Measuring system and ice cream bag

Abstract

The present invention relates to a measuring system 1 of an ice cream machine. This system has two bag supports 3, 4, which hold a bag 2 during the kneading and cooling process. The first bag support 3 is movable between the bag holding position A and the bag kneading position K and is pressed against the second bag support 4 by an elastic means 5 with a restoring force K34. If the kneading resistance of the ice cream mixture 2a increases, bag support 3 moves against this force, so that a consistency parameter can be automatically detected. Accordingly, the ice cream bag 2 consists of two layers of packaging material 2b1, 2b2, which are joined along a sealing edge 2c and form a closed gross volume for the ice cream mixture 2a.The shape, stiffness and strength of packaging material 2b and sealing edge 2c are matched so that the described deflection of bag support 3 is triggered and the measuring system 1 reproducibly detects the degree of hardness of the ice cream mixture.

Description

Technical field The present invention relates to a measuring system for an ice cream machine, configured for automatically determining a consistency parameter of an ice cream mixture contained in a bag during a kneading and cooling process. The present invention further relates to an ice cream bag containing an ice cream mixture for use with the measuring system. 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 2019 130 781 A1 relates to a measuring device for determining the degree of crystallinity of a medium and / or for determining the dispersed surface area in the medium, the measuring device comprising a radiation source for emitting primary radiation into the medium, in particular a light source, wherein the primary radiation is emitted in a primary beam direction and exits the radiation source, wherein the radiation source is configured to emit the primary radiation into the medium in such a way as to provide a spatially limited measuring volume for generating secondary radiation in the measuring volume, a radiation receiver for receiving at least a part of the secondary radiation generated in the measuring volume, wherein the radiation receiver is arranged outside the primary beam direction, and wherein the radiation receiver is configured to receive and transmit the secondary radiation and / or output a signal.DE 10 2019 130 781 A1 describes a measuring system for an ice cream machine, designed to automatically determine a consistency characteristic of an ice cream mixture contained in a container during a kneading and cooling process, wherein the measuring system detects increasing mechanical kneading resistance of the ice cream mixture during the kneading and cooling process. DE 103 06 259 A1 relates to a long-lasting confectionery product in the form of a soft, creamy, dimensionally stable and foamed mass comprising milk components, edible fats, sugar and / or sugar substitutes and water, wherein at least a part of the edible fat is present in crystallized form at room temperature, wherein the confectionery product does not contain any lactose crystals perceptible to the consumer, and wherein the milk protein content is 5.5 to 20 wt.%, the fat-free milk solids content is 14 to 55 wt.% and the degree of denaturation of the whey proteins is ~ 10%, characterized by a volume-related particle size of 0 50 ,3 of the edible fat agglomerates, crystallized and non-crystallized, of 3.5 to 18 µm. Description of the invention Starting from this situation, it is an object of the present invention to overcome one or more disadvantages of the prior art, in particular to enable improved ice cream production. The aim is especially to facilitate home ice cream production in which the consistency of the ice cream is reliably determined and the ice cream can be produced more quickly. At the same time, the system should be flexible enough to provide portions as needed for any number of people, whether small or large, without compromising product quality. Furthermore, the ice cream production process should be significantly simplified. 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 task is therefore solved by a measuring system for an ice cream machine, designed to automatically determine a consistency parameter of an ice cream mixture contained in a bag during a kneading and cooling process.The measuring system comprises: a first bag support and a second bag support, wherein the bag supports are designed to hold the bag during the kneading and cooling process, wherein at least the first bag support is movable between a bag receiving position and a bag kneading position, and at least one elastic means that applies a restoring force to the first bag support acting in the direction of the second bag support, wherein the increasing mechanical kneading resistance of the ice cream mixture during the kneading and cooling process causes the first bag support to move from the bag kneading position back towards the bag receiving position, and at least one sensor for detecting the position and / or movement of the first bag support. In other words, the ice cream machine's measuring system detects the finished state of the ice cream, particularly gelato, solely through a mechanical hardness measurement. The two bag supports rest against the ice cream bag during production. As the ice cream inside the bag increases in volume and firmness during the kneading and cooling process, at least the first bag support, mounted on an elastic element, moves in the opposite direction to the restoring force. This movement is detected by at least one sensor. In other words, the movement reflects the increasing kneading and shear resistance of the ice cream mixture. When the first bag support reaches a predefined stroke height, at least one sensor is triggered. In other words, the first and second bag supports ensure a defined clamping of the bag, maintaining the shape of the ice cream mixture throughout the entire process. The mobility of the first bag support between a bag receiving position and a bag kneading position allows the bag to be inserted easily and pressed reliably against the second bag support. Preferably, the elastic element provides a constant restoring force, so that changes in the kneading resistance are immediately reflected in a measurable relative movement of the first bag support. For example, the sensor can detect this relative movement and use it as an input signal for a control unit to precisely terminate the kneading and cooling process when the consistency parameter reaches a predefined threshold.The correlation between kneading resistance and bag displacement enables process-dependent completion detection that varies independently of ambient temperature or fill volume. Furthermore, the elastic element can act as a damping component, compensating for sudden load peaks and thus reducing mechanical stress on the frame and bearings. In addition, the clear separation of the bag supports allows for a modular design; for example, the second bag support can be an actively cooled plate and the first abutment a passively cooled plate, enabling efficient heat transfer and preventing iced surfaces. Specifically, the sensor could be, for example, a limit switch. When the ice cream mixture has reached the desired consistency, it contacts at least one limit switch and delivers a clear switching signal. This signal can trigger various optional processes. For example, the signal can cause the cooling and kneading process to end, a synchronized movement to dispense or eject the ice cream bag to be started, and thus prevent both overfreezing and underfreezing of the ice cream. Since the hardness measurement is based solely on the mechanical reaction of the ice cream mixture, the system operates independently of set times or changing ambient temperatures. Additional sensors serve only auxiliary functions: For example, a temperature sensor can maintain an actively temperature-controlled plate at a constant -25 °C, but does not provide the ready signal, and optical sensors can be used simply to verify that the ice cream bag is correctly positioned before the ice cream production process. In this way, the ice cream machine's measuring system ensures a consistently reproducible determination of the perfect ice cream point and seamlessly transitions into a dispensing sequence. The measuring system according to the invention combines an elastically pre-stressed counter-bearing kinematic with direct displacement measurement, thereby achieving several advantages. Because the increasing kneading and shear resistance of the ice cream mixture is directly translated into a defined retraction of the first bag support, the control system receives a precise, process-dependent consistency signal and is no longer dependent on rigid time or temperature specifications. This reliably prevents over- or under-freezing, shortens the overall cycle time, and reduces energy consumption. The system is self-calibrating, as each batch produces its own resistance profile, and thus remains insensitive to recipe, fill quantity, or ambient temperature fluctuations. Furthermore, the displacement transduction allows for finer gradations of the target texture—from soft-serve to firm—without additional sensors in the product chamber.The movable counter-position creates a defined, repeatable pressure on the bag during kneading, allowing portions of any size to be produced with consistently high quality. Finally, the kneading chamber remains completely closed: sensors are located on the outside, eliminating contact with the ice cream mixture, which significantly simplifies cleaning, hygiene, and maintenance. Measuring system The measuring system is thus an integrated assembly that continuously records physical parameters of the manufacturing process and converts them into evaluable signals. It contains mechanical, electrical, and, where applicable, electronic components that are interconnected to monitor the state of the ice cream mixture in real time. At its core is a displacement or force transducer that registers the movements of a bag support proportional to the increasing kneading resistance. The raw data obtained is converted by a control unit into a standardized parameter, which is used directly for process control. This allows the ice cream machine to reliably determine the optimal degree of consistency, independent of time constraints or environmental influences. 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 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 The ice cream mix is ​​a non-frozen process mixture for ice cream, particularly gelato. Specifically, the ice cream mix is ​​contained in a sterile ice cream bag consisting of 65% UHT-treated base product and 35% inert nitrogen to ensure optimal air-to-product distribution. During production, this mixture is kneaded at 53 min⁻¹ by an eccentrically rotating kneading unit, resulting in micro-dispersion of the nitrogen and a creamy microstructure before the mixture begins to solidify. Simultaneously, an actively and a passively temperature-controlled plate can cool the ice cream mix on both sides down to approximately -25 °C, forming very small ice crystals responsible for the typical, dense texture of gelato. The residual overpressure in the bag keeps the ice cream mix intact until the burst seal is intentionally ruptured, thus preserving taste and hygiene until serving.Only when the ice cream mixture reaches the sensorially defined hardness is it pressed out of the bag by synchronously advancing and rotating rollers and dispensed as fully frozen, particularly fine-pored ice cream. The consistency parameter is a dimensionless or physically scaled quantity that describes the hardness or viscosity of the ice cream mixture at the time of measurement. It is calculated algorithmically from the measured displacement, the resulting spring force, or a combination of other sensor parameters. A low parameter indicates a soft, still liquid phase of the ice cream mixture, while a high parameter indicates a firm, ready-to-eat texture. The limit values ​​are stored depending on the product and recipe and can be parameterized for different ice cream styles. Based on this parameter, the control system can automatically initiate the termination of the kneading and cooling process as well as the dispensing of the ice cream. Kneading and cooling process The kneading and cooling process involves the simultaneous mechanical mixing and thermal cooling of the ice cream mixture in the bag. Initially, the ice cream mixture is at least predominantly liquid and can be placed 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 actively temperature-controlled plate, the kneading device kneads the mixture, dispersing ice crystals and incorporating air. Due to the progressive heat extraction, the viscosity steadily increases, which manifests as higher mechanical resistance. The process is considered complete once the measured value reaches the predetermined consistency parameter. First bag support The first bag support is the movable counter-bearing that rests against the front of the bag and is pressed towards the second bag support by an elastic element. It absorbs the increasing reaction force of the bag resulting from the kneading and cooling process. Its mounting allows for linear deflection, so the resulting change in displacement directly reflects the increase in hardness. Structurally, it can consist of a kneading unit and / or a pressure plate attached to it. Due to its function, it represents the central measuring point for the displacement and force signals. Second bag support The second bag support, in particular the fixed or movable counterpart to the first support, defines the production chamber together with it. It can be designed as an actively temperature-controlled plate, thus simultaneously handling the main heat dissipation. Its position can determine the final position of the bag kneading process and serve as a reference for displacement measurement. In a preferred embodiment, it is non-resilient, so that the increasing pressure is transferred to the movable, first bag support with virtually no loss. The material and surface finish are selected such that the bag rests against it without tension and no leaks occur. Elastic medium The elastic element can be a coil spring, a rubber buffer, or a similar component that generates a defined restoring force. It tensions the first bag support against the second bag support, thus creating the preload necessary for the measurement function. The characteristic curve of the elastic element can be selected so that the measuring range falls within a high-resolution area of ​​the sensor. At the same time, the spring must be strong enough to securely fix the bag without compromising its texture through excessive pressure. A correctly dimensioned