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Frozen Dessert Industry & Machine Articles — businessowner

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 vanilla extract differences of 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...

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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.  So, what is vanilla powder? 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...

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Scoop School: How to PORTION like a PRO ✔

Posted by Destini Miller on

 Mr. C gives us his best portion control advice.  Traditional shops use multiple size "scoopers" to portion their product. What will happen from time to time is employees get confused and improperly portion a scoop. This slight mistake can cause your customer to feel cheated and not want to return. Scoop School gives us suggestions on how to combat this issue by using only one portion size for your entire menu. By using only one size portion scoop, you can base your entire menu around this size. For example, Mr. C uses a 3 oz scooper for product. This means...

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Scoop School: How to prevent toppings from getting all over the place

Posted by Destini Miller on

 In this episode of Scoop School, we get the rundown on how to dispense our soft serve ice cream toppings without getting bits and pieces all over the counter. For ice cream makers, this is a very agitating issue that can make your work station look filthy. Not to mention if you accidentally get bits of topping into your puree or ice cream you've cross contaminated your inventory.  A simple solution is to use a plastic cup with a detachable dome-shaped lid. Store your toppings in the cup for easy mess-free dispensing. When you're ready to dispense, the toppings (sprinkles,...

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Chapel Tavern

Posted by Priya Brantley on

We sat down with Sean from Chapel Tavern, a popular bar in Reno, Nevada that specializes in artisan frozen cocktail drinks and features the cult classic, frose. Chapel Tavern is currently using a Taylor 430 that was purchased from Slices Concession. Their frose recipe uses a selection of wine from Jenny Francois, who is an all natural wine maker based in Reno. One full batch of frose features 9 liters of wine and is able to make 80 8 oz. servings. This is a great example of the profit you can make using the frose machine which Sean says has...

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