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Frozen Dessert Industry & Machine Articles — frozen yogurt shop

❄ ❄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: Preventative Maintenance ❄

Posted by Destini Miller on

 In this segment of Scoop School we get some insight on how to prevent weathering from damaging our machines during an off season.  In the colder months, your ice cream sales may see a slight decrease. You don't want your used ice cream machines or your batch freezers to experience maintenance issue from simple overlooked things such as standing water. Standing water in the machine can freeze during your winter season, especially if they're not being actively used. Scoop School suggests getting in contact with your manufacturer at the beginning of the winter season, and at the end of the...

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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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Scoop School: Plating your menu like a Pro

Posted by Destini Miller on

 Down seasons are the best times to revamp your shop's menu. This could mean adding more vibrant pictures to your menu board, more signage in the dining room, or another batch freezer in the kitchen.  If you're currently experiencing down time, Scoop School suggests some way to make changes to your shop that can enhance the experience for your customers. Plating is a major component in the ice cream universe. Its essentially how your product is being presented to the world. Many ice cream shops take the traditional route and use commercial plastic cups to display and serve their products. There...

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Spotlight Piece: R N A Ice Cream

Posted by Priya Brantley on

Slices Concession interviewed Ralph from R n A Ice Cream, a popular ice cream truck in New York City. He searched online and found out about Slices Concession due to seeing the great reviews. Ralph states that Slices Concession is the fastest company to get in touch with. Ralph's main point of contact was with managing partner, Chino Leong. "The buying process was very smooth," says Ralph, "even though Slices Concession is located states away." Ralph got into the ice cream industry while working in a school district where he realized the local area had no ice cream trucks. Ralph...

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