Snow are able to grow to hundreds of micrometers or millimeters in size at the expense of the water droplets by the Wegener–Bergeron–Findeisen process. The corresponding depletion of water vapor causes the ice crystals to grow at the droplets' expense. These large crystals are an efficient source of precipitation, since they fall through the atmosphere due to their mass, and may collide and stick together in clusters, or aggregates. These aggregates are snowflakes, and are usually the type of ice particle that falls to the ground. Although the ice is clear, scattering of light by the crystal facets and hollows/imperfections mean
Pumpable ice technology freezer is about −5 °C, with an ice concentration of approximately 30–50%, depending on the formula. During the freezing process ice crystals form on the inside cool surface of the crystallizer wall. They are removed by blades, mixed into the bulk, and continue to decrease its temperature and to improve heat transfer within the product. There are also rotating dashers that help to whip the mix and incorporate air into the mixture. The frozen product then goes to the distributor. The quality of ice cream and its smooth texture depend on the structure of their ice crystals and their dimensions,