lol you have no idea how many times I have watch this. Even tried your method of loading the tray...yeah, maybe you can but I'll need a LOT more practice. Thanks so much for ALL your informative video's. I am so ready to expand beyond candy. Fours years and counting and I'm ready to diversify.
New FD owner here. How do you get the FD to pre-freeze, or is that part of the "extra freeze time" that you customize before the cycle? Thanks in advance!
I'm new too, but I am just starting my second batch, not including the bread cycle to remove the "New" smell. The freeze dryer pre-freezes during the cool phase. Then it moves into the drying phase once you select that option when all your trays are in the dryer. I hope that helps you.
Love your videos. We just got a freeze-dryer. Question: I just watched your ice cream before this one and on that video, you said to not close the drain valve during the cooling process and then to close it once all the trays are completed and ready to move on from the cool period. But in this video, you say to close it when it reaches 22 degrees before any sandwiches have been put in and completed (at 1:05 into your video). Can you explain to me why the difference?
Freezing and drying times is variable because there are lots of factors for how efficiently the machine operates. Things like the ambient temperature, humidity, moisture content in the food or ice cream etc. I typically see about an 8-12 hour freeze time and then 24 hours of drying that includes final dry.
I watched this vid a few times trying out ice cream bars im messing it up, great vid, what settings are u using like the freeze time, tray temp, dry time etc? Thanks again
Default settings at 125 degrees and final dry for 2-4 hours. There’s two different stages when you start, cooling the chamber and then starting the freeze process. Let the cooling the chamber phase get to 15 degrees or less and start working the tray method like I show in the video. Once you get about halfway through all the trays then press start for the freeze process but don’t close the drain value until you are done. Then close it and let the machine do it’s thing
This is so helpful! One question, does your freeze dryer have weight limits for each tray? Any advise for Harvest Right who advises 15 lbs for 5 medium trays. I’d love to be able to load more than 3 lbs per tray. Thanks!
I appreciate you're videos, I am going to spend my first 3000$ on a harvest right stainless steel freeze dryer so I can learn about the process of freeze drying and open a business, Would you suggest starting a business with a commercial kitchen or make the products from home?
I’d start from home first and understand the machine and get your customers built, then branch out to commercial. If you already think you can get wholesale then go commercial. When you buy, use my referral link: affiliates.harvestright.com/1974.html Thank you!
I am new to FD so I would probably cut them all up and then put in my regular freezer overnight......I am having trouble with one thing though. So you wait for your machine to get to the -10 or -20 to put in your ice cream......is this a step past the 'load your trays' message on the FD? up until what point can you open the doors of the FD....this is where I am lost.
Hi David. Thank you for the details of how you run the commercial kitchen. I wonder if Cottage Food Law allows us to sell the freeze dried ice cream sandwiches. And do you put a oxygen absorber into the bag or a silica gel bag? I wonder the differences. I would think silica gel bag makes more sense because we want everything to be dry, right? But internet says oxygen absorber doesn't remove the moisture but it keeps the food fresh. So, which one do you use for your business?
Most cottage food laws don't accept dairy products on your approved menu but you can always ask. I do not put OA's or Silica bags in my bags unless it's fruit.
I followed your instructions and they turned out perfect but when I took them off the trays they broke in half (lengthwise). Can you tell me what I possibly did wrong?
Thank you for watching! Depends on how you store the product. The shelf life in short-term windowed mylar bags is around 6 months. When I store finished product for future packaging, I use 12 Gallon Screw Top Pail. Here's a link to a 2-pack on Amazon (amzn.to/3i15k8i). They are worth the money to buy. I've stored finished ice cream sandwiches for over a year in these pails.
@@freezedriedbusiness when u store ur products in these bins for storage, how long does it last in there? If 6 months in a window mylar bag is 6 months i wonder what the bins would b, especially with other candies taffy, ranchers, skittles etc etc. Thanks man.
