JULY 2009 - $25.00
National Ice Cream Retailers Association
Freezing the Best Ice Cream
and Frozen Desserts for Your
Customers
Greetings from the green pastures of Wisconsin’s Dairy land.
The NICRA Board and Ice Cream Clinic Committee asked
us, the Mix Duo, Hank Sweeney and Ted Galloway from
Classic Mix Partners to write a series of articles. The requested content of these writings will offer a summary of information that should help all NICRA members produce the highest
quality ice cream. Whether you are an ice cream professional
with years of experience or a person new to the business, we
hope this information offers you a check list that can help assure your products are manufactured with the best procedures
available for our industry.
This month we will review important factors to consider and
implement in your workspace including small wares, processing equipment, cooler/freezer storage equipment, dipping
cabinets and associated items that will help assure that your
product can be processed, stored and served in the best environment. Next month we will cover your selection of dairy
mixes and ingredients/inclusions that you add to your dessert
products. The following month we will discuss operationally
incorporating your processing and recipe systems to assure
your desserts are replicated in the same fashion every time
you produce a flavor. We will wrap up with a review of refining concepts to assure uniformity, compliance with microbiological standards, good sanitation practices and meeting
labeling and regulatory restrictions. We hope you find this
series interesting and of value to you and your operation.
As with most subjects we are starting with the basics. Whether you’re an experienced ice cream maker or a beginner it is
always good practice to review your equipment systems on a
regular basis.
Your Work Space
Where are you going to prepare this wonderful frozen
delicacy that is fit for the gods? Keeping in mind that this extraordinary product contains dairy and if improperly handled,
dairy desserts are capable of inflicting illness and even death
upon mere mortals, so great care needs to be taken in its
preparation.
Your work space for ice cream processing should meet the
high standards of a commercial kitchen. This may have
different requirements in every state and/or municipality. In
some states a dedicated work space could mean a mandated
“Clean Room” where all of the preparation, production and
packaging must take place separated from customer and
serving areas. Other states’ requirements are less demanding.
Heating and cooling vents should be properly defused and
not blowing directly over batch freezer or prep areas. Install
enough lighting so your work place is brightly lit. All lighting
must have lens or covers on the fixtures. Excellent illumination will assist you and your employees to produce excellent
products. Walls should be covered with dairy board or tile.
Floors should be tile, sealed or epoxy concrete, free of cracks
with proper drainage for easy cleaning. Overall you should
plan, construct and care for your processing area with the
same level of attention as a hospital operating room. Mistakes
you make in that area can carry serious ramifications.
Most jurisdictions require a 3 compartment sink that has
compartments that can accommodate at least 50% of your
largest machine parts. A commercial dishwasher is a great
aid to assist with tasks you find tedious. You must have a
designated hand wash sink with the proper supplies immediately adjacent to your production area. Drying racks are
essential equipment for drying your buckets, machine parts
and small ware items used in production. All racks and/or
shelves should be stainless or food grade impervious surfaces
for easy cleaning. All prep surfaces must be stainless or food
grade, impervious, seamless surfaces. There should be no
wood surfaces! Utensils, blenders, mixers must be food grade
as well. Prep equipment should have NFS certification.
And at all times Good Manufacture Practices (GMP) rules
for food preparation must be followed. You should, and are
required in many states, always have at least one employee
on site at all times that has attended and successfully passed
the Serve Safe certification program.
Check with your local Health Department and Department of
Agriculture for local and state requirements and regulations
based on the type of production that you will perform. Keep
in mind that the requirements and licensing for selling retail
on premise versus the requirements and licensing for selling
off premises are usually different and may require different
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production assets. These governmental requirements could
greatly change your direction with regards to production
room design, packaging, labeling nutritional labeling and
product tracking to name a few potential items. We will address this subject in greater detail in an upcoming article.
Your Cooler Units
Careful planning is essential for the proper storage of your
dairy dessert mix/base, toppings and inclusions that will be
used in your products. Only purchase commercial equipment
with NSF certification. A walk-in cooler is always advisable
because of its size and commensurate utility per dollar spent
for your operation’s success. Some shops, because of space
limitations, may consider upright commercial refrigerators.
Keep in mind uprights have limited space and utility versus
their cost. You should size your cooler equipment to hold
at least 1 - 2 weeks of mix/inclusion volume for your store.
Coolers are similar to home garages when considering size
requirements. A one car garage is too small, a two car garage
will only fit one car and three car garages are perfect for two
cars and the rest of your stuff! With increased distribution
costs most distributors have adjusted delivery routes and
delivery frequency reducing the number of times that you can
receive product. Make sure to check with your mix/ingredient suppliers as to the frequency of deliveries. Whether you
decide to purchase a walk-in or an upright, consider installing
the condensing units outside your building. These units can
generate a tremendous amount of heat. Your store’s air conditioner unit has to use much of its cooling capacity to remove
that same heat, which will, essentially double your energy
costs. Don’t take money out of your pocket to pay the electrical company to cool your equipment and store twice! There
is an upfront cost to having your condensing units “remoted”
but the savings you will enjoy with lower air conditioning
costs in the summer as well as a more pleasant, quieter environment for you, your staff and most importantly your guests,
is irreplaceable. Temperatures for your cooler should be set
no higher than 36°F. Be aware that products placed on your
cooler floor will potentially be much warmer than elevated
products due to opening and closing of the door and/or heat
seepage from the floor. Many local municipalities require
dunnage racks, with no food products allowed to be stored
on the floor. Always have at least two remote thermometers
in your refrigeration units to verify the actual temperature.
