What type of fudge will work best in my finished product? How does the high moisture and freeze/thaw environment of ice cream impact my application and what should I consider to get the ideal finished product?
All of these are great places to start when learning about the potential of inclusions for your products. We aim to help you get the right solution, and have a growing list of videos, information and knowledge here to help you do just that.
Looking for application rather than technical inspiration? We have that too.