It would be a tight squeeze in between the shelving units, but you could try to see if it works because the ice cream sandwiches don’t really expand so you don’t have to worry about that.
Hey i have a question i got my frezze driyer today and i made the icecream sandwiches, but they exploaded so bad that everywhere was icecream just not in the trays anymore, was really mess to clean what did i do wrong?
I have an older style Harvest Right and my factory setting is 120 degrees. My problem is that my ice cream in the middle of the ice cream bars is melting and forms a foamy bubbly consistency. Why is this?
Great! Thank you for sharing this with us. I would like to make a suggestion, though. If you are not sanitizing those boxes of ice cream sandwiches, then I would definitely not be handling them, and then directly handling the unwrapped sandwiches. Boxes and packages from the store (or Amazon, etc.) are dirty, and have bacteria on them. Enjoying watching your channel!
I freeze-dried Fatboy ice-cream sandwiches. They turned out perfectly in texture, but they were way too icky sweet and I ended up tossing the batch. Have you found that the sweetness is concentrated or are the brands you are using better?
You are partially filling the first tray, putting it in the bottom, then continuing up the trays to the top, then taking out the bottom tray and finishing it off? Why do two steps with the bottom tray?
Why even cut them? Most of the videos I've watched they cut up the bars. Why not just put them on the tray whole? Is it harder to completely dry them? Or does it have more to do with final packaging and consumption?
I pre freeze the trays in the freezer and let the machine pre freeze down to 15 degrees or colder. I have a ice cream video on my channel too! Basically need to do it quickly and once you feel the ice cream is getting too creamy, you out the tray on the FD and then start a new tray that is frozen and a new pint of ice cream.
I’m confused, are you leaving the tray in while it’s doing the initial 15 cooling? I just tried doing ice cream, put it in after the 15 min and started it right away yet the ice cream melted.
Make sure to watch the entire video, you need to put your trays in an actual freezer before you do them also 15 minutes is not enough time to get the FD to below freezing temperature. It needs to be below 32 degrees before you start the process
@@freezedriedbusiness I did watch the whole video, I think what was confusing me is how you put a partially full tray in then take it out to add more. I didn’t think the door could be opened once it starts freezing beyond that 15 minute cooling time because a vacuum is created.
Don't shut the drain value while you are prepping the sandwiches. That will keep it from not retaining a vacuum and really it shouldn't have a vacuum until the pump kicks on.
You need to select the start button and it will start freezing the chamber, keep the drain value open and it will keep it cold for you open and rotate your trays
My worst subject is math. I have questions but am a little embarrassed. Thx for not judging…what are, “margins” is that after you pay yourself, what’s left over or is that where $ to pay yourself comes from?
Profit margin is how many cents of profit has been generated for each dollar of sales. So if you sell a bag of skittles for $10 but it cost you $5 to make it, then your profit margin on that bag is $5. But it doesn't stop there because you then need to factor in you variable expenses such as your rent if you have one, insurance, taxes etc. Hope that helps!
![How to freeze dry ice cream sandwiches [FatBoy Jr, Harvest Right freeze dryer]](http://i.ytimg.com/vi/5zeHDP_Bo6g/mqdefault.jpg)
![How to freeze dry ice cream sandwiches [FatBoy Jr, Harvest Right freeze dryer]](/img/tr.png)
lol you have no idea how many times I have watch this. Even tried your method of loading the tray...yeah, maybe you can but I'll need a LOT more practice. Thanks so much for ALL your informative video's. I am so ready to expand beyond candy. Fours years and counting and I'm ready to diversify.
Thank you for watching and supporting the channel, having fun with different products is the best part of owning a freeze dryer!
Thanks for being open with information. It really helps when i am freeze drying at home
You are so welcome!
Just got a freeze drier yesterday. Ice cream sandwiches will be the first thing I make. Thank you for your video!
Sounds great!
Just watched this video again after watching your FD ice cream video. A good combination of the two videos was very helpful for me.
