Tag: frozen yogurt mix

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Benefits of dry powder frozen yogurt mix

Nanci’s has manufactured liquid yogurt mix in the past and now manufactures and sells dry frozen yogurt mix, so we fully understand the pluses and minuses to each. In our local market (Phoenix, Arizona) we used to offer a liquid frozen yogurt mix that was a terrific product, but about 27 years ago, we developed our first dry mix and since then we have added to that product line and have decided that dry frozen yogurt mix is the way to go – so our dry mixes have become our signature products.

Here are some of the reasons we are believers in dry mix:

  • With Nanci’s Frozen Yogurt dry mixes you don’t compromise taste, texture, or quality compared to liquid. We have done many blind taste tests between liquid and dry and no one can tell them apart.
  • Nanci’s dry mix has great probiotics you want in frozen yogurt. We have a unique method of micro-encapsulation that protects the good bacteria in the dry form. When you eat the frozen yogurt the probiotics come to life and deliver all the great health benefits yogurt is known for.
  • Less expensive than liquid mix. In addition to the price of the mix, liquid mix is expensive to store and ship. Nanci’s dry mix is usually at least $1 per gallon less expensive than comparable liquid mix plus the savings on storage and shipping.
  • Easy and inexpensive to store – you don’t need a ton of refrigerated space. Liquid mix actually comes frozen solid and it takes 1-3 days to thaw before you can pour it into your machine. This can cause logistical problems when you are out of product and requires a large amount of expensive freezer and refrigerator space.
  • Easy to use – you can use it right when you need it. Our dry mix is very easy to mix up – you just stir it into water or milk and then pour into your machine. It literally takes 3 minutes.
  • You can customize it if you want. Dry mix is very flexible. You can adjust the amount of liquid to affect the creaminess/iciness and you can mix and match flavors with the base mix.
  • Liquid mixes are pre-flavored, so storing in inventory a good variety of mixes can be prohibitive. We’ve solved that problem with our 100 flavor concentrates that you can combine to create more than 200 amazing flavors.
  • With dry mix you’re in control. You can control the level of flavor the overall texture from extra creamy to cold and icy. With liquid mix the factory is in control, not you.

If you want to talk more about the dry frozen yogurt mix versus liquid frozen yogurt mix give us a call at 1-800-788-0808 or email us at info@nancis.com. You can also get more info on our mixes on our Frozen Yogurt Mix webpage.

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Self-Serve Frozen Yogurt Shop versus Behind-the-Counter

Over the last several years, the self-serve frozen yogurt concept has really taken off. Here are brief descriptions of self-serve and traditional behind-the-counter frozen yogurt concepts with advantages and disadvantages for each.

Self-Serve Frozen Yogurt Concept
In a self-serve shop, the customers fill their own cups with whatever yogurt and toppings they want. Their cup is weighed, and then they pay by the ounce.

Advantages: The customers pay for exactly what they get.
Complete control over your profit margin.
Customers can make it their way with whatever yogurt and topping combinations they want.
Usually requires fewer employees to run the store – many shops use just one employee.
Average dollar purchase is higher than traditional frozen yogurt shops.

Disadvantages:
Requires more machines to do it right – the minimum we recommend is five.
Makes it difficult to add additional menu items that require employee labor (like smoothies or crepes).
You end up losing a lot of product to free samples.
Because you can’t charge a separate price for the toppings, you really don’t end up making much money on them. In some cases you lose money on the toppings.

Traditional Behind-the-Counter Concept
The tradition way of running a frozen yogurt shop is with 2 to 4 machines behind a counter. Customers order the size and flavor and the employee dispenses it for them. The customers pay a set amount for each size.

Advantages:
Requires fewer machines.
Less wear and tear on the machines.
Better suited for serving other menu items (like shakes, smoothies, sundaes, food items, etc).
Toppings can be a profit center if priced separately.
Less wasted product.
More control over the customer experience.

Disadvantages:
Inconsistent portions served by employees.
Requires more employees to operate.
The average dollar purchase tends to be less than with self-serve shops.

As you can see, there are advantages to either concept. Ultimately, you need to decide what is right for your market and your business plan. It’s important to be aware of the trade-offs and adjust accordingly.

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Opa! Greek Frozen Yogurt

Greek Yogurt is all the rage. It is thicker and creamier than regular yogurt and has better health benefits…but what is Greek Yogurt?

Greek Yogurt, which is also called strained yogurt, is yogurt that has been strained extensively to remove much of the liquid whey, lactose, and sugar. This creates the thick consistency and strong flavor.

US News & World Report reported on the health benefits of Greek Yogurt in a recent article.

