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Ice Cream and Frozen Deserts: A Commercial Guide to Production and Marketing Hardcover – Dec 23 1997


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Product Details

  • Hardcover: 560 pages
  • Publisher: Wiley (Dec 23 1997)
  • Language: English
  • ISBN-10: 0471153923
  • ISBN-13: 978-0471153924
  • Product Dimensions: 16.3 x 4.1 x 24.2 cm
  • Shipping Weight: 1 Kg
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: #655,464 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

From the Publisher

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.

From the Back Cover

A total guide to manufacturing, retail, and entrepreneurial success in one of today's most lucrative food industries.

Here is your one-stop guide to one of the fastest growing sectors of the food industry, where opportunities abound for manufacturers, retailers, and entrepreneurs. Ice Cream and Frozen Desserts is the only complete handbook on the commercial production and marketing of ice cream and frozen desserts for manufacturing and retail operations. It serves up a feast of how-to information, from writing business plans to purchasing equipment, from selecting a location to marketing your product—it even includes 500 delectable recipes using either the continuous or batch method of production.

Ice Cream and Frozen Desserts tells you what you need to know to:

  • Select the kind of frozen dessert business that's right for you.
  • Plan, finance, start, and operate a manufacturing or retail frozendessert business.
  • Purchase, install, and use ice cream making and serving equipment.
  • Determine which production method is right for you—continuous or batch.
  • Market and merchandise your frozen confections.
  • Manage employees, keep accurate financial records, and maintain sanitary conditions.
  • Create dozens of delectable types and flavors of frozen desserts.

Inside This Book (Learn More)
First Sentence
Batch freezing production equipment costs less than continuous freezing equipment. Read the first page
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Concordance
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Most helpful customer reviews

By A Customer on Oct. 10 2002
Format: Hardcover
This book was *exactly* what I was looking for to help me get started in this business. A very broad overview of many different topics related to the ice cream business.
As my plans are to possibly open a parlor, some of the aspects of the commercial operations were not useful to me, but it *was* at least interesting to see how the big boys do it.
The one area that I was a little disappointed in was the business aspects of it. There were some general discussions of things to accomplish, without any real instruction in how to go about actually *accomplishing* them.
Overall, well worth the (rather steep, I admit...) price.
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By A Customer on Jan. 21 1999
Format: Hardcover
As a professional in the industry for 11 years, this by far is the most intensive book I have had the pleasure to read. Not only to those who produce ice cream, but anyone interested in the industry as a profession will find this very informative and enlightening. This was obviously written by someone who has exstensive industry knowledge and truly wants others not to make the costly mistakes one often makes in a new endever. If I had read this 11 years ago I would have saved thousands of dollars and a whole lot of misdirected time.
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Format: Hardcover
Working as a dairy technician in a medium sized ice-cream-factory, I needed something to expand my knowledge on the subject. That's why I bought this book. And I was amazed: Ice Cream and Frozen Desserts: A Commercial Guide to Production and Marketing really met my expectations and did a lot more. It's well written, easily accessible and thorough. A must buy for both ice-cream-professionals and enthusiasts.
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Format: Hardcover
This book gives the reader all the information needed to get into the business of making and selling ice cream. Along with the author's newsletters, ICE CREAM STORE NEWS and BATCH FREEZER NEWS, the reader will feel comfortable to move forward in this exciting business of ice cream. Contact the author at Mstogo@aol.com. for further information.
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Format: Hardcover
This book contains invaluable information about making ice cream and gelato and about setting up and marketing the product. I was not disappointed and learned a lot.
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