, any seam zone formed by the sealing edge lies outside the projection path generated by the kneading unit's movement, thereby guaranteeing the bag's durability during repeated rotary kneading. turntable Alternatively or additionally, the ice cream mixing system is designed to include a turntable. In other words, the ice cream mixing system has a flat support disc mounted coaxially to the projection axis of rotation in the ice cream machine, serving as the base for all mixing and balancing elements. Functionally, it corresponds, for example, to a cylindrical disc onto which at least one kneading arm is integrally bent. The turntable combines the support function, mass balancing, and flat bag support in a single, torsionally rigid component, allowing the kneading arm to receive its drive torque without additional supports and resulting in a more compact system. This ensures that the arm and bag operate with minimal vibration and are easy to clean, guaranteeing a consistent texture with reduced assembly and maintenance effort. The turntable forms at least part of the first bag support. Alternatively or additionally, the turntable is designed to form at least part of the first bag support. In other words, a front surface of the turntable can simultaneously serve as an active support for the bag wall, for example, by pressing its flat area against the spring-loaded, passively temperature-controlled plate when the ice cream machine closes. This allows the ice cream bag to be tightly tensioned between the turntable and the kneading unit (the first bag support) and the temperature-controlled plate (the second bag support). This eliminates the need for an additional component for the first bag support. Kneading unit connected to rotary table Alternatively or additionally, the kneading device is connected to the rotary table. According to one embodiment, the kneading device with its at least one kneading arm is either integrally formed from the table, for example, by means of a sheet metal bend, or is attached via positive-locking and non-positive-locking screw or weld connections. In both cases, the rotary table transmits a drive torque generated by the drive to the kneading device with its at least one kneading arm in a torsionally rigid manner. The kneading device has at least one kneading arm. Alternatively or additionally, the kneading unit is provided for with at least one kneading arm that is integrally formed on a flat surface of the rotary disc. The arm geometry, formed directly from the flat disc surface, avoids screw and weld connections, thus eliminating tolerances, ensuring a gap-free hygienic surface, and guaranteeing that the arm is always precisely radially aligned with the axis of rotation. Simultaneously, the arm utilizes the disc material as a rigid backbone and cooling buffer, reducing vibrations, facilitating cleaning, and lowering the manufacturing costs of the entire kneading system. For example, the kneading arm of the unit can be angled at approximately 90° from a disc plane, with its cross-section featuring one sharp and one rounded edge to selectively achieve either a scraping or kneading action.Alternatively, the kneading device can be configured with a rotary disc, and at least one or, for example, three kneading arms can extend radially from a shaft of the kneading device like a root and run on a surface of the rotary disc that contacts the ice cream pouch in the pouch kneading position. The rotary disc can have several spring-mounted plate sections arranged between the kneading arms. Alternatively, in an embodiment of the rotary disc with multiple kneading arms, particularly with at least three kneading arms, only the second pouch support can have a temperature-controlled plate. Preferably, in this case, this temperature-controlled plate of the second pouch support is actively temperature-controlled. Rotationally asymmetric kneading arm distribution Alternatively or additionally, it is provided that in the case of a rotationally asymmetric distribution of the kneading arms, particularly with only one kneading arm, the turntable has an asymmetrical geometry which serves as mass compensation to counteract the resulting imbalance. If further kneading arms are absent, the turntable can be fitted with targeted material recesses or additional weights on the side opposite the kneading arm, such as segment-shaped windows or pressed-in sealing inserts, so that its center of mass lies again on the axis of rotation and vibrations at 53 rpm are avoided. Circular turntable with a single kneading arm Alternatively or additionally, the rotating disc is designed to be circular with only a single, rotationally asymmetrical kneading arm. In this minimal version, the disc itself remains geometrically round, while the single kneading arm extends eccentrically; the system then achieves mass balance through targeted drilling, a ring-shaped increase in thickness at the arm's base, or by means of counterweights. These are all design options that fall under the present feature and can be integrated into the ice cream machine without any change in function. kneading arm A kneading arm is the kneading element set in rotation by the drive, which, via its raised contour, can exert cyclical pressure, shear, and kneading impulses on the bag wall, thereby homogenizing the ice cream mixture. According to one possible embodiment, it is realized as a strip of sheet metal bent out of the rotating disc, with a sharp and rounded longitudinal edge, so that it can either mix gently or, in the opposite direction, scrape off excess ice cream. In this context, the term also includes multi-part, star-shaped, or segment-shaped arms, as long as they generate the rotating kneading action along the projection axis of rotation. Rotationally asymmetric distribution of kneading arms A rotationally asymmetric distribution occurs when the kneading arm(s) are not evenly spaced through 360° during rotation, meaning the center of mass of the moving parts is not located exactly on the axis of rotation. The resulting design flaw is an imbalance, which can be compensated for by counterweights, recesses, or an asymmetrically thicker turntable to ensure smooth, vibration-free operation. Possible configurations of each kneading arm of the kneading unit are described below. These configurations can be combined in any way, or exist individually, provided it is technically feasible. The kneading unit may have only one kneading arm. Alternatively, the kneading unit may have several kneading arms, in particular three. elongated kneading arm / rounded kneading arm corners Alternatively or additionally, the kneading arm is designed to extend elongated along its longitudinal axis and / or have rounded corners. Specifically, this could mean that the kneading arm is rod-shaped with gentle radii at its ends, so that no sharp edges come into contact with the ice cream pouch. For example, the kneading arm can be designed like a kneading lip at a contact surface where it comes into contact with the ice cream pouch when the pouch supports are in the kneading position. The kneading lip is characterized by a continuous transition between a connecting rib for linking the kneading arm to the kneading device and the contact surface. The kneading arm can also be elongated. In this case, the kneading arm extends radially away from an axis of rotation of the kneading arm in a longitudinal direction. The longitudinal direction of the kneading arm, i.e.,Its main direction of extension need not be radial; it can also be offset relative to the axis of rotation of the kneading unit. Furthermore, the kneading arm need not extend through the axis of rotation of the kneading unit but can be offset radially to a periphery distant from the axis of rotation. The elongated shape of the kneading arm increases the contact area and promotes uniform rolling of the ice cream mixture. Rounded corner radii minimize stress concentrations in the bag. Kneading arm curved to a raised area Alternatively or additionally, it is provided that the at least one kneading arm, in cross-section, particularly starting from a surface of the turntable, is weakly and gradually more strongly curved in a kneading arm edge region towards a central axis extending along the kneading arm's longitudinal axis, forming a raised section. In other words, the kneading arm can initially be flat in cross-section from the edge of the turntable and gently curved towards the central back. Put another way, it is provided that the at least one kneading arm, starting from the plane of the turntable, initially has a low wall height and continuously curves radially towards the longitudinal center to form a convex back. In other words, the arm grows only weakly from the flat surface of the turntable in the edge region, but reaches a pronounced, uniformly rounded height in the center line, thus creating a smooth transition without abrupt steps.The continuous curvature distributes the contact force broadly across the bag wall, minimizing point loads and preventing tears in the packaging material layers, while the raised central ridge simultaneously creates a targeted pressure peak that more effectively incorporates air or nitrogen into the ice cream mixture, thus promoting a particularly creamy texture. Furthermore, the aerodynamically optimized profile reduces hydrodynamic resistance in the semi-frozen ice cream mixture, lowers motor torque, and enables energy-efficient operation while maintaining consistent kneading performance. The kneading arm cross-section with its raised section is an outwardly open parabola. In the preceding embodiment, it is particularly preferred that the raised section appears as an outwardly open parabola. In other words, the raised section is shaped like an open parabola pointing away from the shaft of the kneading device, especially from the rotating disc. The wall thickness thus increases continuously towards the center of the arm, forming a parabolic crown, resulting in locally higher surface pressure. The parabolic curvature forces the ice cream mixture radially back towards the rotating disc with particular efficiency during rotation, prevents dead zones in the bag, and generates a defined pressure peak for air ingress. At the same time, the force is distributed smoothly, allowing for stretching of the packaging material layers without material breakage. Kneading arm cross-section with tapered trapezoidal shape Alternatively or additionally, it is provided that at least one kneading arm has a tapered trapezoidal cross-section, with opposing flanks concavely curved and converging towards the apex, and in particular, the edges of the trapezoid, especially on a tapered side, being rounded. For example, this could mean that arc-shaped sides run between a wide base of the kneading arm and a narrow apex, making the respective kneading arm aerodynamically efficient. The tapered trapezoidal shape reduces the moment of inertia and thus the drive current; the concave, rounded flanks guide the mixture laterally back into the arm track, which promotes a particularly creamy, lump-free gelato. Asymmetrical / symmetrical kneading arm cross-section Alternatively or additionally, the kneading arm can be designed symmetrically or asymmetrically with respect to its longitudinal center. In other words, the kneading arm is designed symmetrically or asymmetrically with respect to a central longitudinal axis. Specifically, this can mean that with a symmetrical kneading arm, the left and right halves of the cross-section are identical. With an asymmetrical design, the kneading arm has a working side, which is, for example, sharp-edged, and a protective side, which is rounded. The asymmetrical arm allows for changes in the direction of rotation: gentle kneading on the rounded side, efficient ice scraping on the sharp side; the symmetrical version simplifies balance and manufacturing. Kneading arm mounted on a mechanical support structure via bearings / shaft. Alternatively or additionally, the kneading arm is driven by the drive via a rotatable shaft, the shaft being mounted in bearings of a mechanical support structure. In other words, the kneading arm is coupled to the drive via a rotating drive shaft, this shaft being axially guided by rolling or sliding bearings in a supporting structure, for example, a spring-mounted motor bracket, which forms the mechanical support unit. In other words, the kneading force is not transmitted directly via a sheet metal joint, but via a torsionally rigid shaft running in precision bearings of the drive's motor bracket or a separate bearing block; thus, variants with direct drive, belt drive, or gear intermediate stage can also be implemented, provided the bearing stabilizes the axis of rotation and absorbs lateral forces from the bag.The supported shaft decouples bending and radial loads of the kneading arm from the drive gear, reducing bearing and gear wear and extending the service life of the entire drive train. At the same time, the defined bearing arrangement enables a reproducible arm position without wobbling, which reduces vibrations, stabilizes the displacement-force signal of the measuring system, and results in a more uniform ice cream texture. Kneading arm mounted on a bearing / shaft and on a mechanical support device via a rotary table Alternatively or additionally, the kneading arm is integrally formed with a turntable, the turntable being rotatably mounted on a shaft attached to the mechanical support structure and driven by the drive. Both the turntable and the shaft are rotatably mounted on bearings attached to a drive housing, the drive housing being formed by the mechanical support structure. This embodiment includes the kneading arm being machined in one piece, for example by bending or milling, from a rotatably mounted turntable. The turntable then sits coaxially on a drive shaft, the precision bearings of which are guided directly in the motor housing, which simultaneously forms the mechanical support structure. The kneading arm and the turntable then form a monolithic rotor, which is supported by ball bearings embedded in the motor flange via a central shaft.The motor housing thus fulfills a dual function as a bearing block and structural chassis, eliminating the need for separate bearing supports and integrating the axis of rotation into a single, rigid assembly. This integral design reduces the number of components, gaps, and assembly effort, simplifying cleaning and minimizing the risk of particle shedding in food applications. The bearings, supported directly within the motor housing, ensure precise coaxiality between the motor, shaft, and turntable, reducing imbalance, lowering bearing load at 53 rpm, and thus enabling a low-vibration, energy-efficient kneading process with consistent gelato quality. Kneading arm with recess Alternatively or additionally, it is provided that, particularly in the central axis of a kneading device, a recess extends through at least one kneading arm, especially along the central longitudinal axis of the kneading arm. In other words, alternatively or additionally, it is provided that a continuous recess, for example as a shallow channel or U-profile backbone, extends along the central longitudinal axis of the kneading arm. Put another way: The kneading arm has a recessed groove in its central zone that extends across the entire width of the arm parallel to the plane of the turntable. The groove can be shallowly rounded, V-shaped, or straight-walled and locally reduces the material thickness without altering the raised mixing ridges on the sides. Such a variation in shape still fits within the scope of requirements because the kneading arm retains its basic kneading function, and the groove—depending on the design—can serve as a counterweight or flow guide.The central indentation reduces the moment of inertia of the kneading arm, lowers the motor's starting current, and reduces imbalance forces without the need for separate counterweights. At the same time, the laterally raised shoulder back