tips & tricks brochure

of 2 /2
1 Scoop out 3 scoops of Perry’s ice cream into a dish. 2 Drizzle some chocolate syrup, or any other flavored syrup or fruit topping. 3 Add nuts, sprinkles, whipped cream or other toppings. 1 Fill cup 3/4 full with soda. 2 Slowly add one scoop of Perry’s ice cream into the cup. Drizzle a small amount of soda on top of the ice cream. This will turn to foam. Keep pouring until the cup is full. 3 Top with whipped cream (if desired). 4 Serve with a straw and spoon. 1 Peel a banana and cut it in half lengthwise. Put the two halves in a long, skinny ice cream bowl. 2 Place three scoops of Perry’s ice cream on top of the banana: one vanilla and two other flavors on each side. 3 Top each scoop with different syrup. 4 Top with whipped cream, a few cherries and nuts. 1 Add two scoops of Perry’s ice cream into a chilled cup. 2 Add syrup. 3 Add 6 ounces of milk. 4 Mix thoroughly and rapidly. 5 Pour into serving glass. x $___ = $___ - $___ = $___ = $___ x $___ = $___ Average Servings Per Tub Selling Price Per Serving Gross Profit Less Cost of Tub, Cone and Labor Profit Per Tub Profit Per Tub of Ice Cream The Number of Tubs Served Per Year Profit Per Year* Sundae Float Milkshake Banana Split NOTE: This tool is to be used as a projection of earning potential. It is approximate and may be adjusted based on other factors Order by Email or Phone: [email protected] or (716) 542-3381 1-800-234-1134 Email order forms can be obtained through your sales or customer service representative. Perry’s Ice Cream One Ice Cream Plaza Akron, NY 14001 www.perrysicecream.com What You Should Know About Food Allergies Please be aware that some individuals may have an allergenic reaction to the proteins found in peanuts, tree nuts (walnuts, pecans, almonds, pistachios, macadamia nuts, etc.), eggs, dairy ingredients, wheat and other cereal grains, and soybeans. Steps that you can follow to help these individuals avoid the accidental ingestion of a food they cannot tolerate include: 1. The proper labeling of all ingredients in the food. 2. Avoid the cross-contamination of one food with another. a. Always clean ice cream scoops between flavors. b. When ice cream is transferred from an almost empty container to another, be certain that the new container contains the same flavor. 3. Be sure the customers know what flavors they are getting. 4. Know what ingredients are in each flavor. 5. Display the “Perry’s Ice Cream Allergen Chart” so allergens can be easily identified by flavor. 6. Be sure allergen and ingredient information is current and accessible to all employees. For More Information Call Perry’s Consumer Affairs toll-free: 1-800-873- 7797 Once received, ice cream should be checked in immediately and moved into frozen storage. It is essential to avoid delays which allow products to be subjected to ambient temperatures before stocking into frozen storage. Melting and refreezing can cause ice crystals to form and damage the natural texture. Avoid storing ice cream directly on concrete floors or against freezer walls. This can restrict important air circulation. Try to keep ice cream at a constant temperature. Always stock ice cream in the rear of the freezer. Rotate inventory on a “first-in-first-out” (FIFO) basis. Any cases not bearing rotation coding instructions should be dated upon receipt. While loading ice cream into the freezer, proper inventory rotations should be followed. New products should be placed below the existing stock. Establish a pattern for positioning assorted flavors of ice cream in freezer. This helps preserve the natural flavor. Avoid placing containers with conflicting flavors near each other. Certain flavors (such as mint and coffee) have a strong aroma. Be sure to keep them away from milder aroma ice creams (such as vanilla). In the freezer, items should not be placed outside the designated load limit line; and care should be taken not to block air flow. Consult ice cream supplier for specific recommendations. Different product formulas vary greatly. Check and follow any special storage instructions. 1 2 3 4 5 6 7 8 Hard Ice Cream Potential Tool How to make a… (716) 542-3381 1-800-234-1134 Perry’s Ice Cream One Ice Cream Plaza Akron, NY 14001 www.perrysicecream.com Top Tips for Storing and Handling Ice Cream Check out Perry’s website www.perrysicecream.com/recipes for more great recipes!

Author: truongduong

Post on 01-Jan-2017

221 views

Category:

Documents


0 download

Embed Size (px)

TRANSCRIPT

  • 1 Scoop out 3 scoops of Perrys ice cream into a dish.

    2 Drizzle som

    e chocolate syrup, or any other flavored syrup or fruit topping.

