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Frozen Dessert Industry & Machine Articles — high quality

❄ ❄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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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 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 than 13.35 ounces of...

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Scoop School: Thoroughly hydrating your mix

Posted by Destini Miller on

 In this segment of scoop school, we learn how to properly hydrate ice cream powder, frozen yogurt powder, custard powder, and more before running it through our batch freezers. Why is this important? When mixing product, powder, and toppings into a base you have to let the product hydrate with the liquid. This hydration process brings the flavor to the surface. Without this step, the powder will not have time to properly hydrate and will not dissolve. Your product will have a much duller taste without this step as well. You will see this when you go to pour mix...

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Spotlight: Break-A-Whey

Posted by Priya Brantley on

Break-A-Whey is a new product was started by Jeff Kulis. It is an all natural high protein frozen yogurt. It has a unique and new outtake on how to have a great nutrition with great taste, as well as being healthy. He looked to replace the traditional ice cream being served. Break-A-Whey is an all natural alternative, especially to facilities where health is paramount. Break-A-Whey was created to fit into the nutritional needs of of kids, athletes, recovering patients, and of course the average individual who wants to treat themselves without feeling guilty. Break-A-Whey is manufactured in Saugatuck, Michigan by...

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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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