creates a dual kneading effect: the edges knead the bag wall, while the trough collects the flowing product and redistributes it evenly, minimizing dead zones and promoting an even finer-pored ice cream texture. Kneading arm recess is a groove open on one side. Alternatively or additionally, the recess is provided for as a channel open on one side, particularly at an end of the kneading arm pointing away from the axis of rotation. In other words, it is alternatively or additionally provided that the aforementioned recess is designed as an outwardly open channel whose outlet is located at the end of the arm furthest from the center of rotation. In other words, the groove runs longitudinally along the kneading arm but is not completely enclosed by material; rather, it opens at the end face of the kneading arm, allowing the ice cream mixture to flow radially out and out unhindered during rotation. This design variant also falls within the present embodiment, since the kneading arm continues to function as a single-piece kneading and mixing profile, with the laterally open shoulders performing the kneading and scraping action, as is the case, for example, with the sharply rounded double profile of the kneading arm.At the same time, the material recess reduces the weight at the arm tip, which minimizes inertia and imbalance, thus reducing bearing and motor wear during continuous operation. Central kneading arm groove recess Alternatively or additionally, the groove is designed to run parallel to the lateral edges of at least one kneading arm and be symmetrically positioned centrally within the kneading arm. In other words, the open groove is designed to run along the length of the kneading arm, positioned precisely on its central axis and guided at a constant distance from the lateral kneading edges on both sides. Put another way, the groove forms a central channel parallel to the arm flanks, effectively dividing the arm in a mirror image, resulting in identical wall cross-sections on both sides. This layout is structurally equivalent to a counterweight window and can be easily integrated into the angled arm profile. The centrally positioned groove maintains an equal mass distribution between both arm halves, preventing any additional imbalance and ensuring smooth, vibration-free operation of the rotor even without separate counterweights.At the same time, the symmetrical recess ensures that the ice cream mixture is drawn in and discharged evenly from both sides, resulting in a homogeneous gelato. Semi-circular / U-shaped kneading arm groove recess Alternatively or additionally, the groove is designed to have a semicircular and / or U-shaped cross-section perpendicular to the kneading arm's longitudinal axis. In other words, the cross-section of the groove, viewed in a plane perpendicular to the kneading arm's longitudinal axis, has a semicircular or U-shaped recessed contour, so that the inner walls of the groove transition smoothly into a flat arm base without sharp edges. In other words, the central groove is shaped as a gently rounded half-cylinder / U-profile. This shape can correspond to a "parabolic mixing back" and can be integrated into the bent arm plate by machining or deep drawing without altering its rotationally asymmetric overall geometry. The rounded groove avoids edges where ice crystals could adhere, thus facilitating the flow of the ice cream mixture during the kneading or mixing process.At the same time, the flow-optimized U-geometry improves the return product flow along the arm, reduces hydraulic resistances and thus lowers the required motor torque while maintaining the same kneading intensity. Kneading unit with multiple kneading arms Alternatively or additionally, the kneading device is provided to have at least two, and in particular three, kneading arms. The kneading arms can extend radially away from the shaft of the kneading device like root arms. An embodiment in which the kneading arms are not connected to the shaft radially, but offset from the kneading device's axis of rotation in a radial direction, is also conceivable. For example, the kneading arms can be designed as a segmented crown with different or identical segment sizes. In this case, they can be connected to the rotary disk or integrally formed on the shaft without a rotary disk. In the case of a rotary disk, each kneading arm can either project exactly radially from the disk or be arranged with a defined tangential offset component to create a planet-like path.The embodiments remain within the scope of the present embodiment as long as they trace the projection circle on the bag surface and ensure the kneading / shearing action. The multi-arm configuration distributes the kneading force simultaneously across several zones of the bag wall, reduces local pressure peaks, and accelerates homogenization, resulting in shorter process times with lower motor load. At the same time, the multiple arrangement minimizes imbalances, which makes operation smoother, reduces bearing loads, and enables a longer service life for the entire drive train. Kneading device with circumferentially symmetrical kneading arms. Alternatively or additionally, it is provided that the multiple kneading arms are arranged circumferentially symmetrically with respect to a circle projected according to the rotational movement of at least one of the kneading arms. For example, the kneading arms can be configured as a 120-degree segmented crown. In other words, alternatively or additionally, it is provided that multiple kneading arms are positioned such that they lie at the same angular distance from each other on the projection circle described by each arm during rotation, i.e., are distributed circumferentially symmetrically. One possible embodiment is a triple arrangement of the kneading arms of the kneading device, in which the kneading arms form a circular segmented crown at 120-degree intervals.In other words: Each arm starts at a defined, uniform angular position on a kneading unit's rotation circle around the kneading unit's rotation axis, ensuring that the kneading arm's center of mass remains precisely on the rotation axis. Specifically, this can be a three-segment kneading unit, with individual segments mounted at 0°, 120°, and 240°, together covering the full kneading radius. This uniform angular distribution eliminates static imbalance, reduces vibrations in the bearing assembly, and allows for higher rotational speeds with less wear. Simultaneously, the symmetrically arranged arms process different bag zones at the same time, resulting in faster and more homogeneous aeration of the mixture and a consistent ice cream consistency throughout the entire serving. Alternatively or additionally, and particularly preferably in relation to the two preceding embodiments, it is provided that three kneading arms are arranged circumferentially symmetrically with respect to the circle at a circumferential distance of 120 degrees from each other. This achieves particularly efficient ice cream production. Differently sized, adjacent kneading arms Alternatively or additionally, it is provided that two adjacent kneading arms are of different lengths. In particular, it is provided that there are three kneading arms, all of which are of different lengths. In other words, it is provided that two immediately adjacent kneading arms have different radial lengths; in a preferred embodiment with three arms, each of the three kneading arms is of a different length, resulting in a graduated range of mixing radii. Put another way: The arm segments are not coaxially identical, but terminate at different circular radii, for example, short / medium / long, whereby concentric kneading zones are traversed successively in the bag with each rotation; this variant can extend embodiments with multiple, in particular three, kneading arms, in which the segments have previously been of the same length, by adding a function for radial intensity gradation.The length difference of the kneading arms is implemented exclusively in one circumferential direction. The lengths thus increase continuously, particularly along the direction of rotation, while no further length difference arises in the opposite direction of rotation. This ensures that the gradation remains clearly oriented and generates a directed product flow without mirror-image counter-steps. The directed length gradient promotes a concentric mixing and recirculation flow, reduces the process time, and maintains a low-vibration mass distribution. The staggered lengths create overlapping pressure fields that redistribute the product flow from the outside to the inside (and vice versa), thereby breaking up dead zones even more effectively and increasing the homogeneity of the gelato.Simultaneously, the dynamic load is distributed unevenly across the radius, thereby reducing local peak pressures and protecting the bag material, while the moment of inertia remains lower than with three fully extended arms. The drive operates more energy-efficiently. In particular, the kneading arm length is adapted relative to a leading direction of rotation, with the kneading arm leading in the direction of rotation being the longest. Kneading arm length difference 1 / 5 to 1 / 3 Alternatively or additionally, it is provided that two adjacent kneading arms have a length difference of 1 / 5 to 1 / 3. In particular, it is provided that, in the case of three arms of different lengths, the length difference is present in adjacent kneading arms. Naturally, the length difference can only exist in one circumferential direction. This is also understood to apply to the other embodiments described above. In other words, alternatively or additionally, it is provided that two immediately adjacent kneading arms differ in their radial extension by a factor of approximately 20% to 33%; in a three-arm configuration, this length difference is located between successive arms, creating a stepped radius ring that propagates only in a structurally defined circumferential direction.In other words, if the first arm extends, for example, to 60 mm from the center of the disc, the subsequent arm ends at 48 mm (1 / 5 shorter) and the third at 36 mm (a further reduction of approximately 1 / 4), while no further steps exist in the opposite direction of rotation. The present embodiment extends the described three-segment arm layout by adding a directed radial staggering. Analogous to the asymmetrical single-arm solutions, such an arrangement can be statically balanced by selective recesses or counterweights on the back of the disc. The stepped radii create concentrically overlapping pressure zones that convey the ice cream multiple times per revolution from the outside to the inside, thus virtually eliminating dead spaces, resulting in shorter processing times and a finer ice cream texture.At the same time, the system remains predictably mass-balanced due to the defined single-direction stepping, which keeps vibrations and bearing loads low and reduces the energy requirement of the 53 rpm drive. Compared to the embodiment described above, it may also be preferred that three kneading arms are all of different lengths, with each kneading arm having a length that is 1 / 5 to 1 / 2 greater than the length of one of the adjacent kneading arms. Kneading arm arrangement with respect to axis of rotation Alternatively or additionally, it is provided that at least one kneading arm extends from an edge region of the turntable to the turntable's center of rotation. In other words, it is alternatively or additionally provided that the kneading arm extends practically across the entire radius of the turntable in its longitudinal dimension – starting at the outer edge and reaching to the center of rotation, thus covering almost the entire projected area. Put another way, the arm is designed as a continuous radius strip spanning the full mixing diameter; this geometry corresponds, for example, to a single-piece arm bent out of the turntable along a bend line and extending to just before the turntable axis. Variants with segmented arms can achieve the same effect if the individual segments are seamlessly joined to bridge the turntable radius, i.e.,as long as the kneading edge extends from the edge of the turntable almost to the axis of rotation. The full radial length ensures that each revolution evenly kneads all zones of the bag surface from the central dome to the edge, resulting in a homogeneous temperature and air distribution profile in the ice cream and particularly small ice crystals. At the same time, the elongated arm transfers the kneading forces not only to an outer edge but distributes them across the entire width of the disc, reducing torsional peaks, relieving stress on the bearings, and enabling smooth, low-vibration operation at the 53 rpm specified in the document. Alternatively, preferably, a kneading arm extends over the entire diameter of the turntable or over two radii of a projected circle around the axis of rotation of the kneading device if the kneading device is designed without a turntable. Alternatively, two kneading arms can extend along a diameter line of the projected circle around the axis of rotation of the kneading device. They can then be spaced apart by a gap in the region of the kneading device's axis of rotation. Kneading arm length from 1 / 6 to 3 / 4 turntable diameter Alternatively or additionally, the length of at least one kneading arm is provided for to correspond to 1 / 6 to 3 / 4 of the maximum extent of a turntable surface. In other words, the length of a kneading arm is provided for to be between approximately one-sixth and three-quarters of the maximum disc diameter; that is, the arm can be designed as a short mixing plunger (approx. 