Ice cream kneading system with optional cooling and ice cream bags

Abstract

Ice cream kneading system (1) for an ice cream machine, for kneading an ice cream mixture (2a) in an ice cream bag (2), the ice cream kneading system (1) comprising: a first bag abutment (3) and a second bag abutment (4) which can be spaced apart relative to the first bag abutment (3), wherein at least one of the two bag abutments (3, 4) is designed as a kneading device (7) which is movable about a projection rotation axis (R), wherein the projection rotation axis (R) runs perpendicular to a main extension plane of the second bag abutment (4), wherein the kneading device (7) is designed and arranged such that, during its rotational movement, it kneads the ice cream mixture (2a) within the bag (2) by mechanical action on an outer surface of the bag (2); and a drive (8) for generating the rotational movement of the kneading device (7).

Description

Technical FieldThe present invention relates to a ice cream kneading system for an ice cream machine, in particular for kneading an ice cream mixture in an ice cream bag. The present invention further relates to a ice cream bag which can be filled with ice cream. The present invention further relates to a ice cream bag with ice cream.BACKGROUND OF THE INVENTIONDomestic ice machines can be structurally divided into two groups. First, the widely used precoolers: Their double-walled stirred container is tempered for 12 to 24 hours in the freezer to at least -18° C., so that the enclosed cooling medium serves as a latent heat store. After the insertion of the cooled-through container, the liquid ice base mass is filled in and a simple motor-agitator is started, which continuously scrapings along the inner wall, prevents freezing and introduces air until the cold reserve is exhausted. Second, the compressor models: they have a hermetically closed refrigeration circuit that continuously lowers the temperature during the process, so that no precooling is required and multiple batches can be produced in succession. Here too, a slow-running stirring arm ensures fine crystal formation and a creamy texture. Both types of apparatus automatically or manually end the process as soon as the mass is semi-solid; compressors then often change to a holding mode. The finished ice is usually consumed immediately or re-matured briefly in order to stabilize the structure. Precooler items of light weight and attractive costs of purchase, while compressor machines offer higher operating convenience and more reproducible results.In contrast, there are two essential disadvantages. First, the total production time is significantly longer than in professional plants: Including pre-cooling phase or compressor preconditioning, usually 30-60 minutes before a serverable consistency is reached. Second, the devices are designed on batch sizes that yield multiple portions; who only desires a single portion, inevitably produces excess or must overfill the container, degrading texture. Conversely, at loading levels which make use of their maximum capacity, the machines often provide too soft a result because the refrigeration system is overproved with the high thermal load.DESCRIPTION OF THE INVENTIONStarting from this situation, it is an object of the present invention to be able to produce ice-cream in an improved manner. In particular, one or more disadvantages described in the background of the invention are intended to be overcome. The object is particularly preferably to produce a ice cream having a desired consistency, in particular a gelato, independently of the ambient temperature and / or of the constituents of the ice cream and with individual portion sizes.The object of the invention is achieved by the features of the independent main claims. Advantageous embodiments are specified in the dependent claims. Insofar as technically possible, the teachings of the subclaims can be combined as desired with the teachings of the main and dependent claims.In particular, the object is accordingly achieved by a ice cream kneading system for an ice cream machine for kneading an ice cream mixture in an ice cream bag, the ice cream kneading system having: a first bag abutment and a second bag abutment which can be spaced apart relative to the first bag abutment, wherein at least one of the two bag abutments is designed as a kneading device which can be moved about a projection rotation axis, wherein the projection rotation axis runs perpendicular to a main extension plane of the second bag abutment, wherein the kneading device is designed and arranged in such a way that, during its rotation movement, it kneads the ice cream mixture within the bag by mechanical action on an outer surface of the bag; and a drive for generating the rotation movement of the kneading device.The system uses two opposing bag abutments between which the flexible ice cream bag remains tensioned. At least one of the abutments simultaneously assumes the rotating kneading function. The axis of rotation of the kneading device is oriented parallel to the normal of the main plane of extension of the opposite abutment. As a result, the kneading forces always act perpendicularly on the bag wall and promote a more homogeneous product flow. In other words, the kneader of the ice cream machine kneads the ice cream mixture without direct contact with the ice cream mixture, but merely by acting on the ice cream bag outer surface. The kneading movements are rotating brushing or kneading movements, wherein a circle of rotation is also projected on the ice cream bag surface by the rotation. The ice cream bag is designed to be adapted to this circle of rotation projected onto the bag outer surface by the kneading device rotational movement. This adaptation relates, for example, to a geometry of a sealing edge formed on the ice cream bag, which encloses a gross volume, or also called receiving chamber, for receiving the ice cream mixture, and also to the size of the gross volume itself, i.e. in other words a size or area of a shape which is enclosed or formed by the sealing edge on the packaging material of the ice cream bag. The particular rotary kneading movements of the ice cream kneading system prefer uniform kneading of the ice cream mixture during a cooling and kneading process without damaging the packaging material of the ice cream bag.A ice cream machine in the present context is a compact device which receives bags containing ice cream mixture to be chilled, cools down to about -25° C. with the aid of an integrated refrigeration circuit and at the same time carries out a mixing or kneading process. For this purpose, the ice cream machine has, inter alia, an actively temperature-controllable plate, for example designed as a base plate, a passively temperature-controllable plate as a spring-mounted upper plate, a rotatable kneading device having at least one kneading arm, and an ice cream bag handling mechanism, having, for example, a pressing-out and disposal mechanism.Actively Temperable PlateThis plate contains, for example, an integrated evaporator channel, according to a specific exemplary embodiment a vacuum-soldered copper spiral, which can be regulated to ≈-25° C. by means of refrigerant and in this way takes over the main heat dissipation during the kneading cycle. An embedded temperature sensor may control a compressor and, using a 4-way valve, may also reverse the refrigeration cycle so that the same plate may be actively heated to defrost an ice film. The contact surface of the plate is in particular ground flat so that the ice cream bag lies over the entire surface and the crystallization runs uniformly. Tightly shrunk-in copper or aluminum webs can increase the bending stiffness without appreciably increasing the thermal resistance. An optional, circumferential sealing lip prevents melt water from penetrating into the insulation and keeps the plate almost free of condensate during maintenance intervals.Passively Temperable PlateThe passively coolable or temperature-controllable counterplate provided for the actively coolable or temperature-controllable plate is preferably made of thin, highly conductive aluminum and can be elastically pressable against the pouch by means of screw or disk springs, so that it compensates for volume fluctuations and ensures permanent surface contact. During the kneading process, it removes the waste heat exclusively by conductive contact to the actively temperature-controllable plate and at the same time supports the bag without requiring its own refrigerant guidance. Its inner contour can be rounded in a semicircular or U-shaped manner in order to avoid notch stresses in the bag packaging material layer. On the outside, it can be Teflon-coated so that the kneading arm can slide over it with minimal friction. A linear guide at the end remote from the edge ensures that the plate remains parallel during the spring stroke and the heat transfer is constant over the entire surface.A pairing of an actively temperature-controllable plate and a resiliently mounted passively temperature-controllable plate is structurally preferred because it connects high cooling power requirement to a low moving mass. In an alternatively preferred embodiment, both plates can be actively temperature-controlled; by alternating phase shifts of the cooling cycles, the freezing effect can thus be accelerated or a glaccis-like preheating for portioning can be realized, wherein in particular the / each actively temperature-controllable plate can also heat for a short time if necessary in order to completely dissolve ice residues.Ice cream is GelatoIn particular, the ice cream to be produced is gelato. Gelato is an Italian ice cream with a fat content of typically 4-9%, i.e. well below the minimum value of 10% prescribed for ice cream; the lower fat mass reduces the fat film condition on the tongue and allows flavours to permeate more quickly. Due to the slow chumen during the freezing phase, only about 25-30% air (overflow) is incorporated, while ice cream can reach up to 50%, for which reason gelato has a higher density, a finer microstructure and a particularly creamy mouth feel. In food technology, gelato is stored and served at -12° C. to -15° C., which increases the perceived sweetness and releases the volatile aroma substances more intensively than in the case of colder, dispensed ice cream. The combination of low fat, moderate solids and higher water content leads to very small ice crystals on controlled freezing, which stabilizes the silky elastic texture and ensures a slow, homogeneous melting. Since gelato is produced substantially without egg yolk and is formulated with a higher milk-to-cream ratio, the sugar, dry matter and stabilizer matrix must be precisely matched in order to balance viscosity, freezing point depression and water binding in an optimum manner from a food standpoint.Ice cream mixIce cream mixture is understood to mean a liquid-bis-semi-solid matrix which typically consists of a UHT-treated basic composition, air or nitrogen and optional aroma and sugar concentrates. According to a specific embodiment, a filling ratio is 65% ice cream product and 35% gas, whereby an optimum overflow rate for creamy ice cream, in particular gelato, is achieved in the bag. Included in the present context are, for example, mixtures with a low fat content, vagane formulations or mousse-like desserts in the same bag concept. It is decisive that the mixture remains in the bag during operation and is only discharged after the kneading and freezing process.First Bag AbutmentThe first bag abutment may comprise a substantially plane-parallel support surface against which the ice cream bag is pressed during operation. According to a concrete embodiment example, the first bag abutment is a kneader with a spring-loaded plate, which can ensure permanent surface contact with the ice cream bag in a bag kneading position. Depending on the design, it can be movable to accommodate tolerances in the bag volume, or can be made static. To protect the bag, it can be provided with a rubberized sealing lip or anti-slip coating without departing from the scope of the claim. Also included in the term are replaceable inserts for different portion sizes.Second Bag AbutmentThe actively temperature-controllable plate can serve as the second bag abutment, for example a base plate or the underlying evaporator package which supports the ice cream bag from an opposite side and at the same time introduces defined cooling power. The second bag abutment may alternatively be replaced by a parallel roller arrangement, a contoured stamper or a vertical support plate, provided that the main plane of extension remains planar. In the present context, all counter bearings are thus covered, which fix the bag and provide a reaction force for the action of kneading. The cooling function is optional, but preferred in the embodiments described.Bag Kneading Position and Bag Receiving PositionThe bag receiving position is the open position, in particular of the first bag abutment, in which a new ice cream bag can be inserted between the two abutments without problems. After the bag has been inserted, the system is closed in the direction of the bag kneading position. The bag kneading position denotes the defined working position, in which the bag is clamped between the first and second bag abutments with a constant initial force. From here, the kneading and cooling process starts, wherein the kneading device rotates and at the same time one or more elastic means stably presses / presses the bag.Kneading and Cooling ProcessThe kneading and cooling process comprises the simultaneous mechanical mixing / kneading and thermal cooling of the ice cream mixture in the ice cream bag. At the beginning, the ice cream mixture is present in the liquid and / or with powder constituents and / or solid constituents and can be placed, for example, between an actively temperature-controllable plate and a kneading device, for example with a kneading arm. While heat is extracted from the ice cream mixture via at least one temperature-controllable plate, i.e. an actively or passively temperature-controllable, coolable plate, the kneading device kneads the ice cream mixture, distributes ice crystals and injects air.In the context of the present disclosure, the term "kneading" encompasses more than merely mixing a liquid mass. It describes a process in which the rotating kneading arm, by cyclically pressing the bag wall, i.e. a first / second packaging material layer of the ice cream bag, initially homogenized the still flowable ice cream mixture and enriched with nitrogen, i.e. fulfills a mixing function, but then acts like a kneader with increasing viscosity and plastically processes the semi-frozen matrix of the ice cream mixture. In this case, a projection circle is traversed on the bag surface, the diameter of which circle is matched exactly to the sealing surface and kneading arm radius. The rotational movement thus produces always recurring flexing and return paths which finely distribute air bubbles and keep ice crystals small.Finally, the essence is that a projection circle is generated on the bag surface with revolving movements and these movements change the physical structure of the food pathway. The eccentric path of the kneading arm / arms presses / presses the ice cream mixture layer by layer against the actively temperature-controllable plate, so that the shear fields are simultaneously synchronized with the dissipation of heat-a process which is also referred to in the present case as eccentric perimeter crushing motion.Kneading Device Rotatable about Projection Rotation AxisThe kneading device rotatable about a projection rotation axis preferably has one or more kneading arms, optionally with an asymmetric cross section. The kneading arm or arms can be arranged on the kneading device and / or designed to circle eccentrically in the plane of the pouch and to distribute the ice cream mixture. The axis of rotation of the kneading device is perpendicular to the projection surface of the second and / or first bag abutment and can optionally be mounted fixed or height-adjustable. Multiarm geometries or star-shaped heads rotating about the same axis are also conceivable, provided they achieve a mechanical kneading effect. According to specific embodiments, variants with one- or three-part kneading arms are conceivable, the speed of which is optimized to approximately 53 rpm.Main plane of extension of the second bag abutmentThe main plane of extension of the second bag abutment is the dominant, usually horizontal surface in which this bag abutment extends in width and depth. In this context, the main plane of extension of that surface of the second bag abutment which is in contact with the ice cream bag in a bag kneading position of the two bag abutments is preferably meant. The projection rotation axis is orthogonal to this plane, whereby the kneading forces can act radially in a uniform manner. Slightly curved or segmented planes are also conceivable as long as a local projection still defines an unambiguous normal direction. Structural adaptations are thus conceivable, for example, for bag depressions or conical temperature-controllable plates.Mechanical action on outer surface of ice cream bagsMechanical action is understood to mean any deformation or shearing of the bag wall produced by contact forces, for example pressing, brushing, scraping or rolling. In the system realized, the rotating kneading device, for example with a kneading arm, causes repeated pressing up and down of packaging material layers, in particular the packaging material layer contacting the kneading device, of the ice cream bag. Thermal or chemical processes alone do not fulfil this feature.Ice cream bag outer surfaceThe ice cream bag outer surface denotes that flexible sleeve of the ice cream bag which is in contact with the bag abutments, in particular the kneading device and the second bag abutment, during the process, i.e. in the bag kneading position of the two bag abutments. The outer surface of the ice cream bag consists in the example of aseptic multilayer film with a circumferential sealing edge, in other words a web seal, and has an outlet device with a rib structure on a front. Variants with metallized barrier layer, different fill volumes or integrated RFID marking are also included within the term as long as they remain flexible and deformable. The inner surface of the bag is conceptually separated therefrom and remains intact during kneading.KneadingKneading here means the repeated mechanical processing of the ice cream mixture for binding air and crystals until a homogeneous, creamy texture is formed. In the exemplary embodiment, this is effected by an eccentric perimeter kneading movement, in which the ice cream mixture is bent between the kneading arm and the temperature-controllable plate. Planetary movements, swashplates or roller kneaders are also conceivable, provided they work in rotating interaction with the abutments. The decisive factor is the plastic deformation of the mixed phase within the closed pouch.DriveThe drive is a power source which generates the rotational movement of the kneading device; preferably a compact, torque-intensive direct current geared motor with belt drive. Alternatively, servomotors, stepping motors, hydraulic or pneumatic units can be used as long as they provide a controlled rotational movement. Thus, direct drives as well as gear- or belt-converted variants are conceivable. In the exemplary embodiment, the 1:1 belt ensures low-loss force transmission to the kneading device.Rotational movement of the kneaderRotational movement is understood to mean the continuous or intermittent rotation of the kneading device about the projection rotational axis at a defined rotational speed and rotational direction. The system preferably operates at about 53 U / min, which has proven to be optimum for texture and air impingement, but variable speeds or changes of direction are also allowed, for example for cleaning cycles with the sharp arm edge. The rotation can be carried out in the same or in opposite directions to a simultaneous roller transport and is exactly synchronized by the control. The process intensity can thus be matched exactly to product and environmental conditions without damaging the ice cream bag.The object is also achieved by a ice cream bag with an ice cream mixture for the ice cream machine with the above-described ice cream kneading system. The ice cream bag has at least a first and a second fluid-tight packaging material layer, wherein the first packaging material layer is connected to the second packaging material layer along a sealing edge which extends circumferentially at least in sections and in the process delimits a closed receiving chamber for receiving an ice cream mixture, wherein the size and geometry of the sealing edge are designed to be adapted to the arrangement of the rotational axis and to the configuration of the at least one kneading device.The ice cream bag can consist of two or more sheet-like plastic or composite films which are welded together circumferentially and thereby form a sterile-sealed interior space / a plurality of