Frozen Dessert Industry & Machine Articles — soft serve

  In this segment of Scoop School, Mr. C introduces Rosette Caps. What are they? They're the small plastic, often star-shaped, caps that attach onto the bottom of the spigot. When product is dispensed from the soft serve ice cream machine, it come out in a tube shape that you would have to manually layer and swirl before serving (similar to Dairy Queen's soft serve). Rosette Caps give it a more traditional rigged soft serve look your customers are likely used to.  Does it need to cleaned? Yes! Although its small, its a very important piece that can very easily...

22 Point Ice Cream Machine Inspection At Slices Concession, we provide quality machines at a great price. All of our incoming machines undergo our 22-step ice cream machine inspection procedure. The procedure's purpose is to ensure all machines are in good, working order. In this video, we present our 22 point inspection on a Taylor 794 ice cream machine.  "    The inspection break down as follows: 1), 2) & 3) We check the exterior parts, the seals for the trombones, and the rear seals where the drive shafts go for any noticeable cracks or leaks. 4), 5) & 6) Before...

Thinking about starting a mobile ice cream business? While the ice cream truck has become a fixture of American summertimes for decades there are important considerations frequently overlooked when it comes to installing ice cream truck equipment. Common pitfalls when installing an ice cream machine can be the lack of electrical power inside the vehicle, insufficient storage, or simply the lack of space to operate comfortably. Q & A With Jeremy Adams (Prestige Food Trucks) In an effort to help you avoid these common mistakes we reached out to Jeremy Adams, Founding Partner & Creator of Opportunities at Prestige Food...

Ice Cream Facts: 1. NYC   The first ice cream parlor opened in the United States in 1776 in New York City. 2. World War Two  Towards the end of World War Two, the US Navy repurposed a refrigerated concrete barge to make ice cream for troops. The barge could hold 2000 gallons of ice cream and made 10 gallons every 7 minutes. After the war ended, the popularity of ice cream soared partially due to the troops' love of ice cream.  3. National Ice Cream Month In 1984, President Ronald Reagan declared July as National Ice Cream Month and...

 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...