spring ensures repeatable measurement results and a wide range of applications for different fill volumes. Restoring force of the elastic medium The direction of the restoring force of the at least one elastic element extends from the first bag support to the second bag support. In other words, the preload force generated by the elastic elements, which may be designed, for example, as spring or rubber elements, extends along an imaginary line connecting an upper bag support (i.e., the first support) directly to a lower bag support (i.e., the second support). Particularly preferably, the direction of the restoring force of the elastic element extends from a projection plane through the first bag support to a projection plane through the second bag support. In particular, the respective projection planes are the principal planes of extension of surfaces of the bag supports that are in contact with the ice cream bag in the bag-squeezing position or that at least support the bag.In other words, in the preferred embodiment, this line of force falls on a normal between two reference planes defined by the principal surfaces of the stops that contact the ice cream pouch in a kneading position, i.e., in the pouch kneading position. Applied to a particularly preferred, specific embodiment, this means that several elastic means press a resiliently mounted, passively temperature-controlled plate precisely in the direction of an actively temperature-controlled plate, so that the ice cream pouch is always fixed between the two plates with a reproducible contact force. Bag pickup position The bag insertion 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 bag supports. In this position, the spring force does not yet exert any significant pressure on the ice cream bag. Bag insertion can occur automatically as the first bag support, specifically the kneading unit and its carrier, moves away from the frame to its outermost position. This position is stored as the zero or reference point by the sensor, from which the subsequent measurement distance is determined. After the bag is inserted, the system closes in the direction of the bag kneading position. Bag kneading position The bag kneading position refers to 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 it. Any additional force generated by the ice cream solidifying causes the first bag support to deflect back from this position. The kneading position thus serves as the starting point for displacement measurement and consistency determination. After the process is complete, the system opens again to the receiving position to discharge the bag. sensor At least one sensor detects the position or movement of the first bag support and converts this into an electrical signal. Inductive, optical, or magnetic displacement sensors can be used, offering high resolution and low hysteresis. The measurement signal is evaluated by the controller in real time and compared with predefined thresholds. The problem is also solved by an ice cream pouch containing an ice cream mixture for use with the aforementioned measuring system. The ice cream pouch comprises: a first packaging material layer and a second packaging material layer, wherein the packaging material layers are connected to each other at a sealing edge and the sealing edge has a closed shape at least in sections, and wherein the packaging material and the sealing edge are adapted to the at least one elastic means of the measuring system such that, during the increasing mechanical kneading resistance of the ice cream mixture during the kneading and cooling process, the displacement of the first pouch support from the pouch kneading position back towards the pouch receiving position can be effected. The ice cream pouch consists of two layers of packaging material bonded along a circumferential sealing edge, primarily using a material-bonded connection. This all-around seal ensures absolute airtightness and prevents air or moisture from interfering with the results. Thanks to the precise selection of packaging material and sealing edge stiffness, the pouch adapts perfectly to the elastic element pre-tensioned in the measuring system, so that the increasing resistance during cooling is reliably converted into a defined displacement of the first pouch support. This mechanical coordination creates a symbiotic advantage: The pouch acts as a reproducible force transmitter, while the measuring system uses its deformation directly as a consistency signal – without the need for additional sensors in the food compartment.At the same time, the flexible, thin-walled packaging material structure enables rapid heat transfer, resulting in shorter freezing times and accelerating the entire process compared to conventional household freezers. Because the bag is pre-filled and hermetically sealed before being inserted into the machine, the system remains hygienic and requires little maintenance; after use, only the disposable bag needs to be disposed of, while all machine components remain clean. The combination of the measuring system and the ice cream bag eliminates key weaknesses of conventional household ice cream makers. The spring-loaded first bag support directly detects the increasing kneading and freezing resistance as a displacement signal, allowing the ice cream maker to recognize the exact degree of freezing without rigid time or temperature specifications. This shortens the process and eliminates waste due to over- or under-freezing. The pre-filled, particularly aseptic, ice cream bag offers a thin-walled gross volume, which, thanks to its rigid sealing edge, distributes pressure evenly across the measuring mechanism. This optimizes heat transfer and enables batches of just under 100 milliliters to freeze in minutes. If needed, multiple ice cream bags can easily be processed consecutively without affecting the texture of the final product. Because each ice cream bag is factory-filled with the correct nitrogen-to-base-product ratio, weighing is unnecessary.The user simply inserts the ice cream pouch into the ice cream machine and starts the cycle, reducing ice cream production to a single, manual step. The closed system prevents product contact with machine parts, reduces cleaning effort, and minimizes hygiene risks. At the same time, portioning scales flexibly: a single serving requires only one ice cream pouch, while family-sized portions can be produced by running several cycles consecutively without needing to readjust the measuring algorithm or cooling capacity. The clear correlation between pouch deformation and spring travel provides the control system with a robust consistency parameter, guaranteeing reliable results even with recipe variations and environmental conditions. This invention thus achieves faster, demand-driven, and user-friendly ice cream, and especially gelato, production, bringing the quality level of professional equipment to the home for the first time. Seal edgeThe sealing edge of the ice cream pouch is designed to maximize the pouch's surface stiffness and strength. This surface stiffness and strength are essential for precise force-displacement transmission to the measuring system. The sealing edge is a wide, circumferential area comprising approximately one-fifth to one-third of the surface area of ​​each of the packaging material layers. In other words, the sealing edge forms a circumferential frame around the packaging material layers. The sealing edge connects the two packaging material layers across their entire surface. The packaging material layers are preferably rectangular with rounded corners. The sealing edge extends, in particular, from an edge of each packaging material layer to a region of the ice cream pouch in which the ice cream can be contained within a receiving chamber formed by the sealing edge, with a gross volume of [missing information].The closed shape of the sealing edge is located in an area away from the edges of the packaging material layers, particularly adjacent to the gross volume enclosed by the sealing edge, and is preferably round, more preferably circular or circular with a conical shape. It is also conceivable that the sealing edge, together with one or more layers of packaging material, encloses the receiving chamber, for example, if a wrapping layer of packaging material is folded over. In other words, in this case, the packaging material layers are part of a single, folded wrapping layer of packaging material. The sealing edge then does not have to be completely closed, but can abut a fold line of the wrapping layer and, together with it, define and enclose the receiving chamber. In any case, a hermetically sealed receiving chamber is formed. The sealing edge is designed to be axially symmetrical. The radius of the circle formed by the gross volume enclosed by the sealing edge is, in particular, equal to or greater than the length of a kneading arm of a kneading device for kneading the ice cream mixture during the cooling process. The kneading device may have one or more kneading arms. Overall, the sealing edge thus forms a structurally rigid ring that, on the one hand, holds the packaging material layers together stably and, on the other hand, can be fixed between the bag supports in a form-fit and force-fit manner, so that the increasing kneading resistance is transferred directly into the displacement of the first bag support. Optionally, the sealing edge can feature several centering recesses, for example four arranged around a ring formed by the sealing edge, which are designed to interact with corresponding guide pins of the measuring system. The centering recesses are designed to lock the ice cream pouch in position and angle with such precision that the ring-shaped sealing edge always lies flat between the pouch supports and that at least one sensor achieves repeatable measurement paths. Optionally, the sealing edge is designed to simultaneously serve as a support surface for rubber seals arranged in a circle on each bag support, thus creating a tight and hygienic seal of a space formed between the bag supports. Optionally, in the area of ​​the ice cream pouch's outlet, for dispensing the ice cream after production, the sealing edge transitions into a reinforced flange of an outlet device that rigidly connects the outlet to the sealing edge. This keeps the pouch under tension between the flange and rollers during the dispensing process, preventing waviness and maintaining a linear force distribution. A permanently molded or welded pouring spout can be incorporated at the outlet, forming the outlet device.The outlet, and in particular the outlet device attached to it, forms the only defined product path from the enclosed gross volume and includes a flange that securely locks the nozzle when the bag is inserted into the ice cream machine, ensuring that the bag remains taut between the dispensing nozzle and the fixing elements of a handling mechanism during the kneading and dispensing process. In combination with the robust sealing edge, the dispensing nozzle ensures that the increasing internal pressure during dispensing is fully transferred to the path of the spring-loaded bag support, thus generating a reliable consistency signal for the measuring system. Optional cross or ring welds within the sealing edge create restriction zones that direct the product flow of the finished ice cream and support a uniform pressure field during kneading, thus smoothing the measurement curve. Optionally, the sealing edge can be multi-layered. This can mean that one or both layers of the packaging material are multi-layered across their entire surface or in the sealing edge area, or that additional layers of packaging material are used in the sealing edge area, in addition to the first and second layers, to form the sealing edge. Stiffness can also be increased by an additional material inserted between the first and second layers of packaging material in the sealing edge area. Alternatively, or in addition, an inner fused layer can be provided. This can ensure a hermetic seal. Furthermore, an outer, rigid cover layer can be provided. This outer, more rigid cover layer can improve surface stiffness without affecting the thermal flexibility of the central packaging layer zone. The rigidity of the sealing edge ensures that the ice cream pouch does not deflect during kneading, but rather transfers the pressure directly to the first pouch support. This is a synergistic effect with the elastic element, which measures the displacement of the pouch support proportionally to the spring force. Due to its planar structure, the sealing edge can be fixed to the measuring system in a form-fit and force-fit manner, defining a reproducible zero position and thus increasing the precision of the determined consistency parameter. At least a partially circumferential seal edge This sealing edge can have a closed or partially closed profile, thereby defining the receiving chamber(s) for the ice cream mixture. The seam width of the sealing edge can be selected so that the connection created by the sealing edge reliably maintains the intended internal pressure. Additionally, the sealing edge can serve as a positional reference for attaching further functional elements. The two layers of packaging material are at least partially connected. They 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 layers of packaging material 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 enclosed at least partially by the sealing edge (each) receive an ice cream mixture. First layer of packaging material The first packaging layer can consist of a multi-layered aseptic composite film. It can serve as the primary barrier for the ice cream mix, which may be a UHT-treated base product. The first packaging layer can have a rectangular shape with gently rounded corners. In particular, the packaging layer has a smooth surface designed to allow at least one or more kneading arms of the kneading unit to glide easily over it, while an internal ice cream mix, consisting of an inert gas, preferably nitrogen, and an ice cream base, can be thoroughly mixed. The material thickness of the first packaging layer is selected such that it remains elastically deformable under process pressure without swelling or tearing, thus transmitting the increasing kneading resistance seamlessly to the first bag support.In combination with the surrounding sealing edge, this results in a homogeneously load-bearing surface that provides a reproducible displacement-force curve for the measuring system. Second layer of packaging material The second packaging layer can be made of the same composite material as the first. Preferably, the second packaging layer has a rougher surface than the first. If the first and second packaging layers are made of the same composite material, at least in their core, both packaging layers exhibit identical