Why our ice-cream on a stick is so good-tasting?
Because it unites all the healthiest principles of eating: flavour, naturalness, tradition and freshness in a creamy, thick semi-solid structure – otherwise known as ice-cream.
So what turns a mix of good ingredients into ice-cream?
When the water contained in the balanced blend is frozen it turns the blend into ice-cream..
What determines the quality of ice-cream?
The correct answer is the combination of product and production process. The ingredients are essential for the taste and naturalness of the ice-cream and the production process determines the structure and conservation over time.
The water contained in the mixture, when frozen at extremely low temperatures, changes his state of the mixture, becoming from liquid to ice-cream.
In order to produce a good quality ice-cream on a stick, this freezing process must occur as quickly as possible and at the lowest possible temperature.
In this way the water is micro-crystallised, or rather, by freezing it quickly at extremely low temperatures some extremely fine ice crystals are formed – imperceptible to the eye and taste-bud. This physical process gives ice-cream a thick, creamy quality and guarantees long life, maintaining the organoleptic and structural properties unchanged for months.
The deterioration of the ice-cream
As you know, water is the only element in nature that increases in volume when frozen. This condition varies depending on the freezing temperature: the slower the freezing process, the larger the ice crystals within the ice-cream.
The final result, therefore, varies depending on the time we take to freeze the water and the lowest temperature to which we subject our mixture.
Unless frozen at the lowest temperature possible, the crystallisation process continues in the display counter, thereby causing the water contained in the ice-cream to increase in volume and leading to the deterioration of the ice-cream.