Production Techniques (Methods): Modern Method

This method is used for recipes that contain stabilizers and emulsifiers. The temperature of the liquid as well as the way in which the ingredients are added is crucial in order to obtain a successful product, as you will see below. The resulting base is recommended for batch freezer churning (see batch freezers), but can also be pacotized. Batch freezers are better suited for this method because the stabilizers and emulsifiers will keep the product at an almost ideal consistency throughout service. Remember that with this method you can churn all of your products early in the morning and they will last you all day in the freezer without a significant effect on quality, while with pacotizing you can churn the product at separate times during service. For the same flavor, you can do it right before service and, depending on how much you sell or how big your establishment is, you pacotize some more beakers when you see that the first beaker you pacotized is close to being finished.