1 / 6 D) or as a nearly full-reaching mixing blade (up to 0.75 D), with all intermediate gradations within this range being covered. An example is a turntable with a 120 mm diameter on which three evenly spaced kneading arms are mounted: Two arms are each 60 mm long (0.5 D) and thus reach the center of the bag, while the third arm, as a short mixing plunger, measures only 20 mm (≈ 0.17 D) and primarily loosens the central zone.At 53 rpm, the long arms traverse the entire width of the pouch, driving the product radially outwards and then returning it to the center, while the short arm simultaneously finely distributes air bubbles in the core zone. This staggered combination reduces the overall moment of inertia compared to a single blade, keeps the motor current low, and still achieves a more homogeneous gelato texture through overlapping mixing zones. A suitable scenario is a 160 mm diameter turntable with a single kneading arm, 120 mm long (≈ 0.75 D), bent at the bottom and equipped with a parabolically curved kneading contour. This long arm covers almost the entire width of the ice cream pouch, assuming, for example, a gross volume of 100 ml above the seal, and compresses the mass at the edges with each rotation before the arm's curvature returns it to the center in the trailing zone.This creates a continuous radial circulation flow that evenly incorporates nitrogen and constantly renews the freezing front on the temperature-controlled plate. To operate the extended leverage without vibrations, the disc on the opposite side is equipped with straight relief windows for mass balancing, as described above. This ensures smooth operation at 53 rpm despite the large arm, resulting in very short process times. Each or at least one of the kneading arms of the kneading device may have one or more of the following features, individually or in combination. Eccentric circumferential kneading movement Alternatively or additionally, at least one kneading arm is designed to knead the ice cream mixture with an eccentric circumferential kneading motion in an outer region of the turntable. In other words, alternatively or additionally, the kneading arm(s) can be positioned so that its working path is not concentric, but offset laterally from the center of the turntable, i.e., also from the projection axis of rotation, thereby kneading the ice cream mixture in an eccentric circumferential motion exclusively in the outer ring region of the turntable. Put another way: The kneading arm(s) describe a perimeter circle with each revolution, the center of which is shifted relative to the axis of rotation; this eccentric perimeter kneading motion is a preferred operating mode in which the product is first compressed at the edge and then returned to the center of the turntable by the backflow.The design is open to variants in which the eccentricity is adjustable or several eccentric arms are combined, as long as the actual kneading takes place predominantly in the edge segment of the bag support. The eccentric circular path generates high shear and pressure gradients precisely where the thickest product layer collects on the temperature-controlled plate, resulting in particularly rapid homogenization and crystal size reduction. At the same time, the central zone of the disc remains free of unnecessary stress, which facilitates mass balancing, reduces bearing forces, and thus promotes smoother, more energy-efficient operation. At least one kneading arm has rotation axes offset / eccentric. According to a specific preferred example of the embodiment described above, the at least one kneading arm is offset and / or eccentric to the axis of rotation of the kneading device and / or the turntable. One variant of this utilizes a 140 mm turntable on which a single kneading arm is mounted not radially, but offset by 15 mm to the right of the axis of rotation; its 100 mm length results in it describing an eccentric projection circle with a radius 10 mm larger than that of the opposite half of the turntable. At 53 rpm, the kneading arm thus pushes the ice cream mixture in the outer ring of the bag outwards in bursts, forcing a strong backflow towards the center, so that air and nitrogen are incorporated into the semi-frozen matrix particularly quickly, which corresponds to a principle described as eccentric perimeter kneading motion.For static balance, three relieving windows are milled into the disc on the opposite side, which moves the center of mass back onto the axis and allows the rotor to run with minimal vibration despite the eccentric arm. Specifically, the at least one kneading arm is preferably arranged with respect to its axis of rotation such that a longitudinal axis, particularly a central one, is laterally offset from a radial line passing through its axis of rotation. This tangential offset increases the shear distance per revolution, mixes the ice cream mixture more intensively, and shortens the process time without requiring an increase in rotational speed. Simultaneously, the slight spiral path generates a self-centering flow that guides the product from the outer edges back to the center of the disc, thus avoiding dead zones and resulting in a more homogeneous texture and lower energy consumption. Curved / slanted kneading arm Alternatively or additionally, the three kneading arms are positioned and designed such that they are curved and / or angled relative to a radial axis pointing away from the kneading device's rotation axis, i.e., the projection axis of rotation. In other words, alternatively or additionally, three kneading arms can be arranged on the turntable such that their contours are not strictly radial, but are each inclined at a defined angle to the radial direction or curved inwards. In practical terms, this means that each of the segments, offset at 120°, follows a slight arc or helix, so that its inner edge remains closer to the axis of rotation, while the outer edge is offset forward or backward.The present embodiment accommodates both constantly curved C-profiles and trapezoidally bent arms, provided their main axis is tilted or bent relative to the theoretical radial axis and they together completely sweep the projection circle of the kneader. The obliquely or curved kneading arms generate a spiral flow that surrounds the ice cream mixture not only radially but also tangentially, resulting in more intensive overlap of mixing and freezing zones and the formation of particularly small ice crystals. At the same time, the curved geometry reduces the moment of inertia compared to straight, solid radii, which relieves the drive, reduces vibrations, and enables quiet, energy-efficient operation at the 53 rpm typical of gelato systems. Number of temperature-controlled plates Alternatively or additionally, it is provided that the ice cream kneading system has at least one temperature-controlled plate and / or the kneading device has at least one temperature-controlled plate. In other words, alternatively or additionally, the ice cream mixing system can include a separate temperature-controlled plate, which, for example, is positioned as an actively temperature-controlled bottom evaporator beneath the bag. Specifically, such a separate temperature-controlled plate can be an actively temperature-controlled plate, such as a vacuum-brazed copper coil. This plate absorbs the heat of freezing dissipated by the ice cream mix evenly and maintains the bottom of the bag at approximately -25 °C, allowing the ice cream mix to crystallize rapidly without forming edge ice. The defined cold surface shortens the process time because the product is immediately supercooled at the contact zone and ensures a consistent texture across all batches. Furthermore, it reduces energy consumption, as the evaporator only needs to cool the targeted contact area and not the entire interior of the machine. In other words, alternatively or additionally, the kneading unit itself can carry a temperature-controlled plate, which, for example, is a passive plate located on the underside of the kneading arm and presses the bag against the active base plate from above. This passively temperature-controlled plate can be designed to elastically spring to accommodate volume fluctuations of the bag and ensures continuous surface contact during rotation without damaging the packaging material. Particularly when two temperature-controlled plates are used, one as the first and one as the second support for the bag, the double-sided heat dissipation results in a more homogeneous freezing of the ice cream mixture, leading to smaller ice crystals and a particularly creamy ice cream texture.At the same time, the spring-like contact pressure prevents air pockets between the bag and the cooling surfaces, which increases heat transfer efficiency and reduces icing on the actively temperature-controlled plate. Temperature-controlled, swiveling, spring-loaded plate In particular, the temperature-controlled plate is designed to be pivotally and spring-loadedly connected to the kneading unit. The temperature-controlled plate can be actively cooled or passively temperature-controlled. In addition to coil springs for spring mounting, other options for spring mounting can be used. For example, the pressure and compensation element can be implemented as a silicone bellows filled with slight overpressure, thus generating a constant spring force without any metallic friction points. A parallel stack of disc springs is also conceivable, the characteristic curve of which can be quickly adapted to different bag volumes by adjusting the stack height. For very shallow installation spaces, a laser-cut leaf spring flexure is suitable; this is integrated into the plate holder and guided without play through purely elastic deformation.Another option is a magnetic spring system in which two ring-shaped permanent magnets repel each other with the same polarity, thus providing a hygienically encapsulated, wear-free preload. Finally, the temperature-controlled plate can be mounted on miniature gas springs; their progressive force increase compensates for the growing kneading pressure without the need for separate return springs. Therefore, all solutions are conceivable in which the central function—i.e., the spring-loaded adjustment of the contact surface during rotary kneading—is fulfilled to an equivalent technical standard. In the case of a spring-mounted, actively temperature-controlled plate, the following embodiment is possible, for example: The actively temperature-controlled plate can be spring-mounted as a base or top plate, specifically as a floating evaporator block decoupled from the base chassis by four short elastomer puck elements, e.g., FDA-compliant silicone. The pucks yield a few millimeters, compensate for tolerances, and transmit hardly any vibrations, while remaining permanently maintenance-free. Alternatively, the actively temperature-controlled plate, designed as a copper spiral, can be vacuum-brazed into a thin stainless steel support plate, which is backed by a circumferential wave spring ring. This ring provides defined preload, while all refrigeration connections remain rigid and leak-proof.Another variant uses a modular sandwich structure: a 2 mm copper sheet with a milled cold tunnel on top, a 1 mm stainless steel sheet underneath, connected only at the outer edge; the intermediate volume acts as a flat membrane body that bulges elastically under kneading pressure and then returns to its original shape. Preferably, with regard to the aforementioned embodiment, the rotary table has a temperature-controlled plate, wherein the temperature-controlled plate is pivotably and resiliently connected to the rotary table. More broadly, at least one of the temperature-controlled plates is resiliently supported such that, during a rotational movement of the at least one kneading device, the temperature-controlled plate is resiliently movable. More specifically, at least one of the temperature-controlled plates is resiliently supported and can be automatically returned to a defined initial position after a deflection by at least one elastic component. Steering a pivoting movement of a spring-mounted, temperature-controlled plate. The temperature-controlled plate can have various cross-sections, whereby a pivoting movement of the spring-mounted, temperature-controlled plate is to be guided by a cross-sectional design along an axis of rotation of the kneading device. The kneading device, in particular a shaft of the kneading device and / or at least one kneading arm, the second bag support, the frame, and the mechanical support device act as guide elements that interact with the outer contours of the plate. All of the aforementioned components interacting with the plate can have a contour corresponding to the plate contour in an area closest to the plate, such that a pivoting movement of the temperature-controlled plate can be generated by a rotational movement of the kneading device. The following embodiments refer to exemplary configurations of the spring-mounted plate. Preferably, the configurations refer to an embodiment of the ice cream kneading system in which the first bag support has a spring-mounted, temperature-controlled plate. It can be designed that the spring-mounted, temperature-controlled plate extends in both radial directions beyond the axis of rotation of the kneading device, with the first radial extension being shorter than the second. The design concept provides that the spring-mounted plate projects beyond the axis of rotation of the kneading device and extends radially on both sides, but forms only a shortened overhang on one side and a significantly longer one on the other. This creates an asymmetrical temperature-controlled plate flange that applies different pressures to the bag in the outer and middle zones while simultaneously providing space for the kneading arm running underneath. According to one specific embodiment, a temperature-controlled plate is located above the kneading arm. "Above" here means that the temperature-controlled plate is positioned further away from the second bag support relative to the kneading arm in the bag-kneading position.The temperature-controlled plate is pre-tensioned downwards by a helical spring and, with its longer overhang, extends almost to the housing wall, while the opposite side already terminates at a rotational axis hub of the kneading unit. This asymmetrical shape of the temperature-controlled plate contributes to the static mass balance of the entire kneading unit and supports the bag where the arm reaches its greatest working height. Other embodiments can design the temperature-controlled plate as a copper-stainless steel sandwich with an integrated capillary spiral, which is elastically pressed against the bag by an annular elastomer bellows. In this case, the bellows takes on the spring function, and the plate can also be asymmetrically trimmed. Alternatively, a solid aluminum plate with a milled cooling channel can be used, supported by eccentrically arranged disc springs, so that a short and a long radial segment remain definable.A perforated lightweight panel made of vacuum-soldered copper mesh, supported only on the long side by gas pressure dampers, is also conceivable because it still has unequal overhangs and yields springily while cooling the entire underside of the bag. It may additionally or alternatively be provided that the spring-mounted temperature-controlled plate is rounded in the radial cross-section on a side radially closest to the axis of rotation of the kneading device, in particular individually or in combination with a: U-shape, a semicircular shape, a parabolic shape. This description of the design states that the spring-mounted, temperature-controlled plate does not end at a right angle at the edge facing the center of rotation, but rather has a softly rounded contour, for example, as a shallow U-groove, a semi-cylindrical groove, or a parabolic curve. This shape reduces stress concentrations, gently redirects the flow of the ice cream mixture, and prevents the bag from becoming jammed on a sharp inner edge. One possible embodiment of the assembly features a temperature-controlled plate, which is passively adjustable, particularly when the two bag supports are vertically displaceable relative to each other, with a smooth radius on its inner end face. The edge has no sharp steps but rather a uniform curve. The disc spring (or coil spring) rests precisely against this rounded zone, allowing the plate to yield elastically without pressing into the bag at any point. The kneading arm passes directly beneath it, and the rounded plate edge provides a smooth transition zone between the arm support and the exposed bag area. The large radius also acts as a flow guide: during rotation, the semi-frozen ice cream mixture can flow smoothly up and down the plate. Alternatively or additionally, the spring-mounted, temperature-controlled plate can be provided with a linearly movable guide on a side furthest from the axis of rotation, particularly via a stepped contour, along a portion of the wall. This feature describes how the spring-mounted, temperature-controlled plate does not pivot freely at its edge furthest from the center of rotation, but is displaceable in a straight guide path. This linear guide is preferably implemented by a multi-stepped shoulder contour in the mechanical support device, which guides the plate edge in a form-fitting manner and simultaneously secures it against rotation. In other words, when the plate yields elastically, it follows a precisely defined stroke direction, so that its outer end moves parallel to the bag surface, while the inner spring provides the contact force.In a specific assembly according to one embodiment, the outer edge of the plate engages in a right-angled pocket cavity, the upper and lower shoulders of which act as stepped stops. When pressed down, the edge slides vertically without deflecting laterally. A flat sliding surface between the aluminum plate and the guide pocket minimizes friction, while the side surfaces fix the component torsionally rigidly. Simultaneously, a coil spring holds the plate pressed against the underside of the bag throughout the entire stroke, ensuring that the kneading arm underneath maintains a constant gap to the bag. The linear stroke ensures that the