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
Frozen yogurt consistency, air is incorporated into the yogurt as the mixture is agitated. When a sufficient amount of air has been incorporated into the product, the yogurt is rapidly frozen to prevent the formation of large ice crystals, and stored in a cold place to be shipped. Frozen yogurt can be made in a soft serve freezer in much the same way as soft ice cream. Frozen yogurt mix is sold in powder form that needs to be mixed with water or liquid form ready to pour into a soft serve machine. A mix with high fat or low fat content