Does Qixing flowmeter make ice cream more delicious?

As a "qualified foodie," the standard for evaluating the texture of ice cream is whether it is smooth and free of ice crystals upon entering the mouth. A great-tasting ice cream should be as smooth as silk, melting in the mouth, not as light as snow without body; it should be rich and full-bodied, yet light and sweet as it melts away.

So what makes ice cream so smooth? It's an important step in ice cream making—the aeration process. The overrun is one of the important indicators of ice cream quality, determining the delicacy, softness, and smoothness of the ice cream. Overrun is the ratio of air to cream in the product. During freezing, the cream and air are mixed and frozen. The frozen cream absorbs air, so the volume of the cream increases. The right overrun allows the ice cream to have a better texture, resulting in a fine, soft, smooth texture with a rich and lasting flavor, allowing you to experience the rich taste of fresh ingredients in every bite. If the overrun is too high, there is too much air, and the texture will become airy, like cotton candy, lacking the substance of ice cream.

The Qixing mass flow controller can precisely control the amount of air introduced during the aeration process, making the overrun controllable and thus producing the desired ice cream texture.

The CS200 gas mass flow controller uses advanced sensor and temperature compensation technology, so the product accuracy can reach within 1% of the set value, and the low temperature coefficient ensures that the product can adapt to different ambient temperatures. At the same time, the product uses a high-speed control algorithm to make the response time of the entire flow meter more outstanding. Across the full range, the CS200C product can reach the set flow rate within 800ms, minimizing system errors during use and ensuring more precise flow.

Who would have thought that a delicious ice cream meeting "foodie standards" also depends on the precise control of gas flow!