Soft serve systems
1986
With the demand for ice cream up, soft serve products are appearing in a variety of operations. Lower in butterfat than hard ice cream, it is easy to handle and highly profitable to the vendor. How these products are prepared and served, as well as other types of mixes available, such as tofu and non-dairy ices, are topics discussed. Machine operation, a critical part of product success, is described, along with sanitation procedures and marketing suggestions. Different model types are also discussed.(jd-b)
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