Production Techniques (Methods)

There are two categories of methods used to make dairy-based frozen desserts that will be machined churned or pacotized. Each technique within the categories has its purpose and place in the pastry kitchen. The methods that are employed depend on the balance of ingredients in a recipe, which will then determine the best machine to use. Not every establishment will have the luxury of having a batch freezer and a Pacojet, therefore it is important to understand the methods thoroughly before deciding on the most convenient one that suits a particular operation.