Tag: dry powder frozen yogurt mix

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Diary of a Diabetic: the Power of Stevia

We received some great feedback about our Stevia Frozen Yogurt Mix from a type 2 diabetic named Steve (this is a real experience but names have been changed to protect the innocent). Keep in mind that this is not a conclusive scientific study, but rather one person’s anecdotal account.

On two different days, Steve measured his blood sugar level before eating frozen yogurt and two hours after. He compared YoCream, which is sweetened with lots of sugar, and Nanci’s stevia-sweetened frozen yogurt. Keep in mind that Steve does not take any medications to control his blood sugar levels.

Here are his results:

Day 1: YoCream sucrose (table sugar) sweetened frozen yogurt
Starting blood sugar level: 135
Blood sugar level 2 hours after eating 4 oz. of YoCream: 280

Day 2: Nanci’s Stevia Frozen Yogurt
Starting blood sugar level: 123
Blood sugar level 2 hours after eating 4 oz. of Nanci’s: 116

These numbers mean that the Nanci’s Stevia Frozen Yogurt had no affect on Steve’s blood sugar level, while the YoCream product caused his blood sugar to spike dramatically.

For many people with diabetes who can’t handle sugar, stevia is an excellent option. It is an herb from South America that has been used as a natural sweetener for centuries. The leaves of the Stevia plant have a clean refreshing taste and have zero calories, zero glycemic index, and zero carbs. And it’s 300 times sweeter than sugar, so you can use very little of it. And best of all, it is natural!

Check out our Vanilla Stevia Frozen Yogurt mix on our website. We also have a Chocolate Stevia Frozen Yogurt mix coming soon.

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Frozen Yogurt Training Videos

We’re excited to introduce three new training videos available on our website. We’ve kept them short and sweet, but packed with useful demonstrations.

The videos include:

  • How to Prepare Nanci’s Mix
  • How to Add Air into Mix
  • Soft-Serve Machine Overview

You can view the videos at www.nancis.com/training

Here’s our new Intro to Nanci’s video as a teaser…

 

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What are probiotics?

Check out this short video that explains probiotics and why they are important for your body. Nanci’s Frozen Yogurt contains micro-encapsulated probiotics, which keeps it protected in the powder form. It activates when you eat it and it delivers the good bacteria your body needs.

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Increase Sales Part 1: Expand Menu

Expand Your Menu Beyond Frozen Yogurt

A great way to increase sales, gain new customers, and supplement your frozen yogurt sales is to add new menu items. If you are competing with a large chain, an expanded menu can be extremely effective, because the big chains are restricted on what changes they can make.

There are two different types of menu items you can offer:
  1. Self-service menu items
  2. Full-service menu items.

Self-Service Menu Items

For self-serve frozen yogurt stores, the consistency of the self-serve concept may be very important – both for the customer experience and for in-store operational processes and employees. Here several ideas for self-serve menu items:

  • Belgian waffles. Using a rotating Belgian waffle maker, customers can make their own waffles. This concept is commonly used in hotels and works extremely well. You can charge by the waffle or even by the ounce.
  • Pre-packaged salads
  • Soups
  • Pre-packaged sandwiches
  • Cookies or other pastries
  • Oatmeal
  • Coffee

Full-Service Menu Items

  • Smoothies
  • Sandwiches made to order
  • Full breakfast. Items may include eggs, omelets, breakfast burritos, hash browns, etc.
  • Crepes

Before making any menu changes, you should check your lease agreement to make sure you aren’t prohibited from offering additional food items.

Do you have other ideas you’d like to share? Email them to us at info@nancis.com

CLICK HERE TO READ PART 2: IMPROVE CUSTOMER SERVICE

 

 

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Benefits of dry powder frozen yogurt mix

Nanci’s has manufactured liquid yogurt mix in the past and now manufactures and sells dry frozen yogurt mix, so we fully understand the pluses and minuses to each. In our local market (Phoenix, Arizona) we used to offer a liquid frozen yogurt mix that was a terrific product, but about 27 years ago, we developed our first dry mix and since then we have added to that product line and have decided that dry frozen yogurt mix is the way to go – so our dry mixes have become our signature products.

Here are some of the reasons we are believers in dry mix:

