date:Jan 18, 2019
emains solid at very low temperatures. Thus, ice cream consists of ice crystals, air bubbles and fat droplets in a viscous matrix of sugars, milk proteins and polysaccharides.
Hardening is done in the freezers, where about 50% of its water in the mix is frozen. There are rotating blades inside the barrel that keep the ice scraped off the surface of the freezer, while the dashers inside the machine help to whip the mix and incorporate air. The remainder of the water is frozen in a blast freezer