Tips & Tricks

Make that Chocolate Fudge go further.

To make your chocolate fudge go further you can:

1. Add double thick cream, then

2. Add Strawberry topping to enhance the flavour. (Yes that is Strawberry - not chocolate).

 

Need a Chocolate Warmer ?

Whoever thought that at $30 slow cooker would substitute for a multi hundred dollar chocolate warmer.

Smoothies in Winter?

Absolutely.....a good thick smoothie base when warmed is yummy and delicious over hot pancakes.

Or......

Adding a smoothie base to a liquid custard is a fantastic idea - for example a banana custard donut or a strawberry custard donut.

Coffee Cups get too hot!

It is probably because you are using single wall hot cups. We have some great products in 8, 12 and 16oz cups (with lids that fit properly).

I will be putting pictures up very shorty - designs are fantastic - including Sydney Harbour bridge, Orange Silhouette, Black & White Silhouette, Cafe Paris (in colour), Cafe Latte and Nvee.

These hot cups lift your customers experience to a whole new level.

How To Make a Hard Scoop Choc Top

a) Push the hard scoop ice cream firmly into the cone.

b) Make sure that the ice cream has a firm contact with the side of the cone.

c) Add enough ice cream until you are happy.

d) Place in the freezer for an hour or so to allow the softer outside ice cream to bond with the cone.

e) Dip the hardened ice cream into the warm melted dipping chocolate.

1. To maxmise profit – train staff to minimise portions. It is very easy to give away too much. Ie staff will fill the cone from the bottom.
2. Always add powder to water, not water to powder. Otherwise you will get lumpy gravy.
3. When mixing product, always use room temperature water.
4. It is recommended in hotter months to have backup product pre-mixed and ready in the cool room.
5. Allow mixed product a minimum of 10 minutes to re-hydrate before putting in the hopper. Whisking every couple of minutes. The re-hydration process can take up to 4 hours. The longer the re-hydration allows, the creamier the product will be come. You will taste the difference.
6. Never use the mixing bucket for anything other than soft serve. For example, if the mixing bucket is used to store onions, the plastic will hold the flavour, which in turn will be passed to the soft serve. Onion flavoured soft serve is not very palatable.
7. Cleaning is recommended to be every 3 days.
8. Unused product can be put back into the hopper to minimize waist, however, it is recommended to discard any remaining product by the 3^rd cleaning – to ensure breaking the bacteria cycle.
9. After cleaning – always throw away the first two serves. It can easily taste like sanitizer.
10. Mistakes can be tipped back into the hopper.
11. At night make sure the unit is switch to Night mode or Standby mode – otherwise you will be paying for the electricity bill for the compressor to keep making soft serve for no reason.
12. When doing a choc top – if the ice cream drops into the hot chocolate – get it out. Over time too much fat in the chocolate will stop it from solidifying.
13. When doing a choc top – make sure that you PUSH the soft serve into the cone to increase the contact surface area. That way it won’t fall off when you tip the cone upside down.
14. Always lubricate all seals – especially those at the front. However. Make sure that when lubricating the rear of the auger – DO NOT lubricate all the way down to the square joint. Over time, a build up of lubricant on the rear auger joint will turn to glue and make the auger very difficult to remove.
15. If you don’t want to make a full batch of product – just make sure that the appropriate amount of water is reduce.
16. 1. 1 x 1.5kg bag of powder to 3.5 liters of water
    2. ½ x 1.5kg bag of powder to 1.75 liters of water etc.
17. Chocolate sachets can be added to the vanilla mix during re-hydration to give you Premium Belgium Chocolate Soft Serve.
18. Always follow the NSW Food Authority Guidelines for the control and maintenance of Dairy related bacteria.