Wet vs Dry Mix
Updated: November 18, 2024
Summary
This video explains the key differences between dry mix and wet mix when making soft serve. Dry mix is shelf-stable, cheaper, and requires adding water or milk. Wet mix should be used before a specific date, needs defrosting to prevent clogging, and has varying fat percentages - with caution advised with 10% fat mix. It emphasizes the importance of following instructions carefully for both types of mixes to ensure a successful outcome and provides tips for handling wet mix effectively. In addition, the video discourages DIY mix-making due to the complexities involved in achieving a balanced product.
Dry Mix vs Wet Mix
Explaining the difference between dry mix and wet mix when making soft serve. Dry mix involves adding water or milk, is shelf-stable, and usually cheaper. Wet mix needs to be used by a certain date and requires defrosting to avoid clogging. Different fat percentages are available, with caution advised for 10% fat mix. Various types of mixes include sugar-free, vegan, sorbet, gelato, and soft-serve options.
Reading Instructions for Dry Mix
Importance of reading instructions for dry mix powders, which may require a two-step process for preparation. Following the instructions is crucial to ensure the mix comes out right.
Handling Wet Mix
Tips for handling wet mix, including checking the expiration date, defrosting to prevent clogging, and being mindful of fat percentages. Caution advised against using 10% fat mix to avoid machine strain and buttering out.
Mix Varieties and Recommendations
Overview of mix varieties such as sorbet, gelato, soft-serve, and vegan options. Discouragement from making your own mix due to the complexity of nailing stabilizers, emulsifiers, and fat content for a successful product outcome.
FAQ
Q: What is the difference between dry mix and wet mix when making soft serve?
A: Dry mix involves adding water or milk, is shelf-stable, and usually cheaper. Wet mix needs to be used by a certain date and requires defrosting to avoid clogging.
Q: Why is caution advised for using a 10% fat mix?
A: Caution is advised when using a 10% fat mix to avoid machine strain and buttering out.
Q: What are some different types of soft serve mixes available?
A: Various types of mixes include sugar-free, vegan, sorbet, gelato, and traditional soft-serve options.
Q: Why is it important to read instructions for dry mix powders?
A: Reading instructions for dry mix powders is crucial as they may require a two-step process for preparation to ensure the mix comes out right.
Q: What are some tips for handling wet mix?
A: Tips for handling wet mix include checking the expiration date, defrosting to prevent clogging, and being mindful of fat percentages.
Q: Why is it discouraged to make your own mix for soft serve?
A: Making your own mix is discouraged due to the complexity of nailing stabilizers, emulsifiers, and fat content for a successful product outcome.
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