Malts need more attention, says Mike Bean, a manufacturer of malt powder in Colfax, Wis. "Malt powder attracts moisture and cakes unless it's stored in a tightly covered container. And in order to dissolve the granules and disperse flavor properly, malt powder needs a liquid medium."
Philadelphia's Nifty Fifty's malts earns awards because of the generous amount of malt powder. Each 24-ounce size is made with 2 ounces of powder. (Most operators use a heaping teaspoon for a 12-ounce drink.) Among their best sellers is banana-split shake, a blend of fresh bananas, syrups (strawberry and banana) and strawberry ice cream. Chocoholics go for the Black Forest malt enriched with chopped cherries. Malt as a flavoring dates to the 1800s. A combination of milk and malted barley is cooked, dried and ground into a mellow, slightly sweet flavored powder.
SOFT SELL
Ice milk and soft-serve ice cream, though less expensive than hard-pack ice cream, lack the rich mouthfeel that butterfat provides. Soft serve ranges from 3% to 10% butterfat and costs around 4 cents per serving. Premium ice cream with butterfat content from 12% up costs from 6 cents. Food costs for malts and shakes should be around 30%, according to Stogo. "A drink made with ice milk or fatreduced products will be very cold and granular on the tongue," he says. "A drink made with premium ice cream will be rich and smooth."
1. Mix ice cream, syrups, cherries, powder and milk in blender. Blend 30 to 45 seconds, depending on hardness of ice cream.
2. Check for smooth texture. Cherries should appear as specks. Drink is proper thickness when spoon stands straight in cup. Garnish with whipped cream.
3. Serve immediately.
Black Forest Malt
Yield: 1 24-oz. serving Chocolate ice cream 13 oz. Chocolate syrup 1 oz. Cherry syrup oz. Canned cherries, drained, chopped oz. Malt powder 2 oz. Whole milk 4 oz. Whipped cream 4 oz. That's why the sequence of adding ingredients to a mixer cup is important. Malt powder needs to be added between liquids or ice cream. If not, it clumps in the bottom or sides of the cup or sticks to the blade. Liquid malt, though less expensive and easier to store, can have a bitter edge, according to some operators.
Philadelphia's Nifty Fifty's malts earns awards because of the generous amount of malt powder. Each 24-ounce size is made with 2 ounces of powder. (Most operators use a heaping teaspoon for a 12-ounce drink.) Among their best sellers is banana-split shake, a blend of fresh bananas, syrups (strawberry and banana) and strawberry ice cream. Chocoholics go for the Black Forest malt enriched with chopped cherries. Malt as a flavoring dates to the 1800s. A combination of milk and malted barley is cooked, dried and ground into a mellow, slightly sweet flavored powder.
SOFT SELL
Ice milk and soft-serve ice cream, though less expensive than hard-pack ice cream, lack the rich mouthfeel that butterfat provides. Soft serve ranges from 3% to 10% butterfat and costs around 4 cents per serving. Premium ice cream with butterfat content from 12% up costs from 6 cents. Food costs for malts and shakes should be around 30%, according to Stogo. "A drink made with ice milk or fatreduced products will be very cold and granular on the tongue," he says. "A drink made with premium ice cream will be rich and smooth."
1. Mix ice cream, syrups, cherries, powder and milk in blender. Blend 30 to 45 seconds, depending on hardness of ice cream.
2. Check for smooth texture. Cherries should appear as specks. Drink is proper thickness when spoon stands straight in cup. Garnish with whipped cream.
3. Serve immediately.
Black Forest Malt
Yield: 1 24-oz. serving Chocolate ice cream 13 oz. Chocolate syrup 1 oz. Cherry syrup oz. Canned cherries, drained, chopped oz. Malt powder 2 oz. Whole milk 4 oz. Whipped cream 4 oz. That's why the sequence of adding ingredients to a mixer cup is important. Malt powder needs to be added between liquids or ice cream. If not, it clumps in the bottom or sides of the cup or sticks to the blade. Liquid malt, though less expensive and easier to store, can have a bitter edge, according to some operators.
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