Ice cream processing - Articles - Page 5

Do more with less: consolidate your ice cream mixes

Here’s what you need to know about consolidating mixes.

Bruce Tharp

Steven Young

September 6, 2014

If one ice cream mix can play multiple ‘roles,’ then you can be more flexible, cost-efficient and competitive.

Feel the churn

Dairy science: why ice cream melts and how to make a great chocolate ice cream

Sarah M. Kennedy

July 28, 2014

Ever wonder what makes ice cream melt? And what goes into making chocolate ice cream? Pull up a chair and learn from our resident ice cream specialists.

Ice cream processor news

The Ice Cream Club is truly hand-made

July 21, 2014

The Florida-based Ice Cream Club uses old-fashioned production techniques to make its artisan premium ice cream.

This artisan premium ice cream maker uses old-fashioned production techniques

While it has invested in modern processing equipment, it uses some old-fashioned production techniques, like hand ladling.

James Carper

May 6, 2014

When an ice cream processor tells me, “We do things a little differently than most,” I think to myself, “That’s what they all say.” True, most dairies do create unique recipes and flavors, but it still comes down to processing, filling and packaging, and how many variations on those themes can there be?

Working with cocoa in ice cream

To formulate a quality product, you must understand the properties and attributes of cocoa and chocolate. Then you can achieve the desired flavor, body, texture and color.

Bruce Tharp

Steven Young

April 8, 2014

Chocolate is second only to vanilla as the most popular ice cream flavor in the United States. Therefore, it is a major component of the product portfolios of most ice cream companies, representing on average of 8% to 10% of the volume of a typical portfolio.

Stabilizers play an important role in ice cream

Bruce Tharp

Steven Young

September 14, 2013

Stabilizers limit the mobility of water in the unfrozen aqueous portion and control the growth of ice crystals.

Raising the bar on ice cream novelties

We so loved the Big Bar from Kent’s Ice Cream that we bought the business and moved to Wisconsin.

Tom and Kathy Truhlar

May 13, 2013

Our love affair with Kent’s Ice Cream of Fort Atkinson, Wis., started in the early 1990s just after we had purchased a classic car that needed work.

A look inside G.S. Gelato's plant

The Italian-born owners of G.S. Gelato bring their recipes and production equipment to Florida’s Panhandle where they make authentic Italian gelato for retail and foodservice customers.

James Carper

May 12, 2013

The headquarters and manufacturing plant of G.S. Gelato, Fort Walton Beach, Fla., are far from the scenic Gulf Coast views in this resort town on the Emerald Coast of Florida’s panhandle.

Sales

Can't lick the ice cream blues

More plants are producing less ice cream. The number of units sold barely increased.

March 11, 2013

By most measures, ice cream is not a growing market. Production is declining, sales are stalled and manufacturers aren’t increasing prices by much. Yet there are more plants making ice cream.

Snoqualmie Ice Cream: Perfection in a pint

‘We make perfect ice cream,’ says the owner of Snoqualmie Ice Cream in Washington state. Organic milk and cream, innovative flavor combinations and homegrown herbs and fruits contribute to the products’ popularity.

James Carper

March 10, 2013

Fans can like the Facebook page of their favorite ice cream brand and Tweet all day long about its flavors. But sometimes, to really understand a company’s mission, you have to meet face-to-face with the owners and watch how they make ice cream. That’s the approach Snoqualmie Ice Cream owner Barry Bettinger takes with his distributors. He invites them to tour the fully sustainable manufacturing plant in Maltby, Wash., and make ice cream. Once the visitors see the passion of the company’s 12 employees and the integrity in manufacturing a super-premium organic ice cream (19% butterfat and 15% overrun), they “get it,” Bettinger said.