The creaminess of ice-cream mainly depends on the presence of micro air-bubbles and micro ice-crystals.
In order to maintain these special features, ice-cream must be shock frozen as soon as it leaves the whisker. This operation, besides contributing to the formation of micro ice-crystals, permits the formation of a thin surface barrier that prevents both product “flattening” and air emission. The outcome is a creamy, soft icecream, ready to be served or stored. Tecnomac blast freezers have a special shock freezing function for icecream