A Visual Treat: Frozen Treats Infographic

Several months ago, we created a blog post that defined a variety of different frozen treats. Since we are committed to offering the best information about the frozen treats industry to our customers (and we like to make pretty things) we decided to turn it into an infographic for your handy, dandy reference.

If you need a quick refresher, or an easy reference to the world of frozen delicacies, check out this visual guide. Feel free to print it out and hang it on your wall, too – just try not to lick it.

 

KPF1540 Frozen Treats Infographic (2)

Ice Cream Sandwiches for Any Operation

According to the Huffington Post, ice cream sandwiches are the new cupcake. Luckily, you don’t have to rethink your operation to get in on the trend before it goes the way of the cronut.

Macro trends like nostalgia  and extreme dining have influenced the resurgence of the ice cream sandwich. Customers love treats that remind them of their childhood, and they’re craving indulgent desserts as a reward for eating healthy the rest of the day. Restaurants around the globe are capitalizing on this trend, with recipes as simple as the original or as exotic as the S’mores Burger, made with Nutella spread, brûlée marshmallow, vanilla ice cream and Maldon sea salt on mini brioche.

It’s easier than you think to offer your own twist on this classic treat, especially if you’re one of these types of operations:

For Bakeries or Coffee Shops:
You’re already known for fresh-baked goodies, so delicious ice cream sandwiches are only one step away. Adding a soft serve machine to your back of house will open up infinite flavor combinations that will take your most popular baked items to the next level.

Try any of our recipes (or invent your own) and sandwich cool, creamy soft serve between cookies, brownies, cake slices and more. Cut a cake donut in half, fill the middle with coffee soft serve and add maple bacon crumbles to the center for a sweet and savory breakfast-turned-dessert combo to die for.

For Frozen Yogurt Shops:
The DIY trend continues to dominate in the foodservice space, especially when it comes to ice cream. As competition continues to grow, you need to continue to find new ways to get customers to choose your shop, rather than the store just down the street.

Signature products and experiences could take your shop over the top. Partner with a local bakery to offer the fresh-baked brownies or other options to serve as the “bread” (see above). Invite your customers to create their own ice cream sandwiches in the wackiest flavor combinations available. You could even hold a contest for the most indulgent treat, complete with mix-ins and toppings.

For Recreation Destinations:
Unique food items are part of an amusement park’s DNA. Classics like caramel apples and cotton candy will always draw a crowd, but nothing drives return business better than a concoction that’s only available at your place.

Using either hard-packed ice cream or soft serve, experiment with customer favorites to create an ice cream sandwich that’s unique to your location. Try funnel cake waffles as the vehicle for Chocolate Peanut Butter Cup Soft Serve and watch the customers line up!

See? Ice cream sandwiches are practical for any size or type of operation, and the sky’s the limit when it comes to flavor combinations. Your business just got a whole lot cooler.

Sweet New Stamps

The U.S. Postal Service has announced a new set of ice cream-themed stamps[1] that look good enough to eat. Designed by Ethel Kessler with illustrations by Nancy Stahl, they feature five classic soda fountain treats that are sure to inspire appetites. You’re probably familiar with most of them, but here’s a run down:

Double-Scoop Ice Cream Cone:
You guessed it—this is a classic, cone-shaped pastry stacked with two scoops of ice cream.

Egg Cream:
Oddly enough, this contains neither eggs nor cream. It’s a classic beverage consisting of milk, carbonated water, and chocolate syrup.

Banana Split:
Variations of this classic dessert are a dime a dozen, but it’s traditionally made with a split banana, ice cream, chocolate sauce, whipped cream, nuts, and cherries.

Root Beer Float:
A simple but stand-alone treat consisting of ice cream in root beer.

Hot Fudge Sundae:
Again, variations of this treat are endless, but it’s typically made with vanilla ice cream, chocolate sauce, whipped cream, nuts, sprinkles, and a cherry on top.

Why the emphasis on soda fountain treats? According to USPS, soda fountains were important gathering places in U.S. history, especially when Prohibition banned alcohol sales[2]. During World War II, soda fountains popped up at military bases in the U.S. and abroad, because drinking a soda or indulging in a sundae reminded soldiers of simple pleasures at home[3]. Today soda fountain culture lives on in homes, restaurants, and frozen treat operations.