interior spaces for the ice cream mixture comprising liquid and / or solids. Fibrous packaging material layers or alternative materials are also conceivable as long as they are suitable for hygienically closing a ice cream mixture in a bag interior until the ice cream mass is dispensed via the ice cream machine.The outer dimensions of the ice cream bag and the course of the sealing edge are selected such that the bag can be positioned exactly between the temperature-controllable plate and the rotating kneading device within the ice cream kneading system. The sealing edge lies in particular outside the actual kneading zone, so that it is not damaged by the mechanical stress. Alternatively, the sealing edge, for example in the case of a plurality of receiving chambers arranged concentrically with respect to one another for receiving different ice cream mixtures or additives, is configured so as to be stabilized in such a way that it can reliably withstand a kneading process of the kneading device.An optional front outlet region with a pressure compliant seal lip and rib structure will later facilitate clean extrusion of the finished food product. The packaging material layers preferably consist of aseptic multilayer material which survive temperature shocks up to -30° C. and repeated pressure pulses without delamination. Due to the flat, pocket-shaped structure of the bag, the ice cream mixture distributes itself uniformly, which promotes the uniform freezing through at least one passively temperature-controllable plate that can be temperature-controlled for cooling the ice cream mixture. The adaptation of the configuration of the sealing edge to the axis of rotation of the kneading device ensures that the ice cream mixture is displaced radially during the kneading and is returned continuously. In this way, a homogeneous, fine-pored structure without large ice crystals is formed. After the kneading and cooling process, the bag can be emptied almost without residue, whereby product losses are minimized.A specific embodiment is a flat bag variant of the ice cream bag. According to this variant, a rectangular sealing edge with rounded corners and a forwardly projecting spout is provided, the ribs of which impart a decorative profile to the emerging gelato. A pressure-compliant sealing edge arranged along the transverse axis reliably retains the ice cream mixture up to an exhalation step. In this embodiment, the size of the sealing edge is dimensioned such that it lies outside the radius covered by the one or more kneading arms of the kneading device; as a result, the sharp and the rounded edge of the kneading arm can act unimpeded on the flexible central zone without breaking open seams. During rotary kneading, the ice cream bag is tensioned in a planar manner, for example, between actively coolable base plate and spring-mounted, passively coolable top plate of the ice cream machine, so that the kneading arm movement generates a uniform flexing effect, which distributes air (or nitrogen) finely and refines the texture.Also conceivable are conical or drum-shaped bags in which the sealing edge extends in the form of a circular or oval contour, as long as its dimensioning is still matched to the kneading radius of the kneading device. A multi-chamber bag with a separate aroma segment may also be provided. The sealing edge can then be configured in a segmented manner. It is also conceivable here that, in a segmented embodiment of the ice cream bag with multiple receiving chambers, only one central main chamber, i.e. the main chamber closest to the projection rotation axis, protrudes into a kneading zone projected on the outer surface of the bag by a rotation movement of the kneading device. Also conceivable are bags with a plurality of receiving chambers lying one above the other, which are each partially or completely surrounded by a sealing edge. Partially enclosed receiving chambers then require residual closure, for example by a fold or by a further element, such as a pressure-compliant outlet device, which opens an opening when a specific threshold pressure is exceeded. Bags with peripheral border reinforcement or integrated snap-in grooves are also possible, which interact with the centering pins of the kneading system and prevent twisting. Other possible embodiments of the ice cream bag would be, for example, high barrier aluminium vapour deposited packaging material layers, biodegradable PLA multilayers or QR code incorporated packaging material layers for batch tracking below the scope, provided they do not impair flexible kneadability.By adapting the sealing edge to the projection axis of rotation, the mechanically stressed mixing region is preferably, however, always located in a zone which is elastic in the layer of packaging material. The planar system enables a defined heat transfer at the actively temperature-controllable plate, which promotes rapid crystallization and small ice crystal size. At the same time, the contoured spout permits an appealing, portion-constant dispensing, while optionally a pressure-compliant sealing edge presupposes a hygienic and pressure-controlled opening. Overall, a cost-effective consumable product is produced which is nevertheless functionally optimized in terms of the sealing design and which optimally cooperates with the rotating kneading system and ensures creamy product quality with a minimum residual volume.The object is also achieved by a ice cream bag without the ice cream mixture for the ice cream machine having the ice cream kneading system described above. In other words, the ice cream bag is prefabricated and empty. It is designed to be filled with the ice cream mixture. The ice cream bag has a first packaging material layer and a second packaging material layer made of a packaging material, which are connected to one another along a sealing edge running in an at least partially closed form and in the process delimit a closed gross volume for the ice cream mixture, wherein the size and geometry of the sealing edge are designed to be adapted to the arrangement of the rotational axis and to the configuration of the at least one kneading device.First Packaging Material LayerThe first packaging material layer, in the inserted state, forms the front side of the ice cream bag facing the user and preferably consists of a multilayer, aseptic composite, the inner sealing layer (PE or EVOH coex) of which meets food requirements and is sterile-sealed in the UHT method. Intermediate barrier layers--for example SiOx-vapourised PA or aluminium--protect the ice cream mixture from loss of oxygen and aroma, while a smooth outer PET layer predominates a virtually friction-free sliding of the rotating kneading arm. The material thickness is chosen such that the packaging material layer bulges elastically under the pulsating pressure peaks of the kneading arm without tearing, thereby reliably transferring the resistance to the first bag abutment; optionally, the contour can be rectangular with rounded corners in order to minimize tensile stresses in the seam zones. Variants are also conceivable in which a first packaging material layer is constructed from the same laminates as the second packaging material layer or is supplemented by additional decorative or RFID layers as long as their sliding and barrier functions are maintained.Second Packaging Material LayerDuring operation, the second packaging material layer can rest over the full surface on the second bag abutment, preferably the actively cooled base plate with spiral-milled evaporator channel. It can be the same material as the first packaging material layer or-for optimizing the heat transfer-have a rougher PET outer layer which reduces the thin ice boundary layer between the packaging material layer and the temperature-controllable plate; both alternatives are conceivable. Its geometric contour corresponds to the plate surface, so that the bag is tensioned in a planar manner and only deforms in the thickness direction during the rotary kneading, which prevents lateral bulging and promotes a homogeneous texture result.The first and second packaging material layers may be multilayer and comprise an inner film and an outer film. Alternatively, each of the first and the second packaging material layer can be formed from a single packaging material layer, wherein, for example, surfaces (structures) on a surface facing the ice cream mixture and / or an outer surface, i.e. a surface coming into contact with one of the bag abutments, can be adapted in accordance with the inner film or the outer film. The inner film forms the inner side facing the ice cream mixture and can consist of a food-compatible polyethylene or EVOH layer which simultaneously serves as a thermoplastic sealing layer. Due to its high flexibility, it enables local deformations when the kneading device with the at least one kneading arm rhythmically walks the bag wall. It can also be designed as a laminated barrier layer, for example as an aluminum- or SiOx-coated layer for extra oxygen protection. The thickness is selected such that it survive cryotemperatures up to -30° C. without brittle fracture. The outer film forms the outside of the bag and may be reinforced with polyamide or PET for higher strength to absorb external abrasive forces of the kneader. It carries imprints or QR codes for batch identification without compromising mechanical integrity. Together with the inner film, it provides a multilayer composite laminate that combines diffusion barriers and tensile strength. Alternatively, the outer side can consist of PLA or paper-based laminates, provided it resists the flexing stresses.Two Packaging Material LayersThe ice cream bag may be constructed from two film layers which are distinguishable from each other or alternatively from two distinguishable packaging material layers, such as fibrous packaging material layers of a wrapper layer, which may have different barrier or strength properties. The barrier and strength properties of the two film layers / packaging material layers which can be distinguished from one another can also be identical. Alternatively, the two layers of packaging material may be a wrapped wrapper layer of packaging material. However, this wrapping layer may also have mutually distinguishable properties depending on whether it is the first or the second packaging material layer. For example, the first packaging material layer, which faces the kneading device during ice cream production, can have a lower surface roughness than a second packaging material layer on its outer side, which faces the actively temperature-controllable plate. Each layer can be configured alone or as a composite layer in order to meet specific functional requirements. The plies may be combined symmetrically or asymmetrically to optimize the overall ply package. Their cooperation can ensure high pressure, tear and temperature resistance.Packaging MaterialThe packaging material used may be an aseptic multilayer laminate which is discontinuously thermosealed and, after UHT filling, is closed off in a sterile manner. Possible layer sequences are PET / Alu / OPA / PE or PLA / SiOx / PE. The inner PE fraction ensures sealability, the middle layers provide barrier action against oxygen and aroma. The material should be biaxially stretchable to allow it to elastically deform under the alternating compressive and tensile forces of the kneader arm. Biodegradable barrier granules are also included provided they withstand refrigeration and pressure cycles of at least 0.5 Hz for five minutes.Sealing edgeThe sealing edge running along a closed shape can be configured as a circumferential weld seam, which connects the first and the second packaging material layer in a gas-tight frame and thus defines the interior space. In the example described, it forms a rounded rectangle with an outlet beak attached at the front, but circular or oval contours are also conceivable. It is advantageous that the edge is located outside a kneading zone as a rigid collar and is therefore not loaded cyclically. The course of the sealing edge can be reinforced in a bead-like manner in order to latch into centering pins of the holding system. It is conceivable that the sealing edge together with a fold line of a folded wrapping layer of a packaging material together encloses a receiving chamber. In this case, the sealing edge not only forms a completely closed contour, but the sealing edge together with the fold line of the enclosing layer forms the completely closed contour around the receiving chamber.The connection of the two packaging material layers is preferably effected by continuous thermosealing or ultrasonic welding under aseptic conditions, so that a homogeneous zone close to the edge is produced. Alternatively, segmented seals are possible to define separate compartments (such as flavor inlays). Any type of materially bonded joining is conceivable which hermetically seals the bag and remains compatible with the kneading mechanism.Packaging material layers are connected to one another at least in sectionsThe two packaging material layers can be connected not over the full surface but only in certain zones, preferably along the sealing edge, in a material-bonded and possibly force-bonded manner. In certain cases, it is not necessary to configure the sealing edge completely circumferentially, i.e. in a closed form, for example if the two packaging material layers are formed by a folded-over wrapping layer. The sealing edge can then have a partially closed shape and each adjoin a fold line formed by the fold of the wrapping layer. The enclosing layer and the sealing edge then together form a wall of the receiving chamber and enclose the receiving chamber completely, i.e. hermetically and fluid-tightly. Regions of the enclosing layer which are not connected to a sealing edge can also form the receiving chamber. The partial connection by a sealing edge can reduce material consumption and at the same time ensure the necessary sealing. In addition, the flexibility of the bag can be increased, which can facilitate the extrusion of the mixture. The packaging material layers can be connected to one another in such a way that they touch one another in a full state of the receiving chamber / receiving chambers, resting on one another over their entire surface.In addition, it can be provided that the receiving chamber enclosed at least in sections by the sealing edge or the receiving chambers enclosed in sections by the sealing edge (each) receive a ice cream mixture.Receiving chamber / gross volumeA closed gross volume for the ice cream mixture or else the receiving chamber is the air- and liquid-tight interior space which can already be designed to exactly 100 ml during packaging and remains unchanged during the entire cooling and kneading cycle. The ice cream mixture distributes itself in the gross volume as a thin layer, which maximizes the heat transfer to at least one provided temperature-controllable plate. The gas phase (about 35% nitrogen) can be finely driven into the ice cream mass of the ice cream mixture by kneading without loss of volume to the outside. Thus, a reproducible portion size is produced with minimal residues after the pressing out.Matching of sealing edge to kneading deviceFinally, the size and geometry of the sealing edge can be matched exactly to the position of the axis of rotation and the radius of the kneading device, so that the at least one kneading arm of the at least one kneading device sweeps over only the elastic filling region, but not over the sealing edge. For example, an arm radius can be about 40 mm, and accordingly the sealing edge ends only at around 45 mm, whereby a safety distance remains. In this case, this adaptation of the sealing edge also includes cases in which the sealing edge is asymmetrically offset in order to accommodate kneading arms having a plurality of radii or a segmented construction. It is essential that a seam zone formed by the sealing edge lies outside a projection path produced by the kneader-kneading movement and thus guarantees the longevity of the bag during repeated rotary kneading.Rotating diskAlternatively or additionally, it is provided that the ice cream kneading system has a rotary disk. In other words: The ice cream kneading system has a flat carrier disc which is mounted in the ice cream machine coaxially with the projection rotation axis and serves as a base body for all mixing and compensating elements. It functionally corresponds, for example, to a cylindrical disc on which the at least one kneading arm is bent out integrally. The rotary disk combines the carrier function, mass compensation and planar bag support in a single, torsionally rigid component, so that the kneading arm receives the drive torque without additional holders and the system becomes more compact. As a result, the arm and the bag run in a vibration-proof manner and are easy to clean, which ensures uniform texture with reduced installation and maintenance outlay.The rotating disk at least partially forms first bag abutmentsAlternatively or additionally, it is provided that the rotary disk forms at least a part of the first bag abutment. In other words, a front face of the rotary disk can simultaneously serve as an active support for the bag wall, for example by virtue of its flat zone pressing against the resilient passively temperature-controllable plate when the ice machine is closed, with the result that the ice-cream bag can be tautly tensioned between the rotary disk and the kneading device as a first bag abutment and the temperature-controllable plate as a second bag abutment. This saves an additional component for the first bag abutment.Kneader with rotary diskAlternatively or additionally, it is provided that the kneading device is connected to the rotary disk. According to one exemplary embodiment, it is provided that the kneading device with the at least one kneading arm is either integrally formed out of the disk, for example in the form of a sheet metal chamfer, or is fastened via positive and non-positive screw or welded connections. In both cases, the rotary disk transfers a drive torque generated by the drive in a torsion-resistant manner to the kneading device with the at least one kneading arm.The kneading device has at least one kneading armAlternatively or additionally, it is provided that the kneading device has at least one kneading arm which is integrally formed on a planar surface of the rotary disk. The arm geometry formed directly out of the planar disc surface avoids screw and welded connections, as a result of which tolerances are dispensed with, the hygiene surface remains free of gaps and the arm is always aligned exactly radially with respect to the axis of rotation. At the same time, the arm uses the disk mass as a rigid backbone and cooling buffer, which reduces vibrations, facilitates cleaning and lowers the manufacturing costs of the entire kneading system. For example, the at least one kneading arm of the kneading device can be beveled from a plane of the disk by approximately 90° with its cross section carrying a sharp and a rounded edge in order to achieve a scraping or flexing effect. Alternatively, the kneader may be formed with the rotary disk, and at least one or, for example, three kneading arms may extend radially away from a shaft of the kneader like a root and extend on a surface of the rotary disk on the rotary disk contacting the ice cream bag in the bag kneading position. The rotary disk can have a plurality of spring-mounted plate sections which are arranged between the kneading arms. Alternatively, in an embodiment of the rotary disk having a plurality of kneading arms, in particular having at least three kneading arms, only the second bag abutment can have a temperature-controllable plate. In this case, this temperature-controllable plate of the second bag abutment is preferably actively temperature-controllable.Rotationally Asymmetrical Kneading Arm DistributionAlternatively or additionally, it is provided that in the case of a rotationally asymmetrical distribution of the kneading arms, in particular in the case of only one kneading arm, the rotary disk has an asymmetrical geometry which serves as mass compensation in order to compensate for the imbalance which arises. If no further kneading arms are present, the disk can be provided with material recesses or additional weights in a targeted manner on the side opposite the kneading arm, for example segment-shaped windows or pressed-in sealing inserts, so that its center of mass again lies on the axis of rotation and vibrations at 53 rpm are avoided.Circular Rotary Disk with Single Kneading ArmAlternatively or additionally, it is provided that the rotary disk is circular with only a single kneading arm arranged rotationally asymmetrically. In this minimum variant, the disk itself remains geometrically round, while the individual kneading arm exits eccentrically; the system then achieves mass compensation by targeted holes, by an annularly greater thickness at the arm shoulder or by deposited compensation weights. These are design options, all of which fall under the present feature and can be integrated into the ice cream