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Ice Cream Glossary S

Sucrose:

Sucrose, a type of sugar, is a diglyceride collected of glucose and fructose.

Sugar:

Although the consumer is confronted by a wide variety of sugars-sucrose, raw sugar, turbinate sugar, brown sugar, honey, corn syrup-there is no important difference in the nutritional content or energy each provides, and therefore no benefit of one nutritionally over another. There also is no proof that the body can distinguish flanked by naturally occurring or added sugars in food products.

Spade:

These are the tools Creamery crew members employ to portion the ice cream and mix together a customer's choice of Mix-ins on a frozen stone.

Super-Premium:

This is the category of ice cream that most excellent fits Cold Stone Creamery. But Cold Stone Creamery goes away from super-premium since the ice cream is made fresh every day in every store.

Sauces:

Dessert sauces have a somewhat thicker consistency and will cling to a spoon if not warmed. They are soft and could be stirred. Once warmed, a dessert sauce would be able to be poured. Favorite flavors are chocolate, hot fudge, white chocolate macadamia, caramel, cheesecake, strawberry rhubarb, red-raspberry, and even chocolate peppermint. Use as an ice cream sundae topping, drizzle over hit cake, top brownies, a slice of warm apple pie, or strudel a la mode. It could also be used to dress up dessert breads, cheesecake and also fresh fruit. Add your favorite flavor dessert sauce and formulate an outstanding shake or malt.

Spreads:

A spread is thicker than a dessert sauce and when scooped with a spoon, would stay on the spoon. As the name implies, spreads are smooth, rich, silky, and creamy and spread clever with a knife. Common flavors include chocolate, hazelnut, and even caramel. Spreads are magnificent when used for topping brunch and breakfast foods such as toast or may be bagels