Did you know Frostline® can help create the classic favorites featured on USPS’s new stamps? Ones you can actually eat? We offer soft serve mixes, frozen yogurt mixes, and frozen beverage mixes that can be substituted for traditional, hard-scoop ice cream. Because Frostline is economical to ship, convenient to store and easy to prep, you can offer a fresher product and make more money. Plus, many of our products are free of lactose, cholesterol, gluten, and dairy, so you can bring back childhood treats with a better for you twist.

 

[1] https://about.usps.com/news/national-releases/2015/pr15_069.htm

[2] http://www.dairyfoods.com/articles/91535-heres-one-stamp-you-wont-mind-licking

[3] http://flicksandfood.com/postal-service-to-issue-weight-control-stamps-in-2016/

5 Things You Don’t Know About Frozen Yogurt

February 6 is National Frozen Yogurt Day[1]. Let’s dig in spoon first and celebrate this ice-cold treat!

Frozen yogurt is eaten almost as much as ice cream nowadays[2], and it’s easy to see why. Served in an infinite number of flavors and styles, it’s a delicious, healthier alternative to ice cream.[3] But it wasn’t always seen so favorably. The health-conscious trend of the 1970s spurred the creation of frozen yogurt. It didn’t go over very well because many people did not like the taste. It finally gained widespread popularity in the 1980s, after recipes improved to create the frozen yogurt we know and love.[4]

Dying to know more? Here are 5 things you might not know about frozen yogurt:

  1. Plain flavored yogurt has been around for more than 4,000 years; however, it wasn’t until the 1970s that anyone thought to freeze it.[5]
  1. The key to frozen yogurt’s popularity is sugar. In the 80s, frozen yogurt franchises added sugar to balance the tart flavor, and it was a hit. By the 90s, frozen yogurt had a 10% share of the frozen dessert market.[6]
  1. FroYo has become a very trendy treat, and unique flavor creations are constantly in the works. In 2015 the world’s first black frozen yogurt was released in a flavor called Black Sakura. The color is due to the addition of naturally activated charcoal, which is said to contain healthy antioxidants and can also help remove toxins from the body.[7]
  1. As if you needed further convincing to enjoy this treat, frozen yogurt also contains protein, calcium, vitamins and potassium. These healthy qualities among others can help boost a person’s immune system, lower cholesterol, and aid the digestive system.[8]
  1. Like traditional ice cream, frozen yogurt is now available in many different forms. In addition to traditional soft-serve styles, you can also find parlors that feature options like hand-scooped froyo, smoothies that blend froyo with fresh fruit and juice, as well as frozen yogurt filled cakes and pies.[9]

While frozen yogurt may have taken a while to gain traction, it can now be found in just about every style and flavor imaginable. Now go out and share your newfound frozen yogurt knowledge as you celebrate this sweet holiday.

If you’re looking for a delicious, fat-free frozen yogurt for your operation, Frostline® offers mixes in vanilla and chocolate. Contact us for more information or to place an order.

 

[1] http://www.punchbowl.com/holidays/national-frozen-yogurt-day

[2] http://www.punchbowl.com/holidays/national-frozen-yogurt-day

[3] http://www.punchbowl.com/holidays/national-frozen-yogurt-day

[4] http://www.spacemanusa.com/more-fun-facts-about-frozen-yogurt/

[5] http://www.spacemanusa.com/more-fun-facts-about-frozen-yogurt/

[6] http://thefuzzypeach.com/self-serve-frozen-yogurt-franchise-history

[7] http://internationalfrozenyogurt.com/news/black-new-white-2016/

[8] http://www.spacemanusa.com/more-fun-facts-about-frozen-yogurt/

[9] https://www.franchisehelp.com/industry-reports/frozen-yogurt-industry-report/

 

The Scoop on Frozen Treats

The world of frozen treats can be a daunting place. With so many options, you could get a brain freeze trying to make sense of it all. Ice cream, gelato, custard, sherbet, sorbet, frozen yogurt, soft serve, the list goes on. So what’s the best option for your customers? And what are the differences anyway?

If you’re looking to open an ice cream or frozen yogurt shop, or want to add frozen treats to your restaurant, amusement park or convenience store, this quick reference guide is the key to your frozen treat education.

