Re: Frozen desserts and trends

Posted by Donna on January 30, 1999 at 09:02:31:

In Reply to: Re: Frozen desserts and trends posted by Gerard on January 10, 1999 at 04:00:57:

Soft serve machines such as Taylor, H.R. Duke & Son,Stolting, Sweda, just to name a few, use a pre mix ice cream, ice milk or yogurt.
To this vanilla base, you can add assorted flavours. You can also add milk to make a less " butter fat" content.
Air injection is 40 to 60 per cent. The more air the fluffier the product, but, too much air will give a "pock mark" effect and not a nice flavour. Not enough air will give a yellow, gluey, heavy product.
When your associate talked of adding 50% of something, I bet he was talking of the air injection and not milk or cream and for certain he was not talking about the added flavours.
Also the hopper or gravity fed machine is not good as the pump feed one, in my opinion. With the hopper fed machine, you pour the mix into the top,This is not as sanitary and as cold as I like. but, not everyone has a walk in cooler at their disposal.
Donna

: Often the difference in flavor is because all the gourmet labels have to use pasteurized bases.
: Small ice cream shops also work from mixes, even the best ones.
: I've never seen a shop make a creme anglais type, I'm sure theres one.
: Taylor ice cream makers work in a flash, pour the custard in, add cream and push de button.
: Unfortunately they cost a few thou$.
: All the famous places in Boston are working from mix, one told me he mixes 50/50, I wonder with what though.?

: Regards, Gerard

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