Ice machine
There are 3 main types of ice cream and some variations the first category of ice cream is soft ice cream: soft ice cream is soft ice cream known in France as Italian ice cream.
We say Italian ice cream because basically the sales people did the job well because originally this ice cream comes from the United States, but as before the Italians were like the Chinese, they did not recognize patents and copied everything they could.
Soft ice cream is ice cream that comes out of the machine at around -8°C, which makes the ice cream really creamy and more pleasant to eat.
This ice system diversifies between the sundaes, ice cream and frozen yogurt.
The ice cream in tray, it is made with a ice turbine or a continuous freezer : the ice cream is more elaborate than the soft because we will have to keep it.
It is served either in balls or in a pot, vacherin and other iced logs.
Stick ice creams are ice creams that are also elaborate because they must be kept, but also in fresh products, that is to say very large percentage of fruit or even 90% fruit, or even in ice cubes and ice lollies with syrups . we use a machine that cools a glycol to -25° and we immerse molds filled with preparation for about twenty minutes
You can also add a variant which is the plancha, a stainless steel plate that cools, you pour a preparation, or even just milk or another liquid, you add fruit and mix. In general, it is of very poor quality, because not really a calculated ice cream, it is crumbly because not enough dry matter.
People use raw materials that customers like to make them icing, red bubble styles and other big brand product.
