When you make the ice cream from the ice cream equipment, do you always meet
many questions which keep you from making the tasty and high quality ice cream?
If you want to make the high quality ice cream, you must stop and read the
Ice cream has some common pitfalls, and one
of them is the shrinkage of ice cream. There are some main factors affecting
ice cream shrinkage during the use of ice cream equipment. I will tell you the anti
- shrinkage measures of the ice cream.
1. First, to use the quality of good, low
acidity of fresh milk or dairy products as raw materials. When preparing ice
cream, age at a low temperature to prevent protein instability.
2. In the ice cream mixture of raw
materials, sugar content should not be too high, and should not use starch
syrup, in order to prevent freezing point drop.
3. To strictly control the ice cream
freezing mixing operation when use the ice cream equipment, to prevent the
expansion rate is too high.
4. To strictly control the temperature in
the hardening chamber and the cold storage, to prevent temperature rise and
fall. Especially when the ice cream expansion rate is higher, more attention
should be paid to avoid making the ice cream become soft or melting.
Our company has large-scale ice-cream equipment. The testing method is strict, the
processing equipment is excellent, and the CNC machine tool is used for
manufacturing and processing. Welcome to contact with us!