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Frozen Dessert Industry & Machine Articles

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 PORTION like a PRO ✔

Posted by Destini Miller on

 Mr. C gives us his best portion control advice.  Traditional shops use multiple size "scoopers" to portion their product. What will happen from time to time is employees get confused and improperly portion a scoop. This slight mistake can cause your customer to feel cheated and not want to return. Scoop School gives us suggestions on how to combat this issue by using only one portion size for your entire menu. By using only one size portion scoop, you can base your entire menu around this size. For example, Mr. C uses a 3 oz scooper for product. This means...

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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 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, nuts, etc) effortlessly fall...

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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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Scoop School: Using Shake Collars

Posted by Destini Miller on

 In this episode of Scoop School, Mr. C addresses the pros and cons of having shake collars. Let's dive right in. What are shake collars? They come in a variety of textures but Scoop School spotlights stainless steel shake collars for this video. You simply fill your standard 16 oz cup with custard, soft ice cream, frozen yogurt, etc. and sprinkle in your desired toppings. The steel collar fits into the top of the cup and acts as a splash guard during mixing. What are the pros? This tool allows you to mix product directly into the cup without splashing...

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