Nanci’s Frozen Yogurt is excited to introduce a new Greek Frozen Yogurt recipe. We don’t feel you can really capture the essence of Greek Yogurt by simply adding a flavoring, so we’ve created a recipe that gives you the best and most authentic Greek Frozen Yogurt on the market.

Contact us for the details at info@nancis.com or 1-800-788-0808.

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Two Magic Numbers for Frozen Yogurt

The correct temperature setting on your soft-serve machine is critical for making a good frozen yogurt product and for extending the life of your mix. Every frozen yogurt shop owner should have a good food thermometer like this one: https://frocup.com/product/digital-thermometer/

Use a thermometer to check the temperature in the hopper (the reservoir where you pour the mix) and the temperature of the product when you dispense it from the machine.

Magic Number #1

Hopper Temperature = around 35 degrees F (between 34 to 39 degrees)

The hopper temperature is critical for keeping the product fresh The temperature in the hopper should be under 40 degrees F. Any warmer and the product can go bad. It should also be warmer than 32 degrees or else the product in the hopper will freeze. If you see the product freezing in the hopper, just raise the temperature a degree or two.

Magic Number #2

Finished Product Temperature = 17-19 degrees F

The temperature of the product when it is dispensed should be between 17-19 degrees F. This would also be the temperature of the freezing cylinder. Because Nanci’s Frozen Yogurt use pure fruit sugar, the temperature for our mixes needs to be a little lower than for cane sugar mixes. A sugar mix might come out stiff at 22 degrees, but Nanci’s mixes are better at around 18 degrees. This can easily be adjusted on your machine – just consult your manual or contact the manufacturer if you need help.

If your product ever comes out wet, soupy, or melted then you need to lower the temperature. Frozen yogurt should come out stiff, creamy, and frozen (not wet). It’s amazing what a difference a couple of degrees makes.

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The Rise of FroYo and the Decline of Ice Cream

Check out this video and article on Yahoo! Finance about the decline of ice cream and the rise of frozen yogurt.

http://finance.yahoo.com/blogs/daily-ticker/decline-american-treat-140930869.html

Here are a few highlights:

  • The number of frozen yogurt shops increased by 24% between 2011 to 2012, while the number of ice cream shops declined.
  • Ice cream sales are on track to hit their lowest levels since the mid 1990s.
  • Consumers are leaving ice cream because of health reasons and because it hasn’t kept up with the more innovate and fun vibe of frozen yogurt.

 

 

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Review of Nanci’s Frozen Yogurt

Check out this review of our frozen yogurt mixes by The Frozen Yogurt Review website. This is a neutral third party that wrote this review — we have no affiliation or connection to them.

You can read the full review on their website at: http://www.thefrozenyogurtreview.com/2014/03/12/review-nancis-frozen-yogurt-mix/

Review of Nanci’s Frozen Yogurt by TheFrozenYogurtReview.com

“Whenever I go into a frozen yogurt store I am curious to see what type of frozen yogurt mix they use.  Last month I had a delicious mix of chocolate and low fat vanilla. The yogurt tasted perfect! It was creamy, cold, and had a delicious clean and rich flavor.  It was not too sweet and it also did not leave a poor aftertaste. I asked the cashier what product they used and she told me Nanci’s. This young lady was very helpful and gave me a little bit of background on Nanci’s frozen yogurt mix. She shared that the customers have always complimented on the stores flavors and that she has not heard of any of their customers being unhappy with the frozen yogurt product.

“I believed it. My cup of fro-yo was delicious. The chocolate was dreamy and the vanilla was velvety! I wanted to share my experience with you guys because the one thing that left me shocked is that Nanci’s frozen yogurt is a dry powder mix!! Dry powder mix? Yes it is a powder base and all you need to do is add water!!! I thought this was amazing that a powder base mix could taste so creamy, milky, and fluffy!

“After talking to the store employees about the frozen yogurt mix they used I went home and did a little research and contacted Nanci’s. I emailed the owner and he got back to me right away which showed me professionalism and dedication to his company. He was more than happy to give me information on his frozen yogurt mix so that I could share it with The Frozen Yogurt Review readers.”

 

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Nanci’s Frozen Yogurt Announces PowerPro Active Cultures

Phoenix, Ariz. — Nanci’s Frozen Yogurt announced its new line of branded probiotic frozen yogurt mix with PowerPro Active Cultures. As an industry leader in providing shelf-stable, powder frozen yogurt mixes, Nanci’s has set a new standard for premium frozen yogurt, with superior taste, texture, flavor, and health benefits.

PowerPro Active Cultures uses micro-encapsulated probiotics, which keep the cultures active and protected in the dry form and in extreme heat. Unlike most probiotics that die at room temperature, PowerPro Active Cultures can be stored at room temperature for more than a year and still deliver the powerful probiotic benefits to frozen yogurt consumers.

