Frozen Dessert Industry & Machine Articles — Scoop School

 When vamping up your ice cream bar, the most important thing to your customers is variety. In this segment of Scoop School, Mr. C addresses the 3 types of ice cream you're going to want to have available to increase sales. Your lineup of ice cream flavors is going to play a vital role in how many customers you draw in. Signature products= these products are the original flavors you're known for. These flavors set the bar. This isn't to say they're the flavors no one has ever heard of-- but rather the flavor your store is known for making...

 In this segment of Scoop School, Mr. C addresses the simplicity of the spatula test. This test ensures your ice cream consistency is right and ready for extraction. The test is conducted by slightly opening the door of the batch freezer to let a small amount of product out. Dispense the product onto a spatula and then turn the spatula upside down. If the product is still wet and runny and drips onto the floor its very possible your product is not ready and will need a couple more minutes to freeze. If you complete this test and the product...

 As simple as it is, unfortunately you can't just drop whole pieces of frozen fruits into your ice cream batch, freeze it, and expect it to taste fruity the next day. The fruit will freeze solid like ice and give your customers a lot of discomfort while eating. There's actually a very simple science to extracting the juice from the fruit and creating a 'simple syrup'. Scoop School gives us the rundown on how to create a puree out of your frozen fruits. To create this syrup you'll need some sort of container to hold your berries in. Mr. C...