We highly recommend keeping a daily log of your cooler
temperature to verify proper product temperatures. If you
treat your stored products with an “out of sight, out of mind”
“they are fine” focus, there will be no assurance that your allimportant base ingredients are in a proper condition.
Your Process Freezer
The batch freezer/soft serve freezer/custard freezer (process
freezer) is one of the most important pieces of equipment
in your store. In order to select the right process freezer you
must first thoroughly understand what type of product you
want to make. Are you going to run high overrun, low overrun, high fat product, lower fat product, gelato, sorbet or custard? There is a wide range of equipment brands and models
that will fit your needs. Make sure to follow the advice of the
machine sales specialist to make the right machine decision
for the volume you will produce, the products you will be
processing and the dispensing mode/style you have chosen
for your operation. These machines are made both domestically and overseas. Most are high quality, sophisticated
commercial equipment with great reputations for durability
and production capabilities. Similar to your car, you must
take care of your equipment through proper operation and
Celebrating Over 44 Years
of Quality Products
maintenance. Each machine has specific requirements. Follow the operation and maintenance procedures to the letter of
3 Generations Strong
Ice Cream Mixes, Ice Cream Extracts, Purees & Colors,
the manufacturer’s recommendations. It is important that you
Cake *D*Cor Edible Wafer Flowers, Sprinkles, Chocolate & All Colors,
keep up with the weekly, monthly and yearly maintenance
Cone & Waffle Baker & Batters, Spoons, Ice Cream Weaves & Variegates,
schedule and parts replacement schedules. All product conNuts & Crunchies for Ice Cream, Sundae Dishes & Packaging,
tact “O” rings and gaskets should be changed every 6 months
Ice Cream Making Supplies, Fruit & Chocolate Toppings, Italian Ice Bases
because they loose elasticity, develop hairline cracks and
& Flavors, Straws & Napkins, Cake Decorating Supplies, Wrappers
& Plastic Trays, Colombo Yogurt Mixes, Slush Bases & Flavors,
become impregnated with protein from the mix. Changing all
Take-Home Products, Novelty Cones, Frozen Strawberries, Paper Cups
the rings and gaskets insures that you will have a more saniand Containers, Sherbert Mix, Ice Cream "Panza Pizza" Ingredients,
tary product to be served to your customers. The blades in
Big Train Smoothies, Bodean Cones, Sugar Creek Yogurts,
the machine must also be maintained. The ice in ice cream is
Cone Guy Cook-E-Cones, Kone Karry-All Cone Carriers & Much More!
very abrasive and will usually dull the blades within one year.
Call Us Toll Free
This will cause you to loss production speed as well as producing a product with a more coarse finished texture. Consult
50-60 Parkway Place Edison, NJ 08837
your equipment manual for the proper blade care/replacement
www.icecreamproducts.com
and do not vary from their suggested procedures/schedule.
For additional information or product list, please call the Sales Dept.
The condition of the equipment will dictate the quality of
(732) 225-1314
your finished product you produce for your customers.
2
NICRA July 2009
http://www.nicra.org
(800) ICE-CREAM
Our History. Our Products. Our People.
Since 1905, a history of innovation.
It started in Portomaggiore, a small town in the province
of Ferrara, Italy, with the production of liqueurs and cordials.
Eventually Gennaro and Rachele Fabbri began producing
the famous Amarena Cherries in Bologna.
Now, in its fourth generation as a family-owned business,
Fabbri is a leader and continues to create unique and new
ways to prepare world class desserts.
Pastry & Dessert
• Amarena Cherries
• Concentrated Flavoring Pastes
• Moussecream (one-step mix)
• Glazes
• Bake Proof Jams & Fillings
• Pastovocrem (Pasteurized Egg Yolk And Sugar)
Gelato & Ice Cream
• Base & Ready Powders
• Fruit & Classic Créme Flavoring Pastes
• Simplé (one-step process)
• Toppings & Variegates (Sauces & Marbling with Inclusions)
• Yogurt Powders
Syrups & Frozen Drinks
• Mixy Café to flavor coffee, tea & hot chocolate
• Mixy Free (sugar free syrups)
• Mixy Bar for Italian sodas, bar drinks, granita,
milkshakes & slush
• Frozen Cappuccino, Coffee & Yogurt (powdered mixes)
We’re here to help you.
