Soft Serve Base Listing

Mix it up, pour into slush machine and freeze down. Then blend with Topping to create delicious shakes using a milkshake mixer. (Medium to high volume stores).

These two methods are inexpensive, quick and easy ways to produce deliciously creamy Milkshakes and Thick Shakes

ADVANTAGES of SHAKE BLENDER BASE:

>	Minimum equipment requirement.
>	No freezer space required as with ice cream.
>	No loss of serving time due to time spent scooping ice cream.
>	Base has a 2-year shelf-life.
>	One base used for many flavours.
>	Minimum space requirements. (No fridge or freezer space required!)
>	Shake Blender Base is LOW FAT.
>	When blended with milk, Shakes are as delicious, smooth and creamy as when made with soft serve or ice cream.

Packaging (12 kg carton)
Code: B005 – SHAKE BLENDER (& Slush Machine) BASE – 8 x 1.5 kg per carton.

BLENDER METHOD FOR THICK SHAKES:

Take a cup and fill 75% with ice.
Leaving the ice in the cup, pour water (or milk for a creamier shake) over the ice also to the 75% level.
Transfer to blender. For every 500ml (16 oz) shake, add 75ml (90grams) SHAKE BLENDER BASE.
Add 1 squirt/pump *Topping (30ml) per 500ml shake.
Blend for 30 seconds and serve.

(*Topping also called ‘MILKSHAKE FLAVOURING’)

Yield per 12 kg Carton: 133 Shakes of 500ml (16oz.)

(Total volume of ingredients after dissolving = 450ml +10% aeration = 500ml)

(click on picture to enlarge)

BLENDER METHOD FOR MILKSHAKES:

Take a cup and fill only 50% with ice (compared to 80% with Thick Shakes)
Leaving the ice in the cup, pour water (or milk for a creamier shake) over the ice COMPLETELY covering the ice and up to the also to the ~65% level. (Compared to 80% with Thick Shakes. Reason: Milkshakes aerate more!)
Transfer to blender. For every 500ml (16 oz) shake, add 75ml (90grams) SHAKE BLENDER BASE.
Add 1 squirt/pump Topping (30ml) per 500ml shake.
Blend for 30 seconds and serve.

Yield per 12 kg Carton: 133 Shakes of 500ml (16oz.)

(Total volume of ingredients after dissolving = 418ml +20% aeration = 502ml)

NOTE:

THICK SHAKES have an icier, firmer consistency and only holds about 10% aeration. MILKSHAKES have a more milky consistency and hold about 20 – 25% aeration with big bubbles visible.

SLUSH MACHINE MIXING INSTRUCTIONS (For high volume users)

Mix 1.5 kg to 6.5 litres water, pour into slush machine and freeze down.

SLUSH MACHINE METHOD for SHAKES:

· Pour frozen shake base from slush machine into blending cup.

· Add Topping for flavour

· Blend with milkshake spinner (milkshake mixer)

· Pour into cup and serve.

NOTE: Consult your Operators Manual about how to safely handle a milk-based product in a slush machine. Strict hygiene & sanitation regimes need to be followed.

Shelf Life of Powder Base
Best before date of 2 years from date of manufacture.

More Information Available
Complete Spec Sheet with Ingredients List, Nutritional info, etc.

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