Valpo Velvet Shoppe

About Valpo Velvet Shoppe:

“we Take Great Pride in Continuing To Make Indiana’s Finest Ice Cream.” Our Small Ice Cream Plant Is Unique Because We Still Make All of Our Products From Scratch. This Means That We Homogenize and Pasteurize the Cream and Other Ingredients To Produce Our Own Mix, Which We Use To Produce All of Our Flavors. Gordon Brown Attributed the Quality of His Product To the Basic Mix he and His Father Developed in Valparaiso. the Mix Consists of Cream, Sugar, Non-Fat Milk, Corn Syrup and Gelatin. Very Few Companies Still Use Gelatin As A Stabilizer, Brown Said, Noting That Gelatin Is A Natural Product. We Use Fresh Ingredients and More Solids, But They Have To Be Balanced. Too Much Solids and You Get A Sandy or Soggy Product. A Lot of Ice Cream Makers Don’t Even Make Their Own Mix Anymore. Gordon Brown Also Said That the Speed of Handling Also Affects Flavor and Quality. We Freeze Valpo Velvet in A Way Which Causes Fewer Ice Crystals To Form. After Freezing the Ice Cream, We Put It in the Hardening Room. We Spread It Out To Get Plenty of Air Movement, and by Allowing This Circulation, We Have A Smoother Product. It Is Stored in Our Hardening Room Until It Is Ready To Be Delivered To Stores and Restaurants. That Makes Valpo Velvet Products As Fresh As Ice Cream Can Be. “we Take Great Pride in Continuing To Make Indiana’s Finest Ice Cream.” Our Small Ice Cream Plant Is Unique Because We Still Make All of Our Products From Scratch. This Means That We Homogenize and Pasteurize the Cream and Other Ingredients To Produce Our Own Mix, Which We Use To Produce All of Our Flavors. Gordon Brown Attributed the Quality of His Product To the Basic Mix he and His Father Developed in Valparaiso. the Mix Consists of Cream, Sugar, Non-Fat Milk, Corn Syrup and Gelatin. Very Few Companies Still Use Gelatin As A Stabilizer, Brown Said, Noting That Gelatin Is A Natural Product. We Use Fresh Ingredients and More Solids, But They Have To Be Balanced. Too Much Solids and You Get A Sandy or Soggy Product. A Lot of Ice Cream Makers Don’t Even Make Their Own Mix Anymore. Gordon Brown Also Said That the Speed of Handling Also Affects Flavor and Quality. We Freeze Valpo Velvet in A Way Which Causes Fewer Ice Crystals To Form. After Freezing the Ice Cream, We Put It in the Hardening Room. We Spread It Out To Get Plenty of Air Movement, and by Allowing This Circulation, We Have A Smoother Product. It Is Stored in Our Hardening Room Until It Is Ready To Be Delivered To Stores and Restaurants. That Makes Valpo Velvet Products As Fresh As Ice Cream Can Be.

Valpo Velvet Shoppe is located at 55 Monroe St in Valparaiso, IN - Porter County and is a business listed in the categories Ice Cream & Frozen Yogurt, Restaurants/Food & Dining, Eating Places, Full-Service Restaurants, Limited-Service Restaurants, Ice Cream & Yogurt and Ice Cream & Frozen Desserts and offers Custom Products, Samples, Custom Designs, Floats, Ice Cream, Milk, Syrups, Toppings etc. After you do business with Valpo Velvet Shoppe, please leave a review to help other people and improve hubbiz. Also, don't forget to mention Hubbiz to Valpo Velvet Shoppe.

Categories: Ice Cream & Frozen Yogurt, Restaurants/Food & Dining, Eating Places, Full-Service Restaurants, Limited-Service Restaurants, Ice Cream & Yogurt and Ice Cream & Frozen Desserts

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Product Features: Corporate Logos, Gourmet, Premium, Edibles

Location Features: Catering

Products: Floats, Ice Cream, Milk, Syrups, Toppings

Services: Custom Products, Samples, Custom Designs

Groups Served: Restaurants

Brands: Crystal

• www.valpovelvet.com/