Please call us at 718-764-8311 or email us at [email protected]
www.fabbri1905.com
CALL YOUR NICRA SUPPLIER MEMBERS FIRST
Your Blast Freezer
A blast freezer is a must for first quality hard ice cream
production. It has the capability, through its ultra low temperature and rapidly moving air currents, to remove all the
heat quickly from your fresh ice cream, freezing the product
in the best and most stable hard frozen state. A regular static
freezer cannot perform the same essential function and will
inflict a coarser texture on your finished ice cream. Blast
freezers produce a lot of heat in the process of hard freezing
your ice cream so we suggest again to remote your condenser
units so you are not paying the power company to cool your
equipment. Models, sizes and capacities vary, however, the
blast freezer that you choose should be sized, as with the rest
of your equipment, based on anticipated production/sales
volume. For example, if you have 36 flavors and a 40 quart
batch freezer and you plan on producing 3 - 3 gallon tubs of
a particular flavor, you probably do not want a small single
door model that can only fit 6 or 8 tubs at a time. You need
the capacity to meet your total daily production and sales
volume. Plan carefully so you have the right blast freezing
capacity. Modern blast freezers have capacities of -30 F. and
below and time in the blast freezer depends on capacity and
the amount of product put in the freezer at one-time or the
load. Again use remote thermometers in the blast freezer to
verify proper temperatures are being met and record those
temperatures on a daily basis.
Your Holding (Static) Freezer
Your holding freezer (stand-up or walk-in) is essential for
finished ice cream inventory storage to back up your display
cabinet. Consider the same sizing rules as with your walkin cooler. How much finished product will you be holding?
How much inclusion inventory storage will you be holding?
Again, consider the garage size example so you do not undersize your freezer. The temperature should be set at -20°F.
for long term storage. The warmer the freezer, the less stable
your ice cream will be, resulting in a coarser texture. Again,
plan to remote your compressor. Installing cooler curtains
in the entry door will help hold your product at a consistent
temperature and reduce your energy bill. Carefully planning
the size requirements of the holding freezer will help assure
that, after completing the blast freezer step, you have a proper
inventory volume of product held at the proper temperature
until placed in your dipping cabinets.
choose from. Recently North America has been introduced to
the European style cabinets, which gives the product a more
aggressive visual display presentation. These cabinets can
give a live point of sales presentation through displaying the
product pans versus buckets which offers more surface exposure. The cabinets are typically set at a warmer temperature
which limits the total hold time available for the product. But
the higher temperature also makes scooping out of the various pans more user friendly to the store employee and offers
the customer a pleasant soft texture.
Which system should you choose for your store. Take the
following into consideration. Three gallon buckets are great
for high volume flavored ice cream such as vanilla. They are
less satisfactory for slow moving products. Any product that
is still being served three days after having been placed in the
display freezer is starting to deteriorate in quality. Moisture
is evaporating from the product surface, the ice crystals are
combining, causing a coarse texture and the great fresh flavor
is becoming muted. Slow moving flavors should be processed
in smaller buckets (1 or 2 gallon size) to assure that your
costumers are receiving your best effort. Pan cabinets, as
mentioned previously, offer the capability of the visual wow
through decorating the tops of various flavor offerings. This
visual line up gives an upscale sales presentation to your
customers. Because the smaller pans are scooped through
quickly, this offers the customers the freshest product. High
volume products will require more pans in reserve to assure
a dipping inventory commensurate with your daily store volume requirements. We will cover procedures in the dipping
cabinet and overnight procedures in our coming segments.
Your Small Wares and Equipment
You, as a manufacturer of finished dairy dessert products,
will require various containers, spatulas, blenders, wand mixers spoons, etc. Make sure, when you purchase these utensils,
that they are NSF certified. Keep them in good repair. Always
replace spatulas that are damaged or cracked on the flexible
head because of the serious microbiological contamination
potential. Replace all small wares if any visible signs of
damage are present. Expanding from a point made earlier
with regards to wooden surfaces, no wooden handled small
wares period! As we suggested previously, a commercial
dishwasher eliminates the unpopular reality of food cleanup
and assures a through washing of the utensils that pile up in
your production facility every day. A commercial washer can
even improve employee moral. The dish washer trays provide
a great surface to allow parts to properly air dry. Put forethought into planning the storage of small wares equipment.
A spot for each item assures that it will be there when you
need it and can also protect the device from accidental damage. Have storage containers for used towels and make sure
they are washed at the end of each day to prevent bacterial
growth and unwanted odors. A store washer and dryer help
promote good sanitary procedure for towel usage. The bottom line is to Clean and Sanitize all small wares and equipment before and after each use, no exceptions!
Display Cabinet
Your display cabinet can truly make or break your operation.
Whether you choose to have a traditional dipping cabinet or
a modern rounded European style case, it is critical that your
cabinet holds your product in its best possible condition.
Understanding your product and concept is key to finding
the right cabinet. Both styles mentioned above have their
advantages and limitations. The traditional bucket cabinet is
what dessert operations in this part of the world have used
for dipping products. Handling tubs of ice cream in several
different configurations and sizes is a common method for ice
cream display and marketing. The equipment design has been
around for decades and there are several manufacturers to
4
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NICRA July 2009
INTRODUCING
SHIPPING
FOR QUALIFYING ORDERS!
ONE COMPANY… TWO GREAT LINES!
When it comes to frozen dessert
ingredients, Dippin’ Flavors Company
has everything you need from
top to bottom. And we’ve got two
incredible lines for you to choose from!