mechanical and thermal properties. The second packaging layer is designed to bear against the second bag support, for example, an actively temperature-controlled plate, over a large area during the ice cream manufacturing process, ensuring efficient heat transfer. The second packaging layer can have a rectangular contour. This contour preferably corresponds to a contour of the second bag support, in particular the actively temperature-controlled plate.The second layer of packaging material can have the same contour as the first layer. In other words, the second layer of packaging material can have a rectangular shape with gently rounded corners. The symmetrical pairing of packaging material layers ensures that the ice cream pouch is subjected to uniform pressure in the thickness direction, preventing lateral bulging. This allows the elastic element of the measuring system to accurately translate the deformation of the packaging material layers into a displacement of the first pouch support. Each layer of packaging material is fluid-tight. A fluid-tight packaging material layer can be designed to prevent the penetration of liquids and gases under normal operating conditions. For this purpose, it can contain polymer barrier layers such as EVOH or aluminum laminations. Its permeation rates can fall below defined limits according to DIN or ASTM standards. The tightness can also be maintained under cyclic temperature and pressure stress. First / Second Packaging Material Layer Made from a Common Wrapping Layer: Alternatively or additionally, it is provided that the first and second fluid-tight packaging material layers are part of a common, folded-over wrapping layer of a packaging material. This embodiment was previously described in connection with the sealing edge. In this embodiment, the first and second fluid-tight packaging material layers are not two separate films, but rather two sections of the same wrapping layer of a packaging material, folded over once lengthwise. A simple fold thus creates a double-layer structure, the free edges of which then only need to be sealed along the sealing edge, which at least partially surrounds the packaging. The elimination of an additional insert film reduces material consumption and minimizes potential sealing defects, because only a single sheet is fed into the sealing station.Furthermore, the barrier and mechanical properties of both layers remain identical, which improves the compressive strength of the ice cream pouch. One specific embodiment involves cutting a tubular, extruded, multilayer polyethylene-EVOH-polyethylene tube lengthwise, unfolding it, and then folding one side over by 180°; the two adjacent sections form the first and second layers of packaging material, while the folded edge serves as an integral part of the sealing edge. First / second packaging material layer consisting of separate layers, each with a single wrapping layer. Alternatively or additionally, it is provided that the first and second fluid-tight packaging material layers form two separate layers, each consisting of a single wrapping layer of the packaging material, before a sealing edge is applied. In this variant, the first and second fluid-tight packaging material layers exist as two spatially separate layers before the sealing edge is applied, each consisting of its own wrapping layer of the packaging material. The two layers are only placed on top of each other in the sealing station and bonded together along the sealing edge, which at least partially circumferentially. The separate cutting allows each layer to be printed, coated, or provided with functional windows independently before it is incorporated into the bag assembly.Furthermore, different film structures can be combined, allowing, for example, the use of a high-strength outer layer in pairs with a particularly low-friction inner layer. One embodiment uses a printed PET / EVOH / PE composite film as the first packaging layer and a transparent, low-friction PE monofilm as the second packaging layer; both webs are fed inline, precisely aligned, and then joined to form the ice cream pouch by heat sealing. Wrapping layer of a packaging material The outer layer of a packaging material can be a functional film layer, a fibrous layer, or a combination thereof, forming the entire lateral extent of the ice cream pouch and potentially consisting of multiple layers depending on the requirements. It comprises all layers that are extruded, laminated, or coated during manufacturing to form a continuous, sheet-like structure, providing the necessary barrier, strength, and sealing properties. By folding this outer layer over, its originally outer surface becomes the inner pouch wall at a certain point, without interrupting the material continuity. This ensures that the moisture and oxygen permeability coefficients along the fold line remain unchanged, guaranteeing a homogeneous barrier effect across the entire circumference of the pouch. For example, an aseptic multilayer plastic film serves as the packaging material, combining a high oxygen and moisture barrier with moderate flexural stiffness. The composite structure, e.g., PET-aluminum-PE, keeps the UHT-treated ice cream mixture stable at room temperature and prevents any loss of flavor or quality throughout its storage period. At the same time, the moderate stiffness allows for controlled elastic bulging, which corresponds to a spring characteristic of the measuring system and thus generates a high-resolution measurement signal. The material's thermal conductivity is low enough to prevent external condensation, yet sufficient to ensure that the ice cream mixture freezes uniformly inside. This material characteristic provides the measuring system with a reliable, clear, drift-free force-displacement signal. The problem is also solved by an ice cream pouch for an ice cream mixture for use with the measuring system. The ice cream pouch comprises: a first packaging material layer and a second packaging material layer, wherein the packaging material layers are at least partially connected to each other at a sealing edge, and the sealing edge has an at least partially closed shape, and wherein the packaging material and the sealing edge are adapted to the at least one elastic means of the measuring system such that, during the kneading and cooling process, the displacement of the first pouch support from the pouch kneading position back towards the pouch receiving position can be effected due to the increasing mechanical kneading resistance of the ice cream mixture. Furthermore, the ice cream pouch optionally has alternative or additional features according to one or more of the embodiments. Thanks to its fully sealed rim (sealed together with a layer of packaging material), the empty ice cream pouch can be packaged and transported in an airtight and germ-proof manner, ensuring that the measuring system operates under sterile conditions in every cycle. Even without contents, the pouch's geometry and rigidity form a functionally relevant unit with the measuring system; after filling, the pouch and the ice cream mixture together influence the sensor. The specific design of the sealing rim directs the expansion forces generated by the increase in volume towards the elastic measuring element, allowing its change in position to be precisely measured and the consistency parameter of the ice cream mixture to be derived from this measurement. 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". Advantageous aspects are explained below, followed by a description of preferred modified embodiments. Explanations, particularly regarding advantages and definitions of features, are essentially descriptive and preferred examples, but not limiting ones. If an explanation is limiting, this will be explicitly stated. Rotating kneading unit Alternatively or additionally, the measuring system is provided for to have at least one kneading device movable about an axis of rotation, wherein the axis of rotation runs perpendicular to a principal plane of extension of the second bag support, and wherein the kneading device is designed and arranged such that, during its rotational movement, it mixes the ice cream mixture inside the bag by acting upon an outer surface of the bag. The measuring system includes, in particular, a drive mechanism. The drive mechanism is designed to generate the rotational movement of the kneading device. The kneading unit is a device that homogenizes the contents of the bag by means of kneading or stirring movements. A drive unit is an electrically powered assembly consisting of a motor, power transmission (e.g., toothed belt and / or gearbox), and control system that provides the required rotary, linear, or stroke movements reproducibly. It converts electrical energy into a defined torque or linear feed force, with its integrated control unit continuously monitoring and adjusting the motion parameters. This ensures low-vibration, wear-resistant operation of all moving components and maintains the process parameters—such as speed, force, and position—within tight tolerances. One specific embodiment of the drive is a DC geared motor designed for 53 rpm, which drives a kneading unit with at least one eccentric mixing arm via a 1:1 belt system. The alternative or additional embodiment with a kneading device movable about a perpendicular axis of rotation, i.e., with a projection axis of rotation normal to the main plane of extension of the second bag support, ensures that the ice cream mixture is not deformed at specific points during cooling, but rather over a surface, and simultaneously kneaded homogeneously. The preferably vertical axis orientation, at least orthogonal to the main plane of extension of the actively temperature-controlled plate, which preferably forms the second bag support, guarantees a uniform load distribution on the ice cream mixture and prevents uneven freezing. A drive specifically provided for this purpose generates the rotational movement and allows speed- and torque-controlled adjustment to different recipes. In a specific embodiment, this principle is implemented with an eccentrically acting kneading arm of the kneading unit, which is driven by a DC motor via a 1:1 belt drive. The axis of rotation of the kneading unit runs vertically to an actively temperature-controlled plate, which preferably also serves as the second bag support or a part thereof. The kneading unit scrapes the bag surface in a circular motion and kneads it under pressure. A drive control system can precisely regulate the rotational speed to achieve the optimal ice cream texture regardless of portion size or ambient temperature. The kneading device is at least partially the first bag support. Alternatively or additionally, the kneading unit can form the first bag support or be part of the first bag support. In other words, the kneading unit itself is designed as the first bag support or forms a component thereof. This combines the kneading and support functions in a single component, so that the reaction force generated during the solidification of the ice cream bag acts directly on a spring-loaded bearing of the first bag support and can be detected by at least one sensor without any intermediate components. This results in more precise displacement measurement, a more compact component layout, and reduced cleaning effort because no additional pressure plate is required. According to a specific embodiment, at least one kneading arm of the kneading unit sits on a spring-mounted motor support, which acts as a movable counter-bearing and rises vertically as the hardness increases. Simultaneously, the ice cream pouch pushes upwards the passively temperature-controlled plate, which is coupled to the kneading arm via elastomers. Together, these two components form the first pouch support. Several sensors, in this case four, particularly limit switches, on a frame of the ice cream machine detect the stroke height of this combined kneading / support assembly and thus signal the ice cream's completion status. The axis of rotation, perpendicular to the actively and / or passively temperature-controlled plate, ensures a homogeneous distribution of the kneading forces across the entire surface of the ice cream pouch. Because the kneading unit also acts as the first pouch support, a separate pressure plate is unnecessary, saving space and minimizing friction losses.The direct coupling to the drive ensures precise, speed-controlled energy input, allowing texture specifications to be met exactly. Because the kneading force acts directly on the outer layer of the bag, the product path remains closed and hygienic. Overall, this results in a compact, easy-to-clean design with high process reproducibility. Bag support on mechanical support device Alternatively or additionally, at least one of the bag supports, preferably the first bag support, and most preferably the kneading unit, is connected to a mechanical support device and guided on the support device and / or movably mounted via a bearing. A mechanical support device is a rigid or movable support that accommodates assemblies and positions them relative to the frame. By mechanically supporting the drive of the kneading unit, the mechanical support device keeps reaction forces away from the sensitive housing, thereby minimizing vibrations and reducing bearing loads. This support improves the smooth operation of the system, ensuring a more uniform kneading motion and thus a more homogeneous end product. At the same time, the defined force transmission into the frame increases the service life of the drive and bearing.In one specific embodiment, a spring-loaded motor mount, forming the mechanical support structure, supports a geared DC motor, which provides the drive, so that its torque is transmitted directly to the kneading unit without twisting. This rigid force transmission prevents resonances that would otherwise lead to uneven mixing and thus to texture defects. At the same time, the support allows for easy access to and cooling of the motor, simplifying maintenance. Support of the drive by mechanical support device Alternatively or additionally, the mechanical support structure is designed to mechanically support the drive of the kneading unit. Alternatively or additionally, the drive is attached to the mechanical support structure, or the mechanical support structure incorporates a drive housing. If the drive is attached to the mechanical support structure, or if the support structure incorporates a drive housing, separate motor mounts are eliminated, and the overall size is reduced. This direct integration results in shorter force paths, thereby reducing backlash and improving the control accuracy of the kneading motion. Furthermore, the encapsulated design improves the protection of the drive against condensation and product residue, thus increasing