The dreaded drip n’ slip, broken ice cream scoops, arm and wrist scoopers’ pain, tension from ice cream balls falling off of the cone, deep dip hip discomfort from leaning into the freezer, and the awful cross contamination of ice cream scoops being dipped in different flavors. The dangers of hard-packed ice cream are evident. We say “Put Down the Scoop” and save people from ice cream related accidents! This is why we are working with “People Against Ice Cream Related Accidents (PAICRA) to promote soft serve ice cream – the safer frozen treat!
In all seriousness, Frostline® Frozen Treats, is celebrating National Soft Serve Day, August 19. We invite operators to join us in a little fun centered on the benefits of serving soft serve ice cream over traditional hard packed ice cream. We created PAICRA, a fictional organization, to shine a light on scoop-related injuries and misfortunes. Utilizing social media, we plan to showcase humorous mishaps that often occur when scooping hard packed ice cream as well as encourage soft serve vendors to share stories or images with us and their followers. Other fun ways to celebrate National Soft Serve Day include hosting tallest swirl contests, offering discounts on soft serve, or highlighting new, unique flavor varieties.
Restaurants, frozen yogurt shops and other businesses who offer soft serve ice cream are encouraged by Frostline® to participate in the August 19 national holiday. We have limited supplies of t-shirts, posters, and product samples to support your efforts. Please leave us a comment on this blog and we will be in touch!
Our manufacturer, Kent Precision Foods Group (KPFG), was recognized by Dot Foods for exemplary quality and service in 2013. This is the third consecutive year that Dot Foods bestowed the Quality and Service Award honor on KPFG. Fifteen manufacturers out of 650+ manufacturers were recipients of the award. Those companies included: ACH Food Companies, Bosco’s Pizza Co., Butterball, Cargill Foodservice, Dr Pepper Snapple Group, Handi-Foil of America, Inc., Kent Precision Foods Group, Lawrence Foods, Inc., Living Essentials, Rotella’s Italian Bakery, Signature Breads, Simplot, Sunny Delight, Tyson, and Upstate Niagara Cooperative, Inc.
The award was given to manufacturers who achieved excellence in several areas of distinction including profitability, returns, inbound service levels, electronic data interchange implementation and loading efficiency, amongst other areas. Dot Foods is the nation’s largest redistributor. The company distributes food products to distributors in all 50 states and they have eight distribution centers in the U.S.
Dot Foods will travel to our headquarters in Creve Coeur, MO to present the 2013 Quality and Service Award later this month. Congratulations KPFG!
Problem: Product is too soft. Symptoms: Cones won’t stand up. The soft serve looks wet. The product starts melting almost immediately.
Treatment: First, check your machine’s temperature settings. We recommend setting the temperature between 18 and 21 degrees and the temperature inside the hopper be at 41 degrees. Since your soft serve seems too soft, try setting it more towards 18 degrees. If this checks out, move on to examining your scraper blades. Plastic blades should be replaced every three months and stainless blades every six. If your blades are in good shape, reexamine the mixing instructions on the bag and on the bucket. The amount of liquid you add will directly affect your soft serve texture. (Our complimentary mixing bucket has premeasured lines to help you get the mixture perfect!) If all of that is okay, we suggest contacting your soft serve machine representative for a service call. There are other mechanical issues that can cause soft serve machines to malfunction or work less efficiently.
Problem: Product is too firm. Symptoms: Soft Serve texture is icy and firm.
Treatment: First, check that the machine’s temperature dial is set properly. We recommend setting the temperature between 18 and 21 degrees and the temperature in the hopper be at 41 degrees. Since your soft serve seems too firm, try adjusting the temperature more towards 21 degrees. Next, confirm that your machine’s air holes and lines are clean and open. If they seem blocked, please refer to your machine’s owner’s manual for cleaning instructions. If you are still reading this, we assume you are still troubleshooting. Check the sharpness and life of your scraper blades. It is recommended that plastic blades be replaced every three months and stainless blades every six. Lastly, review the steps and measurements in our product instructions. If you think that you didn’t add enough liquid or didn’t whisk the mixture long enough, try the mixing steps again and add the new mixture to the other side of the hopper. Lastly, if you still have icy soft serve, please contact your soft serve machine representative to schedule a service call. There are other mechanical issues that can cause soft serve machines to malfunction.
Frostline® Soft Serve mixes are stable for up to one year when stored unopened in a cool dry place.
Once the soft serve product has been mixed with water, the mixture should be immediately poured into your soft serve machine or refrigerated in the complimentary mixing bucket with affixed lid. The recommended shelf life of the refrigerated mixture is a maximum of 48 hours. The FDA requires the reconstituted product temperature to be reduced to 41°F within four hours inside the hopper or within the refrigerator and remain at or below 41°F.
Frostline® Frozen Treats soft serve and frozen yogurt mixes operate in ALL commercial soft serve machines as well as the Rival™ home ice cream maker. ElectroFreeze, SaniServe, Stoelting and Taylor are just a few of the available brand-name machines that create perfectly frozen, delicious soft serve everyday!
Soft serve machines are self-contained units that will store, churn and freeze soft serve mix into a delectable, frozen treat. If you require a medium or high volume machine for production, the machine must be able to freeze additional product to replenish what is being dispensed. Two types of commercial machines are available: gravity-fed machines and pressurized machines. Gravity-fed machines require staff to pour liquid soft serve mix into the top of the hopper and gravity pulls the mix down into the freezing cylinder. Pressurized machines follow the same loading process but an electric pump transfers the soft serve mixture into the freezing cylinder. An added benefit of a pressurized machine is the location of the hopper – usually underneath the dispensing head in a refrigerated cabinet. This location reduces spillage and physical strain when compared to the design of a gravity-fed machine.
Many factors go into the purchase of a soft serve ice cream machine. You will need to know your budget, projected sales volume, space allowance, desired mixing features, and whether you want to buy new or used. Soft serve machines vary in price, service, and reliability. The Frozen Yogurt Review has compiled reviews and a comparison chart of some of the top commercial soft serve machines. Another useful document is from Foodservice Equipment Reports. It contains an in-depth review of soft serve ice cream including history, commercial machines and health department inspections. http://www.fermag.com/sr/v12i02_sr_softserve.htm.
Purchasing a soft serve machine is an investment and requires diligent research. As with any significant purchase, it is always best to shop and compare! Make sure to read customer reviews, compare warranties and identify a point of contact in case you experience difficulties with your machine. Whether you are just starting out, replacing an old machine, adding an additional machine, or just curious about dry mix; we are excited about your soft serve plans! Please let us know if you want to sample Frostline® Frozen Treat mixes. We can assure you that your customers will love the taste and your business will love the profitability and usability of our mixes.