Ice Cream and Frozen Desserts: A Professional Guide to Production and Marketing

Ice Cream and Frozen Desserts: A Professional Guide to Production and Marketing

By: M. Stogo (author)Hardback

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This comprehensive guide to the commercial production of ice creams and frozen desserts for retail or wholesale operations covers planning and starting up a business, marketing and merchandising, production and service.

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About Author

MALCOLM STOGO is an international food and dairy consultant who has helped leading foodservice, bakery, candy, and ice cream chains around the world successfully develop, market, and merchandise new products.


ICE CREAM PRODUCTION.; Batch Freezing Process.; Continuous Freezing Process.; Sanitary Conditions.; Ice--Cream Mix Production.; Flavor Ingredients.; Ice Cream Novelties.; Bringing Product to Market.; A RETAIL FROZEN DESSERT BUSINESS.; Opening a Retail Frozen Dessert Business.; Operating a Frozen Dessert Retail Establishment.; Serving the Customer.; Marketing the Retail Frozen Dessert Shop.; Selling Soft Serve Products.; FROZEN DESSERT RECIPES.; Ice Cream Recipes.; Italian Gelato.; Sorbet and Water Ice.; Hardpack Frozen Yogurt.; Appendix.; Indexes.

Product Details

  • publication date: 08/01/1998
  • ISBN13: 9780471153924
  • Format: Hardback
  • Number Of Pages: 560
  • ID: 9780471153924
  • weight: 1057
  • ISBN10: 0471153923

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