by Darryl David | Sep 29, 2015 | Ice Cream Consulting
Corn Sweeteners are produced in a variety of ways including liquid, syrup, and solid. Used in a variety of food applications including, beverages, baking, candy, confections, dairy, brewing and chocolate. Below is a chart showing dextrose equivalent (DE) percentage...
by Darryl David | Sep 22, 2015 | Ice Cream Consulting
FDA article for August 2004 and still applies today: Every year homemade ice cream causes several outbreaks of Salmonella infection with up to several hundred victims at church picnics, family reunions, and other large gatherings. From 1996 to 2000 (the latest year...
by Darryl David | Sep 16, 2015 | Ice Cream Consulting
There is a growing movement in California to support community-based food production, sometimes referred to as “cottage food,” “artisan food,” “slow food,” “locally based food,” or “urban agriculture” movements. These movements seek to connect food to local...
by Darryl David | Jul 20, 2015 | Ice Cream Consulting
You’ve seen Trans Fat listed on ice cream labels, sometime 0% or blank space following the word and sometimes not. If a percentage number does follow trans fat, then what is the source, where’s it coming from? Understand the fats: Trans Fat or “trans-unsaturated...
by Darryl David | Jul 17, 2015 | Ice Cream Consulting
As a consultant in the ice cream and non-dairy industry, I regularly meet with individuals that have an idea, but little understanding of the money investment required to start and more importantly to sustain their business. In today’s world people hear about startups...
by Darryl David | Jun 23, 2015 | Ice Cream Consulting
Described in wikipedia, Liquid nitrogen or LN2 is nitrogen in a liquid state at an extremely low temperature. It is produced industrially by fractional distillation of liquid air. Liquid nitrogen is a colorless clear liquid with density of 0.807 g/ml at its boiling...