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1-800-886-DIPN
Call for your FREE SAMPLES today at 1-800-886-3476!
CALL YOUR NICRA SUPPLIER MEMBERS FIRST
Summary
If you scanned the most often used words in this article you
would find planning, regulatory compliance, procedures,
NSF, were repeatedly used. In order to assure your operation is properly set up to make the best ice cream, the actions
behind these words are essential. Only if you have the right
equipment backing the right product, concepts and procedures will you be prepared to make a great product that is
also safe for your customers.
We look forward to sharing the information in the upcoming
segments. We hope that after reading all the segments you
will be delighting your customers beyond their expectations
and will be prepared to submit all blue ribbon samples for the
2009 NICRA Ice Cream Clinic. A Blue ribbon for you will
translate to blue ribbon satisfaction for your customers!
NEW ACTIVE MEMBERS
Cruisers Ice Cream Parlor
P. O. Box 711
631 McCarty St.
Copperopolis, CA 95228
209/785-2663
Fax: 209/785-1719
Steve Hutchings
Donna Hutchings
Jim McClure
P. O. Box 136
Temperance, MI 48182
419/902-5382
Fax: 734/847-0957
Sno-King Products, LLC
315 Founders St.
Lafayette, LA 70508
337/962-6200
Al Scalise
Sweet Things Ice Cream Shoppe
P. O. Box 345
1251 Pin Oak Rd., #125
Katy, TX 77492
281/391-5423
Fax: 281/391-5423
Suzanne Lankford
NEW SUPPLIER MEMBER
SaniServ
451 E. County Line Rd.
P. O. Box 1089
Mooresville, IN 46158
800-733-8073
Fax: 317/831-7036
Robert McAfee, Stephen Dowling
6
2009 Convention Schedule
Scottsdale, Arizona
Tuesday, November 3, 2009
11:00 AM – 3:00 PM
Executive Committee Meeting
Noon
Executive Committee Lunch
4:00 PM – 10:00 PM
Membership Committee Meeting
5:30 PM
Membership Committee Dinner
Wednesday, November 4, 2009
7:00 AM – 1:00 PM
Board of Directors Meeting
Noon – 1:00 PM
Board of Directors Lunch
Noon – 5:00 PM
Open Registration
Noon - 5:00 PM
Suppliers Setup Exhibits
1:30 PM – 5:30 PM
Convention Kick Off Program
Industry Experts Answer Your Questions on Opening
A Successful Ice Cream Business
Moderator: Jim Mitchell, Woodside Farm Creamery
1:30 PM - 2:00 PM
Trends in the Ice Cream Industry
Tom Zak, Concord Foods, Oringer div.
2:00 PM - 2:30 PM
Opening Your First Ice Cream Store
Anthony Moravec, Zaharako’s Inc.
2:30 PM - 2:45 PM
Break
2:45 PM - 3:30 PM
Costs for Getting into the Ice Cream Industry
Jim Ross, Flat Pennies Ice Cream
3:30 PM – 4:15 PM
Store Design & Layout
Andrew Seabury, GTI Designs
4:15 PM - 4:30 PM
Break
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NICRA July 2009
NICRA July 2009
7
CALL YOUR NICRA SUPPLIER MEMBERS FIRST
4:30 PM – 5:00 PM
Selecting Your Team of Advisors
George Lochhead, Lochhead Vanilla
7:30 AM - 4:00 PM
Registration Open
8:10 AM - 8:30 AM
Welcome & Opening Remarks
5:00 PM - 5:30 PM
Ask the Panel
Questions & Answers with Industry Experts
8:30 AM - 10:30 AM
Keynote Speaker: Bob Negen, WhizBang! Training
Moderator: Bob Turner, Dairy Corner
6:00 PM - 7:00 PM
NICRA Past Presidents Reception & Cash Bar
10:30 AM - 5:00 PM
Exhibits Open
10:35 AM - 11:55 AM
Coffee Break
Visit Supplier Exhibit Room
Win NICRA Bucks
7:00 PM - 8:15 PM
Welcome Dinner (Ticket Required)
8:30 PM - 10:00 PM
Your Best New Flavor Contest
Exhibits Open - Cash Bar
Noon - 12:45 PM
Luncheon (Ticket Required)
1:00 PM - 1:45 PM
Best Coffee Flavor Contest
Thursday, November 5, 2009
7:00 AM
10 Minute Officer & Board of Directors Meeting
7:15 AM - 7:45 AM
First Timers Meeting
Jay Rentschler, Upstate Niagara, Inc.
Lisa Sorrentino, Anderson’s Frozen Custard
Jim Ross, Flat Pennies Ice Cream
STRAWS BY
1:50 PM - 3:00 PM
Promotion of the Year Award Presentations
Lynda Utterback, The National Dipper
Moderator: Kathy Giordano, Sno Top, Ltd.
M, INC.
