Great question! I could give you a lengthy answer and in the end have you more confused than satisfied so I will answer this in “Talk To The President” style: plain and simple. The term “brix” is used in our industry to represent the percentage of sugar-as sucrose in a liquid product. The brix level also plays a part in the functionality of a finished part.
- DCFI is a family-owned and operated business. As President & CEO, I have 33 years of experience in this industry. I have worked on every level from a store operator at the counter to CEO and everything in between. I will personally address any concerns you have about the success of your business.
- All we do are specialty frozen desserts and beverages. If you look at other powder-add water frozen dessert competitors, the two largest have entire lines of products unrelated to your core business., i.e., your income. We specialize in your business, frozen desserts and beverages. Put your trust in a specialist!
- Let’s talk about doing business the old fashion way. Major food service companies will set up multiple broad line distributors in most markets to compete with you along with other specialty distributors. This is a common business practice. Where does that put you as a specialty distributor or an entrepreneur trying to build your business? When DCFI sets up a distributor in a market, you are our representation. All business opportunities are given to you as a first opportunity. See how that works for you with most other companies!
- As CEO, I assess the value of our company by the satisfaction level of our customers. We do not base the valuation of our company on our stock price or a dividend being paid.
- Many of our customers have been through the corporate maze when purchasing products. DCFI’s strength is in our excellent product/price value and our speed and agility that we serve our customers. Most production plants are run on a cement-like 30-day schedule. DCFI has been known to have a production change in mid shift to accommodate a customer in distress.
- Lastly, if you have a concern on how you can run a better business using our product line, contact me directly and we can set an appointment to address your concern at a no charge consultation with an expert of 30+ years.
Be cool this summer – Desert “Cool”!
Let’s talk dollars. Cows milk contains 87% water, that’s right water. When liquid mix is manufactured, many companies use dry ingredients to complete their product along with milk. A gallon of liquid ice cream mix weighs 10 pounds. Our case of FreezePoint® Gourmet Soft Serve and Frozen Yogurt weighs 36 pounds and yields 15 gallons. With FreezePoint®, you mix in 12 gallons of water to obtain the 15 gallon yield. 15 gallons of liquid mix contains 13.05 gallons of water. You purchase this water at a premium price.
Let’s compare. FreezePoint® Gourmet Soft Serve and Frozen Yogurt Mix weighs 36 pounds and yields 15 gallons. 15 gallons of liquid mix would weigh 150 pounds. You don’t need a calculator to add this one up!
Let’s do the math. First you are purchasing 87% water at the price of ice cream mix. Depending on who you purchase from, there is a freight cost of that water to ship it to your distributor and then to you. If you purchase from a local dairy (which there are not many left), they still have a freight cost to you. Besides paying an astronomical price for water, you can estimate $1.00-$1.30 per gallon* freight for the water you are purchasing in your liquid mix.
So you are paying for water in your liquid mix (87%) and the freight to carry the water in your mix to your business.
If this has not convinced you yet, rest assured the technology today in formulating our mixes is exceptional. Desert “Cool” Foods, Inc. participated in a side-by-side cutting with our FreezePoint® Gourmet Soft Serve and 15 other soft serve mixes both liquid and powder. We were awarded business by a chain account based on a number of superior points along with price value.
*Estimate – your freight could vary based on individual means of purchasing
When you run soft serve mix in your soft serve machine, your equipment has the ability to add air to the finished product. Let’s say you have a gravity machine and you add your mix into the hopper (top of the machine). You will have a feed tube that mixes air and soft serve mix together as it draws product into the freezer. Most gravity machines will add 35% air to your mix creating volume to the soft serve product you serve. The weight never changes. Some companies will use volume numbers to minimize the cost of their mix. We recommend you always use weight as a guideline for your per ounce serving cost when comparing the cost of mix. The weight of a gallon of mix is a good starting point.