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What Makes Soft-Serve Ice Cream Soft?

The main difference between hard and soft ice cream is the texture. The soft serve gets its lightness characteristic from the proportion of air. 

Soft serve usually has less fat and more air than hard ice cream. It is also served at a warmer temperature, which adds tenderness to the dessert. You can also know more about soft serve ice cream via bondiicecreamco.com/products/.

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Given how popular and famous soft serve is, the process should be relatively easy to complete. Unlike another ice cream, soft-serve ice cream doesn't arrive premade. Soft serve ice cream comes in one of two forms: either a powder mix or a pre-mixed liquid. 

The powder form requires the addition of water (or milk). This is the more common and less expensive option. Premix liquids are generally considered a more consistent (and premium) product but have a much shorter shelf life.

The liquid base mixture (either dissolved powder or premix) is placed in the freezer for a smooth serving. When the mixture freezes, air enters at the same time. The process of breaking the ice mixture during freezing creates smaller ice crystals, which means the ice is softer. 

Believe it or not, air plays a huge role in determining the properties of soft-serve ice cream by changing its taste and texture. More air results in softer, whiter-tasting ice cream (if we're talking vanilla). Less air in the mixture means more ice, off-white ice cream.