Softserve: chilled water/van mix

Question 1

Discard LO if

EFDS

Answer 1

Excessive bubbling
Fermented/rancid odor or flavor
Discoloration
Sliminess

Question 2

SL of rerun mix

Answer 2

1d 35-40F

Question 3

Observe fresh mix and rerun ratio of

Answer 3

60 part fresh for every 40 parts of rerun mix

Question 4

SL of opened wafer cone

Answer 4

DO+1m

Question 5

Seal wafer cones in a container tightly to prevent and maintain what?

Answer 5

To prevent air from entering and maintain the cones crunchiness

Question 6

Prep chilled water

Ice-water-chilled water (after ice melts)

Answer 6

6L line-8L line-8L approx

Measuring cup and taylor pail
Transfer to stockpot
Stir using wirewhisk for 1min to dissolve ice

Question 7

Prep chilled water

Answer 7

Measure 4.7L chilled water
Stock pot->Taylor pail
Use strainer to remove any unmelted ice and sanitation defects
Transfer to stockpot again

Question 8

Prep van mix

Answer 8

Gently add 1pck of van mix for every 4.7L of ice cold water

Question 9

Apply SLOW GENTLE STIRRING to obtain (van mix)

Answer 9

UNIFORM MIXTURE

only about 1/4 inch layer of foam should be produced

Question 10

DO NOT BEAT NOR WHIP the mixture: (van mix)

Answer 10

TOO MUCH FOAM w/c could affect PRODUCT YIELD and PRODUCT QUALITY

Question 11

Strain van mix

Break solids on the strainer and stir van mix using what?

Answer 11

Spatula

Question 12

Stirring is done to ensure what?

Answer 12

Thorough blending of reconstituted mixture

Question 13

Age the mixture inside chiller for

Answer 13

At least 1hr

Question 14

Aging is done to improve what?

Answer 14

Flavor
Texture
Appearance
Overrun

Question 15

How many sec before drawing another softserve

Max consecutive draws

How many sec for equipment to recover after max draw

Answer 15

10sec

12times

120secs