Q: What products can I run in my Taylor equipment?
A: This depends on your Taylor model. More model specific information can be found on a specification sheet in the Taylor Company resource library, or contact your local Taylor distributor for more information.
Q: Will you install a machine for free if I buy my mix from you?
A: Each distributor develops a program to participate in at the local level. While getting a machine for free may sound like a good idea, the mix price is marked up to pay for the equipment. No equity in the equipment is ever gained, and the premium mix price reduces profits. If you change to a different mix company, you lose the freezer too.
An alternative program is to lease a freezer.
Once the equipment is paid for, your profit margin goes up. Mixes can be selected to fit the consumer trends in each area, with the freedom to change brands as needed. Contact your local distributor
Q: Do you supply the mix as well as the machine?
A: Taylor develops alliances with mix companies, so the Taylor distributor in your area can recommend mixes from a local dairy, or nationally branded mixes. Contact your local distributor
Q: Can I make my own soft serve mix?
A: While some remote areas in the world may choose to make their own soft serve mix, problems with separation and product breakdown usually cause problems. Dairies and mix companies have the expertise to make soft serve mixes with the proper balance of sweeteners, emulsifiers and stabilizers to produce quality soft serve and shake. Powdered mixes are also available, which can be reconstituted with water.
Q: What is overrun?
A: Overrun is the amount of air that is introduced into the product before it is dispensed. Higher overrun has more air in the finished product, making it a fluffier, lighter product. Percentage of overrun equals percentage increase in the volume of the finished product.
Q: What’s the difference in cost per serving on; soft serve, yogurt, custard, and batch ice cream?
A: Your local Taylor distributor can assist you with building a profit story comparison for different products, helping to ensure the Taylor equipment that best fits your needs. Contact your local distributor
Q: What are emulsifiers and what does it do to ice cream?
A: Emulsifiers allow products that consist of oils and water to stay mixed with minimal separation. For ice cream, emulsifiers help to create a finished product that is stiffer and dryer.
Q: What are stabilizers and what does it do to ice cream?
A: Stabilizers reduce large ice crystal formation in hand-dipped ice cream, and extend the shelf life. Stabilizers help with a smoother texture and ensure that the ice cream doesn’t melt as easily. In soft serve ice cream, stabilizers help prevent overbeating or product breakdown in the freezing cylinder.
Q: What is Frozen Yogurt?
A: Frozen yogurt typically consists of milk solids (not cream), sweeteners, milk fat, and yogurt culture. Frozen yogurt can boast improved health benefits over other similar products because it can have healthy probiotics, reduced sugar content and a lower calorie count.
View Taylor soft serve and frozen yogurt models
Q: What are probiotics?
A: Probiotics are helpful bacteria that are in a wide variety of things we eat, but most commonly in fermented milk products such as yogurt and sour cream. The word ‘probiotic’ is literally ‘pro-life’, as opposed to the ‘antibiotics’ that we use when we are sick, which are designed to kill bacteria rather than encourage their growth. Probiotic bacteria lives inside of us, utilizing nutrients and food, and creating useful byproducts and performing valuable actions including: Enhanced nutrient absorption, Boost of immune functions, slowing down cancer growth, fighting infections and yeast growth, and Allergy prevention. Make sure that the frozen yogurt you are eating has active cultures; otherwise you will not be receiving the full benefit of probiotics.
Q: What constitutes Ice Cream?
A: In the United States, The Federal Government has a regulation defining ice cream. Ice cream is frozen while stirring, and must have at least 10% of its weight as milk fat and typically weigh 4.5lbs to the U.S. gallon. Products with less than 10% milk fat are classified as reduced fat, low-fat, or non-fat ice cream.
View Taylor batch ice cream models
Q: What defines Soft Serve Ice Cream?
A: Soft serve ice cream is a soft, fluffy product that can come from Soft serve ice cream machines (such as those from Taylor). It usually has a lower milk fat content than regular ice cream, generally 3-6% and is produced at ~18 to 20oF/-7.8 to -6.7oC. Soft serve also contains much less air (resulting in lower overrun) than commercial ice cream, allowing it to be creamier, smoother, and flavorful.
View Taylor soft serve and frozen yogurt models
Q: What is Milk Fat?
A: Milk fat, or butterfat, refers to the amount of fat content in a dairy product. The percentage (%) of milk fat translates into the percentage (%) of the weight of the product that is attributed to the milk fat.