Let It Rest
Letting a frozen dessert mixture rest after you’ve combined the ingredients (i.e. base, flavors, liquid, etc.) will help achieve optimal flavor. The ideal timeframe is 24 hours if possible. After you’ve let it rest, blend it for a few minutes to ensure nothing separated and then feed into the frozen dessert machine to process. If in a hurry, try to allow it to sit for at least 30 minutes. Tip: Be careful of any recipes that combine dairy and acidic flavors, resting can in some cases coagulate the mix.
FDA Defines “Gluten-Free”
The U.S. Food and Drug Administration published a new regulation defining the term “gluten-free” for voluntary food labeling. To be considered gluten-free, foods must contain less than 20 parts per million of gluten. Gluten is a protein found in wheat, barley, rye and related grains.
Snap Shot in 5 Tips
Pictures of your business’s offerings are critical especially today with Pinterest and Instagram being at the forefront of communicating with consumers. Frozen desserts aren’t always easy to snap so here’s five quick tricks of the trade:
1. Prepare a batch just for pictures, cut the sugar to help curb melting.
2. Once you extract the frozen dessert, place it in a blast freezer if possible to maintain shape.
3. To avoid photographing ice crystals, quickly run a blow torch over the product.
4. If you don’t have lighting equipment shoot near a window for natural light.
5. Don’t place melting product back in the blast freezer, the freezer will just lock the melts in place; re-scoop or re-swirl the product.