Everything you ever wanted to know about frozen yogurt but were too afraid to ask

Taylor UK provides comprehensive guide to making healthier frozen treat

The popularity of frozen treats has never been higher, with increased competition on the high street making businesses look for distinctive options to help them stand out. Frozen yogurt has gone through several phases of popularity in recent decades, and Taylor UK has put together a guide to how to make it and how to choose the right machine for your needs.

The ranges of soft serve and gelato machines from Taylor UK can easily be calibrated to make frozen yogurt.  Yogurt has a considerably lower fat content compared to ice cream which makes it easy to sell as a healthier alternative.  However, the low fat content also affects how it freezes and the kind of machine needed to make it.

Possibly the biggest consideration is the amount of product required. If you’re opening up a dedicated frozen yogurt shop you will obviously require larger machines.  For smaller locations, compact and counter top units offer the ability to diversify the offering.

Beyond that, the qualities of yogurt itself help to define the equipment you require. For example, frozen yogurt mix doesn’t need to be heat treated as that can cause it to curdle and not freeze properly. The mix can separate over time if left unattended, which means it needs to be stirred regularly in order to keep the perfect consistency. This can be done automatically with larger units fitted with a hopper agitator, while smaller units need to be stirred regularly by staff.

Another important consideration is whether you choose a gravity or pump fed machine. Gravity fed machines tend to be cheaper and easier to operate, which makes them easier to train staff on. However, pump fed machines allow operators to adjust the amount of air whipped in to the mix, increasing the volume of the final product. Pump fed machines are also better for bulk production.

One of the most popular models in Taylor’s range of frozen yogurt makers for businesses looking to add frozen yogurt to their menu is the C722. This is a pump fed unit which can dispense two different flavours up to 500 servings an hour. It’s a compact countertop unit enabling it to be installed in a variety of locations.

Taylor UK’s guide clearly explains everything operators need to know about making and selling frozen yogurt, such as the different ways to make it, how to pick the right equipment for the business and how to keep it operating at peak efficiency. The guide can be found at the following link, where operators can also book a free consultation if they require further information.