Post on 01-Jan-2017
transcript
1 Scoop out 3 scoops of Perry’s 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 Perry’s 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 Perry’s 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 Perry’s 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 $__
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- $__
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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*
Sun
dae
Float
Milkshake
Ban
ana 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:
orders@perrysicecream
.comor
(716) 542-3381 • 1-800-234-1134Em
ail order forms can be obtained through your sales or custom
er service representative.
Perry’s Ice CreamOne Ice Cream
PlazaAkron, NY 14001
ww
w.perrysicecream
.com
What You
Should K
now
Abou
t FoodA
llergiesPlease 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 “Perry’s 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
Inform
ation
Call Perry’s 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.
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Hard Ice C
reamPoten
tial Tool
How
to make a…
(716) 542-3381 • 1-800-234-1134
Perry’s Ice CreamOne Ice Cream
PlazaAkron, NY 14001
ww
w.perrysicecream
.com
Top Tips
for Storing
and H
andlin
gIce C
ream
Check out Perry’s website w
ww
.perrysicecream.com
/recipes for more great recipes!
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Practice
Dippin
gD
aily...
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 D
ip Can
s LevelLike T
his...
Take nextdip from
thishigh spot.
This thin layer ofice cream
left on thew
all may becom
e“icy” or “gum
my”.
DO
N’T
Dig “W
ells”D
own
theC
enter!
A “N
o-N0”
Don’t push dipperagainst sidew
all.This packs ice creamand reduces yield.
Mechan
ical 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
.
Alw
ays Moisten D
ipperB
etween Each Scoopfull!
Don’t forget to tapoff excess w
ater.(This preventssticking)
Never! N
ever! Never!
Never use thumb to hold
ball of ice cream in dipper
during 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 D
ip Both
Clockw
ise An
dC
ounterclockw
ise...And strive to dip thecorrect size w
ith onesw
eep of the dipper.Avoid returning to canfor an “add-on”.
Start At O
uterEdge 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 D
ipperFirm
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 sco
op!
for the per
for the perfect sco
op!
fect scoo
p!fo
r the perfect scoo
p!
Dippin
g Tips
Dippin
Dippin
gg Tips
Tips
Dippin
g Tips
• Store in frozen state at 0˚F 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
Perry’s 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 N
ot:
Perry’s 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 givesPerry’s a sm
oother texture, fullerbody and that old fashionedcustard flavor.
Shelf LifeFrozen: 12 M
onthsThawed: 18 to 21 Days whenstored consistently at 38˚F
Thawing Instructions
Allow 24-48 hours to thaw whenrem
oved from the case and
stored under normal refrigeration
temperature (38˚- 40˚F)
Machine Tem
peratureHopper: 34˚- 38˚F (stir everyday)Dispensing of Draw: 19.5˚- 21˚F
NOTE: The information above can be ordered as a poster for your business. Please see Perry’s Bulk & Soft Serve Program
Guide for ordering instructions.
Han
dling In
struction
s
Prem
ium
PPrem
ium
remiu
mP
remiu
mF
rozen C
ustard
Fro
Frozzen
Cu
sten
Cu
stardard
Frozen
Cu
stard