cooling surface remains parallel along its entire length and that heat dissipation remains uniform, even if the bag volume changes during kneading.It is also conceivable to use a guide via an inclined prism, which allows linear movement but at the same time enables a slight self-compensation of the plate in the direction of the kneading arm. Alternatively or additionally, the spring-mounted, temperature-controlled plate can be designed to partially or completely interlock with another temperature-controlled plate in the defined initial position. The initial position refers to the defined rest state of the ice cream kneading system, in which all moving components, in particular the kneading arm, temperature-controlled plates, and ice cream bag handling mechanism, assume their starting position before a bag is inserted or the kneading cycle is started. In this position, the spring-mounted upper temperature-controlled plate and the actively cooled base plate are separated from each other, the kneading arm is outside the bag receiving area, and the sensors signal operational readiness; it thus serves as a mechanical and control-related reference for every process sequence.Only after reaching the starting position are bags clamped in, the plates brought together, and the motor released for rotation or kneading. This feature describes how the spring-supported, temperature-controlled plate, in its starting or resting position, is positioned so that it precisely aligns with a second temperature-controlled plate, usually the actively temperature-controlled plate designed as the base plate, and fits completely or partially into a complementary contour. In other words, even before the bag is inserted, both plates form a form-fitting contact or nest, so that their cold surfaces are ready as a closed, flat cooling element. According to one specific embodiment, the upper, spring-loaded plate, in its lowered starting position, rests with its longer overhang on the flat area of ​​the lower evaporator plate, while a flat stepped edge along the outer corner acts as a centering stop. The spirally guided aluminum evaporator tunnel runs directly beneath this contact surface and, together with the passively mounted counter plate, forms a continuous heat path as soon as the two surfaces are in contact. The coil spring maintains the contact without pressure or play, thus eliminating any air gap and preventing the bag film from becoming trapped between the two when the ice cream machine is closed. Simultaneously, the stepped geometry ensures that the upper plate remains perfectly parallel during subsequent lowering and that the contact surface closes cleanly.The same embodiment includes variants in which the upper plate has a circumferential groove that engages in a corresponding spring on the base plate; a conical pot insert is also conceivable, in which the passive plate fits into a shallow recess in the evaporator plate like a lid. Another embodiment uses an annular O-ring groove in the passive plate, which snaps into a corresponding projection on the active plate and simultaneously serves as a seal. Finally, the entire upper plate can be designed as a thin copper lid that magnetically adheres to a ferromagnetic stainless steel evaporator plate and, in its initial position, fits snugly, securely, and without gaps. Liquid drainage device Alternatively or additionally, the ice cream mixing system is provided for with a liquid drainage device. This device can be used to drain condensate, which occurs during the cooling process of the ice cream on the temperature-controlled plates, to a location outside the ice cream machine or into a liquid reservoir inside the machine, for example, accessible via a collection drawer. Alternatively or additionally, the liquid drainage device is provided to have at least one collecting funnel arranged on at least one of the temperature-controlled plates, wherein the at least one collecting funnel is designed to collect and drain condensate or ice scraped from the temperature-controlled plate by the at least one kneading arm. In an alternative embodiment, the collecting funnel is milled directly into the periphery of the actively temperature-controlled plate as a segment-shaped recess and lined with a pluggable PTFE insert to prevent the condensate from freezing solid. The funnel opens into a radially arranged capillary channel, which directs the ice scraped from the kneading arm by capillary action from the process chamber into a collection chamber located outside the bag space.A spring-loaded check valve at the end of the capillary channel prevents air or product residue from flowing back onto the plate surface when there is negative pressure in the refrigeration circuit. This allows for purely passive dewatering, without additional heating elements or gravity-fed processes, and simultaneously improves the cleanability of the temperature-controlled plate. Liquid drainage system with ring-shaped funnels. Alternatively or additionally, the liquid drainage system is provided with several collection funnels arranged in a ring around the perimeter of the actively temperature-controlled plate. According to a specific embodiment, the liquid drainage system is designed as a ring of several flat collection funnels arranged in a ring directly at the outer edge of the actively temperature-controlled plate. With each scraping motion, the kneading arm pushes the condensation or ice radially into these surrounding funnels, from where it drains into an underlying drainage system without the need for additional components. The ring-shaped collection funnels ensure uniform drainage across the entire circumference, preventing the formation of local puddles even during eccentric ice removal and maintaining a constant cooling capacity of the plate. Second bag support formed by an actively temperature-controlled plate. Alternatively or additionally, it is provided that at least part of the second bag support is formed by a temperature-controlled plate. This feature states that the second bag support, in particular the lower bag support, consists at least partially of a plate whose temperature can be actively controlled, i.e., it not only dissipates heat but also cools or heats it selectively depending on the operating phase. This allows the freezing, scraping, and cleaning action to be precisely controlled without having to laboriously temperature-control the entire machine structure. Specifically, it can be provided that the base surface, i.e., the temperature-controlled plate, under the bag is designed as a solid copper-aluminum composite, inside which runs a spirally milled channel for the refrigerant. A sensor is located near the center of the channel to regulate the target temperature of the plate body.The edge of this plate terminates in a circumferential step that secures the bag and simultaneously serves as a sealing stop for the spring-loaded counter plate above. Below, a capillary tube returns the evaporated working fluid to the condenser, allowing the plate to quickly switch between freezing and short-term defrosting or heating modes. Both bag supports have individually adjustable temperature plates. Alternatively or additionally, it is provided that both bag supports are each formed by a temperature-controlled plate. In other words, each bag support has a temperature-controlled plate via which the ice cream mixture in the ice cream bag can be cooled, and not just the second bag support has a temperature-controlled plate. It is particularly preferred that both bag supports are each formed by an actively temperature-controlled plate. This feature states that both the upper and lower bag supports are designed as temperature-controlled plates, meaning each plate has its own cooling or heating system. With plates that can be temperature-controlled on both sides, the bag pack can be selectively cooled, preheated, or defrosted on either side, increasing the freezing rate and simplifying cleaning cycles. In one possible embodiment, the upper, spring-supported plate has a flat cooling channel through which a capillary tube flows and which runs directly beneath the contact surface. A temperature sensor is located in a countersunk bore near the center of the plate and regulates the flow of the fluid. The lower plate can have a deeper milled spiral groove in which the working fluid circulates before being returned to the condenser via a return line. Both plates are connected to the same compressor via a four-way valve, making the refrigeration circuit reversible and allowing for short-term heating.A circumferential stepped fit between the plates seals the space and ensures that no meltwater enters the engine room when heated. Alternatively or additionally, it is provided that at least one of the temperature-controlled plates is passively or actively coolable. In particular, one temperature-controlled plate is passively coolable and one temperature-controlled plate is actively coolable. Alternatively or additionally, the passively temperature-controlled plate is designed to be movable between a cooling position (for cooling the plate itself) and a cooling position (corresponding to a bag kneading position) (for cooling the ice cream mixture in the bag). The temperature-controlled plate can be axially moved as a spring-mounted upper plate, so that it initially rests flat on the active evaporator plate, absorbs cold, and becomes thermally saturated. After this cooling position is complete, a spring or scissor mechanism, for example, lifts the plate, creating space between the two bag supports for the bag. In this second cooling position, defined as the bag kneading position, the pre-cooled plate transfers its stored energy directly to the ice cream mixture.The cyclical switching allows for high peak cooling capacity at the bag without requiring constant readjustment of the active plate, and thanks to the pre-charged passive plate, it reduces the overall processing time per serving. The passively temperature-controlled plate is specifically designed such that, when it is in the cooling-receiving position, no ice cream bag can be placed between the bag supports, and the plate rests on a cooling element. Specifically, the cooling element is the active temperature-controlled plate. Furthermore, when the passively temperature-controlled plate is in the cooling-discharging position, in which the ice cream bag can be placed between the bag supports, the plate is positioned at a distance from the cooling element. Rotation frequency of the kneading device Alternatively or additionally, the drive is designed and controllable to drive at least one kneading unit with a rotational frequency in the range of 50 to 56 revolutions per minute, particularly at 53 revolutions per minute. In other words, the drive is designed to operate the kneading unit precisely within the empirically determined optimal range of 50–56 rpm, preferably driving it at exactly 53 rpm. This is the speed at which the best balance between aeration, shear effect, and energy consumption was achieved in the ice cream mixture. Appropriate control electronics monitor the current consumption and inertia of the kneading arm, maintain the target frequency constant even during viscosity-related load changes, and stop the rotation as soon as the gelato hardness signal from the limit switches is reached.The narrow frequency specification allows the texture to be set reproducibly regardless of ambient temperature or recipe, while simultaneously minimizing wear on the belt drive. Ice cream pouch fixing means on at least one pouch support. Alternatively or additionally, it is provided that at least one of the pouch supports, in particular both pouch supports, has / have fixing means for fixing the ice cream pouch in the kneading position. In particular, at least one of these fixing means is arranged on an outer circumference or at an edge region of at least one of the temperature-controlled plates, in particular on both temperature-controlled plates. The fixing means are designed to fix and tighten the ice cream pouch in the kneading position in order to prevent displacement or wrinkling during a kneading and cooling process as far as possible. For example, in the case of fixing means on both pouch supports, these can be rubber rings, each enclosing the passively temperature-controlled plate and the actively temperature-controlled plate, respectively. Fixing means arranged circumferentially on the temperature-controlled plates can also be provided.Alternatively or additionally, fixing pins or similar fixing devices are arranged on at least one of the bag supports, designed to engage in centering recesses of the ice cream bag. Alternatively or additionally, the bag support opposite the one with the fixing pins can have negative contours designed to correspond to the fixing pins, into which the fixing pins can engage in a form-fitting manner when the two bag supports are in a kneading position. In general, the embodiment described above relates to a functional design of fixing means on at least one of the bag supports, which serve to keep the ice cream bag in a stable position during the kneading position. This includes all design features suitable for preventing axial, lateral, or rotational slippage of the bag within the kneading unit. For example, the embodiment may also include a bag support, which is formed, among other things, by the rotatably mounted kneading unit, with a fixing element that has a centrally projecting section along the axis of rotation. This axially oriented projection functionally acts as a fixing element because it has a centering effect on the ice cream bag and, particularly under asymmetrical loads—such as those caused by a kneading arm positioned on one side—prevents twisting or movement of the bag. The projection can be designed as an integrated extension of the shaft or as a separately attached stop element.The embodiment also includes other conceivable configurations: For example, the second bag support – particularly in a stationary design – could be provided with form-fitting contours or grooves into which the bag is inserted with a precise fit. Similarly, elastic retaining elements, conical guide sections, magnetic devices, or clamping mechanisms can serve as fixing means, provided they ensure stable fixation in the kneading position. A combination of active fixing, e.g., mechanically actuated clamping, and passive centering through geometric elements, such as the central projection, is also included. The axial protrusion formed in the center of the kneading unit offers an advantage over other solutions in that it is carried along throughout the entire rotation, thus remaining stationary relative to the bag and therefore generating no friction or wear. At the same time, it allows for a compact design of the rotating disc and contributes to mass balancing, provided the kneading arm is asymmetrically designed. In summary, it should be noted that the term "fixing means" in the sense of the present embodiment includes both integral and separate, static or movable structural elements that contribute to stabilizing the position of the bag. Proportion of ice cream base in the ice cream mixture Alternatively or additionally, the ice cream mixture is designed to contain 60 to 70 percent liquid and / or solid and 30 to 40 percent inert gas, particularly nitrogen. This defined composition ensures that the ice cream mixture contains sufficient inert gas during kneading to form a fine cell structure, which increases the ice cream's creaminess. The range of liquid or solid components also allows for recipe variations without changing the gas content, thus keeping process parameters constant. Furthermore, the limited gas content results in a higher density than conventional ice cream, intensifying the flavor. Liquid is a substance that flows at room temperature and whose molecules exhibit only weak cohesive forces. A solid is a state of matter with a solid form and low particle mobility. An inert gas is a chemically largely