    3 Add nuts, sprinkles, w

    hipped cream or other toppings.

    1 Fill cup 3/4 full with soda.

    2 Slow

    ly add one scoop of Perrys ice cream into the cup.

    Drizzle a small am

    ount of soda on top of the ice cream.

    This will turn to foam

    . Keep pouring until the cup is full.

    3 Top w

    ith whipped cream

    (if desired).

    4 Serve w

    ith a straw and spoon.

    1 Peel a banana and cut it in half lengthw

    ise. Put the two

    halves in a long, skinny ice cream bow

    l.

    2 Place three scoops of Perrys ice cream

    on top of the banana: one vanilla and tw

    o other flavors on each side.

    3 Top each scoop w

    ith different syrup.

    4 Top w

    ith whipped cream

    , a few cherries and nuts.

    1 Add tw

    o scoops of Perrys ice cream into a chilled cup.

    2 Add syrup.

    3 Add 6 ounces of m

    ilk.

    4 M

    ix thoroughly and rapidly.

    5 Pour into serving glass.

    x $___= $___- $___= $___

    = $___x $___= $___

    Average Servings Per Tub

    Selling Price Per Serving

    Gross Profit

    Less Cost of Tub, Cone and Labor

    Profit Per Tub

    Profit Per Tub of Ice Cream

    The Number of Tubs Served Per Year

    Profit Per Year*

    Sundae

    Float

    Milkshake

    Banana Split

    NOTE: This tool is to be used as a projection of earning potential. It is approximate

    and may be adjusted based on other factors

    Order by Email or Phone:

    [email protected]

    .comor

    (716) 542-3381 1-800-234-1134Em

    ail order forms can be obtained through your sales or custom

    er service representative.

    Perrys Ice CreamOne Ice Cream

    PlazaAkron, NY 14001

    ww

    w.perrysicecream

    .com

    What You

    Should KnowAbout FoodAllergiesPlease be aw

    are that some

    individuals may have an allergenic

    reaction to the proteins foundin peanuts, tree nuts (w

    alnuts,pecans, alm

    onds, pistachios,m

    acadamia nuts, etc.), eggs, dairy

    ingredients, wheat and other cereal

    grains, and soybeans.

    Steps that you can follow to

    help these individuals avoid theaccidental ingestion of a foodthey cannot tolerate include:

    1. The proper labeling of allingredients in the food.

    2. Avoid the cross-contamination

    of one food with another.

    a. Always clean ice cream

    scoops between flavors.

    b. When ice cream

    is transferred from

    an almost em

    pty container to another, be certain that the new

    container contains the sam

    e flavor.

    3. Be sure the customers know

    what flavors they are getting.

    4. Know w

    hat ingredientsare in each flavor.

    5. Display the Perrys Ice CreamAllergen Chart so allergens canbe easily identified by flavor.

    6. Be sure allergen and ingredientinform

    ation is current andaccessible to all em

    ployees.

    For More

    Information

    Call Perrys Consumer Affairs toll-free:

    1-800-873-7797

    Once received, ice cream should be checked in im

    mediately and m

    oved into

    frozen storage. It is essential to avoid delays which allow

    products to be subjected

    to ambient tem

    peratures before stocking into frozen storage. Melting and refreezing

    can cause ice crystals to form and dam

    age the natural texture.

    Avoid storing ice cream directly on concrete floors or against freezer w

    alls.

    This can restrict important air circulation.

    Try to keep ice cream at a constant tem

    perature. Always stock ice cream

    in the

    rear of the freezer.

    Rotate inventory on a first-in-first-out (FIFO) basis. Any cases not bearing rotation

    coding instructions should be dated upon receipt.

    While loading ice cream

    into the freezer, proper inventory rotations should be

    followed. New

    products should be placed below the existing stock.

    Establish a pattern for positioning assorted flavors of ice cream in freezer. This

    helps preserve the natural flavor. Avoid placing containers with conflicting flavors

    near each other. Certain flavors (such as mint and coffee) have a strong arom

    a.

    Be sure to keep them aw

    ay from m

    ilder aroma ice cream

    s (such as vanilla).

    In the freezer, items should not be placed outside the designated load lim

    it line;

    and care should be taken not to block air flow.

    Consult ice cream supplier for specific recom

    mendations. Different product

    formulas vary greatly. Check and follow

    any special storage instructions.

