Frozen Dessert Industry & Machine Articles

 In this segment of Scoop School, Mr. C addresses the importance of knowing the butter to fat ratio in your ice cream mix. Understanding the fat content will help to eliminate waste and eliminate you from making a sub-standard product. Your standard ice cream mix probably has anywhere from 2% to 12% fat content. When this mix is ran through your used soft serve ice cream machine, the barrel churns, freezes, and scrapes the contents to create the wonderful soft serve you dispense. But what happens when you use a premium mix (with about 14% fat content) in a traditional...

  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...

In this segment of Scoop School, Mr. C addresses the pros and cons of having a child's-size cone.  What are the pros? A lot of the time you'll run into customers with kids and families, and their children won't be able to finish the regular portion "small" size. For instances like this, a kid's cone is crucial. Providing your customers with kid's cones will gives parent's ease that their child won't waste their money and it gives business owners ease that they're not wasting product.  What are the cons? More often that not, adults will try to order the kid's...

What makes a good scoop of ice cream? Is it the amount of ice cream or the amount of toppings? Neither is that important in the grand scheme of things. What makes a good scoop is a friendly employee correctly portioning how much ice cream to give you without giving you too little or too much. The greatest challenge with this is the risk of portion complications. Mr. C of scoop school suggests that portioning and weighing the ice cream before serving takes the novelty away from the experience. Sure, customers are there to buy delicious ice cream, but what...

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...