unreactive gas that does not affect process reactions. Nitrogen is a diatomic inert gas that makes up seventy percent of the Earth's atmosphere and is approved as food gas E 941. A fraction is the percentage by mass or volume of a component within a mixture. According to one specific embodiment, the ice cream mixture contains sixty-five percent UHT-treated base liquid and thirty-five percent nitrogen, thus falling precisely within the specified proportion range. The kneading unit performs eccentric kneading at fifty-three revolutions per minute, whereby the nitrogen is microfinely dispersed in the liquid, forming a homogeneous texture. It is particularly preferred that the ice cream mixture comprises 65 percent of a liquid and / or a solid and 35 percent of an inert gas, especially nitrogen. Course of the seal edge Alternatively or additionally, the sealing edge connects the two layers of packaging material in such a way that a contour formed by the sealing edge on at least one of the packaging material layers lies completely within a circular area that fully covers the interior enclosed by the sealing edge. The radius of this circular area is larger than the effective length of at least one kneading arm, measured from a projection axis of rotation of the kneading device, and preferably the radius is larger than three-half of the effective kneading arm length. Designing the sealing edge within a circular area whose radius significantly exceeds the effective kneading arm length ensures that the rotating kneading arm reaches the entire contents of the bag without any dead zones, thus achieving a uniform opening and cooling effect.At the same time, a defined safety distance to the weld seam is maintained, thus avoiding impermissible edge loads and ensuring the tightness and service life of the bag even under high torques. Shape of the gross volume formed by the sealing edge on the bag: Alternatively or additionally, it is provided that the sealing edge runs along the packaging material layers in such a way that a rotationally symmetrical or polygonal hollow shape, in particular a calotte, lens, truncated cone, ring or polygonal contour, is formed. This embodiment gives some examples of how the sealing edge influences the gross volume shape formed in the bag. The described shapes can be advantageous precisely to ensure that no dead zones prevail during a cooling and kneading process in the ice cream machine, in which the ice cream mixture could not be kneaded sufficiently. pressure-sensitive seal edge Alternatively or additionally, the sealing edge is provided to have at least one pressure-flexible sealing edge designed to release an opening in a pressure-dependent manner when a defined internal pressure is exceeded. This pressure-flexible sealing edge is designed to withstand a kneading pressure exerted by the at least one kneading device, which is lower than the defined internal pressure. The pressure-flexible sealing edge reliably withstands the kneading pressure, ensuring the ice cream mixture remains securely enclosed during kneading and creating a clean process environment. It only opens when the internal pressure is exceeded, allowing the ice cream to be released at precisely the right moment and maintain a consistent texture. Simultaneously, the internal pressure threshold acts as a passive safety valve, protecting the bag from overload and extending the service life of the sealing edge.The pressure-sensitive seal edge is thus a flexibly designed section of the seal edge that can deform and open in a controlled manner under increasing pressure. Internal pressure is the pressure inside the ice cream pouch, which builds up through kneading and freezing the ice cream mixture. The opening is the exposed passage for the ice cream created by breaking the seal edge. Kneading pressure is the pressure exerted on the ice cream mixture by the kneading device during the kneading and freezing process. Packaging material Alternatively or additionally, the packaging material is intended to consist of single-layer polyethylene, in particular low-density polyethylene, or multi-layer polyethylene, in particular low-density polyethylene. The use of packaging material made of single-layer polyethylene, in particular low-density polyethylene, or multi-layer polyethylene, in particular low-density polyethylene, reduces the risk of cracking because the material has high elongation at break. This reduces heat transfer, allowing the ice cream mixture to remain within its optimal temperature range for longer. Polyethylene is a thermoplastic polymer made of linear or branched chains of ethylene units. Low-density polyethylene is a softer variant of polyethylene with low density and high flexibility.According to one specific embodiment, the ice cream pouch is made from a three-layer low-density polyethylene composite film, the inner sealing layer of which forms a hermetic seal, while the outer layer provides mechanical stability and a middle layer serves as a barrier against oxygen. Packaging material thickness Alternatively or additionally, the packaging material is intended to have a thickness in the range of 60 to 100 micrometers, particularly in the range of 70 to 80 micrometers. The selected thickness stabilizes the ice cream pouch against puncture by the guide pins while simultaneously allowing for elastic flexion when the pouch supports compress it, thus dampening process forces. The moderate material cross-section shortens the thermal diffusion distance, allowing the ice cream mixture to cool to freezing temperature more quickly, thereby saving energy. Thickness is the measure of a planar body measured perpendicular to the surface between two opposing surfaces. According to one specific embodiment, the ice cream pouch comprises a three-layer low-density polyethylene composite film with a total thickness of approximately 75 micrometers, the inner sealing layer of which provides a hermetic seal, while the outer layer offers abrasion resistance. The packaging material slides smoothly over the actively cooled copper plate without wrinkling, allowing the ice cream mixture to freeze to minus twenty-five degrees Celsius in less than two minutes. Properties of the packaging material Alternatively or additionally, the packaging material is specified in DIN EN ISO 527-3:2019-02-00 as having a modulus of elasticity of 200 to 300 MPa, a tensile strength of 10 to 30 MPa, and an elongation at break of 400 to 600 percent. The high modulus of elasticity gives the packaging material sufficient rigidity so that the sealing edge maintains the clamping base's shape and at least one sensor reliably detects even small changes in position, thus increasing process reliability. The medium tensile strength prevents the bag from tearing, while the bag supports build up pressure, ensuring the ice cream mixture is kneaded without loss. The high elongation at break allows the bag to yield in a controlled manner, thereby dampening impact loads on the kneading unit and extending the system's service life. The modulus of elasticity is the material constant that describes the ratio of stress to strain in the linear elastic range.Tensile strength is the maximum mechanical stress a material can withstand in a tensile test before it breaks. Elongation at break is the percentage change in length of a specimen upon fracture in a tensile test. DIN EN ISO 527-3:2019-02-00 is an international testing standard that regulates the procedure for determining the tensile properties of plastic packaging material layers and sheets. Where ordinal numbers, for example "first," "second," etc., are used, for instance to designate a component, an element, a process step, or a process action, these ordinal numbers are solely for differentiation in the designation and do not indicate any dependencies or sequences. This means, in particular, that a device does not need to have a "first component" to have a "second component." A device can also have a "first component" and a "third component" without necessarily having a "second component." Multiple units with the same ordinal number are also possible, for example, multiple "first components." Brief description of the drawings The invention is explained in more detail below with reference to the accompanying drawings and preferred embodiments. The term "figure" is abbreviated as "Fig." in the drawings. In the drawings, Fig. 1 shows a schematic view of an embodiment of the ice cream kneading system; Fig. 2a shows a schematic cross-sectional view of the embodiment through the kneading unit rotation axis; Fig. 2b shows a schematic view of a freestanding turntable with one kneading arm according to one possible embodiment; Fig. 3a shows a schematic bottom view of a part of the ice cream kneading system with three kneading arms according to one embodiment; Fig. 3b shows a schematic bottom view of a part of the ice cream kneading system with one kneading arm according to one embodiment; Fig. 3c shows a schematic representation of one embodiment of the ice cream kneading system; Fig. 4a shows a schematic view of a cooling system according to one embodiment; Fig. 4b shows a schematic view of an actively temperature-controlled plate according to one embodiment; Fig.4c a schematic view of an actively temperature-controlled plate according to an embodiment with collecting funnels distributed in a ring around the plate; Fig. 5a a schematic top view of a first embodiment of an ice cream bag; Fig. 5b a schematic view of an outlet device of the ice cream bag according to a possible embodiment; Fig. 5c a schematic top view of a second embodiment of the ice cream bag; Fig. 5d a schematic top view from another perspective of the second embodiment of the ice cream bag; Fig. 6a a schematic view of the ice cream kneading system according to an embodiment during the execution of a first process step; Fig. 6b a schematic view of the ice cream kneading system according to the embodiment during the execution of a second process step; Fig.Fig. 6c is a schematic view of the ice cream kneading system according to the embodiment during the execution of a third process step; Fig. 6d is a schematic view of the ice cream kneading system according to the embodiment during the execution of a fourth process step; Fig. 6e is a schematic view of the ice cream kneading system according to the embodiment during the execution of a fifth process step; Fig. 6f is a schematic view of the ice cream kneading system according to the embodiment during the execution of a sixth process step; Fig. 6g is a schematic view of the ice cream kneading system according to the embodiment during the execution of a seventh process step; Fig. 6h is a schematic view of the ice cream kneading system according to the embodiment during the execution of an eighth process step; Fig. 6i is a schematic view of the ice cream kneading system according to the embodiment during the execution of a ninth process step; Fig.Fig. 6j is a schematic view of the ice cream kneading system according to the embodiment during the execution of a tenth process step; Fig. 6k is a schematic view of the ice cream kneading system according to the embodiment during the execution of an eleventh process step; Fig. 6l is a schematic view of the ice cream kneading system according to the embodiment during the execution of a twelfth process step; Fig. 6m is a schematic view of the ice cream kneading system according to the embodiment during the execution of a thirteenth process step; and Fig. 7 is another schematic view of the ice cream kneading system of the embodiment of Fig. 1. Detailed description of the implementation examples The described embodiments are merely examples that can be modified and / or supplemented in various ways within the scope of the claims. Each feature described for a specific embodiment can be used independently or in combination with other features in any other embodiment. Each feature described for an embodiment of a specific claim category can also be used accordingly in an embodiment of a different claim category. Where expedient, the sections of the setup / packaging in all figures, but not exclusively, have been provided with reference numerals. For the sake of clarity, however, sections with the same name have only been partially provided with reference numerals, particularly where also mentioned in the figure description. Fig. 1 shows a schematic view of an ice cream kneading system 1 according to one embodiment in a sectional view through a rotation axis. The kneading unit 7 of the ice cream kneading system 1 is designed to hold an ice cream bag 2 containing ice cream mixture 2a. Two spaced-apart bag supports 3, 4 form a cassette-like production chamber: the upper bag support 3 is formed by a spring-supported, passively temperature-controlled plate 12 and a kneading unit 7, the lower bag support 4 by an actively temperature-controlled plate 13 with a spiral channel structure. The "production chamber" is a functional space that forms between the first and second bag supports 3, 4 after the ice cream kneading system 1 is closed, and into which the ice cream bag 2 is precisely inserted.In this volume, the rotating kneading arm 7b and the temperature-controlled plates 12, 13 mechanically or thermally engage the outer surface of the bag 2, preferably without other machine parts acting upon it; the term thus serves only to describe a working chamber for the bag 2. The kneading unit 7 is arranged between the two plates 12, 13. It consists of a rotary disc 7a and an elongated kneading arm 7b molded onto one side. The kneading arm 7b projects eccentrically downwards into the production chamber and has a kneading edge 7B with a sharp and rounded flank geometry on its end face. The projection axis R of the kneading unit 7 is perpendicular to the main plane of extension of the actively temperature-controlled plate 13, so that the kneading arm 7b exerts a mechanical action on the outer surface of the bag 2 as it rotates, kneading the ice cream mixture 2a. The rotary disc 7a is supported by a central shaft. This shaft is guided radially by bearings 9, 9a and transmits the torque to the rotary disc 7a. A drive 8 in the form of a geared motor drives the shaft via a belt drive, which is adjustable to a rotational frequency of 53 rpm. The shaft, the bearings 9, and the motor housing together form a mechanical support structure 10, which also serves as the housing for the drive 8. A longitudinally extending recess is visible in the area of ​​the kneading arm 7b. This recess is designed as a semicircular, open-ended channel and is located centrally within the kneading arm 7b. The kneading arm 7b extends almost from the center of the turntable 7a, which is intersected by the axis of rotation R of the kneading device 7, to the edge of the turntable 7a, thus covering approximately three-quarters of the diameter of the turntable 7a. The kneading arm 7b is asymmetrical with respect to its longitudinal axis; its central rib is parabolically curved, while the flanks are concave. The turntable 7a supports only this single rotationally asymmetrical kneading arm 7b, which is why its base body in Fig. 1 exhibits an unevenly milled contour that serves as a mass balancing element. The passively temperature-controlled plate 12 is elastically pressed downwards by a helical spring (not shown in Fig. 1) and can be moved between a cooling position (plate contact) and a cooling position (bag kneading position K). The inner edge of the plate 12 is U-shaped, while the outer edge slides over a stepped contour in a linear guide. The actively temperature-controlled plate 13 under the bag 2 has a spiral groove for refrigerant; the refrigerant is fed in from the center of the plate and discharged at the edge. Both bag supports 3, 4 are thus temperature-controlled, meaning that one plate 13 can be actively cooled and the other plate 12 passively cooled. Fig. 1 further illustrates an eccentric circumferential kneading motion. Fig. 2 is a sectional view of the embodiment shown in Fig. 1. Further functions