operational reliability. In a specific embodiment, the geared DC motor is directly encapsulated within the spring-loaded mounting frame; the support structure forms its housing.This keeps the drive unit dry, even though condensation can form on the passively temperature-controlled plate, and the entire module can be removed as a single unit. The compact layout also facilitates the integration of additional sensors, for example, for monitoring ice cream ripening. Power-transmitting connection between drive and kneading unit: Alternatively or additionally, the kneading unit is connected to the drive via a power-transmitting bearing, wherein at least one or both bag supports are movably mounted on a frame, particularly via the mechanical support device. The power-transmitting connection of the kneading unit to the drive via the bearing ensures a continuous, backlash-free power flow, which keeps the working movement highly precise and low-wear. Because at least one of the bag supports is movably mounted on the frame via the mechanical support device, the system can automatically adapt to different bag thicknesses and smoothly compensate for process forces. This reduces vibrations, maintains a consistent gelato texture, and significantly increases the service life of the kneading unit, bearing, and drive. Bag support is subjected to the restoring force of the elastic medium via a mechanical support device. Alternatively or additionally, it is provided that at least one or both bag supports are subjected to a restoring force via the mechanical support device on the frame and at least one elastic means. In other words, at least one of the bag supports, particularly the first one, is subjected to the restoring force of the at least one elastic means via the mechanical support device. The application of an elastic means and its restoring force to at least one bag support via the mechanical support device on the frame allows for automatic adjustment to different bag thicknesses without the need for manual correction of process parameters. The resilient coupling decouples shocks and vibrations between the bag support and the frame, thereby reducing both wear and noise.At the same time, the restoring force ensures that the bag support returns exactly to its starting position after each cycle, thus guaranteeing constant starting conditions for the next cycle. Second fixed bag support Alternatively or additionally, the second bag support is fixed to the frame, and the first bag support can be partially or fully pressed against the second bag support in the bag-receiving position. The fixed arrangement of the second bag support on the frame provides a rigid reference surface against which the first bag support can be partially or fully pressed, ensuring precise bag positioning every time. This precise alignment prevents creases and air pockets during insertion, significantly increasing process reliability. Furthermore, the defined interaction between the first and second bag supports guarantees uniform contact pressure, ensuring a consistent ice cream texture regardless of tolerances or temperature drift. The first bag support is at least partially a passively temperature-controlled plate. Alternatively or additionally, it is provided that part or all of the first bag support is designed as a passively temperature-controlled plate. The design, in which part or all of the first bag support is designed as a passively temperature-controlled plate, particularly as a passively cooled plate, increases the contact area between the bag and the cooling system, allowing the ice cream mixture to be cooled down faster and more evenly. Since the cooling process occurs without additional actuators, energy consumption and noise levels are reduced, while at the same time fewer moving parts are subject to wear. Furthermore, the integrated plate allows for a compact design because no separate cooling unit is required for the bag support. A part is a spatially defined element or segment of a larger technical system.A temperature-controlled plate is a flat, heat-conducting plate that conducts heat to or from a medium; a passively cooled plate uses only contact with a colder body or cooling circuit without its own actuators. According to a specific embodiment, the passively temperature-controlled plate is made of milled aluminum, rests on springs on the mechanical support structure, and is pressed against the actively temperature-controlled plate, particularly the base plate, when the scissor system closes. This embodiment thus forms the first bag support and cools the bag solely by heat conduction, while the second, stationary bag support is formed by an actively cooled base plate. The spring-loaded mounting of the passively temperature-controlled plate ensures that it yields slightly as the ice cream freezes, allowing at least one sensor to precisely detect the end of the process.Furthermore, after dispensing ice cream, the spring-mounted plate can automatically return to its starting position due to the restoring forces of the elastic means. Cooling of the passively temperature-controlled plate Alternatively or additionally, the passively temperature-controlled plate in the bag-holding position can be cooled by an actively temperature-controlled plate, which in particular serves as the second bag support. When the passively temperature-controlled plate in the bag-holding position is cooled by an actively temperature-controlled plate, which simultaneously forms the second bag support, the temperature of the inserted bag drops instantly, thus shortening the pre-cooling time and inhibiting microbiological growth. Since both plates reach practically the same temperature, a uniform cooling effect is created, which tempers the bag on both sides, promoting a fine-grained, creamy ice cream texture. At the same time, the identical surface temperatures minimize thermally induced stresses in the frame and prevent condensation on surrounding components.An actively temperature-controlled plate is a plate whose surface is actively and controllably lowered to a defined target temperature using an integrated refrigeration circuit or Peltier element. According to a specific embodiment, the actively temperature-controlled plate acts as both an actively temperature-controlled base plate and a second bag support; it is regulated to approximately -25 °C by a spiral evaporator channel using R-290 refrigerant. The spring-mounted, passively temperature-controlled plate, made of aluminum and serving as the first bag support, rests flat against this base plate when the scissor mechanism closes, thus transferring its coldness, so that the ice cream bag is cooled on both sides even in the bag-receiving position. Only after reaching approximately -26 °C do both plates open again, leaving the bag between two nearly identically cold surfaces and allowing it to reach the optimal processing temperature within a few seconds. Passively temperature-controlled, elastically restoring plate Alternatively or additionally, the passively temperature-controlled plate is provided for by means of at least one elastic component, in particular several elastic components, which are resiliently mounted on the kneading device, especially on a rotary disc formed on the kneading device. The resilient mounting of the passively temperature-controlled plate via at least one elastic component on the kneading device, especially on a rotary disc formed there, effectively dampens vibrations and maintains a constant contact pressure on the bag. Since the elastic components allow a defined axial travel, they compensate for manufacturing and temperature tolerances, which improves process reliability and ice cream texture. Furthermore, the direct coupling to the rotary disc reduces the moving mass, allowing the plate to react more quickly to temperature changes and reducing wear on the bearings. An elastic component is a spring-like machine element—for example, a helical, disc, or rubber spring—that stores energy under load and returns to its original position after the load is removed. A rotary disc is a circular, rotating support disc that sits on the kneading unit and transmits the eccentric mixing torque to downstream components. According to one specific embodiment, the passively temperature-controlled plate is resiliently suspended from the motor mount of the kneading unit by means of four helical springs, allowing it to deflect vertically when the bag is inserted. The motor mount also supports a rotatably mounted aluminum turntable on which the eccentric kneading arm is mounted; the spring preload is distributed homogeneously across the plate via this turntable, thus cooling the bag planarly on both sides. The vertical deflection of the plate raises the motor mount minimally, whereupon the limit switches arranged on the kneading unit provide a precise signal and stop the process as soon as the ice cream mixture, particularly the gelato mixture, reaches the desired consistency. The plate swivels as it rotates. Alternatively or additionally, the passively temperature-controlled plate is provided for by means of at least one elastic component mounted to the kneading device in such a way that a pivoting movement of the passively temperature-controlled plate can be generated during a rotational movement of the kneading device. The spring-loaded mounting of the passively temperature-controlled plate via at least one elastic component on the kneading device ensures that a pivoting movement of the plate induced by the rotational movement of the kneading device maintains constant contact with the bag, thereby kneading the product uniformly and cooling it on both sides. At the same time, the elastic component dampens dynamic forces, thus minimizing vibrations and bearing loads and extending the service life of the assembly.The coupled swiveling movement also enables the plate to automatically deflect as the ice cream hardens, reliably triggering limit switches and stopping the process with pinpoint accuracy. A rotational movement is a continuous twisting motion of a body around its own axis. A pivoting movement is a pendulum-like angular movement of a component around a bearing, in which limited rotation in both directions is possible. According to one specific embodiment, the passively temperature-controlled plate is attached to the eccentrically driven kneading unit via four helical springs as elastic components. During the 53 rpm rotational movement, the spring kinematics cause a slight pivoting motion of the plate, which rhythmically massages the product. This deflection lifts the motor-mounted holder a few millimeters, at which point limit switches detect the desired degree of ice cream hardness and switch off the drive. After the process is complete, the springs automatically return the plate to its starting position, so that the system is ready for the next cycle without manual adjustment and delivers consistent product quality. Component restoring force lower than average restoring force Alternatively or additionally, it is provided that at least one elastic component applies a component restoring force to the passively temperature-controlled plate, acting from the second bag support to the first bag support, whereby this component restoring force is less than the restoring force generated by the at least one elastic element. Applying a precisely controlled component restoring force to the passively temperature-controlled plate, acting via an elastic component from the second bag support to the first bag support and being less than the restoring force generated by the elastic element(s), ensures that the plate is gently pressed against the bag at all times without overstretching its outer layer. The lower component restoring force maintains secure contact but allows the plate to yield to volume changes in the ice cream mixture, thus preventing pressure peaks and resulting in a more homogeneous texture.At the same time, the separated force levels reduce the load on the bearing points and prevent the stronger elastic means from affecting the sensitive support of the passive plate. A component restoring force is the force generated by a single elastic component with which this component tends to return to its original position after a deformation. In one specific embodiment, a set of softer helical springs, forming the elastic components, exerts a moderate restoring force on the spring-mounted, passively temperature-controlled plate, while stronger compression springs, forming the elastic means of the support structure, clamp the entire kneading unit vertically against the second bag support. This allows the plate to remain elastically in contact during the 53 min⁻¹ kneading cycle, but to lift itself millimeter by millimeter from the first bag support as the ice cream mixture freezes. This movement lifts the motor mount and triggers the limit switches for hardness detection. After dispensing, the lower restoring force returns the passively temperature-controlled plate to its initial position smoothly, while the stronger main springs securely close the entire module against the frame, thus ensuring consistent starting conditions for the next cycle. An elastic element exerts a restoring force via the support device. Alternatively or additionally, it is provided that the elastic element applies the restoring force to at least the first bag support via the mechanical support device. Applying a defined restoring force to the first bag support by the elastic element via the mechanical support device ensures a uniform contact pressure that automatically adapts to varying bag thicknesses, thus stabilizing product quality. Because the elastic element transmits the restoring force directly into the support device, shock loads on bearings are reduced and vibrations are effectively dampened, increasing the system's service life. Furthermore, the clear force transmission enables a compact design, as no additional actuators are required. Elastic medium deflects bag support Alternatively or additionally, it is provided that at least one elastic means is designed to deflect at least the first bag support, and in particular only the first bag support, by means of a force acting on it by the kneading device. This force increases with increasing hardness of the ice cream mixture due to rising mechanical resistance during a cooling and / or kneading process in the ice cream machine. The design in which the elastic means is dimensioned such that it deflects only the first bag support via an increasing force originating from the kneading device results in adaptive process control: As the hardness of the ice cream mixture increases, its mechanical resistance grows during the cooling and / or kneading process, so that the bag support yields proportionally and the ice cream texture remains homogeneous.This targeted deflection