Soft serve ice cream typically contains less milk fat than ice cream and are made at about -4°C (25°F) related to ice cream, which is made at -15°C ( 5°F). The soft serve contains air that is carried away during freezing.
The air content, called an overrun, can vary between 0 and 60 percent of the total volume of the final product. You can also look for the best soft-serve ice cream suppliers via https://bondiicecreamco.com/ in Australia.
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The amount of air changes the taste of the final product. Low-air products have a heavy, cool taste and look more yellow.
Ice cream with a higher air content is tastier, smoother, lighter, and looks whiter. The optimal amount 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 percent by volume. If more, the product drops flavor, tends to shrivel when it loses air, and melts more speedily than with a little air. Below 33 to 45 percent, the product doesn't melt quickly, but it doesn't taste good.
All ice cream should be frozen fast to avoid crystal growth. With soft service, this is achieved using special tools at the time of sale. The pre-mixed product is loaded into the engine storage room where it is stored at 3°C (37°F).
When the product is drawn from the outlet valve, the fresh mixture combined with the target amount of air is added into the freezing chamber either by gravity or by the pump. It is then stirred and quickly frozen and stored as needed.