Successfully incorporating bases, varigates and fruit feeders into frozen desserts.
The first step is to determine the type of frozen dessert that will be developed, i.e., ice cream, sherbet, sorbet, novelties or frozen yogurt. Of course, the expected fat content of the mix, demographic targets, cost targets and any production constraints should be considered up front. If you intend to make any claims such as no-sugar-added or all-natural, it is important to determine them before proceeding. After choosing the type of frozen dessert you will produce, the next step is to define your target flavor profile and to determine what the product should look like. Contrasting colors (light and dark) are visually appealing to the eye; whereas monotone colors are not as appealing. Working with a color target can substantially speed development. With all of this information settled, you are now ready to choose the best ingredients available.