  • With Nanci’s Frozen Yogurt dry mixes you don’t compromise taste, texture, or quality compared to liquid. We have done many blind taste tests between liquid and dry and no one can tell them apart.
  • Nanci’s dry mix has great probiotics you want in frozen yogurt. We have a unique method of micro-encapsulation that protects the good bacteria in the dry form. When you eat the frozen yogurt the probiotics come to life and deliver all the great health benefits yogurt is known for.
  • Less expensive than liquid mix. In addition to the price of the mix, liquid mix is expensive to store and ship. Nanci’s dry mix is usually at least $1 per gallon less expensive than comparable liquid mix plus the savings on storage and shipping.
  • Easy and inexpensive to store – you don’t need a ton of refrigerated space. Liquid mix actually comes frozen solid and it takes 1-3 days to thaw before you can pour it into your machine. This can cause logistical problems when you are out of product and requires a large amount of expensive freezer and refrigerator space.
  • Easy to use – you can use it right when you need it. Our dry mix is very easy to mix up – you just stir it into water or milk and then pour into your machine. It literally takes 3 minutes.
  • You can customize it if you want. Dry mix is very flexible. You can adjust the amount of liquid to affect the creaminess/iciness and you can mix and match flavors with the base mix.
  • Liquid mixes are pre-flavored, so storing in inventory a good variety of mixes can be prohibitive. We’ve solved that problem with our 100 flavor concentrates that you can combine to create more than 200 amazing flavors.
  • With dry mix you’re in control. You can control the level of flavor the overall texture from extra creamy to cold and icy. With liquid mix the factory is in control, not you.

If you want to talk more about the dry frozen yogurt mix versus liquid frozen yogurt mix give us a call at 1-800-788-0808 or email us at info@nancis.com. You can also get more info on our mixes on our Frozen Yogurt Mix webpage.

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Opa! Greek Frozen Yogurt

Greek Yogurt is all the rage. It is thicker and creamier than regular yogurt and has better health benefits…but what is Greek Yogurt?

Greek Yogurt, which is also called strained yogurt, is yogurt that has been strained extensively to remove much of the liquid whey, lactose, and sugar. This creates the thick consistency and strong flavor.

US News & World Report reported on the health benefits of Greek Yogurt in a recent article.

Nanci’s Frozen Yogurt is excited to introduce a new Greek Frozen Yogurt recipe. We don’t feel you can really capture the essence of Greek Yogurt by simply adding a flavoring, so we’ve created a recipe that gives you the best and most authentic Greek Frozen Yogurt on the market.

Contact us for the details at info@nancis.com or 1-800-788-0808.

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Two Magic Numbers for Frozen Yogurt

The correct temperature setting on your soft-serve machine is critical for making a good frozen yogurt product and for extending the life of your mix. Every frozen yogurt shop owner should have a good food thermometer like this one: https://frocup.com/product/digital-thermometer/

Use a thermometer to check the temperature in the hopper (the reservoir where you pour the mix) and the temperature of the product when you dispense it from the machine.

Magic Number #1

Hopper Temperature = around 35 degrees F (between 34 to 39 degrees)

The hopper temperature is critical for keeping the product fresh The temperature in the hopper should be under 40 degrees F. Any warmer and the product can go bad. It should also be warmer than 32 degrees or else the product in the hopper will freeze. If you see the product freezing in the hopper, just raise the temperature a degree or two.

Magic Number #2

Finished Product Temperature = 17-19 degrees F

The temperature of the product when it is dispensed should be between 17-19 degrees F. This would also be the temperature of the freezing cylinder. Because Nanci’s Frozen Yogurt use pure fruit sugar, the temperature for our mixes needs to be a little lower than for cane sugar mixes. A sugar mix might come out stiff at 22 degrees, but Nanci’s mixes are better at around 18 degrees. This can easily be adjusted on your machine – just consult your manual or contact the manufacturer if you need help.

If your product ever comes out wet, soupy, or melted then you need to lower the temperature. Frozen yogurt should come out stiff, creamy, and frozen (not wet). It’s amazing what a difference a couple of degrees makes.

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How to Get the Most out of Your Machines

Frozen yogurt machines have two main jobs: 1) freeze the frozen yogurt mix, and 2) whip air into the mix. There are a few settings and components you should be familiar with on your machine to get the best performance and to make the best frozen yogurt.

Air

Air is the secret ingredient to making frozen yogurt come out smooth and creamy. If your product is coming our icy, dense, and dark in color then it doesn’t have enough air in it. Look at our blog article or our instructional video on how to get set the air.

Temperature

If your frozen yogurt comes out wet or soft, it’s because the temperature settings on your machine are not cold enough. Frozen yogurt should come out firm and stiff with no visible “wetness”. A good test of the right consistency is if you can make a curl at the peak of the yogurt swirl. If the machine is too cold the product in the hopper can freeze and the product in the freezing cylinder won’t come out (which can damage your machine).

The ideal temperature for the hopper is 36-40 degrees Fahrenheit or 2-4 degrees Celsius and the ideal temperature for the frozen yogurt as it is dispensed is 16-17 degrees Fahrenheit or about negative 8 degrees Celsius.

Parts

One of the main causes for icy frozen yogurt is worn out scraper blades. Although each frozen yogurt machine is slightly different, they all have a beater that scrapes the inside of the freezing cylinder. This makes sure no frozen ice particles build up on the edges. If the scraper blades are worn down they can’t adequately scrape the inside of the freezing barrel, making the frozen yogurt icier than it should be. The scraper blades on most machines can be pretty easily replaced and they should be switched out every month or so depending on the usage of your machine. O-rings are another part that wears out and should be replaced according the machine manufactures recommendations.

