Whether you manage a popular ice cream franchise or run a family-owned creamery, there’s no doubt that ice cream serves as a staple dessert across the United States. Ice cream generates a very large revenue for businesses each year, so it’s important to keep your indulgent treats fresh and cold in an ice cream freezer that is best suited for your business, such as the high-quality products offered at Excellence Industries. Our network spans four continents utilizing factories with production capabilities that exceed one million units annually. For over 50 years, the company has been supplying self-contained refrigeration units that help grow revenue. Excellence produces an extensive range of coolers and freezers for display and storage. Read on to learn more about the rules and standards behind best preserving your frozen dessert products.
Keeping your ice cream at safe holding temperatures is very important. Ice cream is perishable and if not stored properly, is subject to adverse changes in both the texture and flavor. Your freezer should always remain below -20 degrees Fahrenheit, so that the ice cream is thoroughly frozen and hard to the touch. If your ice cream begins to slowly defrost, ice crystals will form, which leaves a crunchy consistency and therefore, an unsatisfying experience for the customer.
When using an open/display freezer, always be sure to store your products below the freezer line. This may result in a freezer that doesn’t quite reach its storage capacity, but the products will remain colder, fresher and tastier for guests.
Below, Excellence Industries breaks down the differences between ice cream, gelato, frozen yogurt and sorbet. Determining the differences between these products will help you decide what you’d like to sell and therefore, what sort of freezer is best for you.
With this classic frozen dessert, air is incorporated during the churning process to keep it lighter and subsequently it has a harder texture and is served at a colder temperature. It has an open shelf life on one to two months, an unopened shelf life of two to three months and a butterfat content of 14 to 45 percent.
Gelato is much more dense due to a slower churning process and has a silkier, softer texture than ice cream. It’s served at a slightly warmer texture and has an open shelf life of two weeks to one month and an unopened shelf life of six months. It has a butterfat content of seven to 12 percent.
Frozen yogurt has a more tart flavor, as it is made with milk rather than cream and subsequently has a lower fat content. It contains active cultures which can help with digestive health. Froyo has an open shelf life of one month and an unopened shelf life of two to three months. It also has a much lower butterfat content, at only .5 to five percent.