PROCESS DESCRIPTION

When freezing ice cream or an ice cream mix, slow freezing or an irregular drop in temperature can lead to the creation of large ice crystals which can influence the taste and feeling in the mouth. The freezing speed depends on the one hand on the nature of the product and on the other on the conditions in the freezer. The product itself influences the freezing speed through water content, ingredients, starting temperature, product density, surface type and heat conductivity.