What is Froconut®?
Froconut® is a premium dairy-free ice cream, soft serve, and gelato mix. It’s easy to use—you just add water and blend—and can be turned in to a variety of flavors with recipes that we have available.
Is Froconut® gluten free?
Froconut® is gluten-free but is produced in a facility that may also process gluten.
Does Froconut® contain soy?
Froconut® is soy-free but is produced in a facility that may also process soy.
Is Froconut® lactose-free?
Froconut® is lactose and dairy free. It contains no animal products whatsoever.
Is Froconut® organic?
Froconut® is an all-natural product (no artificial flavors, colors, or preservatives).
Is Froconut® Kosher-certified?
Froconut® Is Kosher-certified.
What size packaging does Froconut® come in?
Original Coconut Froconut® comes in 5.5 lb bags. Creamy Chocolate Froconut® comes in 6 lb bags. Matcha Green Tea Froconut® comes in 5.6 lb bags. The bags are packed in cases of 8.
How much does one bag make?
One bag yields exactly 2 gallons of liquid mix.
How much does one case make (how much is in a case)?
Each case of Froconut contains 8 bags, yielding 2 gallons each, for a total yield of 16 gallons liquid mix per case.
How much overrun (added air) does the mix get when processed in a batch freezer?
Like all vegan mixes, the overrun on Froconut is lower than a typical dairy ice cream mix. You can expect 15 to 30% overrun, depending on your equipment. These overruns are consistent with a traditional gelato product.
How long does the product take to freeze in a batch freezer?
Typically, a batch of Froconut will take a bit longer to freeze than your dairy mix. You can expect roughly 20% longer freezing time, BUT this can vary widely depending on your equipment, ambient temperature, and other factors. Make sure to keep an eye on the mix for your first few batches, until you get an idea of how long the freezing process will take in your specific use-case.
Can I heat/cook the mix?
Yes, it’s fine to heat/cook Froconut® but it is not necessary.
What are the most popular flavors to make with the mix?
The great thing about Froconut is that you can use the mix to make a vegan version of almost any popular ice cream flavor—this includes, vanilla, cookies n cream, mint chocolate chip, strawberry, and more. You can also make trendy flavors, such as cookie butter, and lavender.
What is the fat content?
Froconut® contains 5.5% coconut fat from real coconut which is consistent with amount of butterfat found in gelato. Like gelato, since there is less overrun, the resulting finished Froconut® will be denser and thus have more fat per bite than a dairy product with the same fat level.
How much does the mix cost (“Why is it so expensive”)?
When you use Froconut® the cost of your finished product, by weight, comes to approximately $0.11/oz including shipping if you ship it by the case. This is about $0.44 per 4 oz serving. While the cost of the mix is higher than a dairy ice cream mix, consumers often expect to pay more for a premium vegan option. Most shops that use Froconut® charge at least $1.00 extra per serving, and their customers are happy to pay this amount for a unique and desirable product.
Can people with allergies (soy, peanut, tree nut, dairy, egg, etc.) eat Froconut®?
The answer, for people with severe allergies, is NO. Froconut® is produced is facility that also processes these common allergens. The mix itself is free from all of these allergens, but it’s not worth taking the risk for someone who has a life-threatening allergy.
Why is the mix crumbly? (or icy)?
Usually, a crumbly consistency, or any kind of iciness in the finished product, is caused by using too much water and/or the mix not fully dissolving during preparation. Do not add any extra water and/or ingredients containing water above the 2 gallon mark on your container (for each bag). Be sure to use warm water (110 F) to dissolve the powdered mix, and to continue whisking/blending the mix until fully dissolved. Another factor is the duration of freezing in the batch freezer; the mix should not be frozen for too short—or too long—of a period. The product should be extracted from the batch freezer as soon as it is holding its shape, aka “peaking”. Finally, for best texture and “scoopability”, the product should be served at 5-10 F in the dipping cabinet or gelato case.