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Ice cream
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Ice cream
Ice cream

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New article about to recognize a good ice cream:
Ice cream production
Ice cream production
wholesale-icecream.com
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An article about managing ice cream shop:

Ice cream business: how to use it
Tips for well maintain and manage an ice cream shop. A brief description of routine daily operations that occur in a ice cream shop

Opening the shop
You need a well advance before the standard opening time to set up all you need for a nice business day in an ice cream shop. 1 hour is the minimum request if you decide to open alone and allow your staff coming right at opening time:

1) Cleaning the showcase with wet towel and wait to dry
    Turn on the showcase and wait at least 30/40 minutes to reach the temperature of -15 Celsius so it will be ready for the gelato
2) While waiting for the showcase to drop down the temperature look around for some dirty spot forgotten the day before
3) Move the ice cream or gelato from the stock freezer in to the showcase, trying to adjust the shape and the decoration before positioning in the showcase
4) Check all the silverware and accessories necessary to serve the ice cream: spoons, scoops, small forks...
5) Prepare the toppings to be easy and ready available
    Check the tables and accessories on the tables: napkins, price list, promotional cards...
6) Welcome the staff and brief them on the past day errors and the new days expectation and new ideas. If eventually somebody did book a party in your ice cream premise check that all the necessary is in order and advice the staff according
7) Open and start to greed customers (if any...)
8) During the day arrange the staff so there will be always somebody to greet customer: never let the customer feel unimportant or even worst unnoticed!
9) Always during the day check the availability of the flavors, make sure you have all the ingredients of the sundae that are present in your menu': never say "no have" to a customer!
10) Check the presence of napkins on the table, the cleanness of the premise and the smile of the staff. people don't go inside an ice cream shop only for the gelato, they also want to have some good times
11) When it is time to close turn off the showcase or showcases, move the ice cream inside the freezer, clean all the shop beside the showcase that needs time to melt down during the night. Just remove eventual big pieces of ice cream that stick around the showcase
12) Make a tour all around your ice cream shop to see if there are some dirty spots and check that all the food, toppings are not spoil or out of date
13) One more note: beside the fashion, choose light color, almost white, for the staff uniform. For example this rule is mandatory by the law in Italy: food attendant must have white or light colors uniforms.

OK, soon I will explain how to improve your cash flow in an ice cream business
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Easy way to prepare ice cream with Easy Ice Cream Ingredients from Ice Age.
Just mix the content of the bag, add 3 liter of water, mix mix mix very well and put in the ice cream machine. In 10 minutes you will get a tasty ice cream.
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2015-02-08
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Hi everybody! What about an Honey Toast? A toast with fresh ice cream! We now also have bakery available!
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You can also follow on Facebook.com
IceAge Gelato
IceAge Gelato
facebook.com
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Ice cream making...
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2014-06-16
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New Youtube channel ice cream from us: 
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Many ice cream ingredients and recipes available.
Start with something about ice cream coconuts...
Yes you can do with milk.
Here a suggestion:
The coconut ice cream give you the opportunity to mix 2 culinary culture: the Thai as coconut and coconut milk are used in many food preparations and the Italian where gelato is part of the life there. With milk you will obtain a gelato 100% and not a sherbet as of the use of real milk. The coconut taste really fit with milk so just prepare a mix of fresh milk and Thai coconut milk (namkathi น้ำกะทิ). Then add real coconut puree and one and only one stabilizer. This is important as the use of more than one kind of stabilizer can eventually result in a little sticky coconut ice cream. Like the Turkey ice cream that is really sticky. Yes, it is tasty too but it is another product. So a well balance between the amount of fresh coconut, sugar, dextrose powder and a bit liquid glucose is necessary to let the stabilizer properly work.
Ingredients of coconut gelato: coconut puree 10% of total milk and coconut milk (50% each), coconut paste just a bit to correct the taste, sugar dextrose and glucose up to balance the recipe, stabilizer as suggested from the manufacturing.
Please try this but keep in mind that is a try!
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Soon a new factory will be ready to produce gelato and ice cream. Book your free taste sample by writing here your email
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