Glad it was helpful!
New FD owner here. How do you get the FD to pre-freeze, or is that part of the "extra freeze time" that you customize before the cycle? Thanks in advance!
I'm new too, but I am just starting my second batch, not including the bread cycle to remove the "New" smell. The freeze dryer pre-freezes during the cool phase. Then it moves into the drying phase once you select that option when all your trays are in the dryer. I hope that helps you.
Love your videos. We just got a freeze-dryer. Question: I just watched your ice cream before this one and on that video, you said to not close the drain valve during the cooling process and then to close it once all the trays are completed and ready to move on from the cool period. But in this video, you say to close it when it reaches 22 degrees before any sandwiches have been put in and completed (at 1:05 into your video). Can you explain to me why the difference?
You are a good man and you seem to be well-mannered and classy. Libya 🇱🇾 😊
Thank you!
Great video David, thank you. Keep up the good work. Happy trails!
Thank you for watching!
Appreciate your information thanks so much
Glad it was helpful!
Good video of you doing prep but I watched to see the initial set up. How long to freeze and how long to dry?
Freezing and drying times is variable because there are lots of factors for how efficiently the machine operates. Things like the ambient temperature, humidity, moisture content in the food or ice cream etc. I typically see about an 8-12 hour freeze time and then 24 hours of drying that includes final dry.
Isn’t there a heat cycle?
Awesome video. Thanks for all the details.
Glad you liked it!
I watched this vid a few times trying out ice cream bars im messing it up, great vid, what settings are u using like the freeze time, tray temp, dry time etc? Thanks again
Default settings at 125 degrees and final dry for 2-4 hours. There’s two different stages when you start, cooling the chamber and then starting the freeze process. Let the cooling the chamber phase get to 15 degrees or less and start working the tray method like I show in the video. Once you get about halfway through all the trays then press start for the freeze process but don’t close the drain value until you are done. Then close it and let the machine do it’s thing
@@freezedriedbusiness thanks 👍
Thank you for the clarification! I wasn’t sure on when to close the valve!
This is so helpful! One question, does your freeze dryer have weight limits for each tray? Any advise for Harvest Right who advises 15 lbs for 5 medium trays. I’d love to be able to load more than 3 lbs per tray. Thanks!
there is a not a weight limit but the more you add the longer it takes to finish.
Thank you for all your information
My pleasure!
Great information, thanks
Glad it was helpful!
Thanks for sharing. Great video 🎉
Thanks for watching!
I appreciate you're videos, I am going to spend my first 3000$ on a harvest right stainless steel freeze dryer so I can learn about the process of freeze drying and open a business, Would you suggest starting a business with a commercial kitchen or make the products from home?
I’d start from home first and understand the machine and get your customers built, then branch out to commercial. If you already think you can get wholesale then go commercial. When you buy, use my referral link: affiliates.harvestright.com/1974.html
Thank you!
I am new to FD so I would probably cut them all up and then put in my regular freezer overnight......I am having trouble with one thing though. So you wait for your machine to get to the -10 or -20 to put in your ice cream......is this a step past the 'load your trays' message on the FD? up until what point can you open the doors of the FD....this is where I am lost.
Wow!
Yes they are awesome!
Hi David. Thank you for the details of how you run the commercial kitchen. I wonder if Cottage Food Law allows us to sell the freeze dried ice cream sandwiches. And do you put a oxygen absorber into the bag or a silica gel bag? I wonder the differences. I would think silica gel bag makes more sense because we want everything to be dry, right? But internet says oxygen absorber doesn't remove the moisture but it keeps the food fresh. So, which one do you use for your business?
Most cottage food laws don't accept dairy products on your approved menu but you can always ask. I do not put OA's or Silica bags in my bags unless it's fruit.
@@freezedriedbusiness Texas cottage law: Any food, excluding meat, that does NOT require Time or Temperature Control for Safety (NTCS).
