Soft serve: Difference between revisions
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The first commercial offering of soft serve ice cream was in 1938 by J.F. "Grandpa" McCullough and his son Alex McCullough, future co-founders of the [[Dairy Queen]] chain of soft serve and fast food restaurants.<ref>"Ice Cream" Marshall, Robert T., Goff, H. Douglas, Hartel, Richard W. 6th ed., 2003, Pg. 5</ref> |
The first commercial offering of soft serve ice cream was in 1938 by J.F. "Grandpa" McCullough and his son Alex McCullough, future co-founders of the [[Dairy Queen]] chain of soft serve and fast food restaurants.<ref>"Ice Cream" Marshall, Robert T., Goff, H. Douglas, Hartel, Richard W. 6th ed., 2003, Pg. 5</ref> |
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Soft serve is generally lower in milk-fat (3% to 6%) than [[ice cream]] (10% to 18%) and is produced at a temperature of about −4 °C compared to ice cream, which is [[Refrigeration|stored]] at −15 °C. A warmer [[temperature]] allows the [[taste buds]] to detect more flavor.{{Citation needed|date=January 2011}} Soft serve contains air, introduced at the time of freezing. The air content, called ''overrun'', can vary from 0% to 60% of the total volume of finished product. The amount of air alters the taste of the finished product. Product with low quantities of air has a heavy, icy taste and appears more yellow. Product with higher air content tastes creamier, smoother and lighter and appears whiter. The optimum quantity of air is determined by the other ingredients and individual taste. It is generally accepted that the ideal air content should be between 33% and 45% of volume. More than this and the product loses taste, tends to shrink as it loses air and melts more quickly than that with less air. |
Soft serve is generally lower in milk-fat (3% to 6%) than [[ice cream]] (10% to 18%) and is produced at a temperature of about −4 °C compared to ice cream, which is [[Refrigeration|stored]] at −15 °C. A warmer [[temperature]] allows the [[taste buds]] to detect more flavor.{{Citation needed|date=January 2011}} Soft serve contains air, introduced at the time of freezing. The air content, called ''overrun'', can vary from 0% to 60% of the total volume of finished product. The amount of air alters the taste of the finished product. Product with low quantities of air has a heavy, icy taste and appears more yellow. Product with higher air content tastes creamier, smoother and lighter and appears whiter. The optimum quantity of air is determined by the other ingredients and individual taste. It is generally accepted that the ideal air content should be between 33% and 45% of volume. More than this and the product loses taste, tends to shrink as it loses air and melts more quickly than that with less air. the first Flavor was shit |
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All ice cream including soft serve must be frozen quickly to avoid crystallization. With soft serve, this is accomplished by a special machine at the [[point of sale]]. Pre-mixed product is introduced to the storage chamber of the machine where it is kept at +3°C. When product is drawn from the draw valve, fresh mix combined with the targeted quantity of air is introduced to the freezing chamber either by gravity or pump. It is then churned and quick frozen and stored until required. |
All ice cream including soft serve must be frozen quickly to avoid crystallization. With soft serve, this is accomplished by a special machine at the [[point of sale]]. Pre-mixed product is introduced to the storage chamber of the machine where it is kept at +3°C. When product is drawn from the draw valve, fresh mix combined with the targeted quantity of air is introduced to the freezing chamber either by gravity or pump. It is then churned and quick frozen and stored until required. |
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Revision as of 15:38, 7 April 2011
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 | This article needs additional citations for verification. (September 2009) |
Soft serve is a type of ice cream that is softer than regular ice cream.
History
The first commercial offering of soft serve ice cream was in 1938 by J.F. "Grandpa" McCullough and his son Alex McCullough, future co-founders of the Dairy Queen chain of soft serve and fast food restaurants.[1]
Soft serve is generally lower in milk-fat (3% to 6%) than ice cream (10% to 18%) and is produced at a temperature of about −4 °C compared to ice cream, which is stored at −15 °C. A warmer temperature allows the taste buds to detect more flavor.[citation needed] Soft serve contains air, introduced at the time of freezing. The air content, called overrun, can vary from 0% to 60% of the total volume of finished product. The amount of air alters the taste of the finished product. Product with low quantities of air has a heavy, icy taste and appears more yellow. Product with higher air content tastes creamier, smoother and lighter and appears whiter. The optimum quantity of air is determined by the other ingredients and individual taste. It is generally accepted that the ideal air content should be between 33% and 45% of volume. More than this and the product loses taste, tends to shrink as it loses air and melts more quickly than that with less air. the first Flavor was shit
All ice cream including soft serve must be frozen quickly to avoid crystallization. With soft serve, this is accomplished by a special machine at the point of sale. Pre-mixed product is introduced to the storage chamber of the machine where it is kept at +3°C. When product is drawn from the draw valve, fresh mix combined with the targeted quantity of air is introduced to the freezing chamber either by gravity or pump. It is then churned and quick frozen and stored until required.
There are several different types of product available in general use.
Terminology
- Pick Light (Pagoto Mechanis) is the term used for soft-serve in Greece.
- Softcream (ソフトクリーム, sofutokuriimu) is used to describe an analogous product in Japan, that can be either savory or sweet, with uniquely Asian flavors such as wasabi, sesame, ume or plum, rose, kabocha or Japanese pumpkin, peach, and grape, among others.
- Creemee: A term used in Vermont. Has a much creamier consistency than the common soft serve.
- American Ice cream (Template:Hebrew glida america'it) is the term used for soft-serve in Israel.
See also
References
- ^ "Ice Cream" Marshall, Robert T., Goff, H. Douglas, Hartel, Richard W. 6th ed., 2003, Pg. 5