prevents over-compression of the bag, reduces torque peaks in the drive, and ensures precise endpoint detection without additional sensors. Furthermore, the system, which acts only on the first bag support, minimizes inertia, enabling faster control cycles and an energy-efficient design. Several elastic agents Alternatively or additionally, the measuring system comprises at least three, preferably four, elastic means, wherein the elastic means are designed with a restoring force such that they allow movement of at least one of the bag supports towards the bag receiving position when the at least one kneading device encounters increased resistance due to hardening of the ice cream mixture. In particular, these elastic means are symmetrically designed and arranged on the first bag support. The measuring system, comprising at least three, preferably four, elastic means with a defined restoring force, enables at least one of the bag supports to move in a controlled manner towards the bag receiving position as the kneading device encounters increasing resistance to the hardening ice cream mixture.This achieves adaptive force control, which avoids pressure peaks, ensures a uniform ice cream texture, and simultaneously protects the bearings and the drive. Furthermore, the multi-spring concept allows for redundancy in the force flow; if one spring fails, the remaining elastic elements take over the restoring force, thus increasing process reliability and system availability. According to a specific embodiment, four spiral helical springs, which form the elastic elements, support the passively temperature-controlled plate and act with identical restoring force on the first bag support. As soon as the kneading unit is braked at 53 rpm due to the solidifying ice cream mixture, the plate springs back towards the bag receiving position. This deflection lifts the motor mount by a few millimeters until four limit switches of the measuring system trigger the "ice cream ready" signal and stop the drive.Thanks to the symmetrical multi-point, especially four-point, springs, the plate remains aligned flat, so that the bag is compressed evenly by both plates and the gelato is then completely squeezed out without any residual amounts. Symmetrical force distribution Alternatively or additionally, it is provided that the multiple, in particular the four, elastic means are positioned such that they effect a symmetrical force distribution with respect to a center of gravity of at least one of the bag supports, particularly with respect to the center of gravity of the first bag support, and / or a rotational or sliding axis guiding this support. Positioning multiple, in particular four, elastic means such that they generate a symmetrical force distribution with respect to the center of gravity of at least one bag support, preferably the first bag support, and / or its rotational or sliding axis, has the advantage that the first bag support remains flat at any deflection and no tilting occurs.This symmetrical force distribution prevents local stress peaks, reduces bearing wear, and ensures that the contact pressure remains uniform across the entire contact surface, promoting a homogeneous ice cream texture. At the same time, the multi-point support increases process reliability because any overloading of individual springs is automatically compensated for by the other elastic elements. A center of gravity is the point of a body where its mass can be considered concentrated. An axis of rotation is the imaginary line around which a component is mounted to rotate; a linear axis is the line along which a component is guided translationally. Symmetrical force distribution describes the equilibrium of forces in which identical forces act at equal intervals around a center of gravity or an axis. In a specific embodiment, spring points of the elastic means lie radially on a circle whose center point is identical to the axis of rotation of the eccentrically rotating kneading arm, so that under every load a pure lifting moment, but no tilting moment, is created. Processes upon reaching a defined consistency indicator Alternatively or additionally, the measuring system is provided to include a control unit for controlling the drive. Furthermore, the at least one sensor is provided to be a limit switch configured to output an electrical signal to the control unit to initiate at least one of the following processes: - Ending an ice cream production process, - Switching off the drive, and / or - Starting an ice cream dispensing process when the position and / or movement of the at least first bag support corresponds to a predefined position and / or movement.The combination of a measuring system, an integrated control unit for the drive, and a sensor designed as a limit switch that emits an electrical signal as soon as the position or movement of the first bag support matches the predefined position, ensures highly precise drive shutdown. This prevents the ice cream production process from ever exceeding the optimal curing interval. Overmixing, unnecessary cooling, and peak mechanical loads are thus avoided, increasing both energy efficiency and the lifespan of the ice cream machine. Simultaneously, the control unit can seamlessly start an ice cream dispensing process upon receiving the same signal, thereby reducing operating times, minimizing hygiene risks, and ensuring consistently creamy gelato. A control unit is an electronic control element that processes input signals and controls actuators such as the drive. A limit switch is a mechanical limit switch that opens or closes an electrical contact when a defined position is reached. An electrical signal is a voltage or current change transmitted via conductors that provides information to the control unit. An ice cream manufacturing process encompasses all steps from kneading to switching off the refrigeration, during which the ice cream mixture is frozen. An ice cream dispensing process is the process of squeezing the finished gelato mixture from the pouch into the serving container. In this specific embodiment, a measuring system consisting of four limit switches mounted on the frame monitors the vertical movement of the spring-loaded motor holder; their electrical signal is evaluated by the control unit integrated on the main circuit board, which immediately stops the drive as soon as the first bag support reaches the predefined upper position. The control unit then automatically activates two stepper motors of an ice cream bag handling mechanism, thus initiating the ice cream dispensing process, in which the ice cream bag is pressed synchronously and linearly, and in particular between two rollers. Cyclical measurement of a defined consistency parameter Alternatively or additionally, it is provided that the at least one sensor and / or the control unit are configured to terminate an ice cream production process when the at least one sensor has measured a defined movement sequence, in particular a defined distance cyclically four times, which can be generated by a rotational movement of the kneading device when a defined consistency parameter is exceeded. The design whereby the sensor and / or the control unit terminate an ice cream production process as soon as the sensor registers a defined movement sequence, in particular a defined distance cyclically four times, which is generated by the rotational movement of the kneading device when a defined consistency parameter is exceeded during kneading, provides a precise, load-dependent shutdown logic.This makes the process independent of rigid time constraints; the system automatically adapts to fluctuating raw material temperatures and prevents overmixing. At the same time, repeated displacement measurement reduces the influence of mechanical tolerances because the fourfold cyclic signal filters out noise and thus virtually eliminates false shutdowns. A movement sequence is the temporal sequence of positions of a component relative to its initial state. According to a specific embodiment, the spring-mounted motor holder lifts four times in succession by approximately two millimeters each time as the resistance of the ice cream mixture increases; each lifting movement shorts a limit switch, and after the fourth pulse, the control unit sends the shutdown signal to the DC geared motor of the kneading unit. This cycle detection allows the degree of hardness to be recorded independently of absolute path tolerances, because only the repeated exceeding of the defined distance, caused by the rotational movement of the kneading unit at increased consistency, triggers the process change, which is more reliable than a simple single-threshold measurement. Sensor directly next to elastic medium Alternatively or additionally, it is planned that at least one sensor is positioned directly next to at least one elastic element. Positioning the sensor directly next to the elastic element shortens the signal path, so that vibrations or play in the component assembly hardly distort the measurement result and the control unit reacts faster. This allows critically increasing forces to be detected earlier, which switches off the drive in time and reduces peak mechanical loads. At the same time, the proximity simplifies assembly because the sensor and spring can be integrated into a common holder, which optimizes the installation space and minimizes potential sources of error – such as loose wires. In technical terms, "directly" means that two elements are adjacent to each other without any intermediate parts or functionally relevant gaps, or are connected in a direct force or signal flow.Each effect therefore occurs without any significant delay or distortion by intermediate components. In one specific embodiment, the four limit switches, which also serve as sensors, are located directly on the suspension of the spring-loaded motor mount. Each limit switch is mounted a few millimeters away from one of the coil springs that form the elastic elements and detects its deflection. This close proximity ensures that even minimal spring movements, triggered by the increasing resistance of the ice cream mixture, reliably transmit an electrical signal to the control unit. Sensor at the point of movement of the carrier device Alternatively or additionally, it is provided that at least one sensor is arranged at a specific point on the mechanical support structure where the mechanical support structure moves due to the force of the elastic means, with the sensor being positioned outside the force path on the support structure generated by the elastic means. Positioning the sensor at a point on the mechanical support structure where it moves due to the force of the elastic means, but outside the force path generated by the elastic means, prevents measurement errors caused by direct spring forces and provides an unadulterated motion signal. Since no parasitic loads act on the sensor, its service life is increased, and the control unit can react sensitively to minimal changes in position, thus stopping the process closer to the optimal gelato hardness level.Furthermore, the force path remains unchanged, short and stiff, which preserves structural strength and avoids the need for additional sensor mounts to increase the installation space. A force path is the line running within a component assembly along which a force is transmitted unhindered from the point of application to the point of force transfer. Each sensor directly attached to the elastic medium Alternatively or additionally, the measuring system is provided to have multiple sensors and multiple elastic elements, with the multiple sensors, in particular the four, positioned directly next to the respective elastic element. This arrangement, in which the measuring system has multiple sensors and multiple elastic elements, with the four sensors positioned directly next to each elastic element, ensures synchronous detection of all spring deflections and compensates for manufacturing tolerances radially symmetrically, so that the system switches off reproducibly even under asymmetrical loads. This prevents false triggering, extends the service life of the sensors, and accelerates the control response because each signal corresponds directly to the local force state of the adjacent elastic element without any detours.At the same time, the quadruple redundancy increases operational reliability: If one sensor fails, the remaining three still deliver a plausible overall signal, so that a process termination occurs in time. Multiple sensors are a group of at least two, preferably four, limit switches or other signal transmitters that monitor different measuring points in parallel. Multiple elastic means refer to a plurality of spring-like components—e.g., helical springs—that exert identical restoring forces on a common component. fixer Alternatively or additionally, the measuring system is designed to include fixing agents for securing the ice cream pouch between the pouch supports in the pouch kneading position. These fixing agents secure the ice cream pouch in the kneading position with a form-fit and force-fit connection between the pouch supports, preventing it from slipping during rotation. This ensures that pressure and temperature remain constant throughout the kneading process, promoting a homogeneous ice cream texture. Simultaneously, this defined fixing reduces shear forces on the pouch seam and extends the service life of the packaging material. Fixing devices are structural elements that keep a component stable in position and shape during a process step. In one specific embodiment, two opposing rubber rings press the ice cream pouch flat between passively and actively temperature-controlled plates in the pouch kneading position, preventing any relative movement while the kneading unit rotates. The control unit monitors the four limit switches of the measuring system; as soon as the pouch no longer yields thanks to the fixing agents, it stops the drive and starts the dispensing process. After the ice cream is dispensed, the rubber rings release, allowing the empty pouch to be easily removed without having to readjust the system. The hollow is a fixing agent. Alternatively or additionally, the fixing elements are designed as a recess in the second bag support and a clamping element that interacts with the recess. The recess has a negative contour corresponding to the shape of the ice cream bag. The recess with the negative contour fits snugly around the shape of the ice cream bag, ensuring that the clamping element distributes even pressure and prevents wrinkling. This form-fitting grip facilitates correct bag insertion and speeds up setup times. Furthermore, the negative contour improves heat transfer because dead spaces are eliminated and the bag is in contact with the active cooling surface on all sides. A recess is a