Ice Cream:
Like the name suggests, ice cream is a frozen product made from cream. Milk is often added to the mixture, as well as other flavorings and sweeteners. Ice cream contains at least 10 percent milk fat[1].

Gelato:
While gelato and ice cream generally contain the same ingredients, authentic gelato uses more milk and less cream than ice cream, reducing its milk fat content. Gelato is also churned very slowly, making it much denser than regular ice cream. Another factor that makes it taste creamier is the fact that it is served at warmer temperatures[2].

Custard:
The key ingredient to this delicious dish is egg yolk. All other ingredients are the same as regular ice cream, but the yolk creates a thicker product. It also contains a minimum of 10% milk fat, as well as at least 1.4% egg yolk solids[3].

Sherbet:
Unlike ice cream, which is based on cream, sherbet is based on fruit puree. It contains a maximum of 2% milk fat[4].

Sorbet:
This frozen dessert is also made from fruit purée, but it contains no dairy ingredients[5].

Frozen Yogurt:
In contrast to ice cream, frozen yogurt is made with cultured milk (yogurt) instead of cream. The freezing process does not kill any significant amount of the yogurt’s cultures. When frozen, the cultures go into a dormant state, but when returned to a warm temperature within the body, they become active again. There are three types of yogurt: regular, lowfat and nonfat. Regular yogurt is made from whole milk and contains at least 3.25% milk fat. Lowfat yogurt is made from lowfat milk or part skim milk and has between 2 and 0.5% milk fat. Nonfat yogurt is made from skim milk and contains less than 0.5% milk fat[6].

Soft Serve:
This sounds super obvious, but only because it is. Soft serve is a frozen treat that’s…well, soft. It can contain the same ingredients as any of the treats listed above, but comes from a machine that results in a smoother texture. The machine incorporates more air and doesn’t allow the mixture to harden as much[7].

There are pros and cons to each of these frozen treats. For example, while ice cream may be the most well-known frozen treat in the U.S., its often ruled out by health-conscious customers due to its fat content. And while gelato and custard are known for their richness and density, they’re off limits to customers who are vegan or lactose-intolerant. From among the many options, you have to decide which frozen treat is best for your operation.

If profitability, waste reduction and lower labor costs are important to you, consider Frostline® Soft Serve. Although low in fat, Frostline Soft Serve provides the same creamy texture and delicious taste as traditional dairy soft serve.

Because it’s shelf-stable, Frostline Soft Serve doesn’t tie up valuable space in the cooler or freezer. Compared to made-from-scratch and liquid soft serve, it also costs less to buy, ship and serve—helping you make more money.

Speaking of popular with patrons, customers will be happy to know that Frostline Soft Serve is Kosher and free of gluten, lactose, cholesterol, and trans fat. There’s something for everyone with this delicious treat, even the most dessert deprived.

 

[1] http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=135.110

[2] http://culinaryarts.about.com/od/glossary/g/Gelato.htm

[3] http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=135.110

[4] http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=135.140

[5] http://culinaryarts.about.com/od/glossary/g/Sorbet.htm

[6] http://aboutyogurt.com/index.asp?bid=27

[7] http://www.thefreedictionary.com/soft+serve

 

How to Make Soft Serve or Frozen Yogurt with Frostline® Frozen Treat Mixes

With Frostline®, preparation is simple – just 4 easy steps – fill, stir, mix and pour.

Have soft serve machine? Get to mixing!

Operators love serving Frostline because it is delicious and profitable!

Step 1 – Fill a clean, complimentary Frostline mixing bucket to the indicated red line with cold tap water. If using a Frostline Flavor Packet, add contents of packet and stir until dissolved.

Step 2 – Add entire contents of Frostline dry soft serve or frozen yogurt mix to the mixing bucket and stir with a wire whisk creating a vortex.

Step 3 – Continuing stirring the mixture, making sure to keep the vortex going, and stopped when thoroughly mixed (about 2 minutes).

Step 4 – Pour the mixture into your commercial soft serve machine (Frostline works in ALL commercial soft serve machines) or cover and place in the refrigerator for up to 48 hours. FDA requires product temperature to reduce to 41°F within 4 hours and to remain at or below 41°F.

