Frozen Yogurt

AussieBlends® is known as a high-quality Frozen Yogurt Mix supplier worldwide. Frozen Yogurt, in particular, the matter of Prebiotics and Probiotics, is vital to one and all. You will notice; we talk about “Frozen Yogurt” and not “Yogurt.” So, is it Yogurt, or is it something different? The answer is “it is something different; it is Frozen Yogurt.” The difference needs to be clarified; we found common ground in the debate about Frozen Yogurt. Traditional Yogurt is served at about +7C, while Frozen Yogurt is served at about ‒7C, 14C difference in temperature.

Frozen Yogurt is made in a Soft Machine by mixing the Frozen Yogurt Cream (Frozen Yogurt Mix, water, and flavor) with air inside the machine cylinder. The result is a soft, tasty frozen yogurt usually combined with toppings and syrups after being served.
Frozen Yogurt is very profitable, usually the sales price is calculated by weight and the Overrun of this product is between 15% and 30%.

Frozen Yogurt Machine

Frozen Yogurt machines typically come with two hoppers and a twist in the middle to dispense two individual flavors and the option to twist them together. Frozen Yogurt machines are usually gravity feed.
Gravity machines usually reach an overrun between 20% and 50%, but for Frozen Yogurt the maximum set when sold by weight is 30%.
There are two types of cooling systems: the air-cooled system requires space on both sides of the machine. In contrast, water-cooled machines require water installation inside the store.

Frozen Yogurt Overrun

Overrun is the percentage of air incorporated into the Frozen Yogurt when frozen by the Frozen Yogurt Machine.
The overrun expands the volume of the Frozen Yogurt, making it soft and with a nice texture.
The Overrun is calculated by the weight difference in the same volume percentage before (cream form) and after (Frozen Yogurt form).