receiving surface in a component used to position an object. A clamping element is a movable component that provides a counterforce to press the component into the recess. A contour refers to the three-dimensional shape or line of a surface. A negative contour is a shape that is the mirror image of the original contour, enabling precise insertion. In one specific embodiment, an active copper evaporator plate forms a shallow depression in the center, the circular negative contour of which is adapted to the ice cream pouch. A spring-mounted aluminum plate acts as a pressure element from above, pressing the pouch firmly into the depression when the scissor mechanism closes. The surrounding negative contour ensures full-surface heat transfer, allowing the mixture to reach the target temperature of -25 °C more quickly and shortening the process cycle. The basin is an actively temperature-controlled plate. Alternatively or additionally, the bottom of the trough is formed by the actively temperature-controlled plate of the second bag support. If the bottom of the trough is formed by the actively temperature-controlled plate, the cold is transferred directly to the largest contact area, minimizing the freezing gradient. This reduces ice crystal growth and ensures a particularly creamy gelato texture. Furthermore, the immediate heat dissipation reduces the energy consumption of the refrigeration system, as smaller temperature differences need to be compensated for. A bottom is the lower boundary surface of the trough or a cavity formed between the two bag supports when the bag kneading position is in place. According to one specific embodiment, a spiral-milled copper evaporator plate acts as the actively cooled bottom of the trough and is regulated to -25 °C by an R-290 refrigeration circuit. Fixing devices are guide pins. Alternatively or additionally, the fixing elements are designed to consist of guide pins arranged on the first and / or second bag support. These guide pins are positioned and designed to engage with a sealing edge of the ice cream bag. The guide pins engage with the sealing edge of the ice cream bag and fix it securely in shape and position without touching the product chamber, thus preserving sterility. Since the forces are introduced exclusively via the reinforced sealing edge, the flexible bag wall remains free of point loads and can bulge elastically under pressure. Furthermore, the pins serve as a centering aid, ensuring that the bag is always positioned precisely between the bag supports and creating reproducible process conditions. Guide pins are pin-shaped centering elements that engage in receiving holes or edge recesses of a workpiece. According to one specific embodiment, four tapered guide pins are arranged on the underside of the passive plate; they engage in four corresponding indents of the sealing edge of the 100 ml pouch and prevent any twisting during kneading. As the ice cream mixture solidifies, the pins transmit the vertical spring forces evenly to the sealing edge, causing the motor mount to lift in a controlled manner and the limit switches to generate the shut-off signal. After completion of the dispensing process, the guide pins automatically release the emptied pouch, allowing it to be removed without tools and the next cycle to begin. Reinforcing element at the seal edge Alternatively or additionally, the ice cream pouch is provided with at least one stiffening element formed at the sealing edge. A stiffening element increases the flexural rigidity of the sealing edge and distributes process forces over a large area, reducing local stress peaks and preventing leaks, thereby extending the pouch's service life. At the same time, the defined stiffness creates reproducible sensor paths, enabling the limit switch to detect the exact degree of hardness and stop the production process in an energy-efficient manner. According to one specific embodiment, an annular, multi-layered plastic reinforcement ring occupies almost the entire length of the sealing edge and is held in a form-fitting manner by four conical guide pins on both plates when the ice cream machine is closed, ensuring that the spring-loaded motor mount performs stroke movements without twisting.According to another specific embodiment, a thick-walled outlet flange, together with the heated sealing edge, forms an integrated stiffening element that centers the pouch during dispensing and keeps the sensor path constant, allowing the control unit to dispense the ice cream with pinpoint accuracy. Finally, the rigid edge zone ensures that no residual product remains in folds after emptying, maintaining the high hygiene standards of the ice cream machine and facilitating the next cycle without manual cleaning. Stiffening element as clamping base Alternatively or additionally, the stiffening element is designed to form a clamping base between the bag supports, allowing at least one sensor to detect any change in the position of this support. The clamping base stabilizes the ice cream bag between the supports, enabling the sensor to detect any change in position more reliably and thus allowing for precise process shutdown. The clamping mechanism distributes forces evenly, preventing overloading of the sealing edge and maintaining a tight seal. Simultaneously, the fixed position improves heat transfer to the ice cream mixture, thereby reducing freezing time. A clamping base is the defined section of the ice cream bag that is held securely between the bag supports. According to a specific embodiment, four conical guide pins of the passively temperature-controlled plate engage in the sealing edge, form the clamping base and allow the limit switches to reliably detect the stroke of the spring-loaded motor holder. Length of the stiffening element Alternatively or additionally, the stiffening element extends over a sealing edge length in a range of fifty percent to ninety-five percent, and in particular over the entire sealing edge length. The stiffening, extending over at least half the sealing edge length, increases the bending stiffness of the edge, thereby ensuring that the clamping base remains dimensionally stable under high internal pressure. This improves the kneading effect because the ice cream pouch cannot shift, resulting in a homogeneous ice cream structure. Furthermore, the long stiffening zone reduces wear on the pouch supports because the forces are distributed over a large area. According to a specific embodiment, an annular plastic reinforcing ring extends as a stiffening element over almost the entire sealing edge length and is positively engaged by circumferential rubber seals of the active and passive plates. The stiffening element is the sealing edge and / or outlet device.Alternatively or additionally, the stiffening element is formed by the sealing rim and / or a dispensing device of the ice cream pouch. Integrating the stiffening element into the sealing rim or the dispensing device eliminates the need for separate components and simplifies manufacturing, as fewer joining processes are required. The seal is improved because no additional interfaces are created. Furthermore, a rigid dispensing device enables precise dispensing of the ice cream, which improves its appearance. A dispensing device is the dispensing zone, permanently molded onto the ice cream pouch, through which the ice cream is dispensed. According to one specific embodiment, a dispensing device designed as a thick-walled dispensing flange, together with the heated sealing rim, forms an integrated stiffening element that is positively locked in place by four centering pins.The rigid flange prevents lateral movement when an ice cream bag handling mechanism builds up pressure, thus keeping the sensor path constant and allowing the control unit to optimally time the dispensing process. Centering device Alternatively or additionally, the ice cream bag is provided with at least two, in particular three or four, centering elements, especially centering recesses, arranged at the sealing edge, which serve to fix the packaging material layers to the bag supports. The centering elements align the ice cream bag precisely with the bag supports, so that the packaging material layers do not slip during the kneading and cooling process. This ensures a uniform force is applied to the sealing edge, which maintains the ice cream bag's tightness. At the same time, the centering recesses reduce setup time because the operator can use the ice cream bag without manual adjustment. Centering recesses are sunken areas of the centering devices that accommodate conically shaped centering pins. In a specific embodiment of the ice cream bag, four centering recesses engage in corresponding centering pins of the bag supports, thus fixing the packaging material layers in an XY plane. Centering device is outlet device Alternatively or additionally, one of the centering elements is designed to be an outlet device for dispensing the ice cream mix after the ice cream is finished. This centering element, designed as an outlet device, combines the functions of centering and dispensing, thus saving space. The ice cream mix exits the ice cream bag in a controlled manner, leaving neither air bubbles nor residue. This reduces the cleaning effort required for the ice cream machine. The outlet device can be an opening unit that passes through the layers of packaging material and provides a directed flow path when the ice cream mix is ​​pressurized. This centering element, designed as an outlet device, combines the functions of centering and dispensing, thus saving space. The ice cream mix exits the ice cream bag in a controlled manner, leaving neither air bubbles nor residue.This reduces the cleaning effort required for the system. One of the front centering recesses is combined with a tapered A-shaped element that serves as the outlet. Once the ice cream is ready, an ice cream bag handling mechanism can move the bag toward the outlet, whereupon the ice cream mixture is conveyed spirally into the cup through the ribbed structure of the outlet. The centering function is maintained because the outlet remains anchored in the centering element. Seal edge adapted to kneading device Alternatively or additionally, the sealing edge is designed to be adapted to the at least one kneading unit. Adapting the sealing edge to the kneading unit creates a positive-locking coupling, ensuring precise guidance of the ice cream pouch during kneading. This improves the quality of the ice cream mixture. Simultaneously, the precise geometry reduces friction losses between the pouch wall and the kneading unit, thereby lowering energy consumption. Furthermore, the adapted design facilitates the reproducible detection of changes in the pouch support position because deformations of the sealing edge are minimized. According to one specific embodiment, the sealing edge has four arc-shaped indents that correspond exactly to the conical guide pins of the kneading unit arranged on the passive plate, allowing the pouch to be fixed without play when the ice cream machine is closed. 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 designed to have a thickness in the range of 60 to 100 micrometers, particularly in the range of 70 to 80 micrometers. This 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 between two opposing surfaces, measured perpendicular to the surface. 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 and 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. 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 shock loads on the kneading unit and extending the system's service life. The modulus of elasticity is a 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 packaging material layers and sheets made of plastics. 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 less than the defined internal pressure. The pressure-flexible sealing edge reliably withstands the kneading pressure, ensuring that the ice cream mixture remains securely enclosed within the sealing edge and / or the packaging material layers during kneading. This creates a clean process environment. The sealing edge only opens when the internal pressure is exceeded, allowing the ice cream to be released at precisely the right time 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 process. 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, thus increasing the ice cream's creaminess. The range of liquid and solid components also allows for recipe variations without changing the gas content, ensuring consistent process parameters. Furthermore, the limited gas content results in a higher density than conventional ice cream, intensifying the flavor. A 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 shape 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 for use in food 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. 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 sectional view with respect to a section axis SA of an embodiment of the measuring system; Fig. 2a shows a further schematic top view of the embodiment of the measuring system; Fig. 2b shows a schematic front view of the embodiment of the measuring system; Fig. 3 shows a further schematic sectional view with respect to a section axis SC of the embodiment of the measuring system; Fig. 4a shows a schematic top view of a first embodiment of an ice cream pouch; Fig. 4b shows a schematic view of an outlet device of the ice cream pouch according to one possible embodiment; Fig. 4c shows a schematic top view of a second embodiment of the ice cream pouch; Fig. 4d shows a schematic top view from another perspective of the second embodiment of the ice cream pouch; Fig. 5a shows a schematic view of the ice cream mixing system according to one embodiment during the execution of a first process step; Fig.Fig. 5b a schematic view of the ice cream kneading system according to the embodiment during the execution of a second process step; Fig. 5c a schematic view of the ice cream kneading system according to the embodiment during the execution of a third process step; Fig. 5d a schematic view of the ice cream kneading system according to the embodiment during the execution of a fourth process step; Fig. 5e a schematic view of the ice cream kneading system according to the embodiment during the execution of a fifth process step; Fig. 5f a schematic view of the ice cream kneading system according to the embodiment during the execution of a sixth process step; Fig. 5g a schematic view of the ice cream kneading system according to the embodiment during the execution of a seventh process step; Fig. 5h a schematic view of the ice cream kneading system according to the embodiment during the execution of an eighth process step; Fig.Fig. 5i a schematic view of the ice cream kneading system according to the embodiment during the execution of a ninth process step; Fig. 5j a schematic view of the ice cream kneading system according to the embodiment during the execution of a tenth process step; Fig. 5k a schematic view of the ice cream kneading system according to the embodiment during the execution of an eleventh process step; Fig. 5l a schematic view of the ice cream kneading system according to the embodiment during the execution of a twelfth process step; and Fig. 5m a schematic view of the ice cream kneading system according to the embodiment during the execution of a thirteenth process step. 