MARGUERITE (239) 398-4125
Heavy Duty Sundae Spoons
Milkshake & Smoothie Straws
3:05 PM - 3:20 PM
Coffee Break
3:20 PM 4:20 PM
Concurrent Sessions
Why Offer Ice Cream Cakes
Kelle Messer, Eskamoe’s Frozen Custard
Moderator: Jeff Myers, Double Dip
Electronic Marketing – What’s Available & How To Do It
Rich Johnson, Rich’s Ice Cream Catering
Rick Pizzi, Pizzi Farm Ice Cream
Moderator: David Zimmermann, Royal Scoop Ice Cream
Going Green – Products that can be Recycled or Composted
4:30 PM - 5:30 PM
Concurrent Sessions
VIBRANT COLORS.
FACTORY DIRECT.
Beginning Cake Decorating
Elizabeth Rigg, Bakery Crafts
Moderator: Robin Turner, Dairy Corner
POS – Credit, Debit & Gift Cards
Self Promoting, Marketing Yourself & Your Store
8
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NICRA July 2009
NICRA July 2009
9
CALL YOUR NICRA SUPPLIER MEMBERS FIRST
Henry Gentry, Henry’s Homemade Ice Cream
Moderator: Carolyn Tolley-Gentry,
Henry’s Homemade Ice Cream
6:00 PM
Evening Reception & Dinner
(Ticket Required)
Friday, November 6, 2009
8:30 AM
10 minute Officer & Board of Directors Meeting
11:00 AM - Noon
Supplier Meeting
10:45 AM - 11:55 AM
Concurrent Sessions
Liability Insurance – What Do You Need?
Roger Trahin, Trahin Miller Insurance Co.
Moderator: Ellie Trahin, Trahin Miller Insurance Co.
What’s Hot, What’s Not
Jay Rentschler, Upstate Farm
Tom Zak, Concord Foods, Oringer div.
Darian Rottman, Lochhead Vanilla
Margaret Anderson, Taylor Freezer of New England
Moderator: John Hinkle, National Flavor Products
8:45 AM - 10:15 AM
Concurrent Sessions
Advanced Cake Decorating
Kasia Wilk, Lucks Food Decorating Co.
Grass Roots Marketing
Holly Anderson & Lisa Sorrentino
Anderson’s Frozen Custard
Moderator: Lorna Ross, Flat Pennies Ice Cream
Running Your Store Legally
Economic Stimulus Package
Bruce Hodgman, Small Business Administration
12:45 PM - 1:10 PM
Ice Cream Clinic Review
Dr. Johnny McGregor, Clemson University
Moderator: Ray Sheehan, Avondale Dairy Bars
10:15 AM - 10:45 AM
Coffee Break
Noon - 12:45 PM
Luncheon (Ticket Required)
1:00 PM – 9:00 PM
Exhibit Hours
1:20 PM - 2:00 PM
Ice Cream Clinic
The Finest Cold Extracted Vanillas
in the World
• Super Premium Pure Vanillas
• Vanilla Vanillin Extracts
• Natural and Artificial Blends
• Real Vanilla Bean Specks
If you want to sell lots
and lots of ice cream
and frozen custard,
and have people actually
travel across town just
to buy it, use the best
ingredients money can
buy. Use Lochhead vanillas!
For samples & helpful information,
ask for George at 1.888.776.2088
Email: [email protected]
www.lochheadvanilla.com
A family owned business for three generations
10
2:15 PM - 3:15 PM
Concurrent Sessions
Secret Service – Security Features of Paper Money
Ken Huffer
Moderator: Rick Dietsch, Dietsch Brothers
Handling Recalls & Allergens
Rich Draper, The Ice Cream Club
Moderator: Heather Draper, The Ice Cream Club
Off-Site Events – Catering
John Pitchford, JP’s Frozen Custard
Carl Chaney, Chaney’s Dairy Barn
Moderator: Pam Pitchford: JP’s Frozen Custard
3:15 PM - 3:45 PM
Coffee Break
3:45 PM - 5:00 PM
Concurrent Sessions
Health Department Issues
Speaker to be announced
http://www.nicra.org
NICRA July 2009
CALL YOUR NICRA SUPPLIER MEMBERS FIRST
Marketing Your Brands
Troy Sawvel, T.D. Sawvel Co., Inc.
Moderator: David Deadman, Chocolate Shoppe
Seasonal Opening & Closing Checklist
Mary Humphreys-Goldenthal, Springer’s Ice Cream
Moderator: Terry Michels, Queen City Creamery
5:15 PM - 9:00 PM NICRA Party Sponsored by the Suppliers
Bryce Thomson Scholarship Silent & Live Auctions
Saturday, November 7, 2009
8:00 AM
10 Minute Officer & Board of Directors Meeting
8:30 AM - 10:00
Hands On Dipping & Making Sundaes, Banana Splits, etc.
Mary Leopold, Leopold’s Ice Cream
Moderator: Neil McWilliams, Spring Dipper
9:30 AM
Leave for Optional Golf Tournament (Ticket Required)
10:00 AM - 10:15 AM
Coffee Break
10:15 AM - 12 Noon
Round Table Discussions
Get Your Final Questions Answered
Vince Giordano, Sno Top, Ltd.
