Menu
Cart 0

Scoop School: Sugar in the Mix

Posted by Destini Miller on

The custard, ice cream, Gelato, and/or frozen yogurt mix you receive from the manufacturer has likely undergone some sort of process of being sweetened already.
It's important to understand sugar does not freeze so be careful when adding more sugar to your recipes. What happens if you add too much sugar to your ice cream? Well, a standard base of custard has about 14% sugar. The substance is almost that of sweetened milk before mixing. Once you add in juices, purees, flavors, extracts, (and probably more sugar), you create a very sweet product that can very easily be over-sugared. You'll see this problem during the extraction if you find your product is hard to remove from your batch freezers. Which brings us back to the point that sugar doesn't freeze. 
Scoop School suggest verifying with your manufacturer the sugar content of the mix. Understanding the balance of butter, fat, & sugar will ensure you are serving an exemplary product.
Special thanks to Scoop School for the lesson provided.
Slices Concession has the best new and used ice cream machines for sale on the market. Bring your favorite certified brands to your cafe/shop: such as Taylor, Emery Thompson, Stoelting, and more. With our machines, you’ll get a cool and consistent product every time. From Frozen Yogurt to Gelato: you name it! Now more than ever you have the freedom to choose just the right one. Give us a call and start raising profits today with a certified frozen dessert machine.
Slices Concession
(Main Office)
352-262-9627
2300 NW 71st Pl Gainesville, FL 32653

Share this post



← Older Post Newer Post →


Leave a comment

Please note, comments must be approved before they are published.