1. The texture of the output should be creamy, smooth texture and a soft consistency

Aim for ice cream with a creamy, smooth texture, a soft consistency, and a full body that’s neither too airy nor too dense. To get this wonderful mouth-feel, it helps to know how different ice cream machine and techniques affect texture and consistency.

When an ice-cream mixture gets poured into a machine and stirred, some of the liquid freezes into pure ice crystals while some of it remains liquid. The goal is to keep these developing ice crystals small and plentiful, so you end up with a smooth, creamy texture. If they grow too large, the resulting ice cream is coarse and icy.

2. The overrun rate should be adjustable

Overrun is the percentage of ice cream that is air incorporated in the product during the freezing process to expand & make more product with less materials. For example, when you make hard ice cream with an overrun of 30% that means that you have expanded the product by 30%.

Ice cream overrun affects smoothness, consistency & taste of the product, therefore affecting your profitability. Overrun affects your profitability because it is the amount of servings you can produce with your given materials. When your soft serve looks fluffy and stands well without dripping or falling over, you can be assured that the overrun is optimal.

3. The freshness of the ice cream

DUK ice cream machine provides a Perfect solution to the above problems.

Looks so Good on the Outside, It'll Make You Feel Good Inside