Bill Kircher, Dingman’s Dairy
1:00 PM - 4:30 PM
City Tour
6:30 PM
Cocktail Party
Cream Clinic, all applications must be in the NICRA office
• September 15, 2009 – Early Registration Deadline, all
registration fees increase after this date
• September 15, 2009 – Deadline to submit your Promotion
for the Promotion of the Year Award, all entries must be in
the NICRA office by this date
• September 29, 30, October 1, 2009 – Ship Ice Cream
Clinic Samples
• October 3, 2009 – Cut off Date for Chaparral Suites reservations, call 800-528-1456 to make your reservation
• October 5, 2009 – Deadline to register for Your Best New
Flavor Contest and Best Coffee Flavor Contest, all applications must be in the NICRA office by this date
• October 19, 2009 – Deadline for Advance Registration,
after this date, you must register at the convention
• October 20, 21, 22, 2009 – Ship Your Best New Flavor and
Best Coffee samples
• November 4-7, 2009 – Attend the Annual Meeting & Convention
EXHIBITORS SIGNING UP
The following companies have already signed up to exhibit at
the 76th NICRA Annual Meeting and Convention in Scottsdale, Arizona, November 4-7, 2009:
Aromitalia
ConAgra Foods
Jelly Belly Candy Co.
Lloyds of Pennsylvania
The National Dipper Magazine
National Flavor Products Co.
Nielsen Massey Vanillas
Straws by M
Emery Thompson Machine
Upstate Farms
BUTTER PRICES
May 29, 2009 - Grade AA Butter finished at $1.2650. The
weekly average was $1.2650. (2008 price was $1.4950)
7:00 PM - 10:00 PM
Awards Banquet (Ticket Required)
June 5, 2009 - Grade AA Butter finished at $1.2525. The
weekly average was $1.2615. (2008 price was $1.4925)
PLEASE NOTE: Seminar topics and/or dates and times
are subject to change due to the availability of speakers.
June 12, 2009 - Grade AA Butter finished at $1.2275. The
weekly average was $1.2295. (2008 price was $1.4730)
COUNTDOWN TO CONVENTION
June 19, 2009 - Grade AA Butter finished at $1.2050. The
weekly average was $1.2080. (2008 price was $1.4725)
The following are deadlines to keep in mind if you are
attending NICRA’s 76th Annual Meeting & Convention, November 4-7, 2009 at the Chaparral Suites Hotel in Scottsdale,
Arizona.
Support prices for butter start at $1.05. Butter prices are
reported from the Chicago Mercantile Exchange every
Friday. The Merc is considered a spot market for butter. Merc
prices are important to dairy farmers because the value of the
fat and fat differentials in raw milk are established from the
prices quoted from the Exchange, and Merc prices are used in
the BFP update.
• September 3, 2009 – Deadline for Scholarship Applications
– All applications must be in the NICRA office by this date
• September 11, 2009 – Deadline to register for the Ice
12
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NICRA July 2009
Elenka has become synonym of
success in gelato and confectionary
making.
Elenka products, which are based
on quality and Italian tradition, give
gelato and pastry makers the
tools necessary to make their
craftsmanship stand out from the
rest.
Elenka and Howard Gordy, Inc.
work together to provide constant
guidance and assistance in finding
the right solution for each
customer.
Howard Gordy Inc. - Bakery & Gelato Supplies
871 Shepherd Avenue - Brooklyn N.Y. 11208 - Ph: 718 - 927 9511 - Fax 718 - 927 9512
www.howardgordy.com - [email protected]
CALL YOUR NICRA SUPPLIER MEMBERS FIRST
NICRA SUPPLIER
MEMBER SPOTLIGHT
MAKING A DIFFERENCE
By Eva Kraus
These are challenging times we are living
with. The economy contraction, unemployment, uncertainty about tomorrow,
we all have our share of stress. We need a
pick-me-up. This is decision time. What do we do to generate
some positive vibes? Obviously frozen treats are enjoyable,
they are conveniently available and they are certainly affordable.
Now is your opportunity to differentiate your business from
the thundering herd. Your product or its presentation need
distinctive quality. There are numerous ways of achieving
this. The common thread is total dedication to pleasing your
customers. Your advantage over mass marketers is intimate
contact with your customers. Listening, observing, friendly
conversation, they all assist in generating creative ideas.
Once we have provided the old favorites, the next challenge
arises. We can have a theme based on local, seasonal flavors,
exotic flavors from far away places, frozen specialties which
meet specific nutritional criteria, etc. This unique character
of your operation needs to be reinforced with the ambience
of your place of business, your marketing, advertising and
promotional activities. Your suppliers can frequently help
with product ideas, formula development, sourcing raw materials, art work, nutritional data and more. It is not unusual
for ingredient manufacturers to provide prototype products
for you to evaluate. Trade shows are a good place to find the
latest trends. The NICRA annual meeting is a very intense,
rewarding gathering for neophytes and old hands as well.
Ideas and experiences are freely shared and relationships are
established. We learn from each others winners and some of
the less successful efforts.
The technology is available to identify the odorous components of a living flower or fruit or stew cooking.
Today we have many more aromatic flavoring materials that
are available in natural as well as synthetic form. Extraction methods to isolate these volatile molecules have been
improved greatly in the past 30 or 40 years. Understandably,
there is a significant difference in cost between natural and
synthetic raw materials. There is a further increase in cost
when these natural raw materials have been certified organic.
