{"id":17163,"date":"2015-10-15T17:54:47","date_gmt":"2015-10-15T15:54:47","guid":{"rendered":"http:\/\/www.ccfsrl.com\/i-vantaggi-su-stecco\/?lang=en"},"modified":"2021-09-23T18:31:16","modified_gmt":"2021-09-23T16:31:16","slug":"advantages-of-the-stick","status":"publish","type":"page","link":"https:\/\/www.ccfsrl.com\/en\/advantages-of-the-stick\/","title":{"rendered":"The advantages of the Stick"},"content":{"rendered":"

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How and why our homemade ice cream on stick tastes good<\/h2>\n

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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.<\/p>\n

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What transforms a mix of good ingredients into an ice cream?<\/h3>\n

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When the water inside a balanced mix is frozen, the mix becomes ice cream.<\/p>\n

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What determines the quality of homemade ice cream on stick?<\/h3>\n

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The correct answer is the combination between ingredients and production process<\/strong>. Because the ingredients are vital for taste and authenticity of the ice cream, and the production product determines the structure and preservation over time.<\/p>\n

When frozen at extremely low temperatures, the water in the mix changes state, transforming the mix from liquid to ice cream.<\/p>\n

To make a good ice cream on stick, this cooling must take place in the shortest time possible and at a very low temperature<\/strong>.<\/p>\n

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<\/strong> in a full bodied<\/strong> structure and guarantees a long duration<\/strong> keeping all the organoleptic and structural qualities intact for months.<\/p>\n

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\"artisanal<\/h2>\n

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Deterioration of the ice cream<\/h3>\n

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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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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Ice cream on stick production process with La Ghiacciola<\/h3>\n

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PRODUCTION TEMPERATURE : -32\u00b0C<\/p>\n

STORAGE TEMPERATURE : -18\u00b0C<\/p>\n

Under these conditions the crystallisation process of water is blocked<\/strong>: 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.<\/p>\n

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.<\/p>\n

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Example of production with batch freezer<\/h3>\n

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The following numbers are usually seen for the temperature management of homemade production with the batch freezer for scooped ice cream:<\/p>\n

PRODUCTION: -9\u00b0C<\/p>\n

STORAGE: -18\u00b0C<\/p>\n

The crystallisation process is inevitable under these conditions<\/strong>, and so is the increase of the size of the ice crystal for the opposite process of the one described above.<\/p>\n

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<\/strong>, thus penalising the quality of the product.<\/p>\n

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\nCONTACT US<\/a><\/p>\n

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The advantages of the stick<\/h2>\n

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NEW MARKETING<\/span><\/h3>\n

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PUBLIC DISTRIBUTION SPEED<\/p>\n

INSERTION IN THE LARGE NUMBERS MARKET<\/p>\n

REMOTE MANAGEMENT AND SALES CONTROL<\/p>\n

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ENERGY EFFICIENCY<\/span><\/h3>\n

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LOW ENERGY CONSUMPTION<\/p>\n

NO WASTE OF PRODUCT<\/p>\n

SIMPLIFIED PRODUCTION PROCEDURE<\/p>\n

NO WASTE OF WATER FOR MACHINE OPERATION<\/p>\n

NO YEARLY MAINTENANCE[\/vc_column_text][vc_empty_space height=”40px”][vc_column_text]<\/p>\n

FOR THE PUBLIC<\/span><\/h3>\n

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INFINITE DECORATION VARIATIONS<\/p>\n

EXPOSITION OF MANY SPECIALITIES IN SMALL SPACES<\/p>\n

EASY TO TRANSPORT<\/p>\n

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APPEAL<\/span><\/h3>\n

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LONG PRESERVATION WITHOUT LOSING FRAGRANCE<\/p>\n

IT STAYS SOFT IN YOUR FREEZER AT HOME, FOR AN OPTIMAL TASTING<\/p>\n

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<\/i>
Ice cream is exquisite. What a pity it\u2019s not illegal.
\n(Voltaire)<\/h5><\/blockquote>[vc_empty_space height=”100px”]
<\/i>
Not to like ice cream is to show oneself uninterested in food.
\n(Joseph Epstein)<\/h5><\/blockquote>[vc_empty_space height=”100px”]
<\/i>
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream.
\n(Heywood Campbell Broun)
\n<\/h5><\/blockquote>[vc_empty_space height=”100px”]
<\/i>
Ice cream is a condensation of happiness
\n(from the TV show Dr. House \u2022 Medical Division)
\n<\/h5><\/blockquote>[vc_empty_space height=”100px”]
<\/i>
There\u2019s nothing wrong in me that can\u2019t be solved by a good ice cream.
\n(Anonymous)
\n<\/h5><\/blockquote>[\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/2″][vc_empty_space] [vc_column_text] How and why our homemade ice cream on stick tastes good [\/vc_column_text][vc_empty_space height=”20px”] [vc_column_text] Because it meets the healthiest values of nutrition, taste, naturalness, homemade freshness, in a creamy, full-bodied semi-solid structure, also known as…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-17163","page","type-page","status-publish","hentry"],"yoast_head":"\nThe advantages of the Stick | CCF<\/title>\n<meta name=\"description\" content=\"Large numbers can be introduced to the market, no product waste, speedy distribution for the pubblic. 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