Soft serve is a softer and less dense ice cream type than regular ice creams as a result of air introduced during frosting. Soft serve ice cream has been commercially sold since the late 1930s in the US.
In the US, soft ice cream is not sold in supermarkets, but is common in exhibitions, carnivals, amusement parks, restaurants (especially fast food and buffets), and specialty stores. All ice cream should be frozen quickly to avoid crystallization. With gentle presentation, this is done by a special machine that holds the pre-mix product at a very low temperature, but not frozen, at the point of sale.
Video Soft serve
History
During the Memorial Day weekend of 1934, Tom Carvel, founder of the brand and Carvel franchise, suffered a flat tire on his ice cream truck in Hartsdale, New York. He stopped in the parking lot and started selling his melted ice cream to the passing tourists. Within two days he had sold all of his ice cream supplies and concluded that neither a fixed place nor a soft, hard counterfeit was a potentially good business idea. In 1936, Carvel opened its first store on a broken truck site and developed a secret formula of soft ice cream and a patented low-temperature ice cream machine.
Dairy Queen also claims to have created a soft service. In 1938, near Moline, Illinois, J.Ã, F. McCullough and his son, Alex, developed their light presentation formula. Their first sales experiment was August 4, 1938, in Kankakee, Illinois at their friend's shop, Sherb Noble. Within two hours of "all you can eat" test sales, they have served over 1,600 portions - more than one every 4.5 seconds.
During the 1940s, future British Prime Minister Margaret Thatcher worked briefly as a chemist for food manufacturer J. Lyons and Co., when the company partnered with US distributors Mister Softee and developed a machine-compatible soft prescription prescription America. Thatcher's landslide role in Lyons is unclear, but he is reported to have worked on the company's ice cream products, as well as cakes and pies. A common anecdote, probably spread by his political opponents, is that by "creating" soft ice cream, Thatcher "adds air, degrades quality and increases profits", used as a metaphor for his later policy as prime minister.
In the 1960s, ice cream machine manufacturers introduced mechanical air pumps to vending machines, providing better aeration.
Maps Soft serve
Characteristics
Soft serve is generally lower in milk fat (3% to 6%) than ice cream (10% to 18%) and is produced at about -4 ° C as compared to ice cream, stored at -15 Ã, Â ° C Soft serve contains air, introduced at the time of freezing. The air content, called overrun , may vary from 0% to 60% of the total volume of the finished product. The amount of air changes the taste of the finished product. Products with low air quantity have a heavy and cold taste, and look more yellow. Products with higher air taste feel creamy, smoother and lighter and look whiter. The optimum quantity of air is determined by other ingredients and individual tastes. It is generally accepted that the ideal air content should be between 33% and 45% by volume. More than this and the product loses flavor, it tends to shrink due to air loss and melts faster than that with less air.
Some gentle serving forms, like many other processed foods, have palm oil.
All ice cream should be frozen quickly to avoid crystallization. With soft service, this is done by a special machine at the point of sale. Pre-mixed products (see definitions below) are introduced to the engine storage room stored at 3 ° C. When the product is drawn from the draw valve, the fresh mixture combined with the targeted air quantity is introduced to the freezing chamber either by gravity or by the pump. Then shaked and frozen and stored quickly until needed.
Pre-mixtures can be obtained in several forms:
- Fresh liquid that needs constant cooling until needed. These can be stored for 5 to 7 days before being damaged by bacterial contamination. Quality can be greatly compromised by bacterial contamination and handlers should be careful to maintain quality.
- Powder mixture. This is a dry version of the liquid mixture. It has the advantage of easy distribution and can be stored for long periods of time without damaging. Water should be added before stirring and frozen. The disadvantage is that water quality can not be guaranteed and some operators can enter too much water to make it further away. It should also be cooled to 3 degrees Celsius before use, since airborne and aerated bacteria can infect quickly and can grow quickly if the product is warm. Residual bacteria in a cooled storage compartment can also be activated by warm products introduced.
- Heat-treated mixtures, sterilized liquids and packed in sealed sterile bags. It can last long without cooling and can be poured into the freezer as soon as it is opened. However it should be cooled to 3 degrees Celsius before being used for the same reasons described above. At the time of opening, the quality can be guaranteed and the number of bacteria is zero. Where available, health authorities consider it the safest form of a mix of soft services in the market. It was first developed for commercial use in New Zealand in 1988 in a joint venture between Tatua Foods, dairy company and Bernie Cook, owner of Blue Boy, a cellular franchise network.
Terminology
Various linguistic communities use various terms to refer to softly presented ice cream:
- American Eskrim , translated into localized, is a term used in many European countries and in Israel, along with the Italian ice cream (see below ).
- Cream of ice cream ( krÃÆ' Â © mfagylalt ) is a term sometimes used in Hungary.
- Creemee : A popular term in Vermont and other parts of northern New England. The everyday language received comes from Vermont.
- Mr Whippy is a term used for fine serving in the UK, or 99 if chocolate flakes are added (99 Flakes), especially if sold from an ice cream van.
- Soft ice cream is sometimes used for soft presentation in Greater China. (Chinese: ???? ; pinyin: ru? Nb? NgqÃÆ'lÃÆ'n ), (Chinese: ??? ; jyutping: jyun 5 syut 8 gou 1 ) and Chinese: ??? ) are Chinese terms used in Mainland China, Hong Kong and Taiwan respectively.
- Softcream ( ??????? , sofutokuriimu ) is used to describe analog products in Japan, which can be either savory or sweet, with Asian flavors such as powdered tea, wasabi, sesame, ume or plum, roses, kabocha or Japanese pumpkins, peaches and grapes, among others.
- Soft ice Softeis (German), softijs (Dutch and Flanders), softisers (Norway)) is a term used to serve gently in Norway, Germany, Denmark, the Netherlands, Belgium and elsewhere in Europe.
- Soft ice cream Gelat tou (Andorra, Catalonia)
- Softee or softie is a term used to serve-soft in India and Pakistan.
- Italian ice cream ( glace ÃÆ' l'italienne (France), sorvete italiano (Brazil), lody w oskie (Polish)) is a term used in France, Brazil, and Poland.
- Soft ice cream ( mjukglass ) is a term used for fine serving in Sweden.
- Machine ice cream ( helado de maquina (Dominican Republic), inghetata la dozator (Romania), ???? (Bulgarian), ??????????? (Greek)) is a term used to gently -Services in Dominican Republic, Romania, Bulgaria and Greece.
- Semi-frozen ( semi-frio ) is a term used in Portugal.
- Soft whip is the term used in Ireland. When served in a cone with chocolate flake, it is usually referred to as 99.
- Candy (with Spanish pronunciation) is the name used in Argentina. Can be found in almost all ice cream parlors.
- Merry Cream is the name used in Lebanon.
- Pehmis , short for pehmytjÃÆ'¤ÃÆ'¤telÃÆ'¶ (soft ice cream) is a generic trademark of NestlÃÆ'  © used in Finland.
- 99 technically refers to the soft ice cream served with 99 Flakes, but the gentle presentation is sometimes referred to simply as "99" in Ireland and the UK.
See also
- Frozen custard, egg-based frozen dessert style and cream
- Frozen yogurt, frozen dairy products, may have a natural tart flavor
- Van ice cream
- Ice milk, less than 10% milk fat of frozen desserts
References
Source of the article : Wikipedia
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