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you know what nobody told me when I
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started my freeze drying business was
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what type of packaging to use to store
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all that delicate freeze-dried candy ice
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cream fruit whatever you're trying to
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sell in your business well you're going
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to be more informed than I was because
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in today's video You're going to hear
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from a thriving freeze drying company
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and their evolution in the packaging
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that they've used to sell their freeze
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dried ice cream they're going to cover a
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lot of different things from what they
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started with to what they've been using
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right now also what type of oxgen
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absorbers or desiccate packet do you put
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in there and how has the product
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actually changed over time using those
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different type of packaging if you want
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to check out more about this particular
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series you can check out the video
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playlist on this channel about the
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Stinson Family Farm as well as more
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videos that are coming up later after
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this video now let's get to their
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facility and learn about the packaging
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used to store freeze-dried ice cream all
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right so one of the things that you're
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going to experience when you're starting
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a freeze drying business just like this
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family is is a way to store your
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freeze-dried product you're going to
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experiment with different things
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personally what I use is I use some of
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those food safe buckets 5 gallon 12
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gallon and I use a gamma seal lid to
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make it airtight they've chosen to use
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these plastic containers that you can
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find with any type of commercial type of
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kitchen um or or restaurant supply type
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of business operation or restaurant shop
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wholesaler but the as you can see
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they've got this product in here they've
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also got just these clear containers and
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what they've said is that this lasts
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about a week in here and then they have
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their packaging period where they have
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all their team come in and start
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packaging up all the product now in Iowa
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it's very humid in boy Idaho it is not
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so in a humid climate if you're in one
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of those you know you're going to
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experience various temperatures in your
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environment and if they left this open
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they said probably in about 5 to 10
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minutes you'll just start noticing that
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this uh ice cream would kind of start
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becoming a little bit more sticky um
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it's going to have a little bit more
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moisture attached to it so that's why a
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temperature controlled commercial
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kitchen just like they have is important
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but also even though you're in it you're
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going to have to be quick with a
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delicate item like freeze-dried ice
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cream all right guys so let's talk about
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kind of some of the business things so
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what do you feel like has been the most
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pivotal moment in the business so far
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when it come to releasing and coming up
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with your freeze-dried product what
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created the aha moment that you were
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like we've really got a legit product
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what made that success light bulb go off
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two things I guess I would I would hit
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on is we sent a lot of samples out to
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people and we kept getting the same
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response and repeated repeated response
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about it how good it is where can they
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get it so then what we decided to do is
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put some money into package and that has
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changed everything cuz now it's a wow
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for it's showy it it's out there other
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you're kind of hid the market as in the
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shelves so we spent some uh time in
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house and we uh design these bags to fit
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our product and we want a color color we
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feel like color is important so that's
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what we did awesome it took us to a
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different level once we invested in the
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package yeah and I noticed the packaging
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too so a couple things one you went with
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different colors for kind of the theme
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of the of the of the flavors maybe let
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go into that what type of flavors do you
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have for your freeze DED ice cream well
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we got the the mint chip which is just a
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really uh it's FL of chocolate with mint
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base concept and then we got the
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strawberry fields which is just your
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Good Old strawberry ice cream and you
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got the we call it Carnival tray which
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is um cotton candy ice
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cream awesome so has that been like the
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top sellers for ice cream in general
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when you're serving it at your retail
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stores or what how' you come up with
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saying like these are going to be our
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focused honestly it goes back to those
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are the three that work in the machines
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right now cuz we've done a lot of Trials
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and they don't work they just just can't
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cuz there's there's like homemade good
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like homemade stuff in it and it just
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doesn't work in the machines so these
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are the three that work so far we are
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still doing a lot of R&D on some more
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flavors so we can add more to the list
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but it just takes time okay but I would
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say when we first started which still
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currently it probably still your
