Normally, the ice cream out from machine (ice cream batch freezer) is about -6 degrees to -8 degrees.
The best temperature for hard ice cream / gelato is about -18 degrees.
Use one unit blast freezer for fast freezing ice cream. It can let the ice cream fast reach to target temperature to prevent crystallization.
And the final step is storage ice cream in the display freezer, about -16 to -20 degrees.
MEHEN FOOD MACHINE
Ice cream does become quite hard when held at the proper freezing temperature.
Hard ice cream is...hard icecream!!!!
Hard ice-cream, more harder, less air content.
soft ice cream .because soft ice cream has more milk in it so the milk targets it to melt. While hard icecream is more stuck together and it is hard.
Ice cream is a liquid at room temperature. hence "ice"-cream. ice melts when its temperature increases to over 00C
Temperature in an ice cream lab shouldn't drop: the thermostat there should be set at the appropriate temperature for keeping ice cream in the optimum condition.
Soft serve ice cream
To distinguish between ice and ice cream with my eyes closed, I would rely on texture and temperature. Ice is typically hard and solid, while ice cream is softer and creamier, often yielding to pressure. Additionally, I could check for a slight stickiness or creaminess that ice lacks, as well as a colder temperature for ice compared to the slightly warmer feel of ice cream.
ice cream, no big differences all over the world. It has soft ice cream, hard ice cream ect.
Tasty ice!!!!!!!!!!
because it's how it freezes the ice cream
When salt is added to ice, it lowers the temperature of the ice. This causes the ice to melt and absorb heat from the surrounding environment, including the ingredients of the ice cream mixture. The lower temperature of the ice helps freeze the mixture, resulting in the formation of homemade ice cream.