machine without any change of function.Low-kneading armA kneading arm is the kneading body which is set in rotation by the drive and which can exert cyclic pressure, shear and flexing pulses on the bag wall via its raised contour and in this way homogenizes the ice cream mixture. According to one possible embodiment, it is realized as a sheet metal strip bent out of the rotary disk with sharp and rounded longitudinal edge, so that it optionally gently mixes or scraping ice deposits in the opposite direction. In the present context, the term also includes multipart, star-shaped or segment-shaped arms, as long as they produce the rotating kneading action along the projection rotation axis.Rotationally asymmetrical distribution of the kneading armsA rotationally asymmetrical distribution is present if the kneading arm or arms are not arranged uniformly through 360° during rotation, i.e. the center of mass of the moved parts is not exactly on the axis of rotation. The structural consequence is an imbalance which can be compensated by balances, recesses or an asymmetrically thicker rotary disk in order to ensure low-vibration running.Possible configurations of the / each kneading arm of the kneading device are described below. The configurations can, if technically expedient, be combined with one another in any desired manner or can be present individually. The kneading device can have only one kneading arm. Alternatively, the kneading device can have a plurality of kneading arms, in particular three kneading arms.Elongated kneading arm / rounded kneading arm cornersAlternatively or additionally, it is provided that the kneading arm runs longitudinally along its longitudinal axis and / or has rounded corners. Specifically, this can mean that the kneading arm is designed in rod form with gentle radii on the end sides, as a result of which no intersecting edges strike the ice cream bag. For example, the kneading arm may be configured like a kneading lip at a contact surface where it comes into contact with the ice cream bag when the bag abutments are in the bag kneading position. The kneading lip is characterized by a continuous transition between a connecting web for connecting the kneading arm to the kneading device and the contact surface. The kneading arm can additionally or alternatively be designed to be elongate. In this case, the kneading arm extends in particular radially away from an axis of rotation of the kneading arm in a longitudinal direction. However, the longitudinal direction of the kneading arm, i.e. its main extension direction, does not have to be radial, but it can also be displaced with respect to the axis of rotation of the kneading device. Furthermore, the kneading arm does not have to extend through the rotation axis of the kneader, but may be displaced radially in a periphery away from the rotation axis with respect to the rotation axis. The elongated shape of the kneader arm increases the area contacted and promotes uniform rolling of the ice cream mix. Rounded corner radii minimize notch stresses in the bag.Kneading arm arched to elevationAlternatively or additionally, it is provided that the at least one kneading arm is curved in cross section, in particular starting from a surface of the rotary disk, in a kneading arm edge region slightly and continuously merging more strongly in the direction of a central axis extending along the kneading arm longitudinal axis to form an elevation. In other words, the kneading arm can be first curved flat in cross section starting from the disk edge and gently towards the middle back. In yet other words, it is provided that the at least one kneading arm, starting from the plane of the rotary disk, initially starts with a small wall height and bulges continuously radially to the longitudinal center to form a convex ridge. In other words, the arm grows only slightly from the flat disk surface in the edge region, but reaches a pronounced, uniformly rounded height in the center line, as a result of which a smooth transition without abrupt step edges is produced. The continuous bulge distributes the contact force widely over the bag wall, minimizes point loads and prevents tearing of the packaging material layer, while the raised middle back simultaneously generates a specific pressure peak which more effectively strikes air or nitrogen into the ice cream mixture and thus promotes a particularly creamy texture. In addition, the hydrodynamic profile reduces hydrodynamic resistance in the semi-frozen ice cream mix, lowers engine torque, and allows energy efficient operation with consistent kneading action.The kneading arm cross section with elevation is a parabola open to the outsideIt is particularly preferred in the preceding embodiment that the elevation appears as an outwardly open parabola. In other words, the elevation is designed like an open parabola pointing away from the shaft of the kneading device, in particular from the rotary disc. The wall thickness thus increases continuously toward the arm center and forms a parabolic crown, so that locally higher surface pressure arises. The parabolic curvature forces the ice cream mixture during rotation particularly efficiently radially back to the rotary disk, prevents dead zones in the bag and generates a defined pressure peak for air injection. At the same time, the force distributes itself soft, whereby the extension of the packaging material layer is possible without breaking the material.Kneading arm cross section with a tapered trapezoidal shapeAlternatively or additionally, it is provided that the at least one kneading arm has a tapered trapezoidal shape in cross section, in which opposite flanks are formed concavely curved and approach one another towards the tip, wherein in particular edges of the trapezoid are rounded, in particular on a tapered trapezoidal side. For example, this can specifically mean that arcuate sides run between a wide arm root of a kneading arm and a narrow apex edge, which sides make the respective kneading arm aerodynamically and fluidically favourable. The tapered trapezoidal shape reduces the moment of inertia and thus the drive current; the concave-round flanks guide the mixture laterally back into the arm track, which promotes a particularly creamy, chunk-free gelato.Asymmetric / symmetric kneading arm cross sectionAlternatively or additionally, it is provided that the kneading arm is designed to be symmetrical or asymmetrical with respect to its longitudinal center. In other words, the kneading arm is configured symmetrically or asymmetrically with respect to a central longitudinal axis of the kneading arm. Specifically, this can mean that, with a symmetrical shape of the kneading arm, left and right cross-sectional halves are identical. If the kneading arm cross section is asymmetrical, the kneading arm has an active side which is sharp-edged, for example, and a protective side which is rounded. The asymmetrical arm allows the direction of rotation to change: gentle kneading on the rounded side, efficient ice scraping on the sharp side; the symmetrical variant simplifies balance and production.Alternatively or additionally, it is provided that the kneading arm is driven by the drive via a rotatable shaft, wherein the shaft is mounted in bearings of a mechanical carrier device. In other words, it is provided that the kneading arm is coupled to the drive via a rotating drive shaft, wherein this shaft is axially guided by rolling or sliding bearings in a supporting structure, for example a resiliently suspended motor holder, which forms the mechanical carrier unit. In other words: the kneading force is not transmitted directly via a sheet metal joint, but via a torsionally rigid shaft which runs in precise bearings of the motor yoke of the drive or of a separate bearing block; thus, it is also possible to implement variants with a direct drive, belt or transmission intermediate stage, provided that the bearing stabilizes the rotational axis and absorbs transverse forces from the pouch. The supported shaft decouples bending and radial loads of the kneading arm from the drive transmission, reduces bearing wear and gear wear and extends the service life of the entire drive train. At the same time, the defined bearing enables a reproducible arm position without wobbling, which reduces vibrations, stabilizes the displacement-force signal of the measurement system and makes the ice cream texture more uniform.The kneading arm is supported via a rotary disk on a bearing / shaft and on a mechanical support deviceAlternatively or additionally, it is provided that the kneading arm is formed on a rotary disk, wherein the rotary disk is in turn rotatably mounted on the mechanical carrier device via a shaft and can be driven via the drive, wherein the rotary disk and the shaft are each rotatably mounted on a housing of the drive via bearings, wherein the housing of the drive is formed by the mechanical carrier device. This embodiment comprises the kneading arm being worked out of a rotatably mounted rotary disk in one piece, for example by chamfering or milling. The rotary disk is then seated coaxially on a drive shaft, the precision bearings of which are guided directly in the motor housing, this motor housing simultaneously forming the mechanical carrier device. The kneading arm and the disk then form a monolithic rotor which is mounted via a central shaft in ball bearings embedded in the motor flange. The motor housing thus takes over the dual task as a bearing block and structural chassis, as a result of which separate bearing supports are dispensed with and the rotational axis is combined in a single, rigid assembly. The integral structure reduces the number of components, gap formations and assembly expenditure, which simplifies cleaning and minimizes the risk of particle detachments in the food sector. The bearing supported directly in the motor housing ensures exact coaxiality between the motor, shaft and rotary disk, reduces imbalance, reduces bearing load at 53 rpm and thus ensures a low-vibration, energy-efficient kneading process with constant gelato quality.Kneading Arm with DepressionAlternatively or additionally, it is provided that, in particular in a central axis of the kneading device, a depression extends through the at least one kneading arm, in particular along the central longitudinal axis of the kneading arm. In other words, it is alternatively or additionally provided that a continuous depression, for example as a flat channel or U-profiled backbone, extends along the central longitudinal axis of the kneading arm. In other words, the kneading arm has a recessed groove in its central zone, which extends over the entire arm width parallel to the plane of the rotary disk. The groove can be flat rounded, V-shaped or straight-walled and locally reduces the material thickness without changing the raised mixing ridges on the sides. Such a shape variation furthermore fits within the scope of the claims because the kneading arm retains its basic kneading function and the groove can serve as weight compensation or flow guidance-depending on the embodiment. The central depression reduces the mass moment of inertia of the kneading arm, reduces the starting current of the motor and reduces imbalance forces without separate balancing weights. At the same time, the laterally elevated shoulder back produces a double kneading action: the edges walk the bag wall, while the trough receives the product flowing back and distributes it evenly, which minimizes dead zones and promotes an even more fine-pored ice cream texture.The kneading arm depression is a trough open on one sideAlternatively or additionally, it is provided that the depression is a trough which is open on one side, in particular at an end of the kneading arm pointing away from the axis of rotation. In other words, it is alternatively or additionally provided that the mentioned depression is designed as an outwardly open channel, the outlet opening of which is located at the arm end facing away from the center of rotation. In other words: the groove runs in the longitudinal direction of the kneading arm, but is not completely surrounded by material, but rather opens out at the end face of the kneading arm, so that during the rotation the ice cream mixture can flow out or flow away radially unimpeded. This design variant likewise falls within the present embodiment, since the kneading arm also acts as a one-piece kneading and mixing profile, the shoulders which are open at the side assuming the flexing and scraping action, as is the case, for example, with the sharply round double profile of the kneading arm. At the same time, the material recess reduces the weight at the arm tip, which minimizes mass inertia and imbalance and thus reduces the bearing wear and engine wear during continuous operation.Central Kneading Arm Trough DepressionAlternatively or additionally, it is provided that the channel runs parallel to lateral edges of the at least one kneading arm and is arranged symmetrically centrally in the kneading arm. In other words, it is alternatively or additionally provided that the open channel runs along the kneading arm, is arranged exactly in the central axis and is guided on both sides at a constant distance from the lateral kneading edges. In other words, the groove forms a central channel which is parallel to the arm flanks and divides the arm in mirror image form, so that wall cross sections which are identical on the left and right remain. This is a layout which corresponds structurally to a weight compensation window and can be integrated without problems into the bent arm profile. The centrally guided channel maintains the mass distribution of both arm halves the same, whereby no additional imbalance arises and the rotor runs with little vibration even without separate balancing weights. At the same time, the symmetrical cutout ensures that the ice cream mixture is drawn in uniformly on both sides and discharged again, which mixes the gelato homogeneously.Semicircular / U-shaped kneading arm groove recessAlternatively or additionally, it is provided that the channel is configured semicircular and / or U-shaped in cross section transversely to the longitudinal axis of the kneading arm. In other words, it is alternatively or additionally provided that the cross section of the channel, viewed in a plane perpendicular to the longitudinal axis of the kneading arm, has a semicircular or U-shaped recessed contour, so that the inner walls of the groove merge into a planar arm base without sharp edges. In other words, the central groove is shaped as a smoothly rounded semi-cylindrical / U-profile. This shape can correspond to a "parabolic mixing back" and can be integrated into the bent arm plate by milling or shaped deep drawing without changing its rotationally asymmetrical overall geometry. The groove of round design avoids edges at which ice crystals could solidify and thereby facilitates the flow of the ice cream mixture during the kneading or mixing process. At the same time, the flow-optimized U geometry improves the recirculating product stream along the arm, reduces hydraulic resistances and thus reduces the required motor torque with unchanged kneading intensity.Kneader Having Multiple Kneading ArmsAlternatively or additionally, it is provided that the kneading device has at least two, in particular three, kneading arms. The kneading arms can extend radially away from the shaft of the kneading device like root arms. An embodiment according to which the kneading arms are connected to the shaft not radially but offset with respect to a radial direction of extension from the kneading device rotation axis is also conceivable. For example, the kneading arms can be designed as a segment crown with different segment sizes or identical segment sizes. In this case, they can be connected to the rotary disk or can be formed on the shaft without a rotary disk. In the case of a rotary disk, each kneading arm can either protrude exactly radially from the disk or be arranged with a defined tangential offset component in order to produce a planetary-like path. The embodiments remain within the scope of the present embodiment as long as they traverse the projection circle on the bag surface while ensuring the flexing / shearing action. The multi-arm configuration distributes the kneading force simultaneously to several zones of the bag wall, reduces local pressure peaks and accelerates homogenization, so that shorter process times are achieved at lower engine load. At the same time, the multiple arrangement minimizes imbalance, which makes the running smoother, reduces bearing loads and permits a longer service life of the entire drive train.Kneading Device with Circumferentially Symmetrically Arranged Kneading ArmsAlternatively or additionally, it is provided that the plurality of kneading arms are arranged circumferentially symmetrically with respect to a circle projected in accordance with the rotational movement of at least one of the kneading arms. For example, the kneading arms can be designed as a 120-degree segment crown. In other words, it is alternatively or additionally provided that a plurality of kneading arms are positioned such that they are at the same angular distance from one another, i.e. are distributed in a circumferentially symmetrical manner, on the projection circle described by each arm during the rotation. One possible embodiment is a triple arrangement of the kneading arms of the kneading device, in which the kneading arms form a circular segment crown at 120-degree intervals. In other words, each arm starts at a kneading device rotation circle around the kneading device rotation axis at an angular position of defined equal size, so that the kneading arm center of mass remains exactly on the rotation axis. Specifically, this can be a three-segment kneading device, the individual pieces of which are mounted at 0°, 120° and 240° and together cover the full kneading radius. The uniform angular distribution eliminates static imbalance, reduces vibrations in the bearing assembly and permits higher rotational speeds with less wear. At the same time, the symmetrically arranged arms process different pouch zones at the same time, as a result of which the mixture is aerated more quickly and homogeneously and the ice cream consistency remains constant over the entire portion.Alternatively or additionally, and particularly preferably with respect to the two preceding embodiments, it is provided that three kneading arms are arranged circumferentially symmetrically with respect to the circle at a circumferential distance of 120 degrees from one another. This achieves a particularly efficient ice cream production.Different Length Adjacent Kneading ArmsAlternatively or additionally, it is provided that two mutually adjacent kneading arms are of different lengths. In particular, it is provided that there are three kneading arms, wherein all three kneading arms are of different lengths. In other words, it is provided that two directly adjacent kneading arms have different radial lengths; in a preferred embodiment with three arms, all three kneading arms are each designed in their own length, so that a stepped reach of the mixing radii results. Still put differently: The arm segments are not coaxially identical, but end on different circle radii, for example short / medium / long, as a result of which concentric kneading zones in the bag are passed through one after the other during each revolution; this variant can expand an embodiment with a plurality, in particular three, kneading arms, in which the segments have hitherto the same length, in order to provide a function for the radial intensity gradation. The difference in length of the kneading arms is realized exclusively in a circumferential direction. The lengths thus staggered continuously, in particular along the direction of rotation, while no further difference in length arises in the opposite direction of rotation. As a result, the gradation remains clearly oriented and generates a directed product stream without mirror-image counter-stages. The directional length gradient promotes a concentric mixing and recirculation flow, shortens the process time and nevertheless maintains a low-vibration mass distribution. The staggered length produces overlapping pressure fields which rearrange the product stream from the outside to the inside (and vice versa) and thus break up dead zones even more effectively, which increases the homogeneity of the gelato. At the same time, the dynamic load distributes unequally over the radius, whereby local peak pressures decrease and the bag material is saved, while the mass moment of inertia remains lower than in the case of three fully loaded arms. The drive operates more energy-efficiently. In particular, it is provided that a kneading arm length is adapted relative to a guiding direction of rotation. Here, a kneading arm leading in the rotational direction is the longest.Kneading arm length difference 1 / 5 to 1 / 1 / 3Alternatively or additionally, it is provided that two adjacent kneading arms have a difference in length of 1 / 5 to 1 / 3. In particular, it is provided that in the case of three