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 have been provided with reference numerals in all figures, but not exclusively. For the sake of clarity, 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 partially cutaway side view of an embodiment of the measuring system 1. The figure shown depicts the measuring system 1 in a half-cut view. The first bag support 3 is designed as a kneading device 7 with a passively temperature-controlled plate 12 above the ice cream bag 2. Here, the first bag support 3 is in the bag kneading position K, in which it clamps the ice cream bag 2 together with the second bag support 4, an actively temperature-controlled plate 13, in a form-fit and force-fit manner. The ice cream bag 2, filled with ice cream mixture 2a, lies between the two bag supports 3, 4, so that the kneading and cooling forces are directly introduced into the ice cream mixture 2a. Several elastic means 5, designed as vertically tensioned helical springs, continuously apply the restoring force K34 to the first bag support 3 in the direction of the second bag support 4.If the mechanical resistance to kneading increases within the ice cream bag 2 during the kneading and cooling process, the first bag support 3 lifts minimally against the spring force and thus moves from the bag kneading position K back towards the higher bag receiving position A (see, for example, Fig. 5a). This lifting movement is detected by several sensors 6 in the form of limit switches mounted on the frame 11, which register the exact moment at which the consistency parameter of the ice cream mixture 2a is reached. To the right of the assembly, a drive 8 is visible, which drives the kneading device 7 via a vertical shaft. The sensors 6, rigidly fixed to the frame 11, together with the elastically compliant means 5, form a closed measuring system 1, the output signal of which directly triggers a control unit (not shown) to terminate the kneading process.The coordinated spring constants and the flat surface of the ice cream bag 2 create a reproducible force-displacement curve that precisely determines the hardness of the resulting ice cream, regardless of room temperature or bag batch. The central component is the kneading device 7, which is movable about the axis of rotation R perpendicular to the surfaces of the plates 12, 13 or a principal extension plane of the mechanical support device 10 and simultaneously forms the first bag support 3. The kneading device 7 supports the passively temperature-controlled plate 12. The passively temperature-controlled plate 12 is resiliently mounted on a rotary disk 7b of the kneading device 7 via elastic components 14 (see, for example, Fig. 5a). The elastic components 14 exert a restoring force on the passively temperature-controlled plate 12, which acts from the second bag support 4 onto the first bag support 3. This restoring force is less than the restoring force generated by the four elastic elements 5. The kneading device 7 has at least one kneading arm 7b, in the present embodiment exactly one kneading arm 7b, which, as it rotates in an eccentric path, periodically presses the outer surface of the ice cream pouch 2 and thereby finely distributes the gas bubbles dispersed in the ice cream mixture. The kneading arm 7b acts on an outer surface of the ice cream pouch 2, i.e., on a surface of the packaging material layer 2b1 or 2b2 that is located outside a receiving chamber or gross volume containing ice cream mixture 2a formed by packaging material layers 2b1, 2b2. In other words, the kneading arm 7b does not come into contact with the ice cream mixture 2a during kneading. The kneading device 7 rests on a rigid, mechanical support device 10 via a radial sliding and axial bearing 9. The bearing 9 has ball bearings 9a, with an exemplary section of a ball bearing 9a shown in Fig. 1. The mechanical support device 10, in turn, supports the laterally flanged DC drive 8, so that all reaction torques during kneading are short-circuited within the support chain and are not transmitted to the frame 11. Four elastic elements 5, designed as helical springs and arranged between the mechanical support device 10 and the frame 11, exert a defined restoring force on the first bag support 3. This restoring force points in the same direction as a normal from a first principal plane extending through the mechanical support device 10. The restoring force pushes the kneading device 7 into the bag kneading position K while simultaneously allowing for spring-like compliance. If the mechanical resistance of the ice cream mixture increases during progressive crystallization, the kneading device 7 transmits a force to the support device 10 that counteracts the restoring force of the elastic elements 5.The elastic means 5 compress, causing the first bag support 3 to be deflected from the kneading position K towards the bag receiving position A. This lifting movement is detected by sensors 6 attached to the frame 11 and serves as a measurement for the consistency parameter. The second bag support 4 is formed as an actively temperature-controlled plate 13, designed as a copper evaporator plate, which is firmly screwed to the frame 11. The second bag support 4 forms a stationary reference plane against which the first bag support 3 rests when the ice cream bag 2 is inserted, ensuring that the ice cream bag 2 is precisely positioned before the process. During the kneading and cooling process, the two bag supports 3, 4 act like a cooling clamp: The lower actively temperature-controlled plate 13 absorbs heat via an integrated R-290 evaporator channel. The upper, passively temperature-controlled plate 12, located on the kneading unit 7, passively dissipates this heat, and the rotating pressure movement of the passively temperature-controlled plate 12 simultaneously homogenizes the ice cream mixture 2a in the ice cream bag 2. A pivoting movement of the passively temperature-controlled plate 12 can be generated during a rotational movement of the kneading unit 7. The elastic means 5 are tuned such that a measurable deflection only occurs when there is a significant increase in kneading resistance. This results in a clearly defined switching signal, independent of temperature or packaging material thickness tolerances of the ice cream bag 2. Due to the complete mechanical integration of the drive 8, bearing 9, and sensor in the carrier unit 10, the force path remains short, the assembly easy to service, and the measurement accuracy high. Figures 2a, 2b, and 3 further illustrate the construction of the measuring system 1. Figures 2a and 3, in particular, show that the sensors 6 are four limit switches. The sensors 6 are connected to the mechanical support structure 10 and the frame 11. The sensors 6 can, for example, have a spring-loaded plunger that is guided perpendicularly against a probe. As soon as the support structure 10 deflects by a few millimeters via the elastic means 5 due to increasing kneading resistance, the probe actuates the microswitch and closes a potential-free contact. Due to their defined switching point hysteresis, the sensors provide a clear binary signal that the control unit uses to switch off the drive 8 and start the dispensing process of the ice cream mixture. The elastic elements 5 consist of four parallel helical compression springs, each inserted in a cylindrical guide bushing and supported at both ends by plate holders. Each spring is pre-tensioned to press the first bag support 3 against the second bag support 4 with a constant restoring force. The four elastic elements 5 are positioned such that they produce a symmetrical force distribution with respect to the center of gravity of the first bag support 3 and a rotational or sliding axis guiding it. If the internal pressure of the ice cream mixture 2a increases, the springs are compressed, allowing a defined deflection of the support device 10. After the pressure is released, the springs automatically extend back, returning the system to its initial position without the need for manual adjustment. The symmetrical four-point arrangement ensures a uniform force distribution around the assembly's center of gravity. From Fig. 1, Fig. 2 to Fig. 3 it can be seen that each of the four sensors 6 is arranged at a respective point of the mechanical support device 10 where the mechanical support device 10 moves as a result of the force of the elastic means 5, wherein each sensor 6 is arranged outside of a force path generated by the respective elastic means 5 on the support device 10. Figures 4a and 4b 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 4a, 4c and 4d, 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 or 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 area 2d itself. The packaging material 2b and the sealing edge 2c have a shape, surface stiffness, and strength which, in conjunction with the at least one elastic element 5 of the measuring system 1, cause the increasing kneading resistance of the ice cream mixture 2a during the kneading and cooling process to trigger a movement of the first bag support 3 from the bag kneading position K towards the bag receiving position A. In the present embodiment, the ice cream bag 2 has a flat body, similar to a flat circular cylinder. However, the flat circular cylinder has no lateral surface; instead, the circular top surfaces transition into the sealing edge 2c via rounded edges, and the circular roof surfaces abut each other over the sealing edge 2c. The ice cream bag 2 has a gross volume for holding 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 and gross volume, the two bag supports 3 and 4 of the measuring 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 also adapted accordingly. The passively and actively temperature-controlled plates 12, 13 rest against the ice cream bag 2 in the bag kneading position K. In the bag kneading position K, the ice cream bag 2 is further enclosed and fixed 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 by the way the two packaging material layers 2b1, 2b2 are joined and by the design of the packaging material layers 2b1, 2b2. 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 bead-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 1 and can be achieved using 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 the four sensors 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 / receiving chamber 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 measuring 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 produced. 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 mixing arm of the kneading device 7. The sealing edge 2c features a pressure-flexible sealing edge 2c2, which is designed to release an opening in a pressure-dependent manner when a defined internal pressure is exceeded. The pressure-flexible 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-flexible 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 the higher limiting pressure that only builds up when an ice cream bag handling device actively squeezes the frozen ice cream bag.The squeezing process applies pressure to the ice cream bag 2 that exceeds the regular kneading pressure and is selected such that the sealing edge 2c2 only yields when the ice cream is actually to be dispensed. The kneading device 7 kneads the ice cream mixture 2a intensively, but only generates the lower kneading pressure that the sealing edge 2c2 can withstand without damage, so that no unwanted opening occurs during the cooling and kneading process. If the internal pressure exceeds this limit due to the targeted squeezing, the sealing edge 2c2 opens depending on the pressure and releases a defined opening through which the ready-to-eat ice cream can exit the dispensing device 15 (see Fig. 4b). Figures 4c and 4d show an ice cream bag 2 of a further embodiment. The ice cream mixture 2a has a proportion of 65 percent of a liquid and / or a solid and 35 percent nitrogen. With reference to Figures 5a to 5m, the manufacturing process for producing ice cream is briefly described below. The manufacturing process begins with the ice cream machine moving the measuring system 1 into its closed starting position: The first bag support 3, in the form of the kneading unit 7 with the passively temperature-controlled plate 12, rests forcefully on the second, actively temperature-controlled bag support 4; both plates 12, 13 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 device 20, guided by the mechanical support device 10, then moves between the two bag supports 3, 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 into a feed 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, 4. The ice cream bag 2 is then in 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 begins, whereby the kneading device 7 homogenizes the ice cream mixture 2a by periodically pressing it against the outer surface of the ice cream bag 2a, 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 counteracting force acts on the spring-loaded elastic means 5. 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. When a bag holder of the ice cream bag handling mechanism 20 reaches its 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 food bag handling mechanism 20 returns to its starting position, the first bag support 3 re-aligns with the second bag support 4, and the measuring system 1 enters the closed park position, thus preventing condensation on the plates 12, 13 and maintaining the 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. Reference symbol list 1 Measuring 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 Pressure-compliant 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 device 7a Turntable 7b Mixing arm 8 Drive 9 Bearing 9a Ball bearing 10 Mechanical support device 11 Frame 12 Passively temperature-controlled plate 13 Actively temperature-controlled plate 14 Elastic component 15 Outlet device / outlet 20 Ice cream bag handling mechanism A Bag receiving position K Bag kneading position K34 Direction of the elastic element's restoring force R Rotation axis of the kneading device SA; intersection axis through the shaft of the mixing element in a first direction SBThe axis of cut passes through the shaft of the mixing element in a second direction SC, the axis of cut is parallel through the axis of cut SA, and the elastic means through the shaft.