Once your mix is inside of the hopper, you should have The Perfect Frozen Treat™ in about 10 minutes (please refer to your machine’s owner’s manual for exact freezing times)! The liquid yield for each mix is 2.5 gallons per bag or 15 gallons per case.  Frostline estimates you get about 113 – ½ cup prepared servings per bag and about 678 servings per case If you have any questions or want to place an order, please call us at 1-800-442-5242.

Please check out our newest mixing video on YouTube to see Frostline in ACTION!

 

Put Down the Scoop for National Soft Serve Day

Celebrate National Soft Serve Day August 19

Celebrate National Soft Serve Day August 19

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!

Soft Serve is the safer choice! Put Down The Scoop!

Soft Serve is the safer choice! Put Down The Scoop!

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!

One Stop Fits All! Offering Lactose Free and Gluten Free Gives Peace of Mind!

The market for lactose free and gluten-free foods and beverages is hot! With estimates that 70 –75% of the world’s population may be lactose intolerant¹ and 1 in 133 people in the U.S. are affected by Celiac Disease², operators are paying attention! Foodservice directors are adding lactose and gluten free (GF) products to their menus daily. In fact, with the rise in these two gastrointestinal conditions, all aspects of foodservice (healthcare, hotels/casinos, C&U, K-12 cafeterias, and restaurants) should take it very seriously.

Colleges & Universities (C&U) are responding to the trend. For example, Oregon State University has a gluten-free webpage that directs students to food stations that offer GF menu items including frozen yogurt and smoothies. Looking to the near future, University of Nevada – Reno is adding a vegan/gluten free eatery and a self-serve frozen yogurt station to their food court this fall.

Frostline is Gluten Free

Lactose and Gluten Free Soft Serve

Why the connection between lactose free and gluten-free? The physical symptoms someone experiences who is sensitive to either two are very similar: abdominal pain, excessive gas, cramping, bloating and nausea. A large portion of people who avoid gluten or lactose, do so primarily because of symptoms and not because of diagnosis. All they know is cause and effect; if they eat it, they suffer. For people with Celiac or gluten-sensitivity, an elimination diet is the only treatment². For lactose, there are medications that can help prevent symptoms¹.

So what can you do as an operator to make the most of this rising health concern? Offer gluten free and lactose free options! In 2011, U.S. and Europe hit a combined $900 million in retail sales for lactose free products³. Gluten free was listed #2 in Time magazine’s Top 10 Food Trends of 2012. The gluten free category is expected to become worth $6.6 billion by 2017 according to Packaged Facts.

Frostline® Frozen Treats can help you in the dessert portion of your gluten free or lactose free menu. Offering soft serve that is free from these two gastrointestinal targets will not only give you peace of mind but it will enhance your menu’s image. It’s hard to find a person that doesn’t like ice cream, but some people have given it up because of their special dietary concerns. In healthcare, a bowl of soft serve is a welcome treat for patients who crave something cold and sweet but have dietary restrictions that limit their selections. C&U students have meal plans to use and self-service soft serve is a nice draw. Lastly, soft serve is a family favorite at restaurants! Restaurants can entice larger groups and families to dine-in just by offering complimentary soft serve.

If you are interested in talking to someone about offering a GF or lactose free dessert, let us know! Frostline® offers soft serve mixes, frozen yogurt mixes, frozen beverage mixes (including smoothie base mix) and flavor packets. We are here to help!

Resources

¹ Cleveland Clinic http://my.clevelandclinic.org/disorders/lactose_intolerence/hic_lactose_intolerance.aspx

² National Foundation of Celiac Awareness http://www.celiaccentral.org/celiac-disease/facts-and-figures/

³ FoodBev.com http://www.foodbev.com/news/lactose-free-dairy-market-is-booming-say#.U0buv8JOWM8

 

Swirl Won’t Curl? Seeing Ice Crystals? Let’s Fix That!

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.

Troubleshooting The Perfect Swirl Frostline®

Troubleshooting The Perfect Swirl

Frostline® Soft Serve and Frozen Yogurt Mixes Offer Solutions for Commercial Soft Serve Machines

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.

Frostline®  The Perfect Frozen Treat™

Frostline® The Perfect Frozen Treat™

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.