arms of different lengths, the difference in length is present in each case in the case of adjacent kneading arms. Of course, the difference in length may exist only in one circumferential direction. This is of course also to be understood with respect to the other embodiments described above. In other words, alternatively or additionally, it is provided that two directly adjacent kneading arms differ in their radial projection by a factor of approximately 20% to 33%; in a three-arm configuration, this jump in length is in each case located between the successive arms, so that a stepped radius ring is produced which only spreads in a structurally defined circumferential direction. In other words, if the first arm is guided for example up to 60 mm from the center of the disk, the following arm ends at 48 mm (1 / 5 shorter) and the third at 36 mm (further reduction by well 1 / 4), while no further steps are present in the opposite direction of rotation. The present embodiment extends the described three-segment arm layout by directional radial staggering. Such an arrangement can be statically balanced analogously to the asymmetrical one-arm solutions by selective recesses or balances on the rear side of the pane. The stepped radii generate concentrically overlapping pressure zones which convey the ice cream per revolution multiple times from the outside to the inside and thus almost eliminate dead spaces, which leads to shorter process time and finer ice structure. At the same time, the system remains mass-balanced in a calculable manner by the defined one-direction gradation, as a result of which vibrations and bearing loads remain low and the energy requirement of the 53 rpm drive falls.In comparison with the embodiment described above, it can also be preferred that three kneading arms are all of different lengths, wherein a length of the kneading arms is in each case greater by 1 / 5 to 1 / 2 than a length of one of the adjacent kneading arms.Kneading Arm Arrangement with Respect to Rotation AxisAlternatively or additionally, it is provided that the at least one kneading arm extends from an edge region of the rotary disk as far as a rotation center point of the rotary disk. In other words, it is alternatively or additionally provided that the kneading arm draws in its longitudinal extension virtually over the entire disk radius-it begins at the outer edge of the rotating disk and reaches as far as the center of rotation, so that it covers almost the entire projection surface. In other words: the arm is designed as a continuous radius strip which spans the full mixing diameter; this geometry corresponds to, in concrete terms, for example, a one-piece arm which is bent out of the pane along a folding line and is guided to just in front of the pane axis. Variants with segmented arms can achieve the same effect if the individual segments bridge the disk radius in a row without gaps, i.e. as long as the kneading edge extends from the edge of the rotating disk almost as far as the axis of rotation. The radial full length ensures that each revolution uniformly walks all zones of the bag surface from the central dome to the edge region, whereby a homogeneous temperature and air distribution profile in the ice cream is achieved and ice crystals remain particularly small. At the same time, the elongated arm not only transmits the kneading forces to an outer edge, but distributes them over the entire width of the pane, which reduces torsion peaks, relieves the bearings and permits a smooth, low-vibration running at the 53 rpm mentioned in the document.Alternatively preferably, a kneading arm extends over the entire diameter of the rotary disk or extends over two radii of a projected circle about the axis of rotation of the kneading device if the kneading device is configured without a rotary disk. Alternatively, two kneading arms may extend longitudinally over a diameter line of the projected circle about the axis of rotation of the kneader. They can then be spaced apart over a gap in the region of the kneader rotation axis.Kneading Arm Length of 1 / 6 to 3 / 4 Rotary Disk DiameterAlternatively or additionally, it is provided that a length of the at least one kneading arm corresponds to 1 / 6 to 3 / 4 of a maximum extent of a rotary disk surface. In other words, it is alternatively or additionally provided that the length of a kneading arm is between approximately one sixth and three quarters of the maximum disc diameter, i.e. the arm can be designed as a short mixing punch (approximately 1 / 6 D) or as a nearly fully loaded mixing blade (up to 0.75 D), wherein all intermediate gradations are detected within this range. An example is a rotary disk with a diameter of 120 mm, on which three uniformly distributed kneading arms are seated: two arms are each 60 mm long (0.5 D) and thus reach the center of the bag, while the third arm, as a short mixing punch, measures only 20 mm (≈0.17 D) and above all loosens the central zone. At 53 U / min, the long arms pass through the entire bag width, drive the product radially outwards and then return it to the centre, while the short arm in the meantime distributes air bubbles finely in the core zone. This staggered combination lowers the total moment of inertia over a full leaf, keeps the motor current low and yet achieves a more homogeneous gelato texture through overlapping mixing regions. A suitable scenario is a rotary disk with a diameter of 160 mm, on the underside of which a single kneading arm of a length of 120 mm (≈0.75 D) is beveled and is equipped with a parabolically curved kneading contour. This long arm covers almost the entire bag width of the ice cream bag if it encloses a gross volume of 100 ml over the sealing edge, for example, and presses the mass together at the edge on each revolution first before it is returned to the center in the trailing zone by the arm curvature. This results in a continuous radial circulation flow which uniformly introduces nitrogen and continuously renews the freezing front on the temperature-controllable plate. In order to drive the extended leverage without vibrations, the disk on the opposite side receives rectilinear relief windows for mass compensation, whereby despite the large arm, a smooth running at 53 rpm and thus very short process times are achieved.Each or at least one of the kneading arms of the kneading device can have one or more of the following features individually or in combination.Eccentric Circumferential Kneading MotionAlternatively or additionally, the at least one kneading arm is configured to knead the ice cream mixture with an eccentric circumferential kneading movement in an edge region of the rotary disk. In other words, alternatively or additionally, the kneading arm / arms can / can be positioned such that its / their working path does not run concentrically, but with a lateral offset with respect to the disk center, i.e. also offset with respect to the projection rotation axis, whereby it walks the ice cream mixture in an eccentric circumferential kneading movement exclusively in the outer ring region of the rotating disk. In other words: the kneading arm / arms describe / describe a perimeter circle with its center point displaced relative to the axis of rotation during each revolution; this eccentric perimeter bending motion is a preferred operating mode in which the product is first compressed at the edge and then returned to the center of the disk by the return flow. The embodiment is open for variants in which the eccentric value is adjustable or a plurality of eccentric arms are combined, as long as the actual kneading takes place predominantly in the edge segment of the bag support. The eccentric circular path generates high shear and pressure gradients precisely where the thickest product layer collects on the temperature-controllable plate, whereby a particularly rapid homogenization and crystal size reduction is achieved. At the same time, the central zone of the disk remains free of unnecessary loading, which facilitates mass compensation, reduces bearing forces and thus prefers smoother, more energy-efficient running.At least one kneading arm Offset / Eccentric in the Axis of RotationAccording to a concrete preferred example of the embodiment described above, the at least one kneading arm is offset and / or eccentric to the axis of rotation of the kneading device and / or the rotary disk. A variant of this uses a 140 mm rotary disk on which a single kneading arm is mounted offset to the right from the axis of rotation not radially but by 15 mm; its 100 mm length results in it describing an eccentric projection circle with a radius 10 mm larger than the opposite disk half. At 53 rpm / min, the kneading arm thereby presses the ice cream mixture in the outer bag ring outwards in a thrust-like manner and forces a powerful return flow to the middle, so that air and nitrogen are incorporated particularly quickly into the semi-frozen matrix, which corresponds to a principle described by an eccentric perimeter kneeing motion. For static balance, three unloading windows are milled into the disk on the opposite side, as a result of which the center of mass moves back onto the axis and the rotor runs with little vibration despite the eccentric arm.In concrete terms, the at least one kneading arm is preferably arranged with respect to its axis of rotation in such a way that an, in particular central, longitudinal axis lies laterally offset with respect to a radial line which runs through its axis of rotation. The tangential offset increases the shear distance per revolution, mixes the ice cream mixture more intensively and shortens the process time without having to increase the rotational speed. At the same time, the light spiral path produces a self-centering flow which leads the product from edge regions back to the disk center and in this way avoids dead zones, which leads to a more homogeneous texture and lower energy requirement.Curved / Inclined Kneading ArmAlternatively or additionally, the three kneading arms are positioned and configured such that they are arranged curved and / or obliquely to a radial axis pointing radially away from the kneading device rotational axis, i.e. the projection rotational axis. In other words, alternatively or additionally, three kneading arms can be arranged on the rotary disk in such a way that their contours do not run strictly radially, but are each inclined by a defined angle with respect to the radial direction or are curved in themselves. Practically, this means: Each of the segments offset at 120° follows a slight arc or helical line, so that its inner edge remains closer to the axis of rotation, while the outer edge is offset forwards or backwards. The present embodiment covers both constantly curved C-profiles and trapezoidally bent arms as long as their main axis is tilted or bent with respect to the theoretical radial axis and together they completely sweep over the projection circle of the kneader. The obliquely or curved kneading arms generate a spiral flow which not only radially but also tangentially rearranges the ice cream mixture, as a result of which mixing and freezing zones are superimposed more intensively and ice crystals form particularly small. At the same time, the curved geometry lowers the mass moment of inertia compared to straight-line full radii, which relieves the drive, reduces vibrations and enables a smooth, energy-efficient operation at the 53 rpm customary in the Gelato system.Number of Temperature-Controllable PlatesAlternatively or additionally, it is provided that the ice cream kneading system has at least one temperature-controllable plate and / or the kneading device has at least one temperature-controllable plate.In other words, alternatively or additionally, the ice cream kneading system can comprise a separate temperature-controllable plate which is arranged, for example, as an actively temperature-controlled bottom evaporator below the pouch. Specifically, such a separate temperature-controllable plate can be an actively temperature-controllable plate, for example a vacuum-soldered copper spiral. This plate evenly receives the freezing heat dissipated from the ice cream mixture and maintains the bag bottom at ≈-25° C., so that the ice cream mixture crystallizes rapidly without forming edge frosts. The defined cold surface shortens the process time because the product is immediately subcooled at the contact zone and provides constant texture across all batches. In addition, it reduces the energy requirement, since the evaporator only has to cool down the targeted support surface and not the entire interior of the machine.In other words, alternatively or additionally, the kneading device itself can carry a temperature-controllable plate which is, for example, a passive plate which is seated on the underside of the kneading arm and presses the bag against the active base plate from above. This passively temperature-controllable plate can be designed to follow the volume fluctuations of the pouch in an elastically resilient manner and ensures permanent surface contact during the rotational movement without damage to the packaging material layer. In particular in the case of a combination of two temperature-controllable plates which abut the pouch as first and second pouch abutments, the ice cream mixture freezes more homogeneously as a result of the double-sided heat dissipation, as a result of which the ice crystals remain smaller and a particularly creamy ice cream texture is produced. At the same time, the resilient contact pressure prevents air inclusions between the pouch and the cooling surfaces, which increases the heat transfer efficiency and reduces icing on the actively temperature-controllable plate.A temperature-controllable plate is pivotably spring-mountedIn particular, it is provided that the temperature-controllable plate is pivotably and resiliently movably connected to the kneading device. The temperature-controllable plate can be an actively coolable plate or a passively temperature-controllable plate. In addition to spiral springs for resilient mounting, other possibilities for resilient mounting can also be used. For example, the pressing and compensating element can be realized, for example, as an annular bellows made of silicone, which is filled with slight overpressure and thus generates a constantly resilient force without having metallic friction points. A parallel-connected packet of disk springs is likewise conceivable, the characteristic curve of which can be quickly adapted to different bag volumes by stack height. In the case of a very flat installation space, a laser-cut leaf spring flexure is suitable, which is integrated into the plate holder and is guided without play by purely elastic deformation. A further variant is a magnetic spring system in which two ring-shaped permanent magnets repel one another in the same name and thus provide a hygienically encapsulated, wear-free prestress. Finally, the temperature-controllable plate can be mounted in miniature form via gas pressure dampers; the progressive increase in force thereof compensates for the increasing kneading pressure without separate restoring springs being required. Accordingly, all solutions are conceivable in which the central function, i.e. resilient tracking of the support surface during rotary kneading, is fulfilled in a technically equivalent manner.In the case of a resilient mounting of the actively temperature-controllable plate, the following exemplary embodiment can be provided, for example: the actively temperature-controllable plate can be resiliently mounted as a base plate or ceiling plate, namely as a floatingly suspended evaporator block which is decoupled from the basic chassis via four short elastomer puck elements, for example FDA-compliant silicone. The pucks emit a few millimeters according to equal tolerances and scarcely transmit vibrations, but remain permanently maintenance-free. Alternatively, the actively temperature-controllable plate configured as a copper spiral can be vacuum soldered into a thin stainless steel support plate, which is captured behind by a circumferential corrugated spring ring-this ring provides defined prestress, while all cold connections remain rigid and tight. A further variant uses a modular sandwich: on top a 2 mm copper sheet with milled cold tunnel, including a 1 mm stainless steel sheet, connected only on the outer edge; the intermediate volume acts as a flat membrane body, which bulges elastically at kneading pressure and then returns itself.Preferably, in relation to the aforementioned embodiment, it is provided that the rotary disk has a temperature-controllable plate, wherein the temperature-controllable plate is connected to the rotary disk in a pivotable and spring-mounted movable manner. In broader terms, at least one of the temperature-controllable plates is spring-supported in such a way that, during a rotational movement of the at least one kneading device, the temperature-controllable plate is spring-movable. To put it somewhat more concretely, at least one of the temperature-controllable plates is spring-supported and can be automatically returned to a defined starting position by at least one elastic component after a deflection.Steering a Pivoting Movement of a Resiliently Mounted, Temperature-Controllable PlateThe temperature-controllable plate can have different cross sections, wherein, by means of an embodiment in cross section along an axis of rotation of the kneading device, a pivoting movement of the resiliently mounted temperature-controllable plate is to be guidable. Guide elements which interact with outer contours of the plate act in particular on the kneading device, in particular a shaft of the kneading device and / or at least one kneading arm, the second bag abutment, the frame and the mechanical carrier device. All the above-described components interacting with the plate can have a contour corresponding to the plate contour on a region closest to the plate, in such a way that a pivoting movement of the temperature-controllable plate can be generated during a rotational movement of the kneading device.The following embodiments relate to exemplary embodiments of the spring-mounted plate. The embodiments preferably relate to an embodiment of the ice cream kneading system in which the first bag abutment has a resiliently mounted temperature-controllable plate.It can be provided that the spring-mounted temperature-controllable plate extends in both radial directions starting from the axis of rotation of the kneading device, wherein a first radial extension distance is shorter than a second extension distance. The design concept provides that the spring-mounted plate projects beyond the axis of rotation of the kneading device and extends radially on both sides, but on the one hand forms only a shortened projection and on the other a significantly longer projection. This produces an asymmetric, temperature-controllable plate flange which loads the bag to different extents in the edge and central zones and at the same time leaves room for the kneading arm running below. According to a specific embodiment, a temperature-controllable plate lies above the kneading arm. "Above" here means a position of the temperature-controllable plate that is farther from the second bag abutment in relation to the kneading arm in the bag kneading position. The plate which can be tempered is prestressed downward by a helical spring and reaches with its longer projection close to the housing wall, while the opposite side already ends at a rotational axis hub of the kneading device. As a result, the temperature-controllable plate contributes, by virtue of its asymmetric shape, to the static mass compensation of the entire kneading device and supports the bag at the point where the arm reaches its greatest bending height. Further embodiments can make the temperature-controllable plate as a copper-stainless steel sandwich with an integrated capillary spiral, which is pressed elastically against the bag via an annular elastomer bellows. The bellows takes over the spring function and the plate can likewise be cut asymmetrically. Alternatively, a solid aluminum plate with a milled cooling channel track can be used, which is supported via eccentrically arranged disk springs, so that a short and a long radial segment remain definable. A perforated lightweight board made of vacuum-soldered copper mesh, which is supported only on the long side by gas pressure dampers, is also conceivable because it also has projections of unequal length and yields elastically, while it cools the underside of the bag over its entire surface.It can additionally or alternatively be provided that the spring-mounted temperature-controllable plate is rounded in radial cross section on a side radially closest to the axis of rotation of the kneading device, in particular individually or in combination of a: U-shape, a semicircular shape, a parabolic shape.This description of the embodiment states that the spring-mounted temperature-controllable plate does not end at right angles at the edge facing the center of rotation, but rather bears a smoothly rounded contour, for example as a flat