Many clients fail to produce a good, foamy, viscous, oxygenated milkshake. A common misconception is that
That they bought a bad mixer. Since our company sells only proven, high-quality mixers, we decided to verify this. In this regard, we took several mixers and experimentally tried to make the cocktail ourselves. We've filmed several videos, the first of which has already been edited and posted on the Food-Service Company YouTube channel. Inthe video, we use the most affordablesingle-cup stainless steel mixer, the ET-BL-015.
We bought different milks and different ice creams. The results varied, and we drew some conclusions. The best results were achieved with 3.2% fat milk, chilled to a temperature close to 0°C. We used Selyanskoye, in a checkered bag. Ice cream, as it turned out, requires an even more meticulous approach. A perfectly viscous, foamy cocktail was achieved when we used fruit ice cream (minimal or 0% fat). We used both homemade and store-bought varieties. The results were equally excellent. This ice cream can be described as heavy, not fatty, with a crystalline structure when cut, and it sinks into the milk without floating too much, unlike regular ice cream. By choosing this ice cream, you're guaranteed to get results with any of our mixers.
Regular full-fat ice cream, like Eskimo Plombir, doesn't churn, regardless of the type of mixer. More accurately, it churns, but it expands much less. Instead of oxygenating the entire mass of the shake, only foamy bubbles form at the top. Such a shake can hardly be called high-quality, since underneath the foam is just liquid, deoxygenated. Therefore, it's essential to carefully select the ingredients for your milkshake—this will certainly ensure a good result! Our managers will help you choose a mixer.