of the ice cream kneading system 1 can be seen in Fig. 2. The shaft torque is transmitted to the transverse drive 8 via an endless toothed belt drive; this eliminates the need for a spur gear drive, and the kneading head formed by the kneading unit 7 and the kneading arm 7b remains particularly flat. The preload of the spring-supported plate 12 can be finely calibrated, for example, by means of an adjustable helical spring, which forms the elastic component 14, with a knurled nut, without having to disassemble the assembly. Only one elastic component 14 is shown in Fig. 2. It is understood that several elastic components 14 can be arranged between the kneading unit 7 and the passively temperature-controlled plate 12 in such a way as to generate a pivoting movement of the plate 12 during a kneading process by the kneading unit 7.At least one sensor 6, mounted laterally on the frame 11, monitors exclusively the spring stroke of the plate 12 and thus confirms that the production chamber has safely reached its starting position. This combination ensures a low center of gravity, smooth operation, and a reproducible starting position for each kneading cycle. Fig. 2b shows a freestanding turntable 7a, which is part of the first bag support 3 and simultaneously forms the support element of the kneading device 7. A single, rotationally asymmetric kneading arm 7b is integrally bent out of the flat front surface of the turntable 7a; this results in an asymmetrical geometry. The back of the turntable 7a has several radial and tangential lightweight bores, which serve as compensating and weight-reducing openings to return the center of mass to the projection axis of rotation R despite the one-sided arm. The kneading arm 7b extends elongated along its longitudinal axis, has rounded corners at its end faces, and possesses a parabolically convex central rib in cross-section, which rises slightly from the edge of the disc and reaches its maximum profile in the middle of the arm. A kneading edge 7B is formed at the free end of the kneading arm; it appears here as a sharp-edged section that functions as a cutting edge for de-icing in forward motion and as a mixing lip in reverse motion. A bend line of the kneading arm 7b lies outside the center of the turntable 7a, so that its central longitudinal axis is positioned significantly laterally offset from the radial line through the projection axis of rotation R. In the illustrated state, the kneading arm 7b extends from an outer edge of the turntable to just before the center of rotation of the turntable 7a, through which the projection axis of rotation R of the kneading device 7 extends perpendicular to the turntable surface. The length of the kneading arm 7b thus corresponds to approximately ¾ of the turntable diameter. The bore patterns in the rotary disk 7a are asymmetrically distributed in the circumferential direction and support the previously mentioned imbalance compensation without affecting the stiffness of the disk's support disk. There is a small radius between a control arm root and rotary disk 7a. Since there is only one kneading arm 7b, the turntable 7a provides sufficient space for a spring-mounted, temperature-controlled plate 12, which is arranged in the system between the first bag support 3 and the kneading arm 7b. The material thickness of the turntable 7a is uniform; this allows it to simultaneously act as a heat buffer when thermally coupled to the passively temperature-controlled plate 12. The smooth outer profile of the turntable 7a shows that, despite the asymmetrical kneading arm 7b, no concealed counterweights are attached, but rather mass balancing is achieved solely through the internal hole geometry. Although not visible from this perspective, a pair of precision bores is located in the center, through which the shaft with two bearings 9 is mounted and the torque is transmitted from the drive 8 via the belt.The orientation of the arm curvature shows that the first clockwise rotation direction is designed as a gentle mixing lip movement, while the opposite direction provides scraping forces; both operating modes are stored in the control code of the ice cream mixing system 1 of the ice cream machine. The parabolic contour of the kneading arm 7b causes progressive surface pressure on the ice cream bag 2 and thus supports the kneading process through mechanical action on the outer surface of the bag 2. No separate tool is mounted at the end of the kneading arm 7b, which illustrates that the system does not require interchangeable cutter heads and therefore remains low-maintenance. The hole diameters vary; larger pockets reduce inertia, smaller ones serve as attachment points for possible sensor inserts that can absorb the kneading resistance. A completely deburred disc edge prevents damage to the packaging material layer of bag 2 if bag 2 accidentally bumps against something during insertion - this hygienic edge standard complements the rounding of the arm edges. Fig. 3a shows the ice cream kneading system 1 according to one possible embodiment in a bottom view, wherein the rotary disk 7a is held by a circumferential frame plate of the first bag support 3. The circular rotary disk 7a, which forms part of the first bag support 3 and is coupled to the drive 8 via a concealed shaft, can be seen in the center. Three kneading arms 7b are integrally formed on the flat surface of the rotary disk 7a; they are arranged circumferentially symmetrically at 120-degree intervals on a projected circle. Each kneading arm 7b is elongated, has rounded end faces, and features a gently parabolic central rib in cross-section that rises from the edge of the disc towards the center. The arm flanks taper concavely to a narrow apex edge; this kneading edge 7B acts as a mixing lip during forward movement and serves as a cutting edge for scraping off ice cream residue on the temperature-controlled plate 13 during reverse movement. In the illustrated embodiment, the three kneading arms are each of different lengths: the kneading arm 7b located at the front right extends almost to the periphery of the disc, the kneading arm 7b located at the top left ends somewhat shorter, and the rearmost arm has the shortest radius. All three kneading arms 7b are slightly twisted tangentially against the radial direction, so that they generate an eccentric circumferential kneading motion and return the ice cream mixture 2a in a spiral motion from the outside to the inside. The rotary disc 7a has a wide step in its edge zone; in the operating position, the spring-mounted, passively temperature-controlled plate 12 rests against this step and can be moved between the cooling intake and cooling release positions. An integrated sealing O-ring in this step ensures that no condensate enters the bag interior during kneading. A ring-shaped recess is visible between the edge of the disc and the frame plate; the capillary tube of the actively temperature-controlled plate 13 runs through this recess, its spiral channel structure guiding the refrigerant from the center to the edge. Two parallel, rubberized dispensing rollers are also visible in the figure; these do not belong to the bag supports 3, 4 of the ice cream kneading system 1, but rather to the ice cream bag handling mechanism 20. During the dispensing step, they cooperate with the passively cooled plate 12 to empty the bag 2 almost completely. The three kneading arms 7b each have a central semicircular recess that is closed at the base of the arm and open towards the tip. The entire kneading unit 7 is enclosed by a flat-mounted frame plate, which also serves as the mechanical support 10. During operation, the drive 8 rotates at precisely 53 rpm thanks to speed control, ensuring that the air incorporation in the ice cream mixture 2a remains reproducible. The circular outer edge of the disc has a fully deburred chamfer to prevent damage to the ice cream bag 2 during kneading. The kneading arms 7b are made of polished stainless steel sheet with a TiN coating, which reduces friction and ice adhesion. Fig. 3b shows the ice cream kneading system 1 with a circular rotary disc 7a, which is flush-mounted in a large-area frame plate and thus forms the first bag support 3; its planar turned surface is aligned with the main extension plane of the second bag support 4, which in this view from below (not visible) is an actively temperature-controlled plate 13. The rotating disc 7a has only one kneading arm 7b molded onto it, the longitudinal axis of which is significantly offset laterally from the radial line, thus enabling the kneading device 7 to generate an eccentric circumferential kneading motion in the edge region. The kneading arm 7b has a parabolic curvature with rounded end faces and carries at its free end the double-acting kneading edge 7B (see Fig. 2b), designed as a mixing lip in forward motion and as a cutting edge in reverse motion. Figure 3c shows a schematic representation of an embodiment of the ice cream kneading system 1, which is shown together with other components of an ice cream machine 100. The ice cream bag 2 is shown in a bag-receiving position A between a first bag support 3 and a second bag support 4. The kneading device 7 is rotatably mounted on a mechanical support device 10 via a central shaft. Directly on the axis of rotation R of this kneading device 7, an axially projecting projection is formed, which acts as an extension of the shaft and projects centrally to the axis of rotation R beyond a flat surface of the kneading device 7. This projection is designed such that, during rotation of the kneading arm 7b, it exerts an additional centering and fixing effect on the ice cream pouch 2. This design prevents the pouch 2 from shifting or twisting relative to the rotating disc 7a during the kneading movement, particularly under one-sided load from asymmetrically arranged kneading arms 7b. The projection thus forms a functional fixing element and is geometrically aligned along the axis of rotation R. At the same time, it serves for axial guidance and as a contact surface for the inner pouch structure in the area of ​​the sealing edge 2c.This measure increases process reliability when operating with only one kneading arm 7b or several shorter kneading arms 7b, or at high kneading vibrations. Overall, the projection enables precise alignment of the bag 2 throughout the entire kneading cycle and prevents uncontrolled deformation or dislocation in the center of the kneading unit 7. Referring to Fig. 4a, the cooling system 16 of the ice cream mixing system 1 is designed as a reversible refrigerant circuit and includes a hermetic compressor 16a, an air-cooled external coil 16b (heat exchanger), a capillary throttle (not shown) as an expansion element, and a four-way valve (not shown). The circuit is filled with R 290 (propane). After compression, the compressor 16a first delivers the high-pressure hot gas to the external coil 16b, which in one configuration acts as a condenser and dissipates the compressor heat to the environment. The liquefied high-pressure liquid then passes through the capillary restrictor, expands to evaporator pressure, and flows centrally through the inlet port 13a into the actively temperature-controlled plate 13 of the second bag support 4. This plate 13, made of vacuum-brazed copper, has a precision-milled spiral channel structure on its underside. The refrigerant evaporates radially to the outside, exits through the outlet port 13b, and returns to the compressor 16a in gaseous form. An integrated temperature sensor signals the control unit as soon as the target surface temperature of -25 °C is reached. The compressor 16a is then cycled on and off.During the cold absorption mode, plate 13 first transfers its cooling power to the passively temperature-controlled plate 12. In the subsequent kneading operation, the stored cold flows over the outer surface of the ice cream bag 2 into the ice cream mixture 2a. The spiral guide maximizes the wetted surface area, prevents local icing, and ensures a homogeneous temperature distribution under the entire bottom of the bag. When the four-way valve is switched, external coil 16b and plate 13 exchange their functions. The hot gas from compressor 16a now flows directly into plate 13, which acts as a condenser and transfers its heat to plate 12 or the bag support system. The high-pressure liquid, liquefied at the edge, passes through a capillary restrictor, expands, and evaporates this time in external coil 16b, which absorbs ambient heat as an evaporator. A solenoid valve closes the capillary line as soon as a sensor in plate 13 detects the desired defrost temperature (e.g., +15 °C) to prevent liquid slurry during the subsequent switch back to cooling mode. The vacuum-brazed copper sandwich plate 13 forms a leak-free, cycle-resistant unit; its high thermal conductivity dampens temperature fluctuations caused by the kneading pressure and allows for rapid switching between cooling and heating operation. The uniform use of compressor, capillary throttle, and external coil in both operating modes reduces the number of components, maintenance requirements, and energy consumption, and ensures that pressure levels and safety devices always remain within the same design limits. Figure 4b shows an enlarged view of the actively temperature-controlled plate 13, which forms the second bag support 4 in the ice cream mixing system 1. Its base is made of electrolytically polished copper, because its high thermal conductivity enables rapid charging and discharging with cold. A continuous, CNC-milled spiral tunnel is integrated into the top surface, extending from the center of the plate to the outer edge with a continuously increasing radius. The refrigerant is fed in via an inlet nozzle 13a, flows radially outwards, and exits the plate 13 through a tangentially arranged edge nozzle, which serves as the outlet nozzle 13b. The spiral of the actively temperature-controlled plate 13 has a constant web width, ensuring that the flowing CO2 film homogeneously undermines the entire plate cross-section and avoids temperature-induced longitudinal gradients. Due to the high inertia of the copper body, the plate 13 can absorb short-term load peaks during kneading pressure without an immediate temperature increase. The spiral shape follows an Archimedes contour, meaning that each additional millimeter of radius has exactly the same flow path as the preceding turn; this results in a quasi-isothermal surface across the entire plate cross-section. Figure 4c shows the actively temperature-controlled plate 13 of the second bag support 4 from the inside, without its cover plate, which faces the ice cream bag 2 during ice cream production. Flat, ring-shaped collecting funnels are provided at one edge of the cover plate; they lie flush below the contact plane and serve to collect scraped condensation or ripening ice. The funnels border directly on the peripheral sealing area, so that the collected meltwater can be drained away from the process surface via a collection channel (not shown) without backflow. Moisture removal is achieved by the kneading arm 7b molded onto the rotating disc 7a: During regular kneading, the kneading device 7 rotates such that the rounded flank of the kneading edge 7B (see Fig. 2b) gently contacts the packaging material layers 2b1, 2b2 of the ice cream bag 2. For an automated ice removal cycle, the direction of rotation is briefly reversed; this causes the sharp-edged flank of the kneading edge 7B to slide over the top plate and push any existing ice or water films radially into the collecting funnels. In everyday operation, this purely mechanical cleaning is sufficient, as the scraped-off ice melts in the collection hoppers and is channeled as condensate into the drainage system below. An optional heating pulse – achieved by reversing the refrigeration circuit using a four-way valve – can accelerate this process, but is unnecessary for the basic function. In this way, the contact surface of plate 13 remains smooth and hygienic without additional