U-groove, as a semi-cylindrical groove or as a parabolically terminating rounded portion. This shaping reduces notch stresses, smoothly diverting ice cream mix flow and preventing the bag from jamming at a sharp inner edge.An assembly according to a possible embodiment provides that the passively, in particular in the case of vertical displaceability of the two bag abutments relative to one another, upper, temperature-controllable plate merges at its inner end face into a gentle radius. The edge does not show a sharp gradation, but runs out in a uniform arc. The disk spring (or helical spring) rests exactly on this rounded zone, so that the plate can elastically yield there without pressing into the bag at points. The kneading arm passes immediately below it, and the rounded plate edge thereby ensures a sliding transition zone between arm support and free bag region. The large-area radius acts simultaneously as a flow guide element: during the rotation, the semi-frozen ice cream mixture can flow up and down again on the plate without problems.It can furthermore alternatively or additionally be provided that the spring-mounted temperature-controllable plate is linearly movable in radial cross section on a side remote from the axis of rotation, in particular guided over a stepped contour on a part of the wall. The feature describes that the spring-mounted temperature-controllable plate does not pivot freely at its edge remote from the center of rotation, but is displaceable in a straight guide track. This linear guide is preferably realized by a multistage shoulder contour in the mechanical carrier device, which guides the plate edge in a positive-locking manner and at the same time secures it against rotation. In other words, when the plate elastically yields, it follows an exactly defined lifting direction, so that its outer end moves parallel to the bag surface, while the inner spring supplies the contact pressure. In a concrete assembly according to one embodiment, it is provided that the outer plate edge engages in a rectangular pocket cavity, the upper and lower shoulders of which act as a step stop. When depressed, the edge slides vertically without laterally yielding. A flat sliding support between the aluminum plate and the guide pocket minimizes friction, while the side surfaces fix the component in a torsion-resistant manner. At the same time, a helical spring keeps the plate pressed against the underside of the bag over the entire stroke, so that the kneading arm underneath always maintains a constant gap width with respect to the bag. The linear stroke ensures that the cooling surface remains parallel over its full length and the heat dissipation remains uniform even if the bag volume changes during kneading. It is likewise conceivable to guide via an obliquely adjusted prism which, although permitting linear movement, at the same time enables a slight self-compensation of the plate in the direction of the kneading arm.Alternatively or additionally, it can be provided that the spring-mounted temperature-controllable plate is designed to bear partially or completely positively against or in another temperature-controllable plate in the defined starting position. The starting position denotes the defined idle state of the ice cream kneading system, in which all movable assemblies, in particular kneading arm, temperature-controllable plates and ice cream bag handling mechanism, assume their starting position before a bag is inserted or the kneading cycle is started. In this position, the spring-mounted upper temperature-controllable plate and the actively cooled base plate are separated from one another, the kneading arm is located outside the bag receiving space, and the sensor system signals operational readiness; it thus serves as a mechanical and control-technology reference for each process sequence. Only after reaching the starting position are bags clamped in, the plates brought together and the motor released for the rotational or kneading movement. The feature describes that the spring-supported temperature-controllable plate is positioned in its starting or rest position such that it meets a second temperature-controllable plate, usually the actively temperature-controllable plate configured as a base plate, with an exact fit and in the process completely or partially fits into a complementary contour. In other words: Even before the bag is inserted, both plates form a positive contact or nest bond, so that their cold surfaces are available as a closed, planar cooling element.According to a concrete embodiment, it is provided that the upper, spring-loaded plate in the lowered initial position with its longer projection meets the planar zone of the lower evaporator plate, while a flat step edge along the outer corner acts as a centering stop. The spirally guided Alu evaporator tunnel runs directly under this support surface and forms a continuous heat path with the passively supported counter plate as soon as both surfaces are adjacent to one another. The helical spring maintains the contact without pressure, but without play, whereby no air gap remains and no bag film can be clamped therebetween when the ice cream machine is closed. At the same time, the step geometry ensures that the upper plate leads exactly parallel during the later lowering and the contact surface closes again cleanly. The same embodiment includes variants in which the upper plate has a circumferential fold which engages as a groove in a corresponding tongue of the base plate; a conical pot insert is likewise conceivable in which the passive plate, like a lid, dips into a shallow depression of the evaporator plate. Another embodiment utilizes an annular O-ring groove in the passive plate which engages a corresponding projection of the active plate and serves simultaneously as a seal. Finally, the entire upper plate can be designed as a thin copper cover, which adheres magnetically to a ferromagnetic stainless steel evaporator plate and, in the starting position, bears over its entire surface, positively locking and without gaps.Liquid Drain DeviceAlternatively or additionally, it is provided that the ice cream kneading system has a liquid outflow device. The liquid discharge device can serve to discharge condensed water, which occurs on the temperature-controllable plate as a result of a cooling process of the ice cream, to a location outside the ice cream machine or into a liquid sink inside the ice cream machine, for example accessible via a collecting drawer for receiving liquid.Alternatively or additionally, it is provided that the liquid discharge device has at least one collecting funnel which is arranged on at least one of the temperature-controllable plates, wherein the at least one collecting funnel is designed to absorb and discharge condensed water or ripe ice scraped off the temperature-controllable plate by the at least one kneading arm. In an alternative embodiment, the collecting funnel is milled as a segmental trough directly into the periphery of the actively temperature-controllable plate and lined by a plug-in PTFE insert in order to prevent the condensate from freezing fast. The funnel opens into a radially arranged capillary channel which conducts the ripe ice scraped off by the kneading arm by means of capillary action from the process chamber into a collecting chamber located outside the bag chamber. A spring-loaded check valve at the end of the capillary channel can ensure that no air or product residues reach the plate surface in the event of a reduced pressure in the refrigeration circuit. As a result, the dewatering is realized purely passively, without additional heating elements or gravitating sequences, and at the same time the cleanability of the temperature-controllable plate is improved.Liquid Drain Device Having Annularly Distributed FunnelsAlternatively or additionally, it is provided that the liquid discharge device has a plurality of collecting hoppers distributed annularly in an edge region of the actively temperature-controllable plate. According to a specific exemplary embodiment, the liquid discharge device is designed as a ring of a plurality of flat collecting funnels which are arranged annularly directly on the outer edge of the actively temperature-controllable plate.During each stripping movement, the kneading arm pushes the condensed water or frost radially into these revolving hoppers, from where it runs without additional components into a drain beneath it. The annularly distributed collecting hoppers ensure uniform dewatering over the entire circumference, so that no local water puddles form even when the ice is removed eccentrically and the cooling capacity of the plate remains constant.Alternatively or additionally, it is provided that at least a part of the second bag abutment is formed by a temperature-controllable plate. The feature states that the second bag abutment, in particular the bag abutment forming the lower bag abutment, consists at least in sections of a plate, the temperature of which can be actively controlled, i.e. not only dissipates heat, but rather specifically cools or heats it depending on the operating phase. As a result, the freezing, scraping and cleaning action can be controlled exactly without the entire machine structure having to be temperature-controlled in a complicated manner. Specifically, it can be provided that the bottom surface, i.e. the temperature-controllable plate, under the pouch is designed as a solid copper-aluminum composite, in the interior of which a spirally milled channel for the refrigerant runs. A sensor is located near the channel center to control the target temperature of the plate body. The edge zone of this plate terminates in a circumferential step which fixes the bag and at the same time serves as a sealing stop for the resilient counterplate lying above it. Below, a capillary line returns the vaporized working medium to the condenser, so that the plate can be quickly switched between freezing operation and brief defrosting or heating mode.Both bag abutments each have temperature-controllable platesAlternatively or additionally, it is provided that both bag abutments are each formed by a temperature-controllable plate. In other words, each of the bag abutments has a temperature-controllable plate by means of which the ice cream mixture in the ice cream bag can be cooled, and not only the second bag abutment has a temperature-controllable plate.It is particularly preferably provided that both bag abutments are each formed by an actively temperature-controllable plate. The feature is that both the upper and the lower bag abutments are designed as temperature-controllable plates, that is to say each plate has its own cooling or heating system.With plates that can be temperature-controlled on both sides, the bag package can be specifically cooled, preheated or defrosted on both sides, which increases the freezing speed and simplifies cleaning cycles. In an assembly of a possible embodiment, it is provided that the upper, spring-supported plate carries a flat cooling channel through which a capillary feed line flows and which runs directly below the contact surface. A temperature sensor is located in a counterbore near the plate center and controls the flow of media. The lower plate may have a deeper milled spiral groove in which the working medium circulates before being conducted to the condenser via a return line. Both plates are each connected to the same compressor via a four-way valve, so that the refrigeration circuit is reversible and can provide heating power for a short time. A circumferential step-fit between the plates seals the space and ensures that no melt water reaches the machine space during heating.Alternatively or additionally, it is provided that at least one of the temperature-controllable plates can be cooled passively or actively. In particular, a temperature-controllable plate is passive and a temperature-controllable plate is actively coolable.Alternatively or additionally, it is provided that the passively temperature-controllable plate is configured to be movable between a cold receiving position for cooling the passively temperature-controllable plate and a cold dispensing position, corresponding to a bag kneading position, for cooling the ice cream mixture in the bag. The temperature-controllable plate can be moved axially as a spring-mounted upper plate, so that it initially rests flat on the active evaporator plate, absorbs cold there and thermally saturates. After completion of this cold-absorbing position, a spring or scissors mechanism, for example, lifts the plate, whereby space for the bag is created between the two bag abutments; in this second cold-dispensing position, which is defined as the bag kneading position, the precooled plate transfers its stored energy directly to the ice cream mixture. The cyclical change permits a high peak cooling capacity at the bag without having to continuously readjust the active plate and reduces the total process time per portion thanks to the preloaded passive plate. The passively temperature-controllable plate is configured in particular such that, when the passively temperature-controllable plate is in the cold-absorbing position, no ice cream bag can be absorbed between the bag abutments, and the temperature-controllable plate rests on a cooling element for cooling the passively coolable temperature-controllable plate. In particular, the cooling element is the actively temperature-controllable plate. Furthermore, in particular the passively temperature-controllable plate in the cold delivery position, in which the ice cream bags can be accommodated between the bag abutments, is the passively temperature-controllable plate at a distance from the cooling element.Rotation frequency of kneaderAlternatively or additionally, it is provided that the drive is designed and controllable to drive the at least one kneading device at a rotational frequency in a range from 50 revolutions to 56 revolutions / minute, in particular at 53 revolutions / minute. In other words, the drive is designed such that it operates the kneading device in a targeted manner in the empirically determined optimum window of 50-56 U / min and in the process preferably controls exactly 53 U / min. This is the speed at which the best balance between air impact, shear and energy demand was achieved in the ice cream mix. Corresponding control electronics monitor the current consumption and mass inertia of the kneading arm, keep the desired frequency constant even in the case of viscosity-related load changes and stop the rotation as soon as the gelato hardness signal of the limit switches is reached. Due to the narrow frequency specification, the texture can be adjusted reproducibly independently of ambient temperature or recipe and at the same time the wear of the belt drive can be minimized.Ice cream bag fixation means on at least one bag abutmentAlternatively or additionally, it is provided that at least one of the bag abutments, in particular both bag abutments, has / have fixing means for fixing the ice cream bag in the kneading position. In particular, at least one of these fixing means is arranged in an outer periphery or on an edge region of at least one of the temperature-controllable plates, in particular on both temperature-controllable plates. The fixing means are designed to fix and tighten the food bag in the food bag kneading position in order to prevent displacement or wrinkling during a kneading and cooling process as much as possible. For example, in the case of fixing means on both bag abutments, these may be rubber rings which each surround the passively temperature-controllable plate and the actively temperature-controllable plate. Fixing means arranged in a sector-shaped manner can also be provided on the temperature-controllable plates. Alternatively or additionally, fixing pins or similarly acting fixing means are also arranged on at least one of the bag abutments, which fixing pins are designed to engage in centring depressions of the ice cream bag. Alternatively or additionally, the bag abutment respectively opposite the bag abutment with the fixing pins can have negative contours designed corresponding to the fixing pins, in which the fixing pins can engage positively in a bag kneading position of the two bag abutments.In general, the embodiment described above relates to a functional configuration of fixing means on at least one of the bag abutments which serve to keep the ice cream bag in a stable position during the kneading position. All structural means are included here which are suitable for preventing axial, lateral or rotational slipping of the bag in the region of the kneading device. For example, the embodiment can also include that the bag abutment, which is also formed, inter alia, by the rotatably mounted kneading device, has a fixing means which centrally has a protruding section along the axis of rotation. This axially oriented projection represents a fixing means in terms of function, since it develops a centring effect on the ice cream bag and prevents the bag from twisting or migrating, in particular in the case of asymmetric loads, for example by a kneading arm arranged on one side. The projection can be formed as an integrated extension of the shaft or as a separately joined stop element. However, the embodiment also comprises further conceivable configurations: it is conceivable, for example, for the second bag abutment-in particular in the case of a stationary configuration-to be provided with positive contours or grooves into which the bag is introduced with an exact fit. Elastic holding elements, conical guide regions, magnetic or clamping devices can likewise be considered fixing means provided they effect stable fixing in the kneading position. A combination of active fixing, for example mechanically actuated clamping, and passive centering by means of geometric elements, such as the central projection, also falls within the scope.The axial elevation formed in the center of the kneading device offers the advantage over other solutions that it is carried along during the entire rotation, accordingly does not move relative to the bag and thus does not generate any friction or wear. At the same time, it enables a compact design of the rotary disk and contributes to mass compensation if the kneading arm is designed asymmetrically.In summary, it should be stated that the term "fixing means" in the sense of the present embodiment comprises both integral and separate, static or movable structural elements which contribute to the positional stabilization of the bag.Proportion of the ice cream mass in the ice cream mixtureAlternatively or additionally, it is provided that the ice cream mass has 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. The defined composition ensures that the ice cream mass contains sufficient inert gas during kneading to form a fine cell structure, which increases the creaminess of the ice cream, the range of liquid or solid simultaneously allows recipe variations without changing the gas quantity, whereby process parameters remain constant, and furthermore the limited gas content leads to a higher density than in the case of conventional ice cream, which makes the taste more intensive. Liquid is a substance which flows at room temperature and whose molecules have only weak cohesive forces.Solid is an aggregate state with a fixed shape and low particle mobility. An inert gas is a gas which is substantially inert in chemical terms and does not influence the process reactions. Nitrogen is a diatomic inert gas that forms seventy percent of the earth's atmosphere and is approved as E 941 food gas in food. Proportion is the percentage by mass or volume of a component within a mixture.According to a concrete embodiment, the ice cream mass contains sixty five percent UHT-treated base liquid and thirty five percent nitrogen, whereby it is exactly within the predetermined percentage range. The kneader performs eccentric kneading at fifty-three revolutions per minute, the nitrogen volume being dispersed microfinely in the liquid and forming a homogeneous texture. It is particularly preferably provided that the ice cream mass has a proportion of 65 percent of a liquid and / or of a solid and 35 percent of an inert gas, in particular nitrogen.Course of the sealing edgeAlternatively or additionally, it is provided that the sealing edge connects the two packaging material layers to one another in such a way that a contour formed by the sealing edge on at least one of the packaging material layers lies completely within a circular surface which completely covers the interior enclosed by the sealing edge, wherein a radius of this circular surface is greater than the effective length of at least one kneading arm measured by a projection rotation axis of the kneading device, preferably the radius is greater than three half of the effective kneading arm length. The design of the sealing edge within a circular surface whose radius clearly exceeds the effective kneading arm length ensures that the rotating kneading arm grasps the entire bag contents without dead zones and thus achieves a uniform impact and cooling