Frozen Dessert Industry & Machine Articles — ice crystals

 In this segment of scoop school, we learn how to properly hydrate ice cream powder, frozen yogurt powder, custard powder, and more before running it through our batch freezers. Why is this important? When mixing product, powder, and toppings into a base you have to let the product hydrate with the liquid. This hydration process brings the flavor to the surface. Without this step, the powder will not have time to properly hydrate and will not dissolve. Your product will have a much duller taste without this step as well. You will see this when you go to pour mix...

In this segment of Scoop School, we get a look at how easy it is for ice crystals to expand inside your product and how we can prevent them from growing any larger. Ice crystals are inevitable. There's no ice cream, custard, or frozen yogurt completely immune to ice crystal formation. This is because they are so small they are almost impossible to detect. So how do we know there are ice crystals in our ice cream?  Ice crystals tend to clump together and create an odd texture inside your product. This will be most apparent when eating your dessert...