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Lactose Intolerance

Did you know that 30 million Americans are lactose intolerant. As an owner, operator or employee of a frozen yogurt store it is important for you to understand what that means and how you can provide products for people with lactose intolerance.

What is Lactose?

Lactose is a milk sugar found in many dairy products.

What is Lactose Intolerance?

A deficiency in the body of a natural enzyme called lactase, which can cause symptoms of gas, bloating and diarrhea when foods with lactose are eaten. Lactase is needed to fully digest lactose, a sugar found mainly in dairy products. Lactose intolerance can cause severe discomfort, but is not life threatening.

How is Lactose Intolerance different from Milk Allergies?

A milk allergy is when the immune system overacts to a protein in milk and attacks dairy like it is a harmful invader. It is most common in infants and young children. Symptoms can range from hives to anaphylactic shock. A severe allergic reaction can be life threatening and is very different from lactose intolerance.

Is lactose intolerance very common?

Yes. About 65% of people worldwide have some degree of lactose intolerance. Here is a breakdown for a few geographic regions/ethnicities:

  • Asia: 80%
  • Africa: 70-90%
  • Southern India: 70%
  • Northern India: 30%
  • France: 17-65%
  • Germany: 15%
  • England: 5-15%

How do you treat lactose intolerance?

Many people can handle a small amount of dairy and be fine – like 8-12 ounces of milk. For those that experience the symptoms listed above, the immediate solution is to reduce the amount of lactose in the diet. There is not currently a cure. But there are commercially available enzyme substitutes. There are also many products available that don’t contain dairy or lactose, like Nanci’s new non-dairy soft serve mixes.

Nanci’s Non-Dairy Soft Serve

Nanci’s offers a line of non-dairy soft serve mixes that include:

  • Fruit Freezer Sorbet – a neutral base that can use most of Nanci’s flavor concentrates. The sorbet mix is colder and icier than regular soft serve.
  • Non-Dairy Vanilla Soft Serve – a creamy, vanilla/neutral base. Most of Nanci’s flavors can be added to this base.
  • Non-Dairy Vegan Chocolate Soft Serve – can be served without flavoring for a rich chocolate or can be used with many of the Nanci’s flavorings. This base contains no animal products and so it is a vegan mix.

Nanci’s non-dairy mixes contain PowerPro Active Cultures that provide all the health benefits of regular yogurt but without the dairy.

Sources:

http://digestive.niddk.nih.gov/ddiseases/pubs/lactoseintolerance/; http://milk.procon.org/view.resource.php?resourceID=000661; http://usatoday30.usatoday.com/tech/science/2009-08-30-lactose-intolerance_N.htm; http://www.mayoclinic.com/health/lactose-intolerance/DS00530; http://inhealth.cnn.com/digestive-health-center/10-things-to-know-about-lactose-intolerance/

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Frozen Yogurt Toppings

Toppings are a critical part of frozen yogurt shop operations. They play a big role in customer satisfaction, but if not managed closely you an actually lose money on your toppings. You should try to be below 30 cents per ounce on your average toppings cost. If you can get down towards 23-25 cents per ounce you are doing great.

Be careful of expensive toppings that are very light, like whipped cream. Here are a couple of tricks to manage the more expensive toppings.:

  1. Put the most expensive toppings the farthest away from the last soft-serve machine so customers fill their cup on the less expensive toppings.
  2. Put the most expensive toppings at the back of the toppings bar so they are a little harder to reach.
  3. Use smaller serving spoons for the more expensive toppings.

Also, with fresh toppings, such as fruits, you should rotate the toppings to ensure that you always have fresh product in the toppings bar. If you have any problem with fruit flies contact us to purchase Fruit Fly Strips that will take care of the problem.

Here are suggested list of toppings. You can find recommendations for toppings supplies on our Equipment & Supplies page.

Dry Toppings

  • almonds
  • butterfinger
  • cap’n crunch
  • carob chips
  • cocoa pebbles
  • coconut flakes
  • fruity pebbles
  • graham cracker crumbs
  • gummi bears
  • heath toffee
  • jelly bellies
  • kit kat
  • m&m’s
  • peanut m&m’s
  • mini caramel cups
  • chocolate chips
  • mini peanut butter cups
  • nestlé crunch
  • non-fat granola
  • old fashioned granola
  • oreo cookies
  • peanuts
  • pecans
  • peanut butter chips
  • reese’s peanut butter cups
  • snow caps
  • chocolate sprinkles
  • rainbow sprinkles
  • thin mint cookies
  • twix
  • walnuts
  • yogurt chips

Fresh Toppings

  • strawberries
  • raspberries
  • blackberries
  • blueberries
  • peaches
  • mangos
  • kiwi
  • pineapple
  • bananas
  • cinnamon apples
  • mochi
  • cookie dough
  • fudge brownies
  • fat-free brownies
  • cheesecake bits

Hot Toppings

  • hot fudge
  • caramel sauce
  • non fat / no sugar-added fudge

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