scraping or heating elements, and the protective concept for the bag described in the claims is fully maintained. According to a particularly temperature-efficient embodiment of the cooling system 16, which is especially advantageous for ice cream production and, for example, also for the longevity of the ice cream kneading system, and which is not shown, the cooling system 16 has a partition wall. This partition wall is designed to separate the bag supports 3, 4 from the cooling system 16. In other words, the partition wall thermally decouples the cooling system 16 from the upper area with the bag supports 3, 4. The partition wall can be made of a PU sandwich with aluminum lamination on both sides, for example, having a U-value of < 0.3 W / (m²K). The partition wall can simultaneously lock the frame structure of the passively temperature-controlled plate 12 via positive-locking mounting tabs, so that vibrations of the compressor 16a are not transmitted to the kneading unit 7.In the lower section of the unit, a vertically arranged four-way valve is located close to the compressor 16a, making the refrigeration cycle reversible: In cooling mode, the high-pressure gas first flows into the external coil 16b (condenser), is expanded after the capillary restrictor, and evaporates in the actively temperature-controlled plate 13. For the defrost cycle, the valve switches, directing the hot gas directly into the plate 13 (now the condenser) and using the external coil as the evaporator. The copper pipes, only a few centimeters long, between the compressor 16a, valve, and coil 16b minimize pressure losses and reduce the gross volume of R-290. The partition wall simultaneously prevents any warm air exchange between a cold storage room and a production chamber; an additional rear air duct with an air grille enforces a defined, downward-to-rear flow of condenser air and prevents short-circuit recirculation.The result can be a condensation temperature that is approximately 6 K lower, up to 40% less absolute humidity in the process chamber, and thus significantly reduced condensation and frost formation on plate 13. The reversible cycle allows for short-term heating of plate 13 without additional electric heaters, making the ice removal system – kneading arm 7b with dual kneading edge 7B and annular collection funnels – more efficient and requiring less maintenance. Thanks to quick-release fasteners, the partition can be removed without tools for servicing; self-healing phase-change sleeves at all penetrations maintain the sealing and insulating properties. Overall, the combination of insulating partition, four-way valve, and targeted airflow improves the energy efficiency, hygiene, and service life of the entire ice cream kneading system 1. Figures 5a and 5b show different views of the ice cream bag 2 according to one possible embodiment. The ice cream bag 2 comprises: a first packaging material layer 2b1, which can be seen in a top view in Figures 5a, 5c and 5d, and a second packaging material layer 2b2, which is connected to the first packaging material layer 2b1 on one side and which, viewed from the top views, is located below the first packaging material layer 2b1. Both packaging material layers 2b1 and 2b2 are made of packaging material 2b, wherein the packaging material layers 2b1 and 2b2 are connected to each other along a sealing edge 2c extending in a closed shape, thereby defining a closed gross volume / receiving chamber for the ice cream mixture 2a. The gross volume can be filled via a filling area 2d. After filling with the ice cream mixture 2a, the filling area 2d is sealed and thus closed. The filling area 2d then has a similar pressure resistance to the sealing edge 2c, with the exception of the sealing edge 2c itself. The ice cream pouch 2 consists of two aseptic packaging material layers 2b1, 2b2, which are permanently welded together along the circumferential, rigid sealing edge 2c. This sealing edge 2c is circularly segmented and adapted to the projection rotation axis R of the kneading unit 7, so that the inner, round product area lies precisely within the area traversed by the kneading arms 7b and is fully engaged during kneading. In more detail, this can mean that the effective inner radius of the sealing edge 2c corresponds exactly to the radial maximum extension of the kneading arms 7b on the rotary table 7a, with a design tolerance of ±0.5 mm to ensure complete contact even in the event of thermal expansion.The segmented outer contour of the sealing edge 2c simultaneously forms a locating groove that engages in a complementary recess of the temperature-controlled plates 12, 13; this forces the bag 2 to center, preventing its layers of packaging material from shifting under kneading pressure. Because the sealing edge 2c lies entirely outside the projection surface R covered by the kneading arm 7b, no shear stresses occur there – thus, the sealing edge 2c remains permanently sealed, and no dead spaces are created where unkneaded ice cream mixture 2a could remain. Finally, the circular segment shape contributes to the mass balance of the rotating assembly, as it distributes the kneading moment introduced by the bag supports 3, 4 symmetrically around the projection axis of rotation R, thereby minimizing vibrations during operation. In the present embodiment, the ice cream pouch 2 has a flat body, similar to a flat circular cylinder. However, this flat circular cylinder has no lateral surface; instead, the circular top surfaces transition into the sealing rim 2c via rounded edges, and the circular roof surfaces abut each other at the sealing rim 2c. The ice cream pouch 2 has a gross volume sufficient to hold 100 ml of the ice cream mixture 2a. Packaging material 2b consists of single-layer polyethylene, in particular low-density polyethylene, or multi-layer polyethylene, in particular low-density polyethylene. Packaging material 2b has a thickness ranging from 60 to 100 micrometers. Furthermore, according to DIN EN ISO 527-3:2019-02-00, packaging material 2b has a modulus of elasticity of 200 to 300 MPa, a tensile strength of 10 to 30 MPa, and an elongation at break of 400 to 600 percent. Corresponding to the shape of the ice cream bag 2 and the gross volume or receiving chamber, the two bag supports 3 and 4 of the ice cream kneading system 1 also have adapted internal contours. The passively and actively temperature-controlled plates 12, 13 and a surrounding structure of the bag supports 3, 4 are correspondingly adapted. The passively and actively temperature-controlled plates 12, 13 rest against the ice cream bag 2 in the kneading position K. In the kneading position K, the ice cream bag 2 is further enclosed and secured by the mechanical support device 10, optionally by the frame 11, and by the actively temperature-controlled plate 13. The ice cream pouch 2 has a stiffening element 2e formed on the sealing edge 2c. In the present embodiment, the stiffening element 2e is formed on the entire sealing edge 2c. In other words, the sealing edge 2c forms a first stiffening element 2e1. The first stiffening element 2e1 is formed jointly by the type of connection between the two packaging material layers and the design of the packaging material layers. One way to stiffen the sealing edge 2c of two LDPE packaging material layers, forming the first and second packaging material layers 2b1, 2b2, with a thickness of approximately 60 µm to 100 µm, as a first stiffening element 2e1, is to apply a wide double heat seal seam of eight to ten millimeters. The locally doubled material layer crystallizes more strongly upon cooling. Equally effective is the placement of a co-extruded strip of LDPE between the packaging material layers, which, during subsequent welding, fuses with the two main layers to form a three-layer, particularly rigid ring. Alternatively, a thin hot-melt bead of LDPE can be extruded onto the future edge before sealing. After fusion, this melt strand increases the area moment of inertia of the sealing area but remains completely homogeneous and recyclable.Another method utilizes a sealing tool with transverse embossing ribs: During welding, the tool embosses a fine groove profile into the double layer of packaging material, creating a rib-like geometry that significantly increases stiffness without requiring additional material. Finally, before welding, the sealing edge 2c can be folded inwards by 180 degrees towards the first stiffening element 2e1, resulting in four layers of material. The resulting multi-fold seal creates a thickened, highly rigid edge that reliably provides the clamping base required by the measuring system and can be achieved with standard form-fill sealers. The first stiffening element 2e1 is designed to form a clamping base between the bag supports 3, 4 such that a change in position of at least one bag support 3, 4 can be detected by four sensors 6. Reference is made to Fig. 7 with regard to one sensor 6. The first stiffening element 2e1 extends over a complete sealing edge length of the sealing edge 2c. Additionally, a second stiffening element 2e2 is formed by an outlet device 15 of the ice cream bag 2. The second stiffening element 2e2 is connected to the ice cream bag 2 such that it directly abuts the first stiffening element 2e1 on both sides. The first stiffening element 2e1 encloses the gross volume for the ice cream mixture 2a. The ice cream bag 2 of the first embodiment further comprises two centering means 2c1, arranged in particular on the sealing edge 2c, and in this case designed, among other things, as centering recesses, for fixing the packaging material layers 2b1, 2b2 to the bag supports 3, 4 of the ice cream kneading system 1. Another of the centering means 2c1 is the outlet device 15 for dispensing the ice cream mixture 2a after the ice cream has been finished. The design of the sealing edge 2c itself can also have a centering effect. In this case, the sealing edge 2c is partially circular. Here, the radius of the circle enclosed by the sealing edge 2c is greater than or equal to the length of the kneading arm of the kneading device 7. The sealing edge 2c has a pressure-compliant sealing edge 2c2, which is designed to release an opening in a pressure-dependent manner when a defined internal pressure is exceeded. The pressure-compliant sealing edge 2c2 is designed to withstand a kneading pressure applied by the at least one kneading device 7, which is less than a defined internal pressure. In other words, the pressure-compliant sealing edge 2c2 forms a deliberately weakened zone in the sealing edge 2c, which acts like a safety valve: it remains closed as long as only the kneading pressure applied during kneading is present. The "defined internal pressure" is that higher limit pressure that only builds up when an ice cream bag handling mechanism 20 (see, for example, Figs. 6a to 6m and Fig. 7) actively squeezes the frozen ice cream bag 2.The squeezing process applies pressure to the ice cream pouch 2 that exceeds the regular kneading pressure. This pressure is selected so that the sealing edge 2c2 only yields when the ice cream is actually to be dispensed. The kneading unit 7 mixes the ice cream mixture 2a intensively, but only generates the lower kneading pressure that the sealing edge 2c2 can withstand without damage, thus preventing any unwanted opening during the cooling and kneading process. If the internal pressure exceeds this limit due to the targeted squeezing, the sealing edge 2c2 opens in a pressure-dependent manner, releasing a defined opening through which the ready-to-eat ice cream can exit the dispensing device 15 (see Fig. 5b). Figures 5c and 5d show an ice cream bag 2 of a further embodiment. The ice cream mixture consists of 65 percent liquid and / or solids and 35 percent nitrogen. With reference to Figures 6a to 6m, the manufacturing process for producing ice cream is briefly described below. The manufacturing process begins with the ice cream machine moving the ice cream mixing system 1 into its closed starting position: The first bag support 3, in the form of the mixing unit 7 with the passively temperature-controlled plate 12, rests forcefully on the second, actively temperature-controlled bag support 4. Both temperature-controlled plates thus form a thermal unit. After reaching the target temperature of -26 °C, the first bag support 3, which is spring-mounted via the elastic means 5, opens automatically. An ice cream bag handling mechanism 20, guided by the mechanical support device 10, then moves between the two bag supports 3 and 4 and stops in a front position. A user of the ice cream machine then places the ice cream bag 2 containing the ice cream mixture 2a into a dispensing device (not shown).The ice cream bag handling mechanism 20 grips the ice cream bag 2 at the sealing edge 2c and moves linearly backward until the ice cream bag 2 is completely positioned between the bag supports 3 and 4. The ice cream bag 2 is then in the bag receiving position A. Subsequently, the first bag support 3 and the kneading device 7 close onto the second bag support 4, thus transferring the bag 2 into the bag kneading position K. Simultaneously, the rotational movement about the vertical axis R (i.e., the projection rotation axis) begins. This causes the kneading device 7 to homogenize the ice cream mixture 2a by periodically pressing it against the outer surface of the ice cream bag 2, while the actively temperature-controlled plate 13 of the second bag support 4 actively cools the ice cream mixture 2a. As soon as the mechanical kneading resistance increases to a defined level due to the solidification of the ice cream mixture 2a, a defined return force acts on spring-loaded elastic means 5 (see Fig. 7) of a measuring system (not shown). The first bag support 3 lifts minimally, the sensors 6 mounted on the frame 11 detect the predetermined change in position and signal the control unit to stop the kneading process. Immediately afterwards, the kneading device 7 lifts completely, the ice cream handling mechanism 20 begins to move and evenly squeezes the ice cream through the fixed outlet device 15. When a bag holder of the handling mechanism 20 reaches the forward limit switch position, the holder stops its feed movement and releases the now empty ice cream bag 2, which is ejected without residue. Finally, the ice cream bag handling mechanism 20 returns to its starting position, the first bag support 3 re-aligns with the second bag support 4, and the ice cream mixing system 1 enters the closed park position, thus preventing condensation on the temperature-controlled plates 12, 13 and maintaining a temperature of -26 °C. The bag supports 3, 4 are thus thermally coupled again, the ice cream machine has sterile starting conditions and can proceed to a new ice cream production cycle without intermediate cleaning. Figure 7 schematically shows, with outline lines, a vertically movable closing flap 24 on the ice cream kneading system 1 of a possible embodiment of an ice cream machine 100. This flap seals an open service chute in front of the production chamber. A schematically indicated actuation mechanism for the closing flap 24, which is located on the ice cream bag handling mechanism 20, is also shown. During the cooling and kneading process, the closing flap 24 is in its lower end position and forms a nearly airtight barrier, preventing both ambient air from entering the space between the bag supports 3, 4 and cold process air from escaping. The closing flap 24 can be actuated via two lateral cams by a pair of carriages, specifically carriage components 20at1, 20at2 of the carriage, of the ice cream bag handling mechanism 20. Figure 7 schematically shows the outline of a carriage component 20at1, 20at2.As the carriages move forward, the cams engage in corresponding pockets of the closure cap 24 in a form-fitting and force-locking manner, lifting it along linear guides, for example, two linear guide elements 24a on the frame 11, in each of which a sliding lug 24b of the closure flap 24 is linearly displaceable. Alternatively, the carriages have lugs 23 which, via a projection on the closure flap 24, push it upwards against gravity. Once the closure flap 24 is fully open, the carriages can position the bag 2. When the carriages return to their rear starting position, the closure flap 24 slides downwards again due to gravity, optionally supported by a damping element, and closes the production chamber automatically.The closure flap 24 can be made of a heat-insulating polymer sandwich; this further reduces heat exchange between the cooled production chamber and the environment. An inner surface of the closure flap 24 can be smooth and coated with a food-safe material, so that any condensate that may form on the closure flap 24 does not drip between the two bag supports 3, 4, but is instead directed along a channel into the liquid drainage system. Reference symbol list 1 Ice cream kneading system 2 Ice cream bag / pouch 2a Ice cream mix 2b Packaging material 2b1 First layer of packaging material 2b2 Second layer of packaging material 2c Sealing edge 2c1 Centering element 2c2 Flexible sealing edge 2d Filling area for filling the ice cream bag with ice cream 2e Stiffening element 2e1 First stiffening element 2e2 Second stiffening element 3 First bag support 4 Second bag support 5 Elastic element 6 Sensor 7 Kneading / mixing unit 7a Turntable 7b Kneading arm 7B Kneading edge 8 Drive 9 Bearing 9a Bearing 10 Mechanical support device 11 Frame 12 Passively temperature-controlled plate 13 Actively temperature-controlled plate 13a Inlet nozzle 13b Outlet nozzle 14 Elastic component 15 Outlet device / outlet 16 Cooling / heating system 16a Compressor 16b Air-cooled external register 20 Ice cream bag handling mechanism 23 Noses on carriage 24 Shut-off flap 24a LinearGuide elements 24b Sliding nose 20at1 Sled component elements of the sled carriage 20at2 Sled component elements of the sled carriage 100 Ice cream machine A Bag receiving position K Bag kneading position L Length of at least one kneading arm R Rotation axis of the kneading device / projection rotation axis parallel to a normal of a principal extension plane of the second bag support RS Radius of a circular area