Claims

Measuring system (1) for an ice cream machine, designed for automatically determining a consistency characteristic of an ice cream mixture contained in a bag (2) during a kneading and cooling process, the measuring system (1) comprising: a first bag support (3) and a second bag support (4), wherein the bag supports (3, 4) are designed to support the bag (2) during the kneading and cooling process, wherein at least the first bag support (3) is movable between a bag receiving position (A) and a bag kneading position (K), and at least an elastic means (5) that applies a restoring force (K34) to the first bag support (3) acting in the direction of the second bag support (4), wherein the increasing mechanical kneading resistance of the ice cream mixture during the kneading and cooling process causes the first bag support (3) to be displaced from the bag kneading position (K) back towards the bag receiving position (A);and at least one sensor (6) for detecting the position and / or movement of the first bag support (3).; Measuring system (1) according to claim 1, comprising at least a kneading device (7) movable about an axis of rotation (R), wherein the axis of rotation (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 mixes the ice cream mixture inside the bag (2) by acting on an outer surface of the bag (2); wherein, in particular, the kneading device (7) forms the first bag support (3) or the kneading device (3) is a part of the first bag support (3); and a drive (8) for generating the rotational movement of the kneading device (7). Measuring system (1) according to claim 1 or 2, wherein at least one of the bag supports (3, 4), in particular the kneading device (7), is connected to a mechanical support device (10) and is guided on the support device (10) and / or movably mounted via a bearing (9); wherein in particular the mechanical support device (10) is configured to mechanically support the drive (8) of the kneading device (7), wherein in particular the drive (8) is attached to the mechanical support device (10) or the mechanical support device has a housing for the drive (8); wherein in particular the kneading device (7) is force-transmittingly connected to the drive (8) via the bearing (9); wherein in particular at least one of the bag supports (3, 4) or both bag supports (3, 4), in particular via the mechanical support device (10), is / are movably mounted on a frame (11);wherein in particular at least one of the bag supports (3, 4) or both bag supports (3, 4) are subjected to the restoring force via the mechanical support device (10) on the frame (11) via the at least one elastic means (5); wherein in particular the second bag support (4) is arranged immovably on the frame (11) and the first bag support (3) can be partially or completely applied to the second bag support (4) in the bag receiving position (A). Measuring system (1) according to one of the preceding claims, wherein a part or the entire first bag support (3) is designed as a passively temperature-controlled plate (12), wherein in particular the passively temperature-controlled plate (12) in the bag receiving position (A) can be cooled by an actively temperature-controlled plate (13), which in particular is the second bag support (4), wherein in particular the passively temperature-controlled plate (12) is resiliently mounted on the kneading device (7), in particular on a rotary disk (7a) formed on the kneading device (7), via at least one elastic component (14), in particular several elastic components (14), wherein in particular the passively temperature-controlled plate (12) is resiliently mounted on the kneading device (7) by at least one elastic component (14) and / or the kneading device (7) is designed such that a pivoting movement of the passively temperature-controlled plate (12) can be generated during a rotational movement of the kneading device (7),and wherein the at least one elastic component (14) exerts a component restoring force on the passively temperature-controlled plate (12) which points from the second bag support (4) to the first bag support (3), wherein the component restoring force is less than the restoring force generated by the at least one elastic means (5). Measuring system (1) according to one of the preceding claims, wherein in particular the elastic means (5) applies the restoring force to at least the first bag support (3) via the mechanical support device (10); wherein in particular the at least one elastic means (5) is designed to deflect at least the first bag support (3), in particular only the first bag support (3), by means of a force acting on it from the kneading device (7), which increases with increasing hardness of the ice cream mixture (2a) as a result of increasing mechanical resistance during a cooling and / or kneading process in the ice cream machine. Measuring system (1) according to one of the preceding claims, comprising at least three, in particular four, elastic means (5); wherein in particular the elastic means (5) are designed with a restoring force such that the elastic means (5) allow movement of at least one of the bag supports (3, 4) in the direction of the bag receiving position (A) when the at least one kneading device (7) experiences greater resistance as a result of hardening of the ice cream mixture (2a), wherein in particular the several, in particular the four, elastic means (5) are positioned such that they effect a symmetrical force distribution with respect to a center of gravity of at least one of the bag supports (3, 4), in particular with respect to the center of gravity of the first bag support (3), and / or a rotational or sliding axis guiding it. Measuring system (1) according to one of the preceding claims, the measuring system (1) in particular comprising a control unit for controlling the drive (8), wherein the at least one sensor (6) is a limit switch which is configured to output an electrical signal to the control unit in order to: - terminate an ice cream production process, - switch off the drive (8) and / or - start an ice cream dispensing process when the position and / or the movement of the at least first bag support (3) corresponds to a predefined position and / or a predefined movement;wherein in particular the at least one sensor (6) and / or the control unit are configured to terminate an ice cream production process when the at least one sensor (8) has measured a defined movement sequence, in particular a defined distance four times cyclically, which can be generated by a rotational movement of the kneading device (7) when a defined consistency parameter is exceeded. Measuring system (1) according to one of the preceding claims, wherein the at least one sensor (6) is positioned directly next to the at least one elastic means (5), wherein in particular the at least one sensor (6) is arranged at a respective point of the mechanical support device (10) where the mechanical support device (10) moves as a result of the force of the elastic means (5), wherein the sensor (6) is arranged outside a force path generated by the elastic means (5) on the support device (10); or comprising several sensors (6) and several elastic means (5), wherein the several, in particular the four, sensors (6) are positioned directly next to the respective elastic means (5). Ice cream bag (2) with an ice cream mixture (2a) for use with the measuring system (1) according to any one of claims 1 to 8, the ice cream 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), wherein the packaging material (2b) and the sealing edge (2c) have a shape, a surface stiffness and strength which, in conjunction with the at least one elastic means (5) of the measuring system (1), cause the increasing kneading resistance of the ice cream mixture (2a) during the kneading and cooling process to trigger a movement of the first bag support (3) from the bag kneading position (K) towards the bag receiving position (A). Ice cream bag (2) according to the preceding claim, comprising at least one stiffening element (2e) formed on the sealing edge (2c); wherein, in particular, the stiffening element (2e) is configured such that it forms a clamping base between the bag supports (3, 4) such that a change in position of the at least one bag support (3, 4) can be detected by the at least one sensor (6); wherein, in particular, the stiffening element (2e) extends over a sealing edge length in a range of 50 percent to 95 percent, in particular over a complete sealing edge length; wherein, in particular, the stiffening element (2e) is formed by the sealing edge (2c) and / or an outlet device of the ice cream bag (2). Ice cream bag (2) according to claim 9 or 10, comprising at least two, in particular three or four, centering means (2c1), in particular centering recesses, arranged on the sealing edge (2c) for fixing the packaging material layers (2b1, 2b2) to the bag supports (3, 4); wherein in particular one of the centering means (2c1) is a discharge device (15) for dispensing the ice cream mixture (2a) after the ice cream has been finished; wherein in particular the sealing edge (2c) is designed to be adapted to the at least one kneading device (7). Ice cream bag (2) according to one of claims 9 to 11, wherein the packaging material (2b) consists of single-layer polyethylene, in particular low-density polyethylene, or multi-layer polyethylene, in particular low-density polyethylene; wherein in particular the packaging material (2b) has a thickness in the range of 60 micrometers to 100 micrometers, in particular in the range of 70 micrometers to 80 micrometers, wherein in particular the packaging material (2b) has, in accordance with DIN EN ISO 527-3:2019-02-00, 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. Ice cream bag (2) according to one of claims 9 to 12, wherein the sealing edge (2c) has at least one pressure-compliant sealing edge (2c2) which is configured to release an opening in a pressure-dependent manner when a defined internal pressure is exceeded which is greater than a kneading pressure applied by the kneading device (7) during the kneading and cooling process, wherein the pressure-compliant sealing edge (2c2) is configured to withstand a kneading pressure applied by the at least one kneading device (7) which is less than the defined internal pressure. Ice cream bag (2) according to one of claims 9 to 13, wherein the ice cream mixture (2a) 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 (2a) 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 bag (2) for an ice cream mixture (2a) for use with the measuring system (1) according to any one of claims 1 to 8, the ice cream bag (2) having the features according to any one of claims 9 to 14.

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