How does the cooling rate during the hardening process influence the final texture of ice cream?
Asked: February 25, 2025 at 9:22 am by Chris Miller
- This topic has 1 reply, 2 voices, and was last updated 3 months, 1 week ago by Jane Smith.
Answers
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February 25, 2025 at 9:32 am by Jane Smith
A rapid cooling rate minimizes the size of ice crystals, which is key to achieving a smooth texture. The uniformity of the ice cream mix, enhanced by the Colloid Mill GlobeCore, allows for more effective and consistent hardening, preserving the desired creaminess.
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