Spring 2007 News

A whole new world of cream whipping machines now available

At last, a range of cream whipping machines suitable for any fresh cream type – including both whipping and double cream (up to 45% fat) with no dilution necessary. The Corema brand of cream whipper, now available in the UK from RSS Hereford, provides the user many other benefits.

All models feature a refrigerated reservoir with a removable tank for good hygiene and easy cleaning, as well as a pump that is self-cleaning and doesn’t need to be dismantled. If you block the machine up simply reduce the air setting and re-start the unit – with no need for dismantling and washing.

The Bar range of units, with prices starting from just over £1500, are designed to be economic, and compact but still able to produce up to 100 litres of whipped cream per hour with 200% overrun via a manual switch. The Bar 1 is ideal for mobile units working off eutectic plates or a 12V battery.

The Beta range have the added benefit of electronic controls, temperature display and portion control. Both models are available with 2 and 5litre reservoir capacities.

For the larger restaurant, bakery or ice cream production laboratory, the Delta range of cream whippers can produce up to 300 litres of whipped product per hour. The continuous throughput can be controlled manually or with a foot pedal, included as standard. The model is available with a 3 or 6 litre refrigerated reservoir or an un-refrigerated model that can take your cream straight out of its container. For more information please contact us.

Technical Support Strengthened

We hope that you will join us in welcoming Paul Lewis back to RSS Hereford as our new Technical Services Manager. Paul, whom many of you will remember as one of our service engineers, has taken on the more challenging role of providing technical support to all our customers and also to manage our installations for shop fittings etc. Quality control, and feedback to our suppliers is high up his agenda to ensure that we are giving the customer the best service possible. Paul has a wealth of knowledge on all our products so please do not hesitate to contact him with any technical issues you may have. Talk to Paul today to find out how servicing your ice cream equipment can benefit your profits in the long run. Call Paul on 01432 276777 or e-mail paul.lewis@rsshereford.co.uk.

Training Courses with an Italian Edge

If you’ve ever looked into training to make artisan ice cream or even to learn how to present and serve it, you’ll have realised that the courses just don’t exist. We have access to an English speaking course, carried out by the author of Gelato e Fantasia, Guiliano Curati, at our manufacturer’s factory in Piacenza, Nr Milan, Italy. With over 40 years experience of making artisan ice cream and running his own ice cream parlours, Guiliano will entertain and wow you over the 3 days with his skills and experiences.

The courses, available for experienced or novice artisan ice cream makers, cover the formulation of recipes, the processing of the ingredients, the storage and the presentation of artisan ice cream. You’ll be amazed at how exciting a cornet can look when prepared by an expert! The creation and presentation of ice cream sundaes will also be detailed with lots of time for practice.

For more information contact us.

Royal approval for goat milk ice cream

As reported in the Daily Mail newspaper February 1 2007, the Duchess of Cornwall has developed a liking for Tom and Trish Wallis’s Lowna Farm Dairy Ice Cream, manufactured from the milk of their herd of goats. Camilla had tasted the ice cream on a personal visit to the farm in Cottingham, East Yorkshire last year and has since placed further orders to be delivered direct to Highgrove. We wish Tom and Trish much success that this royal approval can only bring.

Small but very hardworking

That’s how we’d describe our latest piece of equipment discovered on a recent trip to Italy. We’ve been singing the praises of blast freezing your ice cream to improve the quality and improve productivity, but we’d not seen anything quite like this before.

We are now offering a 2 Napoli blast freezer that retails for less than £2000, which can harden off the outside of the ice cream in approx 25 minutes. This allows artisan ice cream makers to copy the current trend in Italy to pile ice cream high in the Napoli trays as it comes out of the batch freezer, and to stop it from melting away once it’s put into a display cabinet.

Freezing your ice cream fast minimizes the size of ice crystals formed within the product. Unlike the macro crystals that are formed on slow freezing, the micro crystals do not damage the structure of the product on defrosting so it keeps its original consistency without the loss of any liquid from the structure.

Other benefits to ice cream specifically include maintenance of high overrun, helps to keep decoration in place, reduce energy, staff and production costs, a better display of ice cream in cabinets, and increases the lifetime of the ice cream.

For more information on the full range of shock freezers available from 2 – 96 Napoli pans throughput, contact us or visit our Storage and Shock Freezers page .

Extra storage space available

If last year you couldn’t store enough ice cream for back up on your days off, consider replacing your current freezers with these specially designed ventilated vertical storage units from Tekna.

Designed specifically to accommodate 24, 48, 64 or 96 Napoli pans within a small as possible footprint, the units will fit into already cramped retail units to give you maximum storage capacity. The units also feature electronic temperature controls from +5 to -25C and automatic defrost settings and are available in stainless steel or white finish. For more information visit our Storage and Shock Freezers page or contact us.

Receive RSS news by email

If you’d like our latest news and special offers emailed to you, simply enter your name and email address below. If you’d like to receive the newsletter in the ‘traditional’ way – through the post, just complete the form on our Contact Us page.