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Skittles are the most popular cuz people
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are aware of them a lot of people don't
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know our ice cream yet so once we get
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more further out there we're just seeing
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it slowly just doing this and it's very
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consistent so we feel like the Skittles
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are just Boop and then it's kind of
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coming down and then we see the ice
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cream rotating since we started online
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is we get repeat customers which is on
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the ice cream so which is a good thing
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for us we really starting to realize
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people Skittles are maybe a one one hit
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wonder for us yeah they buy it ice cream
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repeat repeat the cookie though is huge
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too this is one of our top ones too oh
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you freeze-dried cookie dough now I
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haven't heard of this what's that all
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about is that literally cookie dough
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freeze-dried it's cookie dough freezed
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it's it's edible and everything there's
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no eggs in it or nothing so yes we um
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figured out how to freeze drad cookie
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dough and it's legit cookie dough yes so
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talk a little bit about too I want to
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know kind of your evolution of the bag
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because I see down here with your jolly
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worms you know this is kind of like
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still something you can see but it's
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kind of a a more of a GL like kind
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of foggy look but then now you have it
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more clear other people are going with
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bags in their businesses that don't have
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any windows so walk us through what you
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started with now what you're at and and
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why well we started by actually with a
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clear Bay with stickers we hand
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stickered everything and they were all
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over the place because obviously um any
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of a random people stickering you have
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random results this was a mistake yeah
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this foggy one it was it's supposed to
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been clear but they ended up sending
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them 20,000 bags of this and we're like
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well that's what we're going to do for a
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while and then we moved to the clear for
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ice cream we figured out like ice cream
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just people are like what do you do with
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it we so we wanted to show people the
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colors and we haven't had any issues
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with sunlight on ice cream we do get
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issues with some candy with sunlight
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with clear we have had that issue so we
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just kind of deal with it honestly going
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back to the Clear Window is ice cream
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has a bad wrap for the last how many
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years about just look like it's it
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doesn't look good sometimes so we
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decided to go with the clear like you
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said and just say hey this is what it
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looks like this is what you're getting
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yeah and elephant in the room too we we
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haven't even touched on the fact that
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your presentation of your freeze dry ice
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cream so you have these in squares
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versus on my product that I have with my
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own small business you know I hand scoop
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uh tillamuk freeze dry and I freeze dry
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the tillamuk ice cream hard on the hand
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uh I'm going to get AR authorized at
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some point if I keep it up but how did
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you how did you decide squares is where
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you want to go the size and how did you
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say like that's where we're going to go
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the thickness all that so Trials of
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course um the pans are so wide I can't
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remember how wide these panss we're
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using but we figured out is you can only
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have it so thick cuz if you get too
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thick it takes too long in the machine
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or it actually bubbles in the center and
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they explode and then we cut the squares
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at a certain thing so then that way 1X
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one in 1 by one 1 in and then that gives
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it feels like it makes the pan breathe a
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little more and those you don't have the
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waste or anything and we just we make
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the ice cream we lay it we it's like a
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half gallon we put per tray is what we
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do and we just spread it all out and we
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cut it up and that's what we do but the
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trick to it is is when it comes out of
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the remember we manufacture ice cream so
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when it comes out of the machine when we
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do this then it's got to go into 25
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below zero for 18 to 24 hours that's
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where ice cream's made it's in the town
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Crystal it's it it changes the of the
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ice cream and most people uh you you
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can't go mix ice cream throw it in the
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pan and think you're going to go freeze
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righty right away you're going to make a
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mess it it that's not ice cream you got
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to make the ice cream through the
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freezing process yeah we stick them on
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trays freeze them and then we bring them
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out cut them all up and then freeze them
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again then then freeze dry them it's
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quite a process it's a it's a unique
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product I mean you have probably low
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competition just cuz somebody has to
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yes or you're buying ice cream it
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doesn't negate people starting a
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freeze-dried ice cream business but it
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goes to show like this is a niche that
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you've already have a product and now
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you get to have another fun like product
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Evolution with it which is awesome all
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right let's go into your production
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facility and let's take a look at how
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this is all made yeah sounds great