    12345678

    Hard Ice CreamPotential Tool

    How to m

    ake a

    (716) 542-3381 1-800-234-1134

    Perrys Ice CreamOne Ice Cream

    PlazaAkron, NY 14001

    ww

    w.perrysicecream

    .com

    Top Tipsfor Storing

    and HandlingIce Cream

    Check out Perrys website w

    ww

    .perrysicecream.com

    /recipes for more great recipes!

  • 12

    34

    5

    67

    89

    10

    1112

    1314

    PracticeDippingDaily...

    Dip andw

    eigh severalportions of

    ice cream at

    the start of eachw

    ork shift untilyou are able to rolla ball of ice cream

    into the number

    of ounces specifiedby m

    anagement.

    PortionControlScales

    Keep Dip Cans LevelLike This...

    Take nextdip from

    thishigh spot.

    This thin layer ofice cream

    left on thew

    all may becom

    eicy or gum

    my.

    DONT

    Dig Wells

    Down the

    Center!A No-N0Dont push dipperagainst sidew

    all.This packs ice creamand reduces yield.

    Mechanical Dippers...

    Procedurefor using

    mechanical

    (spring-type)dipper is the sam

    eas the roll-type,

    if dipper is too full,excess can be rem

    ovedby dragging it acrosssurface of ice cream

    .

    Always M

    oisten DipperBetw

    een Each Scoopfull!

    Dont forget to tapoff excess w

    ater.(This preventssticking)

    Never! Never! Never!Never use thum

    b to holdball of ice cream

    in dipperduring dipping process.

    Never use thumb to eject

    ice cream from

    roll-type dipper!

    Dipping canalso be m

    ovedin an S pattern.Give it plentyof w

    rist actionw

    hen making

    sharp turns toreverse directionof dipper.

    As soon as ball of ice cream has reached

    desired size, move dipper under the ball,

    turning it upward. Lift straight up.

    Learn To Dip BothClockw

    ise AndCounterclockw

    ise...And strive to dip thecorrect size w

    ith onesw

    eep of the dipper.Avoid returning to canfor an add-on.

    Start At Outer

    Edge First...M

    ove dipper acrosssurface of ice creamin a circular m

    otion.The object is to sliceoff a ribbon of icecream

    and cause itto curl itself insidebow

    l of dipper.

    Hold DipperFirm

    lyStart about 1/2 inchinto the ice cream

    .

    LikeThis

    TooDeep

    Shake Off Excess W

    ater!After rem

    oving dipper from dipperw

    ell...

    ..this prevents water from

    dripping onice cream

    then freezing into bits of ice.

    OR......give the dipper a few

    quick taps (on thehandle, not the bow

    l) on the rubber bumper

    installed on most dipperw

    ells. for the perfect scoop!for the perfor the perfect scoop!

    fect scoop!for the perfect scoop!

    Dippin g TipsDippinDippin gg Tips

    TipsDippin g Tips

    Store in frozen state at 0F or less

    Date each container when rotating custard from

    freezer to refrigerator

    Invert each container several times before

    pouring into the soft serve machine

    Start or prime the m

    achine with fresh com

    pletely thawed product

    Put Frozen product into the soft serve m

    achine. Product must be com

    pletely thawed

    Re-Freeze opened or thawed product

    Apply any heat to the product (e.g., hot water or m

    icrowave). Product should not be left outside of refrigerator to defrost or placed in warm

    water to speed up defrosting

    Perrys recomm

    ends customers use any rem

    aining mix at the end

    of the day by making and packaging pints, quarts, cookies or pies.

    Product can be reused only if kept in a sanitized, airtight container.This product m

    ust then be mixed 50/50 with fresh product before

    pouring into the soft serve machine.

    Do:

    Do Not:

    Perrys custard is an all-naturalflavored prem

    ium custard

    containing 11% butterfat and

    the highest grade stabilizers.The custard is m

    ade one batchat a tim

    e with egg yolks. Theseingredients and process givesPerrys a sm

    oother texture, fullerbody and that old fashionedcustard flavor.

    Shelf LifeFrozen: 12 M

    onthsThawed: 18 to 21 Days whenstored consistently at 38F

    Thawing Instructions

    Allow 24-48 hours to thaw whenrem

    oved from the case and

    stored under normal refrigeration

    temperature (38- 40F)

    Machine Tem

    peratureHopper: 34- 38F (stir everyday)Dispensing of Draw: 19.5- 21F

    NOTE: The information above can be ordered as a poster for your business. Please see Perrys Bulk & Soft Serve Program

    Guide for ordering instructions.

    Handling Instructions

    Premium

    PPremium

    remium

    Premium

    Frozen CustardFroFrozzen Cust

    en Custardard

    Frozen Custard