effect. At the same time, a defined safety distance from the welded seam is maintained, whereby impermissible edge loads are avoided and the tightness and service life of the bag are ensured even at high torques.Alternatively or additionally, it is provided that the sealing edge extends on the packaging material layers in such a way that a rotationally symmetrical or polygonal hollow shape, in particular a spherical cap, lens, a truncated cone, an annular or polygonal contour, is formed. This embodiment gives some examples of how the sealing edge influences the overall volume shape formed in the bag. The forms described can be advantageous precisely for the fact that no dead zones exist in which the ice cream mixture could not be sufficiently kneaded during a cooling and kneading process in the ice cream machine.Pressure Compliant Seal EdgeAlternatively or additionally, it is provided that the sealing edge has at least one pressure-compliant sealing edge which is designed to open an opening as a function of pressure when a defined internal pressure is exceeded, wherein the pressure-compliant sealing edge is designed to withstand a kneading pressure which is lower than the defined internal pressure and which is applied by the at least one kneading device. The pressure-compliant sealing edge reliably resists the kneading pressure, so that the ice cream mixture remains securely enclosed during kneading, which creates a clean process environment. It opens only when the internal pressure is exceeded, as a result of which the ice cream escapes at exactly the right time and receives a constant texture. At the same time, the internal pressure threshold serves as a passive safety valve, which protects the bag from overloading and increases the service life of the sealing edge. The pressure-compliant sealing edge is thus a flexibly designed section of the sealing edge which can deform and open in a controlled manner with increasing pressure. The internal pressure is the pressure present in the ice cream bag, which is built up by kneading and freezing out the ice cream mixture. The opening is the exposed passage for the ice cream which is formed by breaking open the sealing edge. Kneading pressure is the compressive load exerted by the kneader on the ice cream mixture during the kneading and cooling process.Packaging MaterialAlternatively or additionally, it is provided that the packaging material consists ofsingle-layer polyethylene, in particular low density polyethylene, ormultilayer polyethylene, in particular low density polyethylene. The use of packaging material made of single-ply polyethylene, in particular low density polyethylene, or made of multi-ply polyethylene, in particular low density polyethylene, reduces the risk of cracking, because the material has a high elongation at break. This reduces the heat transfer so that the ice cream mixture remains in its optimum temperature window for longer. Polyethylene is a thermoplastic made of linear or branched chains ofEthylene Building Blocks. Low density polyethylene is a softer polyethylene variant with low density and high flexibility. According to a specific embodiment, the ice cream bag is manufactured from a three-layer low density polyethylene composite film, the inner sealing layer of which forms a hermetic seal, while the outer layer gives mechanical stability and a middle layer serves as a barrier against oxygen.Packaging Material ThicknessAlternatively or additionally, it is provided that the packaging material has a thickness in a range from 60 micrometers to 100 micrometers, in particular in a range from 70 micrometers to 80 micrometers. The selected thickness stabilizes the ice cream bag against being pierced by the guide pins and at the same time allows the elastic yielding when the bag abutments compress the bag, which dampens process forces. The moderate material cross section shortens the thermal diffusion path, so that the ice cream mixture is cooled more quickly to freezing temperature, which saves energy.Thickness is the dimension of a flat body measured perpendicular to the surface between two opposing surfaces.According to a specific embodiment, the ice cream bag has a three-layer low density polyethylene composite film with a total thickness of approximately 75 micrometers, the inner sealing layer of which hermetically seals, while the outer layer gives abrasion resistance. The packaging material layer slides over the actively cooled copper plate without wrinkling, so that the ice cream mix solidifies to minus twenty five degrees Celsius in less than two minutes.Properties of the packaging materialAlternatively or additionally, it is provided that the packaging material according to DIN EN ISO 527-3:2019-01 has an elastic modulus 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 holds the clamping base dimensionally stable and the at least one sensor reliably detects small changes in position, which increases the process reliability. The average tensile strength prevents tearing of the pouch while the pouch abutments are building up pressure, thereby kneading the ice cream mix without loss. The high elongation at break allows the bag to yield in a controlled manner, thereby cushioning impact loads on the kneader and extending the life of the system. Modulus of elasticity is the material constant which describes the ratio of stress to strain in the linear range of elasticity. Tensile strength is the maximum mechanical stress a material will withstand in the tensile test before breaking. Elongation at break is the percent elongation of a test specimen at break in the tensile test. DIN EN ISO 527-3:2019-01 is an international test standard which regulates the method for determining the tensile properties of packaging material layers and panels made of plastics.If ordinal numbers, for example "first", "second", etc., are used, for example for designating a component, an element, a method step or a method action, these ordinal numbers are provided purely for differentiation in the designation and do not indicate dependencies or orders. That is to say, in particular, that, for example, a device does not have to have a "first component" in order to have a "second component". A device can also have a "first component" and a "third component", but without necessarily having a "second component". It is also possible to provide a plurality of units of the same ordinal number, that is to say, for example, a plurality of "first components".Brief Description of the DrawingsThe invention is explained in more detail below with reference to the attached drawings on the basis of preferred exemplary embodiments. The formulation figure is abbreviated with Figure in the drawings.In the drawings, FIG. 1 is a schematic view of an embodiment of the ice cream kneading system; FIG. 2a is a schematic cross-sectional view of the embodiment through the kneader rotation axis; FIG. 2 b shows a schematic view of an exposed rotary disk with a kneading arm according to a possible embodiment; FIG. 3 a is a schematic bottom view of a part of the ice cream kneading system with three kneading arms according to an embodiment; FIG. 3 b shows a schematic bottom view of a part of the ice cream kneading system with a kneading arm according to one embodiment; FIG. 3 cshows a schematic representation of an embodiment of the ice cream kneading system; FIG. 4 a shows a schematic view of a cooling system according to an embodiment; FIG. 4 b shows a schematic view of an actively temperature-controllable plate according to one embodiment; FIG. 4 cshows a schematic view of an actively temperature-controllable plate according to an embodiment with collecting hoppers distributed annularly around the plate; FIG. 5 ashows a schematic top view of a first embodiment of a ice cream bag; FIG. 5 b shows a schematic view of an outlet device of the ice cream bag according to a possible embodiment; FIG. 5 cshows a schematic top view of a second embodiment of the ice cream bag; FIG. 5 dis a schematic top view from another perspective of the second embodiment of the ice cream bag; FIG. 6 ashows a schematic view of the ice cream kneading system according to an embodiment in the execution of a first method step; FIG. 6 bshows a schematic view of the ice cream kneading system according to the embodiment when carrying out a second method step; FIG. 6 cshows a schematic view of the ice cream kneading system according to the embodiment in the execution of a third method step; FIG. 6 dis a schematic view of the ice cream kneading system according to the embodiment when executing a fourth method step; FIG. 6 e is a schematic view of the ice cream kneading system according to the embodiment when a fifth method step is executed; FIG. 6 f shows a schematic view of the ice cream kneading system according to the embodiment when carrying out a sixth method step; FIG. 6 g is a schematic view of the ice cream kneading system according to the embodiment when executing a seventh method step; FIG. 6 h shows a schematic view of the ice cream kneading system according to the embodiment when carrying out an eighth method step; FIG. 6 i is a schematic view of the ice cream kneading system according to the embodiment when executing a ninth method step; FIG. 6 j shows a schematic view of the ice cream kneading system according to the embodiment when carrying out a tenth method step; FIG. 6 k is a schematic view of the ice cream kneading system according to the embodiment when executing an eleventh method step; FIG. 61 is a schematic view of the ice cream kneading system according to the embodiment in executing a twelfth processing step; FIG. 6 mis a schematic view of the ice cream kneading system according to the embodiment in executing a thirteenth process step; and FIG. 7 shows a further schematic view of the ice cream kneading system of the embodiment of FIG. 1.Detailed Description of EmbodimentsThe described exemplary embodiments are merely examples which can be modified and / or supplemented in a wide variety of ways within the scope of the claims. Each feature described for a particular embodiment may be used independently or in combination with other features in any other embodiment. Each feature described for an embodiment of a particular claim category may also be used in a corresponding manner in an embodiment of a different claim category. Where appropriate, all figures, not exclusively, have the portions of the device / package provided with reference numerals. For the sake of clarity, however, sections of the same name have been provided with reference numerals only partially, in particular where also mentioned in the description of the figures.FIG. 1 shows a schematic view of a ice cream kneading system 1 according to an embodiment in a sectional view through a rotation axis R of a kneader 7 of the ice cream kneading system 1, wherein the ice cream kneading system 1 is designed for receiving an ice cream bag 2 with ice cream mixture 2 acontained therein. Two spaced-apart bag abutments 3, 4 form a cassette-like production chamber: the upper bag abutment 3 is formed by a resiliently supported passively temperature-controllable plate 12 and a kneading device 7, and the lower bag abutment 4 is formed by an actively temperature-controllable plate 13 having a spiral-shaped passage structure. The "production chamber" is a functional intermediate space which, after the ice cream kneading system 1 has been closed, forms between the first and the second bag abutments 3, 4 and into which the ice cream bag 1 is placed exactly. In this volume, the rotating kneading arm 7 band the temperature-controllable plates 12, 13 engage mechanically or thermally on the outer surface of the bag 2, preferably without other machine parts acting; the term therefore merely serves to clearly identify a working chamber for the bag 2.The kneading device 7 is arranged between the two plates 12, 13, which consists of a rotary disk 7a and an elongate kneading arm 7b formed integrally on one side. The kneading arm 7b projects eccentrically downwards into the production chamber and has a kneading edge 7B on its front side with sharp and rounded flank geometry. The projection rotation axis R of the kneading device 7 runs perpendicular to the main extension plane of the actively temperature-controllable plate 13, so that the kneading arm 7 bapplies a mechanical action on the outer surface of the bag 2 during rotation and kneads the ice cream mixture 2 a. The rotary disk 7a is supported by a central shaft. This shaft is radially guided by bearings 9, 9a and introduces the torque into the rotary disk 7a. A drive 8 in the form of a gear-reduced motor drives the shaft via a belt drive which can be adjusted to a rotational frequency of 53 U / min.The shaft, the bearings 9 and the motor housing together form a mechanical carrier device 10, which at the same time forms the housing of the drive 8. In the region of the kneading arm 7b, a longitudinally extending depression can be seen, which is designed as a semicircular, one-sidedly open groove and lies centrally in the kneading arm 7b. The kneading arm 7b extends almost from a center of the rotary disk 7a, which center is cut by the rotation axis R of the kneader 7, to the edge of the rotary disk 7a, thereby covering about three quarters of a diameter of the rotary disk 7a. The kneading arm 7a is designed asymmetrically with respect to its longitudinal axis; its central rib is curved parabolically, while the flanks taper concave. The rotary disk 7a carries only this one rotationally asymmetrical kneading arm 7b, for which reason its base body in FIG. 1 shows an unevenly milled-out contour which serves the mass balance function.The passively temperature-controllable plate 12 is elastically pressed downward by a helical spring, not shown in FIG. 1, and can be moved between a cold-receiving position (plate contact) and a cold-dispensing position (bag kneading position K). The inner edge of the plate 12 is rounded in a U-shape, while the outer edge slides over a stepped contour in a linear guide. The actively temperature-controllable plate 13 under the bag 2 has a spiral groove for refrigerant; from its plate center, the refrigerant is fed in and discharged at the edge.Both bag abutments 3, 4 can thus be heated in the present case, according to which one plate 13 is active and the other plate 12 can be cooled passively. Fig. 1 further illustrates an eccentric circumferential kneading motion.FIG. 2 is a purely sectional illustration of the embodiment of FIG. 1 ; FIG. 2 can reproduce further functions of the ice cream kneading system 1. The torque of the shaft is transmitted via an endless toothed belt drive to the transverse drive 8; this eliminates a spur gear drive and the kneading head formed by the kneading device 7 with the kneading arm 7b remains particularly flat. The prestressing force of the spring-supported plate 12 can be finely calibrated, for example, by means of an adjustable helical spring which forms the elastic component 14, using a knurled nut, without the assembly having to be disassembled. In FIG. 2, only one elastic component 14 is shown. It is understood that a plurality of elastic components 14 can be arranged between the kneading device 7 and the passively temperature-controllable plate 12 in such a way as to generate a pivotable movement of the plate 12 during a kneading process by the kneading device 7. At least one sensor 6 mounted laterally on the frame 11 monitors exclusively the spring stroke of the plate 12 and thus confirms that the starting position of the production chamber is reliably reached. This combination ensures a low center of gravity, smooth running and a reproducible starting position for each kneading cycle.FIG. 2 bshows an exposed rotary disk 7 awhich is part of the first bag abutment 3 and at the same time forms the carrier element of the kneading device 7. A single kneading arm 7 barranged rotationally asymmetrically is bent integrally out of the planar front surface of the rotary disk 7 a; this results in an asymmetric geometry. The rear side of the rotating disk 7a has a plurality of radial and tangential lightweight bores which serve as compensation and weight reduction openings in order to return the center of mass to the projection axis of rotation R despite the one-sided arm.The kneading arm 7b extends longitudinally along its longitudinal axis, exhibits rounded corners at the end faces and has a central rib which is parabolically arched in cross section and rises slightly from the edge of the disc and reaches its profile maximum in the center of the arm. A kneading edge 7B is formed at the free end of the kneading arm; it appears in the present case as a sharp-edged section which acts as a cutting edge for defrosting in forward travel and as a mixing lip in rearward travel.A bevel line of the kneading arm 7 bis located outside a center of the rotating disk 7 a, so that its central longitudinal axis is positioned significantly laterally offset from the radial line through the projection rotation axis R. In the illustrated state, the kneading arm 7 bextends from a disk outer edge to just before the center of rotation of the rotary disk 7 a, through which the projection rotation axis R of the kneading device 7 extends perpendicular to the rotary disk surface. A length of the kneading arm 7 btherefore corresponds to approximately 3⁄4of the disk diameter.The hole patterns in the rotary disk 7a are asymmetrically distributed in the circumferential direction and support the aforementioned imbalance compensation without impairing the rigidity of the disk supporting disk. Between an arm root and the rotary disk 7a, a small radius is formed.Since only one kneading arm 7 bis present, the rotary disk 7 amakes sufficient clearance for a spring-mounted temperature-controllable plate 12 which is arranged in the system between the first bag abutment 3 and kneading arm 7. The material thickness of the rotary disk 7a is the same overall; as a result, it can simultaneously act as a heat buffer if it is thermally coupled to the passively temperature-controllable plate 12. The smooth outer-periphery profile of the rotary disk 7 a shows that, despite the asymmetrical kneading arm 7 b, no concealed balances are attached, but mass compensation is effected purely by the inner hole geometry. Although not visible in this perspective, a pair of fitting bores is located centrally through which the shaft is mounted by means of two bearings 9 and the torque from the drive 8 is drawn in via the belt. The orientation of the arm curvature shows that the first clockwise direction of rotation is designed as a gentle mixed lip travel, while the opposite direction supplies scraping forces; both operating modes are stored in the control code of the ice cream kneading system 1 of the ice cream machine.The parabolic contour of the kneading arm 7b causes progressive surface pressure on the ice cream bag 2 and thereby assists the kneading process by mechanical action on the outer surface of the bag 2. no separate tool is mounted on the arm end of the kneading arm 7b, which illustrates that the system does not require replaceable cutter heads and thus remains low-maintenance.Hole diameters vary; larger pockets reduce inertia, bearing smaller than attachment points for possible sensor inserts that can accommodate kneading resistance.A circumferentially deburred disc edge prevents damage to the packaging material layer of the bag 2 if the bag 2 accidentally strikes during insertion-this hygienic edge standard supplements the rounding of the arm edges.FIG. 3 ashows the ice cream kneading system 1 according to a possible embodiment in a bottom view, wherein the rotary disc 7 ais held by a revolving frame plate of the first bag abutment 3. The center of the circular rotary disk 7a is shown, which forms part of the first bag support 3 and is coupled to the drive 8 via a covered shaft. Three kneading arms 7b are formed on the flat surface of the rotary disk 7a; they are located circumferentially symmetrically on a projected circle at a 120-degree distance.Each kneading arm 7b is elongated, has rounded end surfaces and has a smoothly parabolic central rib in cross section, rising from the disc edge toward the center. The arm flanks converge concavely to a narrow vertex edge; this kneading edge 7B acts as a mixing lip during forward travel and serves as a cutting edge in return for scraping off ice deposits on the temperature-controllable plate 13; in the embodiment shown, the three kneading arms are each of different lengths: the kneading arm 7 blocated at the front right extends almost as far as the periphery of the disk, the kneading arm 7 blocated at the top left ends somewhat shorter and the kneading arm 7 blocated at the rear forms the shortest radius. All three kneading arms 7b are slightly rotated tangentially against the radial direction so that they produce an eccentric circumferential kneading movement and return the ice cream mixture 2a spirally from the outside to the inside.The rotary disk 7a has a wide step in the edge zone; here, in the operating position, the spring-mounted passively temperature-controllable plate 12 rests, which can be moved between the cold-receiving position