Tips on soft ice cream and hard ice cream


Before understanding soft ice cream and hard ice cream, […]

Before understanding soft ice cream and hard ice cream, we must first know what ice cream is. what? You already know? I think you don’t know enough. Then let us read on together.

What is ice cream?

Ice cream is made of drinking water, milk, milk powder, cream (or vegetable oil), sugar, etc. as the main raw materials, adding appropriate food additives, and volume expansion made by mixing, sterilizing, homogenizing, aging, freezing, hardening and other processes Frozen food. It can be mass produced by industrial ice cream machinery.

Ice cream includes soft ice cream and hard ice cream. So what are their characteristics?

Soft ice cream (italian style ice cream): There is no hardening process in the production process of soft ice cream, and the expansion rate is 30%-60%. Generally, it can be made and sold in an ice cream machine.

Generally, a soft ice cream contains more nutrients (about 1.6 times) than a hard ice cream of the same volume; soft ice cream that has not been hardened will also be more creamy and mellow.

Soft ice cream was invented by J. Lyons and Co. in England in the 1930s. The former British Prime Minister Margaret Thatcher, who worked at the company as a pharmacist at the time, was also involved in the development of soft ice cream emulsifiers.

Hard ice cream (American ice cream): The expansion rate of hard ice cream (expansion rate refers to the ratio of the volume of the substance after expansion for some reason to the volume under normal conditions) is 80%-100%, and the hardening molding is to facilitate packaging and transport.

Hard ice cream is mainly processed in factories. The hard ice cream are produced by stick ice cream production line, automatic ice cream filling machine and other more different ice cream machine which provided by the ice cream machinery manufacturer and then finally frozen to the store for sale. Therefore, it can be seen from the appearance that the hard ice cream is harder. The ice particles inside are coarser.


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