Soft serve
Soft ice cream (English soft " soft ") is a particularly soft version of the ice cream. This is not an ice cream flavor, but a special form of preparation.
History
As the inventor of soft ice cream different people are called.
How to JF McCullough, 1938 in Moline ( Illinois), USA, have made the first soft ice cream. This he sold with great success in a friend's ice cream shop in Kankakee (Illinois ). 1940, McCullough and his son Alex did with Harry Oltz together who had invented a soft ice cream machine, and opened an ice cream shop in Joliet (Illinois ).
A Mr. Carvel said to have invented about the same time the soft ice when his truck loaded with ice cream in Hartsdale (New York) broke down and he sold two days melting charge.
Finally, a British team of researchers is called with the involvement of the later Prime Minister Margaret Thatcher, which invented the soft ice cream in England in 1948. It is, moreover, the term " soft" in relation to the ice attributed.
The first major customer for these ice cream were Americans and then spread it in the second half of the 20th century quickly across the United States from. In 1958, the first soft ice cream machines from the United States were imported to Germany. They were rebuilt to reflect on the German market. Among other selbstpasteurisierende soft ice cream machines have been developed.
Production
Is responsible for the consistency of soft ice cream production processes in soft ice cream machines. As a rule, a liquid ice cream mix, (about 75 %) consists mostly of milk, poured into the freezing cylinder to the ice machine and cooled to -6 ° C. An agitator within the cylinder maintains the cooled mix of ice in constant movement. Only a thin ice layer on the freezing surface of the freezing cylinder is scraped off by scrapers sharp and passes - foamed by pressure with air - as a soft serve ice cream in the wafer.
Taste buds can perceive the aroma of soft ice cream better than that of the colder (-18 ° C) conventional ice cream.
Hygiene
According to the Bavarian State Office for Health and Food Safety Investigations of soft ice cream lead to significantly fewer complaints than other investigations ice cream from ice cream shops and cafes. This requires the consistent hygiene in the production as well as a careful and proper cleaning of the machine.
Basically, pathogens can enter the soft ice, increasing the risk of contamination is increased with Salmonella compared to the production process of other ice- species where the ice machine is not constantly cleaned carefully by the incorporation of air. Due to the increased production reasons Verkeimungsrisikos use the soft ice cream maker, in contrast to earlier now pasteurized ice, making it any remarkable complaints of hygiene.