Studies have shown that PowerPro Active Cultures deliver more live cells than other probiotic cultures on the market. PowerPro Active Cultures has a higher survival rate through the body’s intestines compared to most other live yogurt cultures.

“Our goal is to provide frozen yogurt store operators with products that are easy to use, taste great, and delivery real health benefits,” said Nanci’s CEO John Wudel. “PowerPro Active Cultures is a critical piece in achieving that goal. As an example, the intestinal tract contains 70% of the body’s immune system, which is why probiotics like PowerPro Active Cultures are so important for good health.”

About Nanci’s Frozen Yogurt

Nanci’s Frozen Yogurt is a manufacturer and international wholesaler of soft-serve mixes including Frozen Yogurt, Fruit Freezer Sorbet, Non-Dairy Soft Serve, No Sugar Added mixes, Smoothie base mix, Granita mixes and more than 100 flavors. Based in the western United States, the family owned company has been in business since 1979, when the first line of healthy dessert products entered the market. For more information, please visit /

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New “Just Add Water” Mixes

Many powder frozen yogurt mixes require milk and/or fresh yogurt in order to make a smooth, creamy frozen yogurt product. We feel that when you have to add milk, you lose many of the advantages of the powder — like cost savings and not needed to refrigerate the mix.

For the last 6 months we’ve been working create a just-add-water mix to rule them all. We had two goals in mind when we started this process: 1) eliminate the need for customers to add milk, and 2) create mixes that stay smooth and creamy even after several days in the machine.

We feel that we’ve achieved both our goals — while still keeping the same great taste our customers love!

We’ve made upgrades to the following products:

  • Vanilla Frozen Yogurt Base Mix
  • Chocolate Frozen Yogurt Base Mix
  • Plain Tart Frozen Yogurt Base Mix
  • Stevia Vanilla Frozen Yogurt Base Mix (no sugar added)
  • Stevia Chocolate Frozen Yogurt Base Mix (no sugar added)

Read below for more details on the “Just Add Water” Mix and our new High-Yield Stevia Mixes.

New “Just Add Water” Mix

The most exciting part about Nanci’s new mixes is that you only need to add water! The base mixes already include milk, yogurt powder, probiotics and all the ingredients needed to make creamy frozen yogurt.

We still recommend adding air into the mix using the machine’s air tubes. Click here to read more about adding air.

Many shops have previously been adding milk to the base mix. In our testing, adding milk to the new base mixes can actually make them too thick. Plus, just adding water will result in significant cost and operational savings. Most importantly, they taste every bit as good as our original mixes made with milk.

New High-Yield Stevia Mix

Our new Stevia-sweetened mixes, both Vanilla and Chocolate, are also now High-Yield mixes. So instead of using 2 gallons (8 quarts/7.5 liters), you should use 2.5 gallons (10 quarts/9.5 liters). The final yield per bag is 3 gallons of mix. You may also need to add an additional 1-2 ounces of flavoring with the higher yield.

If you don’t use the increased amount of water, you may find that the mix is too thick and won’t feed into your machine.

Also, for the Stevia Mixes be sure to only add water and not milk. This is important for the consistency and also to keep the total sugar count low. Milk has naturally occurring sugar that will increase the amount of sugar per serving.

The previous Stevia mixes had to be mixed with warm water, but the new mixes can be added to any temperature water and they will dissolve fine.

Cost Savings with New Mixes

By only needing water, our mixes can provide you a significant cost savings. Here is an example scenario for a typical store on the East Coast, USA.

Previous Base Mix (with half milk and half water)
Cost per Gallon of Mix: $9.80
Cost per Ounce: $0.068

New Just Add Water Base Mix
Cost per Gallon of Mix: $8.40
Cost per Ounce: $0.058

For the Stevia Mixes there are even greater savings. Here is another example comparing the previous Stevia Vanilla and the new Stevia Vanilla (both made with water):

Previous Stevia Vanilla
Cost per Gallon of Mix: $9.20
Cost per Ounce: $0.064

New High-Yield Stevia Vanilla
Cost per Gallon of Mix: $7.67
Cost per Ounce$0.051

For questions about our new mixes email us at info@nancis.com or call 1-800-788-0808.

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November Flavor Deals

Flavor Deal of the Month One of the things that makes Nanci’s unique is our wide variety of flavors. We have more than 100 flavors and 250 possible flavor combinations…have you tried them all?

For the rest of November you can get 25% off any of these three great flavors:
  • Concord Grape
  • Toasted Coconut
  • Gingerbread

Available in Gallon or Half Gallon sizes. While supplies last.