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Web3. The production of ice-cream includesmany steps classified under the following three main parts (Figure 1) – 1. Ice-cream mix making (mixing of ingredients, pasteurization and homogenization); 2. Soft ice-cream production (aging and freezing); and 3. Hard ice-cream production (packaging, hardening and storage). 4. WebSoft serve is generally lower in milk-fat (3 to 6 percent) than ice cream (10 to 18 percent) and is produced at a temperature of about −4 °C (25 °F) compared to ice cream, which is stored at −15 °C (5 °F). Soft serve … WebWe have always been known for our Clotted Cream ice cream with its rich velvet smooth taste that everyone loves. All our recipes are based on our authentic family recipe that has … triad impairment meaning