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Frozen Dessert Industry & Machine Articles

Scoop School: Proprietary "cRaZy" Menu Products

Posted by Destini Miller on

 Scoop School gives us tips on putting nontraditional items on your ice cream menu. Your menu board should be as simplistic as possible. You don't want to draw customers in just to make them read! 👎 With that being said, you don't want too many words. And with nontraditional menu items, you'll need to explain to your customer what it is. If your menu is composed of a bunch of random ice cream puns to create your menu, you may find your customers are more confused than intrigued.  This is because without some sort of picture or paragraph for reference,...

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Scoop School: Store Bought Ingredients in Ice Cream Recipesđź›’

Posted by Destini Miller on

Getting creative in the ice cream business is essential for keeping clientele. By serving nontraditional and original recipes in your ice cream store, you offer a product your customers can get nowhere else. This is how you start bringing in the dough.   However, you may find yourself in the grocery store one day searching for new ingredients to put in your ice cream. You stumble across something like peanut butter and think “an original PB and banana sundae”. Now while this may sound tempting and adventurous, you may want to think twice about just using any store-bought ingredient in your ice cream...

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âť„ âť„Scoop School: Freezing Mix âť„ âť„

Posted by Destini Miller on

 In this segment of Scoop School, Mr. C gives us the rundown on freezing your ice cream, yogurt, Gelato, and/or custard mix.  When you receive your mix from the manufacturer the Use-By date has already been set based on its pasteurization process. For High Temp. Short Time (HTST) products the use-by date is usually 20 days out. For Ultra High Temp. (UHT) products the use-by date is usually 60-90 days out. However, you can preserve your mix simply by keeping it under constant refrigeration. Scoop School recommends keeping it in a freezer with a temperature of less than 25 degrees...

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Vanilla Extract or Artificial Vanilla?

Posted by Joe Kearns on

Thank you to Singing Dog Vanilla for this incredible information. Do you know the difference between Mexican vanilla, pure vanilla extract, artificial vanilla flavor or other vanilla options available?  If you use vanilla in your business, you’ve probably researched available vanilla products but found it difficult to determine if you are comparing similar items.  This short tutorial will help you evaluate various products.     Pure Vanilla Extract Pure Vanilla Extract (Ingredients: Water; Alcohol; Vanilla Bean Extractives) Vanilla Extract is defined by the FDA in CFR 21, part 169. It must be extracted from no less than 13.35 ounces of...

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What is Vanilla Powder? Real vs. Fake Vanilla

Posted by Joe Kearns on

First we want to thank Singing Dog Vanilla for providing this incredible information.  The popular definition of Vanilla Powder has evolved since our company started. When we first entered the vanilla business in 2004, Vanilla Powder was a vanilla flavored sugar or dextrose. This was used for sprinkling on coffee or as a dusting for pastries.  Often the vanilla flavor itself did not come from real vanilla. Some vanilla powders on the market today do have flavoring that is derived from real vanilla but they are using another, non-vanilla base, or bulking agent. Searching the term “vanilla powder” on Google I found quite an...

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