Frozen desserts
Strawberry Milkshake
A thick diner-style shake with real fruit flavor.
StrawberryPowder
Application concept · needs technical validation. Starting doses for development; adjusted in a pilot.
Scale this application
Servings
I want to prepare
Ingredients for 1.6 L · 4 servings
- Strawberry powderThe Essence FoodTech48 g
- Vanilla ice cream800 g
- Cold milk600 mL
- Whipped cream to top120 g
Fresh input equivalent: ≈ 600 g Derived from the freeze-dry yield (1 ÷ Y). Not a hydration ratio.
Fresh vs The Essence FoodTech workflow
7 fresh steps → 4 steps at the point of use.
Fresh workflow · 7 steps
- Sort and discard damaged fruit
- Wash and sanitize
- Hull
- Slice or purée
- Hold refrigerated
- Prepare recipe
- Serve
The Essence FoodTech workflow · 4 steps
- Measure
- Add
- Mix / assemble
- Serve
| Factor | Fresh workflow | The Essence FoodTech workflow |
|---|---|---|
| Cold-storage dependency | Fresh inventory held refrigerated | Dry format; storage per spec sheet |
| Waste exposure | Peel, seed, trim, spoilage | Dose only what the recipe needs |
| Portioning | Varies with fruit size and ripeness | Weighed to the gram |
| Consistency | Seasonal and staff variation | Same specification each batch |
Prep time
Times for this application have not been validated yet. Measure both workflows in a pilot — enter your measured fresh time to compare.
Estimated The Essence FoodTech time: ≈ 4 min
Method
- Blend milk and the strawberry powder.
- Add ice cream and blend briefly to keep it thick.
- Top with cream and freeze-dried crumbs.
Equipment: Shake mixer or blender
At a glance
- What am I making?
- Strawberry Milkshake
- Which product?
- Strawberry · Powder
- How much do I need?
- 48 g for the base recipe · ≈ 600 g fresh-equivalent
- Do I add water?
- Not as a hydration step.
- What else do I add?
- Vanilla ice cream · Cold milk · Whipped cream to top
- How many portions?
- 4 servings (scalable)
- Final yield?
- 1.6 L
- How long does it take?
- ≈ 4 min (estimate, to be validated)
- How would fresh prep differ?
- 5 fresh steps that do not happen at the point of use: Sort and discard damaged fruit · Wash and sanitize · Hull · Slice or purée · Hold refrigerated
- Which industry?
- Restaurants & Food Service · Catering & Events · Frozen Yogurt & Ice Cream · Cafés & Beverage Programs · Dairy & Yogurt Producers · Stadiums, Venues & Theme Parks
- Status
- Draft · needs technical validation
Chef notePowder gives flavor without thinning the shake.
Commercial noteKid and family menus with predictable cost per glass.
StorageDry, compact format. Keep sealed and dry; storage conditions and shelf life per specification sheet.
WasteNo peel, seed or trim at the point of use; dose only what the recipe needs and reseal the rest.
