Thick Shake Blender Style
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Our Blender style Thick Shakes Base is specifically designed to deliver a premium quality Thick Shake using a commercial blender (see methods & blender recommendations below).
Using our popular Goldenfarm powder, the blender style base creates a thick and creamy thick shake or milk shake flavoured base just by combining it with ice and water, no milk or hard ice cream is required which simplifies the process and makes it far more cost effective. The vanilla base can easily be used to create any flavour using flavoured syrups or any other additives. When tested against thick shakes made from hard ice cream and milk, our blender style thick shakes came out on top every-time. It is currently being used by brand leaders in the Food & Hospitality industry to create premium quality Thick Shakes.
ALL OUR MIXES ARE VEGETARIAN, AND GLUTEN FREE |
Blender Style Thick Shake Method
Our blender style thick shakes are quick and easy to make and don't require any specified or expensive machinery:
Method for Thick Shake:
Method for Milk Shake:
Method for Thick Shake:
- Add 200 grams of ice to a blender.
- Then add 125 ml of water and 100 grams of the Blender Style Base (important to add the Blender Style Base last)
- Add 30ml of desired flavoured syrup to get desired flavour
- Blend for 30 seconds or until blended thoroughly
- Garnish and serve
Method for Milk Shake:
- Add 175 grams of ice to a blender.
- Then add 150 ml of water and 100 grams of the Blender Style Base (important to add the Blender Style Base last)
- Add 30ml of desired flavoured syrup to get desired flavour
- Blend for 30 seconds or until blended thoroughly
- Garnish and serve
Click here for specifications.
Contact us for pricing, own label (OEM), and taste options for these Thick Shake products.
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Wholefarm Australia Pty LtdOffice: Unit 3, 16 Veronica StreetCapalaba, QLD 4157, Australia. Postal: PO Box 5698, Alexandra Hills, Qld 4161, Australia. Phone No:+61 7 3824 4737 Email: [email protected] copyright Wholefarm Australia Pty Ltd 2024 all rights reserved |