Skip to Navigation | Skip to Content | Skip to Page Information




Frequently Asked Questions

Don’t see your question below? Feel free to submit a question to Taylor New England or, if you need an immediate response, call us at 1-800-245-4002.

Click on a question to see the answer.

General (10)

The increase in volume of mix due to air being whipped into it. Fifty percent overrun means an increase in volume of 50%, 1 .5 gallons of ice cream from 1 gallon of mix.

Category: General

The usual term for the fat content of milk or mix. 10% Butterfat means that 100 pounds of mix or other dairy product contains 10 pounds of milkfat by weight.

Category: General

By Federal Law, ice cream must contain at least 10% milkfat, before the addition of bulky ingredients, and must weigh 4.5 pounds to the gallon. Anything less than 10% is considered ice milk.

Category: General

Both products must contain 10% milkfat, as well as at least 1.4% egg yolk solids.

Category: General

It has a milkfat content of between 1 and 2 percent, and a slightly higher sweetener content than ice cream. Sherbert weighs a minimum of 6 pounds to the gallon and is flavored either with fruit or other characterizing ingredients.

Category: General

Gelato is characterized by an intense flavor, normally lower butterfat than ice cream and a dense consistency. Gelato can contain sweeteners, milk, cream, egg yolks and flavorings.

Category: General

Both are similar to sherberts but contain no dairy ingredients.

Category: General

Frozen yogurt consists of a mixture of Dairy ingredients such as milk and nonfat milk which have been cultured, as well as ingredients for sweetening and flavoring.

Category: General

They bind water to inhibit ice crystals. Also helps to maintain a smooth texture and a warmer eating ice cream. Common forms of stabilizers are: Gelatin, Locust Bean Gum, Carrageenan and Sodium Alginate.

Category: General

They are used to promote a dry, stiff ice cream. Commonly used emulsifiers are: Mono and Di glycerides, Polysorbate 65 or 80, Lecithin and Egg Yokes.

Category: General
New call-to-action

Featured Testimonials

Connect