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Frozen Dessert Industry & Machine Articles — avoid waste

❄ ❄Scoop School: Freezing Mix ❄ ❄

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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Scoop School: How to Roll the PERFECT Waffle Cone

Posted by Destini Miller on

Mr. C of Scoop School gives us the 411 on how to roll a waffle cone. They're simple, quick, and easy to make; plus they make your entire shop smell like a bakery! To start this fun process, you'll need a good batch of mix. In a large mixing bowl, pour in cold water first, and then gradually add your waffle mix until you get a consistent thick batter. It should resemble that of thick pancake mix.  Once your equipment is at the appropriate temperature (approx. 370℉), spoon a quarter cup onto the center of the hot plate. Let the...

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Scoop School: Nuts, Cherry, & Cream Topping

Posted by Destini Miller on

 In this segment of Scoop School we learn one of the many ways we can boost customer morale.  Customers that order milkshakes don't always want the standard toppings that come with it: nuts, whipped cream, and a cherry. Once you've extracted product from your used ice cream machine or from the batch freezer, you may serve it in a cup and top it with whipped cream. Naturally, you see whipped cream and think: this must also be topped with nuts and a cherry! But this shouldn't always be the case. By giving these toppings to every customer you use a...

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Scoop School: Plugging Waffle Cone Holes

Posted by Destini Miller on

 Scoop School spills the beans on how to plug those wonky waffle cone holes.  More often than not you're going to experience breakthroughs in your waffle cones (literally). Mr. C has given us a few methods for combating this issue. Marshmallows make for a great plug because you can take one (or a couple), drop them on the bottom of the cone, and pour your ice cream on top. The soft mushiness of the marshmallow can absorb some of the ice cream and minimize leaks. You can do the same thing with a giant marshmallow, although this will limit the...

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Scoop School: Recycling Broken Waffle Cones

Posted by Destini Miller on

 Wait! Don't throw those broken waffle cones away! Scoop School shows us what to do with broken waffle cones even if they've gotten a few beauty marks. A common misconception is that a broken waffle cone is useless. And with good reason you might think this. How can you keep ice cream in a waffle cone full of holes? The ice cream will leak right out! Mr. C shows us how to recycle those broken cones into new flavors or customer treats.  One way to reuse your waffle cone is to break off large pieces and use them as ingredients in...

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