and the cold-dispensing position. An integrated sealing O-ring in this stage ensures that no condensate mist penetrates into the bag space during kneading.An annular recess can be seen between the edge of the disk and the frame plate; here, the capillary line of the actively temperature-controllable plate 13 extends, the spiral-shaped passage structure of which guides the refrigerant from the center to the edge. Furthermore, two parallel arranged, gummed squeezing rollers are visible in the figure; they do not belong to the bag abutments 3, 4 of the ice cream kneading system 1, but to the ice cream bag handling mechanism 20, and they cooperate in the dispensing step with the passively cooled plate 12 in order to empty the bag 2 almost without residue.The three kneading arms 7b each have a central semicircular recess closed at the arm root and open toward the arm tip. The entire kneading device 7 is surrounded by a frame plate mounted in a two-dimensional manner, which is also the mechanical carrier device 10. In operation, the drive 8 rotates exactly at 53 U / min thanks to the speed control, so that the air impact in the ice cream mixture 2 aremain reproducible.The circular disc outer edge has a completely deburred chamfer in order not to wear the ice cream bag 2 awhen being kneaded. The kneading arms 7b are made of a polished stainless steel sheet with TiN coating, thereby reducing friction and ice adhesion.FIG. 3 bshows the ice cream kneading system 1 with a circular rotary disk 7 awhich is let flush into a large-area frame plate and thus forms the first bag abutment 3; its surface rotated in a plane manner lies flush with the main extension plane of the second bag abutment 4, which in this view rests from below (not visible) as an actively temperature-controllable plate 13. On the rotary disk 7a, only one kneading arm 7b is formed, whose longitudinal axis runs significantly laterally offset to the radial line, whereby the kneading device 7 is designed to generate an eccentric circumferential kneading movement in the edge region. The kneading arm 7b has a parabolic curvature with rounded end faces and carries at its free end the double effective kneading edge 7B (see FIG. 2b) provided as a mixing lip in forward travel and as a cutting edge in rearward travel.FIG. 3 cshows a schematic illustration of an embodiment of the ice cream kneading system 1, wherein this can be seen together with further structural units of an ice cream machine 100. Here, the ice cream bag 2 is shown in a bag receiving position A between a first bag abutment 3 and a second bag abutment 4. The kneading device 7 is rotatably mounted on a mechanical support device 10 via a central shaft.Directly on the axis of rotation R of this kneading device 7 an axially protruding projection is formed, which acts as an extension of the shaft and protrudes centrally to the axis of rotation R over a flat surface of the kneading device 7. This projection is technically designed in such a way that it exerts an additional centring and fixing effect on the ice cream bag 2 during the rotational operation of the kneading arm 7 b. This embodiment prevents the bag 2 from being displaced or rotated relative to the rotary disk 7a during the kneading movement, in particular when loaded on one side by asymmetrically arranged kneading arms 7b. The projection thus forms a functional fixing means and is geometrically aligned along the axis of rotation R. At the same time, it serves for axial guidance and as a contact surface for the inner pouch structure in the region of the sealing edge 2c. This measure increases the process safety during operation with only one kneading arm 7 bor a plurality of shorter kneading arms 7 b, or in the case of high kneading oscillations. Overall, the projection enables a precise alignment of the bag 2 over the entire kneading cycle and prevents uncontrolled deformation or dislocation in the center of the kneading device 7.Referring to FIG. 4 a, the cooling system 16 of the ice cream kneading system 1 is designed as a reversible refrigerant circuit and has a hermetic compressor 16 a, an air-cooled outer register 16 b(heat exchanger), a capillary throttle (not shown) as expansion element and a four-way valve (not shown). The circuit is filled with R 290 (propane).After compression, the compressor 16 afirst conveys the high-pressure hot gas into the outer register 16 b, which in one variant acts as a condenser and gives off the compressor heat to the environment. The liquefied high-pressure liquid then passes through the capillary throttle, is expanded to evaporator pressure and flows centrally via the inlet connection 13a into the actively temperature-controllable plate 13 of the second bag abutment 4. The refrigerant evaporates on the radial path outwards, exits again via the outlet connection 13 band passes back to the compressor 16 ain gaseous form. An integrated temperature sensor reports to the controller as soon as the setpoint support temperature of -25° C. is reached. Compressor 16a is then clocked or turned off. During the cold absorption mode, plate 13 initially transfers its cooling power to passively temperature-controllable plate 12, and in the subsequent kneading operation, the stored cold flows via the outer surface of ice cream bag 2 into ice cream mixture 2 a. The spiral guide maximizes the wetted surface, prevents local icing and ensures a homogeneous temperature distribution under the entire bag bottom.When the four-way valve is switched, the outer register 16b and the plate 13 interchange their functions. The hot gas coming from the compressor 16a now flows directly into the plate 13, which acts as a condenser and gives off its heat to the plate 12 or to the bag abutment system. The high-pressure liquid liquefied at the edge passes through a capillary throttle, expands and evaporates this time in the outer register 16 b, which absorbs ambient heat as an evaporator. A solenoid valve closes the capillary line as soon as a sensor in the plate 13 reports the desired defrosting temperature (e.g. +15 ° C.) in order to prevent liquid shock during the subsequent switching back into the cooling mode.The vacuum soldered copper sandwich plate 13 forms a leak-free, cycle-resistant unit; its high thermal conductivity dampens temperature fluctuations due to the kneading pressure and allows rapid changeovers between cooling and heating operation. The uniform use of compressor, capillary throttle and outer register in both operating modes reduces component count, maintenance effort and energy requirement and ensures that pressure levels and safety devices always remain within the same design limits.FIG. 4 bshows the actively temperature-controllable plate 13, which forms the second bag abutment 4 in the ice cream kneading system 1, in enlarged form. Its base body consists of electrolytically polished copper, because its high thermal conductivity enables rapid unloading and loading with cold. A continuous, CNC-milled spiral tunnel is worked into the upper side, which spiral tunnel runs starting from the plate center with a continuously increasing radius as far as the outer edge. The refrigerant is fed in via an inlet connection piece 13 a, flows radially outwards and leaves the plate 13 in a tangentially arranged edge connection piece, functioning as the outlet connection piece 13 b.The spiral of the actively temperature-controllable plate 13 has a constant web width, as a result of which the flowing CO 2- film homogeneously understains the entire plate cross section and avoids temperature-induced longitudinal gradients. Due to the high mass inertia of the copper body, the plate 13 can absorb short-term load peaks at the kneading pressure without the temperature immediately rising. The spiral shape follows an Archimedes contour, whereby each additional millimeter radius has exactly the same flow path as the preceding turn; a quasi-isothermal surface is thereby achieved throughout the plate cross section.FIG. 4 cshows the actively temperature-controllable plate 13 of the second bag abutment 4 from the inside without its cover plate, which faces the ice cream bag 2 during the ice production. At an edge region of the cover plate, flat collecting funnels 4a distributed annularly are provided; they lie flush below the contact plane and serve to absorb scraped-off condensed water or ripe ice. The funnels 4a directly adjoin the peripheral sealing region, so that the absorbed dew water can be discharged from the process surface via a collecting channel, not shown, without reflux.The moisture is removed by the kneading arm 7 bformed onto the rotary disk 7 a: during the regular kneading, the kneading device 7 rotates in such a way that the rounded flank of the kneading edge 7B (see FIG. 2 b) acts on the packaging material layers 2 b 1, 2 b 2 of the ice cream bag 2 in a gentle manner. For an automated ice removal cycle, the direction of rotation is briefly inverted; as a result, the sharp-edged flank of the kneading edge 7B slides over the cover plate and pushes existing ice or water films radially into the collecting hoppers 4 a.In all-day operation, this purely mechanical cleaning is sufficient, since the pushed-off ice builds up in the hoppers 21 and is conducted as condensate into the drainage lying underneath. An optional heating pulse-by reversing the cooling circuit by means of a four-way valve-can accelerate this process, but remains unnecessary for the basic function. In this way, the bearing surface of the plate 13 remains smooth and hygienic, without additional wiping or heating elements, and the bag protection concept described in the claims is fully maintained.According to a particularly temperature-efficient embodiment of the cooling system 16, which is not shown, and is particularly advantageous for ice cream production, for example also for ice cream kneading system longevity, said cooling system has a separating wall. This partition wall is configured to separate the bag abutments 3, 4 from the cooling system 16. In other words, the partition thermally decouples the cooling system 16 from the upper region with the bag abutments 3, 4. The partition wall can be designed as a PU sandwich with aluminum cladding on both sides, for example having a U value of <0.3 W / (m 2 K). The partition wall can simultaneously lock the frame structure of the passively temperature-controllable plate 12 via form-fitting mounting lugs, so that oscillations of the compressor 16 aare not transmitted to the kneading device 7. In the lower device zone, a vertically arranged four-way valve is seated close to the compressor 16 a, which makes the refrigeration circuit reversible: in the cooling mode, the high-pressure gas first flows into the outer register 16 b(condenser), is expanded after the capillary throttle and evaporates in the actively temperature-controllable plate 13. The copper lines between compressor 16 a, valve and register 16 b, which are only a few centimeters long, minimize pressure losses and reduce the R-290 gross volume. At the same time, any warm air exchange between a cooling chamber and production chamber is prevented by the partition; an additional rear wall air guide with air grille forces a defined condenser air flow directed from bottom to rear and prevents short-circuit recirculation. The result can be a condensation temperature which is lower by about 6 K, up to 40% less absolute humidity in the process space and thus significantly reduced condensate or frost formation on the plate 13. The reversible cycle permits short-term heating of the plate 13 without additional electric heaters, as a result of which the ice removal system-kneading arm 7b with dual kneading edge 7B and annular collecting hoppers 4a-operates more effectively and with less maintenance. Thanks to quick-action clamping closures, the partition wall can be removed without tools for servicing purposes; self-healing phase change sliders at all feedthroughs are given the sealing and insulating effect. In sum, the ensemble of insulating partition wall, four-way valve and targeted air conduction improves the energy efficiency, the hygiene and the life of the entire ice cream kneading system 1.In Figures 5a and 5b, different views of the ice cream bag 2 according to a possible embodiment are shown. The ice cream bag 2 has: a first packaging material layer 2 b 1, which can be seen in a plan view in FIGS. 5 a, 5 cand 5 d, and a second packaging material layer 2 b 2, which is connected on one side to the first packaging material layer 2 b 1 and which, viewed from the plan views, is under the first packaging material layer 2 b 1.Both packaging material layers 2 b 1 and 2 b 2 are made of a packaging material 2 b, wherein the packaging material layers 2 b 1, 2 b 2 are connected to one another along a sealing edge 2 cextending in a closed form and in the process delimit a closed gross volume / receiving chamber for the ice cream mixture 2 a. The gross volume can be filled via a filling region 2 d. The filling region 2 dis sealed after filling with the ice cream mixture 2 aand is thus closed. The filling region 2d then has a similar pressure resistance to the sealing edge 2c, with the exception of this property of pressure resistance being the sealing edge 2c.The ice cream bag 2 consists of two aseptic packaging material layers 2b1, 2b2 which are permanently welded to one another along the circumferential, rigid sealing edge 2c. This sealing edge 2 cis adapted in the shape of a segment of a circle to the projection rotation axis R of the kneading device 7, so that the inner, round product region lies exactly in the surface traversed by the kneading arms 7 band is fully acted upon during the kneading. In more detail, this can mean that an effective inner radius of the sealing edge 2 ccorresponds exactly to the radial maximum extension of the kneading arms 7 bon the rotary disk 7 a, wherein a design tolerance of ±0.5 mm is provided in order to ensure gapless contact even in the case of thermal expansion. The segment-shaped outer contour of the sealing edge 2c simultaneously forms a mating groove which latches into a complementary receptacle of the temperature-controllable plates 12, 13; thus, the bag 2 is forcibly centered and its packaging material layer layers cannot slip under kneading pressure. Because the sealing edge 2 cis located over its entire length outside the projection surface R covered by the kneading arm 7 b, no shear stresses occur there-thus the sealing edge 2 cremainly sealed and no dead spaces arise in which un-kneaded ice cream mixture 2 acan remain. Finally, the circular segment-shaped configuration contributes to a mass balance of the rotating assembly, since it distributes the kneading moment introduced by the bag abutments 3, 4 symmetrically about the projection rotation axis R and thus minimizes vibrations during operation.In the present embodiment, the ice cream bag 2 has a flat body similar to a flat circular cylinder. However, the flat circular cylinder does not have a lateral surface, but the circular top surfaces merge into the sealing edge 2 cvia rounded portions and the circular top surfaces adjoin one another via the sealing edge 2 c. The ice cream bag 2 has a gross volume for receiving 100 ml of the ice cream mixture 2 a.The packaging material 2 bis composed of single-ply polyethylene, in particular low density polyethylene, or multilayer polyethylene, in particular low density polyethylene. The packaging material 2 bhas a thickness in a range from 60 micrometers to 100 micrometers. Furthermore, the packaging material 2b according to DIN EN ISO 527-3:2019-01 has an elastic modulus of 200 to 300 MPa, a tensile strength of 10 to 30 MPa, and an elongation at break of 400 to 600 percent.According to the shape of the ice cream bag 2 and the gross volume or receiving chamber, the two bag abutments 3 and 4 of the ice cream kneading system 1 also have, for example, adapted inner contours. The passive and the actively temperature-controllable plates 12, 13 and a construction of the bag abutments 3, 4 surrounding them are correspondingly adapted. The passively and actively temperature-controllable plates 12, 13 are in contact with the ice cream bag 2 in the bag kneading position K. The ice cream bag 2 can furthermore be enclosed and fixed in the bag kneading position K by the mechanical carrier device 10, optionally by the frame 11, and by the actively temperature-controllable plate 13.The ice cream bag 2a has a stiffening element 2e formed on the sealing edge 2c. In the present exemplary embodiment, the stiffening element 2 eis formed on the complete sealing edge 2 c. In other words, in the present case, the sealing edge 2 cconstitutes a first stiffening element 2 e 1. In this case, it is the type of connection of the two packaging material layers and the configuration of the packaging material layers which together form the first stiffening element 2 e 1.One possibility for stiffening the sealing edge 2 cof two LDPE packaging material layers, which form the first and the second packaging material layers 2 b 1, 2 b 2, with a thickness of approximately 60 μm to 100 μm as a first stiffening element 2 e 1 is to create a broadly designed double heat-sealing seam of eight to ten millimeters. The locally double material layer crystallizes out more strongly on cooling. A coextrusion strip of LDPE can be placed equally effectively between the packaging material layers, which strip, during the subsequent welding together with the two main layers, fuses to form a three-layer, particularly rigid ring. Alternatively, a thin hot melt bead of LDPE can be extruded onto the later edge before sealing. After fusion, this melt thread increases the area inertia moment of the sealing region, but remains completely clean of type and recyclable. A further method uses a sealing tool with transversely extending embossed ribs: during welding, the tool produces a fine groove profile in the double layer of packaging material, resulting in a bead-like geometry which, without any additional material, produces a considerable increase in rigidity. Finally, the sealing edge 2 cmay be folded inward by 180 degrees before welding to form the first stiffening element 2 e 1, so that four material layers are located one above the other. The resulting multiple fold seal results in a thickened, highly flexurally rigid edge which reliably provides the clamping base required by the measuring system 1 and can be realized with standard shape-fill-sealers.The first stiffening element 2 e 1 is configured such that it forms a clamping base between the bag abutments 3, 4 such that a change in position of the at least one bag abutment 3, 4 can be detected by four sensors 6. With regard to a sensor 6, reference is made to FIG. 7. The first stiffening element 2 e 1 extends over a complete sealing edge length of the sealing edge 2 c.In addition, a second stiffening element 2 e 2 is formed by an outlet device 15 of the ice cream bag 2. The second stiffening element 2 e 2 is connected to the ice cream bag 2 in such a way that it directly adjoins the first stiffening element 2 e 1 on both sides. The first stiffening element 2 e 1 encloses the gross volume for the ice cream mixture 2 a.The ice cream bag 2 of the first embodiment further comprises two centering means 2 c 1, in particular arranged on the sealing edge 2 c,in the present case configured, inter alia, as centering troughs, for fixing the packaging material layers 2 b 1, 2 b 2 to the bag abutments 3, 4 of the ice cream kneading system 1. Another of the centering means 2c1 is the outlet device 15 for discharging the ice cream mass 2a after completion of the ice cream. The configuration of the sealing edge 2 cmay also have a centring effect. In this case, the sealing edge 2 cis circular in sections. Here, a radius of the circle enclosed by the seal edge 2 cis greater than or equal to / like a length of the kneading arm of the kneader 7.The sealing edge 2c has a pressure-compliant sealing edge 2c2, which is designed to open an opening as a function of pressure when a defined internal pressure is exceeded. The pressure-compliant sealing edge 2 c 2 is designed to withstand a kneading pressure which is applied by the at least one kneading device 7 and is less than a defined internal pressure. In other words, the pressure-compliant sealing edge 2 c 2 forms a specifically weakened zone in the sealing edge 2 c, which acts like a safety valve: it remains closed as long as only the kneading pressure applied during the kneading is present. The "defined internal pressure" is the higher limit pressure that builds up only when a ice cream bag handling mechanism 20 (see, for example, FIGS. 6 ato 6 mand 7 ) actively presses the frozen ice cream bag 2. The pressing out applies a pressure to the ice cream bag 2 that exceeds the regular kneading pressure and is selected such that the sealing edge 2 c 2 yields only when the ice cream is actually to be dispensed. Although the kneading device 7 mixes the ice cream mixture 2a intensively, it only generates the lower kneading pressure that the sealing edge 2c2 sustains without damage, so that no undesired opening occurs during the cooling and kneading process. If the internal pressure exceeds this limit