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Frozen Dessert Industry & Machine Articles

Scoop School: Storing Waffle Cones

Posted by Destini Miller on

 Scoop School gives us the rundown on how to store our waffle cones without sacrificing quality.  The more expensive option is the plastic display tables that can sit on the counter in front of your customers. This sight is visually appealing and helps advertise your waffle cones. Another helpful way is to wrap the individual cones in plastic and place them in a plastic container with a lid. As long as the cones are kept in an airtight container they'll remain fresh for about five days. It's important not to store warm waffle cones because they'll start to sweat together...

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Scoop School: Sugar in the Mix

Posted by Destini Miller on

The custard, ice cream, Gelato, and/or frozen yogurt mix you receive from the manufacturer has likely undergone some sort of process of being sweetened already. It's important to understand sugar does not freeze so be careful when adding more sugar to your recipes. What happens if you add too much sugar to your ice cream? Well, a standard base of custard has about 14% sugar. The substance is almost that of sweetened milk before mixing. Once you add in juices, purees, flavors, extracts, (and probably more sugar), you create a very sweet product that can very easily be over-sugared. You'll...

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Scoop School: Just the Right Serving Size

Posted by Destini Miller on

 In this segment of Scoop School, Mr. C talks about the different serving sizes of ice cream for your business. This can vary based on how much ice cream you would like to serve in each cup, but can also make your business stand out if you serve a little more than expected.  The traditional mini size, or "kid's cup", starts at about 3oz of ice cream.  The traditional regular size, or "small", starts at about 5oz of ice cream. The traditional medium starts at about 7oz of ice cream. & The traditional large starts at about 9oz of ice...

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Scoop School: Flavors to make your business stand out

Posted by Destini Miller on

 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...

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Scoop School: Batch Freezer Spatula Test

Posted by Destini Miller on

 In this segment of Scoop School, Mr. C addresses the simplicity of the spatula test. This test ensures your product is the right consistency 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...

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