Claims

Ice cream kneading system (1) for an ice cream machine, for kneading an ice cream mixture (2a) in an ice cream bag (2), the ice cream kneading system (1) comprising: a first bag support (3) and a second bag support (4) spaced apart relative to the first bag support (3), wherein at least one of the two bag supports (3, 4) is designed as a kneading device (7) movable about a projection rotation axis (R), wherein the projection rotation axis (R) is perpendicular to a principal extension plane of the second bag support (4), wherein the kneading device (7) is designed and arranged such that, during its rotational movement, it kneads the ice cream mixture (2a) inside the bag (2) by mechanical action on an outer surface of the bag (2); and a drive (8) for generating the rotational movement of the kneading device (7). Ice cream kneading system (1) according to claim 1, comprising a rotary disk (7a); wherein in particular the rotary disk (7a) forms at least a part of the first bag support (3), wherein in particular the kneading device (7) is connected to the rotary disk (7a);wherein in particular the kneading device (7) has at least one kneading arm (7b), wherein the at least one kneading arm (7b) is formed on a planar surface of the turntable (7a), wherein in particular in the case of a rotationally asymmetric distribution of kneading arms (7b) about the projection rotation axis (R), in particular in the case of only one kneading arm (7b), the turntable (7a) has an asymmetric geometry which assumes a mass balancing function in order to compensate for the imbalance caused by the rotationally asymmetric distribution of kneading arms (7b), in particular by the kneading arm (7b) arranged on one side, or wherein in particular the turntable (7a) is designed to be circular with only a single, in particular rotationally asymmetric, kneading arm (7b). Ice cream kneading system (1) according to claim 1 or 2, with at least one or more kneading arms (7b), the at least one kneading arm (7b) having one or more embodiments individually or in combination thereof: - the at least one kneading arm (7b) is elongated along its longitudinal axis and / or has rounded corners; - the at least one kneading arm (7b) is, in cross-section, in particular starting from a surface of the rotary disk (7a), weakly and continuously transitioning more strongly in a kneading arm edge region towards a central axis extending along the longitudinal axis of the kneading arm, forming a protrusion; wherein in particular the protrusion of the kneading arm (7b) is like a parabola, in particular open away from a shaft of the kneading device (7);- the at least one kneading arm (7b) has a tapered trapezoidal cross-section in which opposite flanks are concavely curved and approach each other towards the tip, wherein in particular edges of the trapezoid, especially on a tapered trapezoidal side, are rounded; - the kneading arm (7b) is designed symmetrically or asymmetrically with respect to a central longitudinal axis of the kneading arm; - the kneading arm (7b) can be driven via a rotatable shaft via the drive (8), wherein in particular the shaft is rotatably mounted on a mechanical support device (10) via bearings (9);- the kneading arm (7b) is integrally formed on a rotary disk (7a), the rotary disk (7a) being rotatably mounted on a shaft on a mechanical support device (10) and being driveable via the drive (8), the rotary disk (7a) and the shaft each being rotatably mounted on a housing of the drive (8) via bearings (9), the housing of the drive (8) being formed by the mechanical support device (10), - the kneading arm (7b) has a kneading edge (7B), the kneading edge (7B) being formed at the end of the kneading arm (7b) and being designed such that the kneading edge (7B) acts like a mixing lip in a first direction of rotation of the kneading device (7) and is designed like a cutting edge for de-icing the temperable plate (12, 13) in a second direction of rotation.; Ice cream kneading system (1) according to one of the preceding claims, wherein a depression extends through the at least one kneading arm (7b), in particular along the central longitudinal axis of the kneading arm; wherein in particular the depression is a channel open on one side, in particular at an end of the kneading arm (7b) pointing away from the axis of rotation (R), wherein in particular the channel runs parallel to lateral edges of the at least one kneading arm (7b) and is arranged symmetrically in the center of the kneading arm (7b), wherein in particular the channel is designed in cross-section transverse to the longitudinal axis of the kneading arm as a semicircle and / or a U-shape. Ice cream kneading system (1) according to one of the preceding claims, the kneading device (7) comprising at least two, in particular three, kneading arms (7b), wherein in particular the multiple kneading arms (7b) are arranged circumferentially symmetrically with respect to a circle projected according to the rotational movement of the at least one kneading arm (7b), wherein in particular three kneading arms (7b) are arranged circumferentially symmetrically with respect to the circle at a circumferential distance of 120 degrees to each other; wherein in particular two adjacent kneading arms (7b) are of different lengths, wherein in particular two adjacent kneading arms (7b) have a length difference of 1 / 5 to 1 / 3, wherein in particular three kneading arms (7b) are all of different lengths, wherein one length of the kneading arms (7b) is each 1 / 5 to 1 / 2 greater than a length of one of the adjacent kneading arms (7b). Ice cream kneading system (1) according to one of the preceding claims, wherein the at least one kneading arm (7b) extends from an edge region of the rotary disk (7a) to a center of rotation of the rotary disk (7a), wherein in particular a length of the at least one kneading arm (7b) corresponds to 1 / 6 to 3 / 4 of a maximum extent of a rotary disk surface in the radial direction. Ice cream kneading system (1) according to one of the preceding claims, comprising at least one kneading arm (7b) having one or more embodiments individually or in combination thereof: - the at least one kneading arm (7b) is configured to knead the ice cream mixture (2a) with an eccentric circumferential kneading movement in an edge region of the rotary disk (7a); - the at least one kneading arm (7b) is offset and / or eccentric to the projection axis of rotation (R) of the kneading device (7) and / or the rotary disk (7a); - the at least one kneading arm (7b) is arranged with respect to its projection axis of rotation (R) such that a longitudinal axis, in particular a central one, is laterally offset to a radial line passing through its projection axis of rotation (R); - the three kneading arms (7b) are positioned and configured such that they are curved and / or inclined to a radial axis pointing radially away from the projection axis of rotation (R). Ice cream kneading system (1) according to one of the preceding claims, comprising at least one temperature-controlled plate (13) and / or wherein the kneading device (7) comprises at least one temperature-controlled plate (12, 13), wherein the temperature-controlled plate (12, 13) is pivotably and resiliently connected to the kneading device (7); and / or wherein the turntable (7a) comprises a temperature-controlled plate (12, 13), wherein the temperature-controlled plate (12, 13) is pivotably and resiliently connected to the turntable (7a); comprising in particular a liquid drainage device, in particular wherein the liquid drainage device comprises at least one collecting funnel which is arranged on at least one of the temperature-controlled plates (12, 13), wherein the at least one collecting funnel is configured through which at least one kneading arm (7b) extends from the temperature-controlled plate (12,13) to collect and drain scraped condensation or ice; in particular comprising several collecting funnels distributed in a ring-shaped pattern in an edge region of the actively temperature-controlled plate (13); wherein the at least one temperature-controlled plate (12, 13) has one or more features of: - at least one of the temperature-controlled plates (12, 13) is resiliently supported such that the temperature-controlled plate (12, 13) is resiliently movable during a rotational movement of the at least one kneading device (7); - at least one of the temperature-controlled plates (12, 13) is resiliently supported and can be automatically returned to a defined initial position after a deflection by at least one elastic component (14); - the resiliently mounted temperature-controlled plate (12, 13) extends beyond the projection rotation axis (R) of the kneading device (7) in both radial directions, wherein a first radial extension is shorter than a second extension,- The spring-mounted temperature-controlled plate (12, 13) has a rounded radial cross-section on a side radially closest to the projection axis of rotation (R), in particular individually or in combination with a: U-shape, a semicircular shape, a parabolic shape; - The spring-mounted temperature-controlled plate (12, 13) is linearly movable in its radial cross-section on a side furthest from the projection axis of rotation (R), in particular guided on a part of the wall via a step contour; - The spring-mounted temperature-controlled plate (12, 13) is designed to partially or completely form-fit against or within another temperature-controlled plate (12, 13) in the defined initial position; - The actively temperature-controlled plate (13) has a spiral channel structure through which a coolant is passed, wherein the temperature-controlled plate (13) is designedto introduce the coolant into the spiral channel structure from the center of the plate and to discharge it at the edge of the plate. Ice cream mixing system (1) according to one of the preceding claims, in particular comprising a cooling unit, wherein the cooling unit is configured to cool at least one of: an actively temperature-controlled plate (12, 13), a support plate of the ice cream machine for supporting ice cream containers, an ice cream container holder, a receiving compartment for receiving a plurality of ice cream containers; wherein in particular at least a part of the second bag support (4) is formed by a temperature-controlled plate (13), wherein in particular both bag supports (3, 4) are each formed by a temperature-controlled plate (12, 13); wherein in particular the at least one actively temperature-controlled plate (12) is separated by a partition to reduce air circulation between a cooling unit for cooling the at least one actively temperature-controlled plate (12) and at least one bag support (3, 4);wherein in particular the cooling unit has an air intake area for taking in ambient air and an air discharge area spatially separated from the air intake area for discharging air to the ambient air; wherein in particular the cooling unit is designed to cool at least one actively temperature-controlled plate, or, in the case of a reversal of a refrigerant cycle, in particular using a four-way valve, to heat the passively temperature-controlled plate, in order to remove condensation on the temperature-controlled plate (12).; Ice cream kneading system (1) according to one of the preceding claims, wherein the drive (8) is designed and controllable to drive at least one kneading device (7) with a rotation frequency in a range of 50 to 56 revolutions / minute, in particular at 53 revolutions / minute. Ice cream kneading system (1) according to one of the preceding claims, wherein at least one of the bag supports (3, 4), in particular both bag supports (3, 4), has / have fixing means for fixing the ice cream bag (2) in the kneading position (K). Bag (2) containing an ice cream mixture (2a) for an ice cream machine with an ice cream kneading system (1) according to one of claims 1 to 11, the bag (2) comprising: at least a first and a second fluid-tight packaging material layer (2b1, 2b2), wherein the first packaging material layer (2b1) is connected to the second packaging material layer (2b2) ​​along an at least partially circumferential sealing edge (2c) and thereby defines a closed receiving chamber for receiving an ice cream mixture (2a), and wherein a size and a geometry of the sealing edge (2c) is adapted to an arrangement of the projection rotation axis (R) and a configuration of the at least one kneading device (7). Ice cream bag (2) according to the preceding claim, wherein the ice cream mixture comprises a proportion of 60 to 70 percent of a liquid and / or a solid and 30 to 40 percent of an inert gas, in particular nitrogen; wherein in particular the ice cream mixture comprises a proportion of 65 percent of a liquid and / or a solid and 35 percent of an inert gas, in particular nitrogen. Ice cream pouch (2) according to claim 12 or 13, wherein the sealing edge (2c) connects the two packaging material layers (2b1, 2b2) such that a contour formed by the sealing edge (2c) on at least one of the packaging material layers (2b1, 2b2) lies completely within a circular area that completely covers the interior enclosed by the sealing edge (2c), wherein a radius (RS) of this circular area is greater than the effective length (L) of at least one kneading arm (7b) measured from a projection rotation axis (R) of the kneading device (7), preferably (RS) ≥ 1.5 · (L), and wherein the sealing edge (2c) extends along the packaging material layers (2b1, 2b2) such that a rotationally symmetrical or polygonal hollow shape, in particular a calotte, lens, truncated cone, ring or polygonal contour, is formed. Bag (2) for an ice cream mixture (2a) for use with the ice cream kneading system (1) according to one of claims 1 to 11, the ice cream bag (2) having the features according to one of claims 12 to 14.

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