by Malcolm Stogo
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. This book is an easy-to-read guide written for manufacturers, either large or small, involved in the production and marketing of ice cream and other frozen desserts. It covers all commercial aspects of ice cream production, such as batch freezing and continuous freezing to marketing and merchandising. This guide includes the largest source of recipes compiled. 500 recipes. 540 pages.1998.