value due to the targeted pressing out, the sealing edge 2 c 2 opens as a function of pressure and opens up a defined opening through which the ready-to-eat ice cream can exit from the outlet device 15 (see FIG. 5 b ).In FIGS. 5 cand 5 d, a ice cream bag 2 of a further embodiment is shown.The ice cream mass comprises a proportion of 65 percent of a liquid and / or a solid and 35 percent of nitrogen.Referring to Figs. 6a to 6m, the manufacturing method for manufacturing the ice cream will be briefly described below.The production method begins with the ice-cream machine moving the ice-cream kneading system 1 into its closed starting position: the first bag abutment 3 in the form of the kneading device 7 with the passively temperature-controllable plate 12 rests in a force-fitting manner on the second, actively temperature-controllable bag abutment 4. Both temperature-controllable plates thus form a thermal unit. After reaching the set temperature of -26° C., the first bag abutment 3 spring-mounted via the elastic means 5 automatically opens, whereupon a ice cream bag handling mechanism 20 guided on the mechanical carrier device 10 moves between the two bag abutments 3, 4 and stops in a front position. A user of the ice cream machine now places the ice cream bag 2 with the ice cream mixture 2 ain an input device (not shown). The ice cream bag handling mechanism 20 grips the ice cream bag 2 at the seal edge 2c and moves linearly backwards until the ice cream bag 2 is completely placed between the bag abutments 3, 4. The ice cream bag 2 is thus located in the bag receiving position A. The first bag abutment 3 and the kneading device 7 then close onto the second bag abutment 4, so that the bag 2 is transferred into the bag kneading position K. At the same time, the rotational movement about the vertical axis R, i.e. the projection rotational axis, starts, whereby the kneading device 7 homogenized the ice cream mixture 2 aby periodically pressing against the outer surface of the ice cream bag 2 a, while the actively temperature-controllable plate 13 of the second bag abutment 4 actively cools down the ice cream mixture 2 a.As soon as the mechanical kneading resistance increases to a defined level as a result of solidification of the ice cream mixture 2 a, a defined returning force acts on resilient elastic means 5 (see FIG. 7 ) of a measurement system, not shown. The first bag abutment 3 lifts up minimally, the sensors 6 mounted on the frame 11 detect the predetermined path change and give the control the signal to end the kneading process. Immediately thereafter, the kneader 7 completely lifts, the ice cream handling mechanism 20 cancels movement and evenly presses the ice cream through the firmly fixed outlet 15. If a bag holder of the handling mechanism 20 reaches the front limit switch position, the holder stops its advancing movement and releases the now empty ice cream bag 2, which is ejected without residue.Finally, the ice cream handling mechanism 20 moves back into its starting position, the first bag abutment 3 again rests on the second bag abutment 4, and the ice cream kneading system 1 moves into the closed parking position, so that condensation on the temperature-controllable plates 12, 13 is omitted and the temperature is maintained at -26° C. The bag abutments 3, 4 are thus again thermally coupled, the ice cream machine has sterile starting conditions and can transition into a new ice cream production cycle without intermediate cleaning.FIG. 7 schematically shows, with outlines on the ice cream kneading system 1 of a possible embodiment of an ice cream machine 100, a vertically movable closure flap 24 which seals an open operating shaft in front of the production chamber. Schematically indicated is an actuation mechanism of the closure flap 24 which is located on the food bag handling mechanism 20. During the cooling and kneading process, the closure flap 24 is in its lower end position and forms a virtually airtight barrier, so that neither ambient air can enter the space between the bag abutments 3, 4 nor cold process air can escape. The closure flap 24 can be actuated by means of two lateral cams with a carriage carriage arranged in pairs, in particular carriage partial elements 20 at 1, 20 at 2 of the carriage, of the ice cream bag handling mechanism 20. FIG. 7 schematically shows an outline contour of a slide partial element 20 at 1, 20 at 2.If the carriage carriages move forward, the cams can engage positively and non-positively in corresponding pockets of the closure cap 24 and raise these along linear guides, for example two linear guide elements 24 aon the frame 11, in each of which a sliding lug 24 bof the closure flap 24 is mounted in a linearly displaceable manner. Alternatively, the carriage carriages have noses 23 which push the closure flap 24 upwards against the force of gravity via a projection on it. Once the closure flap 24 is fully open, the carriage carriages can position the bag 2. If the carriage carriages return to the rear starting position, the closure flap 24 slides down again due to gravity, optionally supported by a damping element, and closes the production chamber automatically. The closure flap 24 can be made of a heat insulating polymer sandwich; this additionally reduces the heat exchange between the cooled production chamber and the environment. An inner surface of the closure flap 24 can be coated smooth and foodstuff-resistant, so that dripping condensate, which may precipitate on the closure flap 24, does not drip between the two bag abutments 3, 4 but is rather directed along a channel into the liquid outflow device 4 a.List of reference characters1 Ice cream kneading system 2 Ice cream bag / bag 2 a Ice cream mixture 2 b Verpackungs material 2 b 1First packaging material layer of the packaging material 2 b 2Second packaging material layer of the packaging material 2 cSealing edge 2 c 1 Centering means 2 c 2 Pressure-compliant seal edge 2 d Füll region for filling the ice cream bag with the ice cream 2 e Versteifungs element 2 e 1First stiffening element 2 e 2Second stiffening element 3First bag abutment 4Second bag abutment 4 a Sammel funnel / Sammel channel inlet for transporting away liquid 5 Elastic means 6 Sensor 7 Knet device / mixing device 7 a Drehscheibe disk 7 b Knet arm 7B Knet edge 8 Drive 9 Bearing 10 Mechanical carrier device 11 Frame 12 Passively temperature-controllable plate 13 Actively temperature-controllable plate 13 a Zulauf connection 13 bdecommittor 14 elastic component 15 outlet device / outlet 16 cooling system / heating system 16 acompressor 16 bair-cooled outer register 20 ice cream bag handling mechanism K bag kneading position K 34 direction of the restoring force of the elastic means R axis of rotation of the kneading device / projection axis of rotation parallel to a normal of a main extension plane of the second bag abutmentReferences included in the specificationThis list of documents cited by the applicant has been produced in an automated manner and is only included for the better information of the reader. The list is not part of the German patent application or utility model application. The DPMA does not take any adhesion for any faults or omissions.Cited Non-Patent LiteratureDIN EN ISO 527-3:2019-01

[0120]

Claims

Ice cream kneading system (1) for an ice cream machine, for kneading an ice cream mixture (2a) in an ice cream bag (2), the ice cream kneading system (1) having: a first bag abutment (3) and a second bag abutment (4) which can be spaced apart relative to the first bag abutment (3), wherein at least one of the two bag abutments (3, 4) is designed as a kneading device (7) which can be moved about a projection rotation axis (R), wherein the projection rotation axis (R) runs perpendicular to a main extension plane of the second bag abutment (4), wherein the kneading device (7) is designed and arranged such that, during its rotation movement, it kneads the ice cream mixture (2a) within the bag (2) by mechanical action on an outer surface of the bag (2); and a drive (8) for generating the rotational movement of the kneading device (7).Ice cream kneading system (1) according to claim 1, comprising a rotating disk (7a); wherein in particular the rotating disk (7a) forms at least part of the first bag abutment (3), wherein in particular the kneading device (7) is connected to the rotating disk (7a); wherein in particular the kneading device (7) has at least one kneading arm (7b), wherein the at least one kneading arm (7b) is formed on a planar surface of the rotary disk (7a), wherein in particular in the case of a distribution of kneading arms (7a) rotationally asymmetrical about the projection rotational axis (R), in particular in the case of only one kneading arm (7b), the rotary disk (7a) has an asymmetrical geometry which assumes a mass compensation function in order to compensate for the imbalance arising due to the rotationally asymmetrical distribution of kneading arms (7b), in particular due to the kneading arm (7b) arranged on one side, or wherein in particular the rotary disk (7a) is configured to be circular with only a single, in particular rotationally asymmetrical, kneading arm (7b).Ice cream kneading system (1) according to Claim 1 or 2, having at least one or more kneading arms (7b), the at least one kneading arm (7a) having one or more configurations individually or in combination thereof: - the at least one kneading arm (7a) is configured in an elongate manner along its longitudinal axis and / or having rounded corners; - the at least one kneading arm (7a) bulges to an elevation in cross section, in particular starting from a surface of the rotary disc (7a), in a kneading arm edge region, in a weakly and continuously merging manner more strongly in the direction of a central axis extending along the kneading arm longitudinal axis; wherein in particular the elevation of the kneading arm (7b) is like a parabola, which is open in particular pointing away from a shaft of the kneading device (7); the at least one kneading arm (7b) has a tapered trapezoidal shape in cross section, in which opposite flanks are concave curved and approach one another towards the tip, wherein in particular edges of the trapezoid are rounded, in particular on a tapered trapezoidal side; the kneading arm (7b) is configured symmetrically or asymmetrically with respect to a central kneading arm longitudinal axis; the kneading arm (7b) is drivable via a rotatable shaft via the drive (8), wherein in particular the shaft is rotatably mounted via bearings (9) on a mechanical carrier device (10); the kneading arm (7b) is formed on a rotary disk (7a), wherein the rotary disk (7a) is in turn rotatably mounted via a shaft on a mechanical carrier device (10) and is drivable via the drive (8), wherein the rotary disk (7a) and the shaft are each rotatably mounted via bearings (9) on a housing of the drive (8), wherein the housing of the drive (8) is formed by the mechanical carrier device (10), - the kneading arm (7b) has a kneading edge (7B), wherein the kneading edge (7B) is formed on the end side of the kneading arm (7b) and is configured such that the kneading edge (7B) acts like a mixing lip in a first direction of rotation of the kneading device (7) and is configured like a cutting edge for de-icing the temperature-controllable plate (12, 13) in a second direction of rotation.Ice cream kneading system (1) according to one of the preceding claims, wherein a depression extends through the at least one kneading arm (7b), in particular along the central longitudinal axis of the kneading arm; wherein in particular the depression is a trough open on one side, in particular at an end of the kneading arm (7b) pointing away from the axis of rotation (R), wherein in particular the trough runs parallel to lateral edges of the at least one kneading arm (7b) and is arranged symmetrically centrally in the kneading arm (7b), wherein in particular the trough is configured semicircular and / or U-shaped in cross section transversely to the longitudinal axis of the kneading arm.Ice cream kneading system (1) according to one of the preceding claims, the kneading device (7) having at least two, in particular three, kneading arms (7b), wherein in particular the plurality of kneading arms (7b) are arranged circumferentially symmetrically with respect to a circle projected in accordance with the rotational movement of the at least one kneading arm (7b), wherein in particular three kneading arms (7b) are arranged circumferentially symmetrically with respect to the circle at a circumferential distance of 120 degrees from one another; wherein in particular two mutually adjacent kneading arms (7b) are of different lengths, wherein in particular two adjacent kneading arms (7b) have a difference in length of 1 / 5 to 1 / 3, wherein in particular three kneading arms (7b) are all of different lengths, wherein a length of the kneading arms (7b) is in each case greater by 1 / 5 to 1 / 2 than a length of one of the adjacent kneading arms (7b).Ice cream kneading system (1) according to one of the preceding claims, wherein the at least one kneading arm (7b) extends from an edge region of the rotary disk (7a) as far as a rotation center of the rotary disk (7a), wherein in particular a length of the at least one kneading arm (7b) corresponds to 1 / 6 to 3 / 4 of a maximum extent of a rotary disk surface in the radial direction.Ice cream kneading system (1) according to one of the preceding claims, which at least one kneading arm (7b) has one or more configurations individually or in combination thereof: - the at least one kneading arm (7b) is configured to knead the ice cream mixture (2a) through in an edge region of the rotary disk (7a) with an eccentric circumferential kneading movement; - the at least one kneading arm (7b) is offset and / or eccentric with respect to the projection rotation axis (R) of the kneading device (7) and / or of the rotary disk (7a); - the at least one kneading arm (7b) is arranged with respect to its projection rotation axis (R) in such a way that an, in particular central, longitudinal axis lies laterally offset with respect to a radial line which runs through its projection rotation axis (R); the three kneading arms ( 7 b) are positioned and configured such that they are curved and / or arranged obliquely to a radial axis pointing radially away from the projection rotational axis (R).Ice cream kneading system (1) according to one of the preceding claims, having at least one temperature-controllable plate (13) and / or wherein the kneading device (7) has at least one temperature-controllable plate (12, 13), wherein the temperature-controllable plate (12, 13) is connected to the kneading device (7) in a pivotable and resiliently movable manner; and / or wherein the rotary disc (7a) has a temperature-controllable plate (12, 13), wherein the temperature-controllable plate (12, 13) is connected to the rotary disc (7a) in a pivotable and resiliently movable manner; having in particular a liquid discharge device, in particular wherein the liquid discharge device has at least one collecting funnel (4a) which is arranged on at least one of the temperature-controllable plates (12, 13), wherein the at least one collecting funnel (4a) is designed to absorb and discharge condensed water or frost which has been scraped off the temperature-controllable plate (12, 13) by the at least one kneading arm (7b); in particular having a plurality of collecting funnels (4a) which are distributed annularly in an edge region of the actively temperature-controllable plate (13), wherein the at least one temperature-controllable plate (12, 13) has one or more features of: - at least one of the temperature-controllable plates (12, 13) is spring-supported in such a way that, during a rotational movement of the at least one kneading device (7), the temperature-controllable plate (12, 13) is spring-movable; at least one of the temperature-controllable plates (12, 13) is spring-supported and can be automatically returned to a defined starting position by at least one elastic component (14) after deflection; the spring-supported temperature-controllable plate (12, 13) extends over the projection rotation axis (R) of the kneading device (7) starting in both radial directions, wherein a first radial extension distance is shorter than a second extension distance, the spring-supported temperature-controllable plate (12, 13) is rounded in radial cross section on a side radially closest to the projection rotation axis (R), in particular individually or in combination of a: U-shape, a semicircular shape, a parabolic shape, the spring-supported temperature-controllable plate (12, 13) is linearly movable in radial cross section on a side remote from the projection rotation axis (R), in particular guided over a stepped contour on a part of the wall, the spring-mounted temperature-controllable plate (12, 13) is designed to bear partially or completely positively against or in another temperature-controllable plate (12, 13) in the defined starting position, - the actively temperature-controllable plate (13) has a spiral-shaped channel structure by passing a coolant through it, wherein the temperature-controllable plate (13) is designed to introduce the coolant into the spiral-shaped channel structure from a plate center and to discharge it in a plate edge region.Ice cream kneading system (1) according to one of the preceding claims, in particular having a cooling unit, wherein the cooling unit is configured to cool at least one of: an actively temperature-controllable plate (12, 13), a bearing plate of the ice cream machine for supporting ice cream containers, an ice cream container holder, a receiving compartment for receiving a plurality of ice cream containers; wherein in particular at least a part of the second bag abutment (4) is formed by a temperature-controllable plate (13), wherein in particular both bag abutments (3, 4) are each formed by a temperature-controllable plate (12, 13); wherein in particular the at least one actively temperature-controllable plate (12) is separated via a separating wall for reducing air circulation between a cooling unit for cooling the at least one actively temperature-controllable plate (12) and at least one bag abutment (3, 4); wherein in particular the cooling unit has an air receiving region for receiving ambient air and an air dispensing region spatially separated from the air receiving region for dispensing air to the ambient air; wherein in particular the cooling unit is configured to cool the at least one actively temperature-controllable plate or, when a refrigerant circuit is reversed, in particular using a four-way valve, to heat the passively temperature-controllable plate for removing condensed water on the temperature-controllable plate (12).Ice cream kneading system (1) according to one of the preceding claims, wherein the drive (8) is designed and controllable to drive the at least one kneading device (7) at a rotational frequency in a range from 50 revolutions to 56 revolutions / minute, in particular at 53 revolutions / minute.Ice cream kneading system (1) according to one of the preceding claims, wherein at least one of the bag abutments (3, 4), in particular both bag abutments (3, 4), has / have fixing means for fixing the ice cream bag (2) in the kneading position (K).Pouch (2) with a ice cream mixture (2a) for an ice cream machine with an ice cream kneading system (1) according to one of Claims 1 to 11, the pouch (2) having: 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 a sealing edge (2c) which extends circumferential at least in sections and in the process delimits a closed receiving chamber for receiving an ice cream mixture (2a), and wherein a size and a geometry of the sealing edge (2c) is configured to be adapted to an arrangement of the projection rotation axis (R) and a configuration of the at least one kneading device (7).Ice cream bag (2) according to the preceding claim, wherein the ice cream mass 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 mass 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) according to Claim 12 or 13, wherein the sealing edge (2c) connects the two packaging material layers (2b1, 2b2) to one another in such a way that a contour formed by the sealing edge (2c) on at least one of the packaging material layers (2b1, 2b2) lies completely within a circular surface which completely covers the interior space enclosed by the sealing edge (2c), wherein a radius (RS) of this circular surface is greater than the effective length (L) of at least one kneading arm (7b), preferably (RS) ≥ 1.5 · (L), measured by a projection rotation axis (R) of the kneading device (7), and wherein the sealing edge (2c) runs on the packaging material layers (2b1, 2b2) in such a way that a rotationally symmetrical or polygonal hollow shape, in particular a spherical cap, lens, extends, a truncated cone, an annular or polygonal contour.A bag (2) for a ice cream mix (2a) for use for the ice cream kneading system (1) according to any one of claims 1 to 11, the ice cream bag (2) comprising the features according to any one of claims 12 to 14.

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