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Asia/Pacific Ed. 2017
North American Ed. 2017
North American Ed. 2018
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The Book
Q&A's On Ice Cream
Accelerated Shelf-life
Testing
Antifreeze Proteins
Buttermilk: Use of
Calcium Nutrient
Content Claims
Chocolate Ice Cream:
Formulating
Color in Ice Cream
Cost Management
Cost Management
Drawing Temperatures
Filtered Milks
Gelato
Gelato
Glycemic Index
"Good For You"
I/C: Formulation
Hybrid Products
Ice Cream as
Functional Food
Ice Cream:
Gumminess
Ice Cream Inclusions
Ice Cream: Shelf Life
Ice Cream Sweetness
Ingredients Cost
Savings
Lactose Reduction
Line Cost Averaging
Low Carb
Ice Cream
Low Carb
I/C: Formulation
Low Temperature
Processes
Meltdown Behavior
Mix Aging
Mix Composition:
Effect on Flavor
Mix Processing
Variables
No Sugar-Added
Ice Cream
Novelties:
Adding Inclusions
Novelties:
Preventing Soggy
Cones & Wafers
Nutmeats
Pasteurization,
Homogenization
Premium Light
Ice Cream
Prevention of Coarse
Texture
Prevention of Fat
Accumulation
Sensory Evaluation-
QA/Product
Development
Sucrose Replacement
Sweeteners: Blending
Sweeteners:
Considerations
Vanilla Crisis I
Vanilla Crisis II
Visual Defects:
Pink Discolouration
Visual Defects:
White Particles
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Questions & Answers
from "On Ice Cream" featured in Dairy Foods magazine
and sourced from "On Ice Cream" technical short courses.


Ingredients Cost Savings:

Question: What is more impactful, ingredient cost savings, yield improvements, or reduction in finished product losses?

Answer: Certainly ingredient cost savings can deliver ongoing cost efficiencies. However, do not forget finished product lossses, and yield improvements that can deliver additional savings to the bottom line. In fact, anything that reduces finished product losses and increases yields many times can equal, or superior, cost savings to ingredient cost savings alone. That's an effective doubling (or more) of cost savings opportunities. That is because each gallon of finished frozen dessert carries with it elements of ingredient, labor, overhead, capitalization, packaging, and other fixed or variable costs. By reducing losses and increasing yields, cost per finished gallon can be reduced. Add to this the element of regained margin at point-of-sale by producing more saleable product, and more than just significant savings can be returned to the business. Do not ignore ingredient cost savings, but look deep beyond ingredient costs for additional impact by manufacturing more saleable product.


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