Looking for a better supply for purées for commercial use.
I love the flavor of boiron but it’s soooo expensive.
Anyone else who has a shop have any recommendations for a better option than boiron?
I’ve been seeing a lot of posts where we are clearly getting trolled by accounts that are two days old with zero karma. These posts will be someone intentionally trolling, singing REALLY really badly and it’s pretty obvious what’s happening.
Why aren’t there some kind of guardrails in place to discourage this behavior?
I just bought a refractometer to help recipe building in my ice cream shop.
I was wondering if anyone has a great resource they’d be able to point me to that is directly related to ice cream production. I’m looking for websites or articles that might teach in depth how to use this to my advantage and practical applications within a working kitchen.