We all know Ice creams are most sensitive to temperature fluctuations. If not kept frozen at very close to its ideal storage temperature of -18 to -25 °C (-0.4 to -13°F) from one end of the cold supply chain to the other, it can suffer severe damage, including changes in flavor, color, texture, smoothness and even the state of packaging.
Iciness is the key to the textural structure of ice cream and taste. It is considered as the most important factor accountable for lost sales through customer dissatisfaction with quality. Moreover, if Ice creams are kept at improper temperature for long duration, they become unfit for consumption and even lead to bacteria growth which can lead to diseases like food infection, indigestion and other side effects.
Well, we all know that temperature threatens any ice cream brand’s success. Sudden freezer breakdown, improper insulation, or air leaks in badly sealed doors impact food safety standards. Ice cream taste, texture and creative touch are the foundation for the better consumer experience. It is highly recommended to avoid temperature fluctuation during storage and distribution.