I followed your instructions and they turned out perfect but when I took them off the trays they broke in half (lengthwise). Can you tell me what I possibly did wrong?
Thanks.
You're welcome
Hi , your videos are very informative -thank you! But I had a problem with my freeze drier door won't open when I go to put a tray in??? Help please
Don’t close the drain value while prepping and cutting.
How do you prefreeze the freeze dryer?
Great video David! Curious, what size bags do you use?
I use 5x8.5 Kraft bags
Thank you for the great video. Can you pls tell me what is the shelf life for these ice cream sandwiches once freeze dried?
Thank you for watching! Depends on how you store the product. The shelf life in short-term windowed mylar bags is around 6 months. When I store finished product for future packaging, I use 12 Gallon Screw Top Pail. Here's a link to a 2-pack on Amazon (amzn.to/3i15k8i). They are worth the money to buy. I've stored finished ice cream sandwiches for over a year in these pails.
@@freezedriedbusiness when u store ur products in these bins for storage, how long does it last in there? If 6 months in a window mylar bag is 6 months i wonder what the bins would b, especially with other candies taffy, ranchers, skittles etc etc. Thanks man.
Let’s goooo!
I had a lot of fun with this one!
What do I set my custom settings on?
could you double layer them on each tray with parchment paper inbetween?
It would be a tight squeeze in between the shelving units, but you could try to see if it works because the ice cream sandwiches don’t really expand so you don’t have to worry about that.
When do you take them out when its complete? Do you let the temp drop down ? I.e. to 100°F or it doesnt matter?
I let the temp go down to below 110 at least but for these you can take them out at any temp
Is the dry mode on fast or normal
Hey i have a question i got my frezze driyer today and i made the icecream sandwiches, but they exploaded so bad that everywhere was icecream just not in the trays anymore, was really mess to clean what did i do wrong?
Could be the brand of ice cream sandwiches. I’ve found the cheaper they are the more likely they will fail in the FD. I use the Polar Treats brand.
I have an older style Harvest Right and my factory setting is 120 degrees. My problem is that my ice cream in the middle of the ice cream bars is melting and forms a foamy bubbly consistency. Why is this?
At what point do you turn the pump on?
Was wondering if your settings are initial freeze -20 extra freeze time 12 temperature 125 and then 12 hours
Initial freeze to -10
@@freezedriedbusiness will these settings work with the fat boy ice cream sandwich
Thank you and love watching your videos
Thank you Mr. Zuckerberg
Great! Thank you for sharing this with us. I would like to make a suggestion, though. If you are not sanitizing those boxes of ice cream sandwiches, then I would definitely not be handling them, and then directly handling the unwrapped sandwiches. Boxes and packages from the store (or Amazon, etc.) are dirty, and have bacteria on them. Enjoying watching your channel!
Great point! I didn't think about this at all. I will talk to my health district rep to see how I should handle the boxes etc. Thank you!
@@freezedriedbusiness disgusting 🤢🤢🤢🤢🤮🤮🤮🤮
Do you need to use oxygen absorbers when storing ice cream sandwiches I have medium size freeze dryer
No OAs for storing based on my experience. Keep it in your bucket with the gamma seal lids. I’ve stored them for over a year in them
Where do you buy your bags at?
Amazon amzn.to/3iGpi8n
I freeze-dried Fatboy ice-cream sandwiches. They turned out perfectly in texture, but they were way too icky sweet and I ended up tossing the batch. Have you found that the sweetness is concentrated or are the brands you are using better?
I have found the Polar Treats brand to be the best. I suggest always going more premium brands over off brands from Walmart, Kroger, etc.
@@freezedriedbusiness polar treats ice cream sandwiches not available in my area; any other suggested brands?
You are partially filling the first tray, putting it in the bottom, then continuing up the trays to the top, then taking out the bottom tray and finishing it off? Why do two steps with the bottom tray?
