Soft ice cream, half-milk ice cream, non-dairy ice cream, hard ice cream, full-milk ice cream, etc.

1. Soft ice cream: There is no hardening process during the production process of soft ice cream. The moisture content is between 30% and 60%. It can generally be made and sold in an ice cream machine.

2. Half-milk fat ice cream: Generally, milk powder is used as the main raw material, and the milk fat content is 2.2%. Non-dairy raw materials such as margarine, animal fats, etc. can be used, and the fat rate is greater than 6%.

3. Non-fat ice cream: The main ingredients are water, sugar, milk, etc., using edible oil and margarine. Its authentic taste and taste are mainly due to the unique processing technology and the addition of preservatives Made of improved and appropriate combination, this product does not contain small animal milk (such as milk) ingredients.

4. Hard ice cream: The moisture content of hard ice cream is 80%-100%, and the hard base is formed to facilitate packaging and transportation. It is made by Italians, mainly processed in factories, refrigerated and sold in stores. Therefore, it can be seen from the appearance that it is relatively hard and the ice particles inside are thicker.

5. Full milk fat ice cream: It is the most nutritious type of ice cream, with total solids exceeding 30% or even more than 40%; the milk fat content is required to exceed 8%, and non-dairy fat should not be used as raw materials. High-end The fat content of ice cream can reach 12% to 16%.