That raises an interesting issue. Many consumers perceive
natural products as superior and safer, or better for you. At
the top they rank the organic category. There is a misconception here which is usually ignored. Just because a substance
is natural does not mean that it is necessarily safer or better
for you. There are many naturally occurring toxins but as
the saying goes, “the poison is in the dose”. Different people
have different tolerances which can lead to allergies toward
perfectly natural or organic substances. We need to exercise
some judgment to actually supply genuine value to the consumer. That said, give progress a chance, create excitement
and fun and enjoy another successful season.
WOODSIDE FARM CREAMERY
NAMED DELAWARE 2009 FAMILY
OWNED BUSINESS OF THE YEAR
The United States Small Business Administration’s (SBA)
Delaware District Office honored Woodside Farm Creamery
as the Delaware 2009 Family Owned Business of the Year at
its Small Business Week Awards Gala on Tuesday, June 16,
2009. The gala was held at the Waterfall Banquet & Conference Center in Claymont.
Woodside Creamery’s recognition is based on the company’s
staying power, growth in employment and sales, financial
performance and contributions to the community. Current
owners Jim and Janet Mitchell are the seventh generation in
Jim’s family to operate the farm, which originated in 1796,
but the first to sell ice cream.
“Woodside Creamery continues to thrive thanks to the
Some of the positive developments in the flavor industry
Mitchell’s entrepreneurial vision,” said Jayne Armstrong,
are worth sharing because they provide opportunities for
district director of the SBA’s Delaware District Office. “They
product improvement and innovation. Distances have shrunk,
adjusted the farm’s traditional business model to take adthe world is one big market place. Transportation is not a
vantage of new market opportunities. And more importantly,
problem unless one of your containers was on a ship that was
they produce outstanding ice cream that is quickly becoming
hijacked. The points are that we have access to crops which
a Delaware tradition.”
may be out of season where we are. There is ever increasing
availability of new unfamiliar crops. Many have outstanding
The Mitchells established Woodside Creamery in 1998 to
nutritional properties and most important, they must taste
support the farm’s operations with a secondary revenue
good. Healthier food preferences create strong demand for
source. The Creamery now offers homemade ice cream,
many fruit products. That and climatic issues can increase
fudge, seasonal items and a variety of special events. It
cost substantially. The need for safe and wholesome raw
embodies the family-owned business’ farm heritage with
material demands sophisticated analytical and microbiologicows and barns flanking an old shed in which customers wait
cal testing. Paper guarantees alone do not make safe product.
in line for homemade ice cream. The Creamery is a seasonal
Some of these same very sensitive analytical tools also allow
business, open from April through December, and employs
us to learn more about the composition of ingredients responseveral year-round employees and thirty seasonal employees.
sible for the flavor or flavor defect of a particular product.
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NICRA July 2009
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In 2008, the Mitchells invested in a solar-energy power plant
that generates 112-kilowatts, giving the farm 85% of its
power and making it the largest solar-powered commercial
venture in the state.
Colorado City Creamery
Announces 30th Anniversary
To celebrate 30 wonderful years of serving delicious, handmade-on-premises ice cream to loyal customers and tourists
out of the same location in Colorado Springs, Colorado City
Creamery is launching their 30th anniversary celebration with
giveaways, parties, contests, free lunches and is even adopting a cow as it’s new mascot and “spokescow.”
Beginning Saturday May 30 from 1-4 pm and continuing
June through September, the Colorado City Creamery will
be celebrating its 30th anniversary with many promotional
events, some of which are:
-Two cent Tuesdays: Buy an Old Vienna hot dog and soft
drink get a Jr. Cone, any flavor, for just two cents…all day
long!
-Sir-Prize Wheel: On selected days all summer, customers
celebrating “anything 30” (such as a 30th anniversary, 30 year
old car, 30th birthday, 30 days to go before “shipping out”
for military, etc.) will have the chance to spin the Colorado
Creamery “Sir-Prize” wheel to win prizes and discounted
and/or free Colorado City Creamery products.
-Thirty Cent Thursdays: Every Thursday from 1-4 pm, buy
ANY size cone and get a second one-scoop cone for just
thirty cents!
th
-Thirty Minute Madness: On selected days all summer, every
30 minutes a lucky customer will win a free ice cream treat
of their choice!
The actual birth date for the Colorado City Creamery is being celebrated on the weekend of August 15th and 16th , the
same weekend as the annual Good Times Car Show (Sunday,
August 16th) in Old Colorado City. On that weekend, original
owner Bill Grimes will be on hand to scoop “HandmadeHometown®” treats at “30 years ago prices” for selected
lucky customers. Also on this weekend the Colorado City
Creamery will be pulling out all the stops with non-stop promotional activities all weekend.
Current owner Carrie Burris is excited about the future of
Colorado City Creamery and is grateful to the community for
their success as “ice cream entrepreneurs.”
