Because it meets the healthiest values of nutrition, taste, naturalness, homemade freshness, in a creamy, full-bodied semi-solid structure, also known as ice cream.
When the water inside a balanced mix is frozen, the mix becomes ice cream.
The correct answer is the combination between ingredients and production process. Because the ingredients are vital for taste and authenticity of the ice cream, and the production product determines the structure and preservation over time.
When frozen at extremely low temperatures, the water in the mix changes state, transforming the mix from liquid to ice cream.
To make a good ice cream on stick, this cooling must take place in the shortest time possible and at a very low temperature.
Doing so causes the micro crystallisation of water, i.e, rapid freezing at very low temperatures creates very small ice crystals, invisible to the eye and palate. This physical process makes the ice cream creamy in a full bodied structure and guarantees a long duration keeping all the organoleptic and structural qualities intact for months.
As you know, water is the only natural elements that increases in volume when frozen. This condition may vary according to the freezing temperature: the slower it freezes, the larger the ice crystal inside the ice cream.
Therefore, the final result varies according to the time it will take us to freeze the water and the maximum temperature encountered by our mix.
If the freezing does not take place at very low temperatures, the crystallization process continues in the display increasing the volume of the water in the ice cream and therefore its deterioration.
PRODUCTION TEMPERATURE : -32°C
STORAGE TEMPERATURE : -18°C
Under these conditions the crystallisation process of water is blocked: if the ice cream is produced at a lower temperature than the conservation temperature, water will not re-start the crystallisation process and therefore the size of the crystal will not increase.
Industrial ice cream is made following this production process, which also uses blown-in air at 50% to increase the perception of cold. This greatly penalises the perception of taste. The use of flavours is required, o overcome this imbalance because mass is reduced compared to the volume of the finished product.
The following numbers are usually seen for the temperature management of homemade production with the batch freezer for scooped ice cream:
The crystallisation process is inevitable under these conditions, and so is the increase of the size of the ice crystal for the opposite process of the one described above.
The ice cream maker takes all possible measures against the natural occurrence of crystallisation. One option is to find recipes and ingredients that allow to preserve the ice cream at temperatures closer to production temperatures, thus penalising the quality of the product.
PUBLIC DISTRIBUTION SPEED INSERTION IN THE LARGE NUMBERS MARKET REMOTE MANAGEMENT AND SALES CONTROL LOW ENERGY CONSUMPTION NO WASTE OF PRODUCT SIMPLIFIED PRODUCTION PROCEDURE NO WASTE OF WATER FOR MACHINE OPERATION NO YEARLY MAINTENANCE INFINITE DECORATION VARIATIONS EXPOSITION OF MANY SPECIALITIES IN SMALL SPACES EASY TO TRANSPORT LONG PRESERVATION WITHOUT LOSING FRAGRANCE IT STAYS SOFT IN YOUR FREEZER AT HOME, FOR AN OPTIMAL TASTING
The advantages of the stick
FOR THE PUBLIC
Ice cream is exquisite. What a pity it’s not illegal.
Not to like ice cream is to show oneself uninterested in food.
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream.
(Heywood Campbell Broun)
Ice cream is a condensation of happiness
(from the TV show Dr. House • Medical Division)
There’s nothing wrong in me that can’t be solved by a good ice cream.
PUBLIC DISTRIBUTION SPEED
INSERTION IN THE LARGE NUMBERS MARKET
REMOTE MANAGEMENT AND SALES CONTROL
LOW ENERGY CONSUMPTION
NO WASTE OF PRODUCT
SIMPLIFIED PRODUCTION PROCEDURE
NO WASTE OF WATER FOR MACHINE OPERATION
NO YEARLY MAINTENANCE
INFINITE DECORATION VARIATIONS
EXPOSITION OF MANY SPECIALITIES IN SMALL SPACES
EASY TO TRANSPORT
LONG PRESERVATION WITHOUT LOSING FRAGRANCE
IT STAYS SOFT IN YOUR FREEZER AT HOME, FOR AN OPTIMAL TASTING