Frozen Dessert Industry & Machine Articles — avoid waste

In this segment of Scoop School, Mr. C addresses the pros and cons of having a child's-size cone.  What are the pros? A lot of the time you'll run into customers with kids and families, and their children won't be able to finish the regular portion "small" size. For instances like this, a kid's cone is crucial. Providing your customers with kid's cones will gives parent's ease that their child won't waste their money and it gives business owners ease that they're not wasting product.  What are the cons? More often that not, adults will try to order the kid's...

What makes a good scoop of ice cream? Is it the amount of ice cream or the amount of toppings? Neither is that important in the grand scheme of things. What makes a good scoop is a friendly employee correctly portioning how much ice cream to give you without giving you too little or too much. The greatest challenge with this is the risk of portion complications. Mr. C of scoop school suggests that portioning and weighing the ice cream before serving takes the novelty away from the experience. Sure, customers are there to buy delicious ice cream, but what...

 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...

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...