Utilising Speedy Bags for busy periods


Summertime will soon bring us warmer weather (fingers crossed!) and significantly more custom through the doors of ice cream parlours throughout the UK.

Whilst increased sales on the horizon is a great thing, it does add another challenge for business owners – getting your ice cream prepared and into your cabinet in a timely manner.

Well, we want to let you in on an industry secret, and that is to utilise the power (not to mention time savings) of Speedy Bags.

Speedy Bags

What is a Speedy Bag?

If you’re not already familiar, then let us get you up to speed! Speedy Bags are bagged mixtures that you add to a jug before mixing with water and blending. You will then age this for 30 minutes before adding to your batch freezer and then moving over to your blast freezer.

Once complete you will have a very speedy, very tasty gelato or sorbet.

So, what are the benefits of our Speedy Bags?

Speedy production

Of course, as the name would suggest, our Speedy Bags ensure that you can produce your ice cream base in a fraction of the time you would typically by using a traditional method. There’s no need to balance or weigh your ingredients, just simply blend and freeze.

A consistent product

Without the need to measure ingredients, using Speedy Bags reduces the risk of making a mistake, ultimately leading to a more consistent product throughout your cabinet.

A world of flavour

Because this product allows you to produce your ice cream, gelato or sorbet much quicker, this will allow you to tailor your products to suit your cabinet on a day-to-day basis.

A dietary dream

Our Speedy Bags are ideal for catering to those with dietary requirements. Yes, that does mean that they are dairy free, therefore perfect for your vegan or lactose intolerant customers.

Long shelf life

As they come in powder form, Speedy Bags have a longer shelf life than those with traditional bases.

And there you have it! Want to test our Speedy Bags before the summer rush? Place your order today!

Posted on 01 May 2024 Category Making ice cream

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