It’s all to limit the melting of the ice cream sandwiches so if you can do the entire tray at once without seeing a lot of melting then that’s fine
Hey there! great video. What are your Freeze Dryer settings?
Sorry, just saw the end of the video where you said it. :)
All good, good luck!
Why even cut them? Most of the videos I've watched they cut up the bars. Why not just put them on the tray whole? Is it harder to completely dry them? Or does it have more to do with final packaging and consumption?
At what settings do you set it at for the ice cream? I’ve done a few ways and they kinda just melt.
I pre freeze the trays in the freezer and let the machine pre freeze down to 15 degrees or colder. I have a ice cream video on my channel too! Basically need to do it quickly and once you feel the ice cream is getting too creamy, you out the tray on the FD and then start a new tray that is frozen and a new pint of ice cream.
What’s the total time you use
When i freeze dry ice cream sanswhiches the tops alway fall off when im storing them. What can you do to prevent that from happening?
I don't think you can fix that but it's also not a problem in my opinion. I sell them no matter what as "bites".
How do u not make the ice cream melt? Did u pre-freeze the machine?
Pre freeze machine and freeze your trays before as well
Aid imagine that pre opening and putting back freezer would be a little easier
I’m confused, are you leaving the tray in while it’s doing the initial 15 cooling? I just tried doing ice cream, put it in after the 15 min and started it right away yet the ice cream melted.
Make sure to watch the entire video, you need to put your trays in an actual freezer before you do them also 15 minutes is not enough time to get the FD to below freezing temperature. It needs to be below 32 degrees before you start the process
@@freezedriedbusiness I did watch the whole video, I think what was confusing me is how you put a partially full tray in then take it out to add more. I didn’t think the door could be opened once it starts freezing beyond that 15 minute cooling time because a vacuum is created.
Don't shut the drain value while you are prepping the sandwiches. That will keep it from not retaining a vacuum and really it shouldn't have a vacuum until the pump kicks on.
Lucy Fan Freeze Dried Candy and more.
Do you freeze your candy before putting them in your Freeze Dryer?
No, I do freeze jolly ranchers after cutting if I plan to prep for a future load. But no I don’t freeze and there’s no real need to
What is the total time you do
I let the machine run it's regular schedule but I add 8 hours of final dry time
I’m confused as to how to get my freezer cold before I load it up
You need to select the start button and it will start freezing the chamber, keep the drain value open and it will keep it cold for you open and rotate your trays
Yea but what are your settings set to…show a short video on setting your settings before you press start
1:03 mark is where I show the settings are at 125 degrees.
All my tops and bottoms fell off from the bits when/after they dried.
Perfectly fine, mine do the same and customers don't know the difference. It all tastes the same!
My worst subject is math. I have questions but am a little embarrassed. Thx for not judging…what are, “margins” is that after you pay yourself, what’s left over or is that where $ to pay yourself comes from?
Profit margin is how many cents of profit has been generated for each dollar of sales. So if you sell a bag of skittles for $10 but it cost you $5 to make it, then your profit margin on that bag is $5. But it doesn't stop there because you then need to factor in you variable expenses such as your rent if you have one, insurance, taxes etc. Hope that helps!
What’s the time and temp?
125 temp and run a full cycle. I don’t change any of the default settings for these.
@@freezedriedbusiness thank you! I’ve been having a heck of a time finding times and temps for candies. It’s crazy how secretive it is!
Why don’t you fill they completely?
Oh nm lol
Wow...13 minutes of you cutting ice cream, that is useful.....not!
Gotta love it when they say default settings lol that mean kick rocks I'm not telling u shi@$
Default setting on Harvest Right is 125 degrees
Still learning the YT video making process but thank you for bearing with it while I get better!❤️🩹
Jeeze. Half empty glass all the time. Give the guy some slack. I don’t see you making videos.
I like seeing the whole process- helpful to a new freeze dryer gal.
Why do you cut them?!?!
Snack size bites!