CLIMB ABOARD
by Susan Huppert, is a 24-page full color children’s picture
book which brings to life the inspiring and unique account of
an inexperienced ice cream man (Jim Ross, Flat Pennies Ice
Cream, Bay City, Wisconsin) who follows his passion until
his dream becomes reality. The delightfully engaging story
coupled with charming hand-drawn illustrations by Rachel
White beckons readers of all ages to climb aboard dreams
and create realities of their choosing. The book is available
from Flat Pennies Ice Cream for $8.95 plus $2 shipping and
handling. E-mail Jim Ross at [email protected] or you
can order it directly from the publisher at http://www.homegrownpublications.com.
Subscribe to
The National Dipper
®
The only magazine that keeps you up-to-date in the retail frozen dessert industry.
Regular columns include:
• New Products • Industry News • Calendar of Events • Classified
Special features include:
• Equipment Reviews • Management Articles
• Association Events • Employee Training
• Promotions • Annual Source Book
Also Available:
• Dipping Tips Training Posters • Manuals for Costing Products
• Employee Training Posters • Point of Sale Posters
• Magazine Binders
®
NICRA July 2009
Call or write for a subscription today!
1028 West Devon Avenue • Elk Grove Village, IL 60007-7226
Phone: (847) 301-8400 • Fax: (847) 301-8402
e-mail: [email protected]
Subscribe on-line at: www.nationaldipper.com
http://www.nicra.org
15
2009 NICRA OFFICERS
President
Vince Giordano, Sno Top, Manlius, New York
President Elect
Bob Turner, Dairy Corner, Urbana, Ohio
Vice President
Lynn Dudek, Ruth Ann’s, No. Muskegon, Michigan
Secretary/Treasurer
Dan Messer, Eskamoe’s Frozen Custard, Monroe, La.
Immediate Past President
Jim Mitchell, Woodside Farm Creamery, Hockessin, Del.
Executive Director
Lynda Utterback, Elk Grove Village, Illinois
2009 BOARD OF DIRECTORS
Terms Ending Annual Meeting 2009
Katie Dolan Dix, Capannari’s Ice Cream
Mt. Prospect, Ill.
Cliff Freund, Cliff’s Dairy Maid
Ledgewood, New Jersey
Karen Gagne, Karen’s Kreamery
Surprise, Arizona
Peggy Gifford, Gifford’s Ice Cream
Skowhagen, Maine
Juergen Kloo, Joy Cone Co.
Hermitage, Pennsylvania
Terms Ending Annual Meeting 2010
Nanette Frey, Frey’s Tasty Treat, Inc.
East Amherst, New York
Mary Leopold, Leopold’s Ice Cream
Savannah, Georgia
Jeff Myers, The Double Dip
Lebanon, Ohio
Charles Page, Page Dairy Mart
Pittsburgh, Penn.
Kasia Wilk, Lucks Food Decorating
Tacoma, WA
Terms Ending Annual Meeting 2011
Terry Michels, Queen City Creamery & Deli, LLC
Cumberland, Maryland
Rod Oringer, Concord Foods
Brockton, Massachusetts
Rick Pizzi, Pizzi Farm Ice Cream
Waltham, Massachusetts
Jim Ross, Flat Pennies Ice Cream
Bay City, Wisconsin
David Zimmermann, Royal Scoop Homemade Ice Cream
Bonita Springs, Florida
MISSION STATEMENT FOR NICRA
The mission of the National Ice Cream Retailers Association
(NICRA), a non-profit trade association, is to be the leader
in the frozen dessert industry that others look to for help,
support and education. NICRA will promote business growth
and development throughout the industry.
VISION OF THE ASSOCIATION
NICRA will associate with similar associations dedicated to
the same interests. NICRA will facilitate communication and
education that both newcomers and veterans in the industry
desire to be successful. NICRA will maintain a feeling of
family within the association as it grows, and be dedicated
to responsibly managing the association while maximizing
value to the members.
NONDISCRIMINATION POLICY
NICRA is committed to a policy of nondiscrimination in
all of its endeavors. To that end, NICRA shall not tolerate
any words or acts of discrimination, harassment or any
inappropriate behavior in general against any person
affiliated with NICRA, including its members and guests,
with regard to race, sex, color, creed, religion, age, national
origin, disability, marital status or sexual orientation.
This Bulletin is published by:
National Ice Cream Retailers Association
1028 West Devon Avenue
Elk Grove Village, IL 60007-7226
847/301-7500 - Fax: 847/301-8402
e-mail: [email protected] - Web: www.nicra.org
Bob Turner, Chairman Publications Committee
Lynda Utterback, Editor
©2009 National Ice Cream Retailers Association
Vol. 30, No. 7
This issue of the NICRA Bulletin is now available online
at http://www.nicra.org. Click on the Members Only button and enter your Username and Password. If you cannot find your Username and Password, call the NCIRA
office at 866-303-6960, or send an e-mail to info@nicra.
org requesting your Username and Password.
2009 SUPPLIER OFFICERS
President
Rich Draper, Ice Cream Club, Inc., Boynton Beach, Fla.
Vice President
Margaret Anderson, Taylor Freezer of New England Norwood, Massachusetts
Secretary/Treasurer
Tom Zak, Concord Foods, Brockton, Massachusetts
Chairman
Jay Rentschler, Upstate Farms Co-op, Buffalo, New York
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NICRA July 2009