I'm new to ice pop sleeves. It seems that the machines for ice pop sleeve filling are the same used for liquid sauce packets. I've seen the alibaba offerings, but wanted your thoughts on vendors in US or Canada that have local service or local service partners in the San Francisco bay area. I just came across prodo-pak, do any of you have experience with their machines? thanks in advance. I may just end up buying two alibaba machines just so that I know one will be working at any given time.

Are there any stainless steel mold manufactures other than Ataforma for pop machines which use a glycol bath?

Anyone selling an ice pop machine? I have a Fortfrio P-2 and I’m looking for something bigger to make more at one time.

How long should it take one of these protaylor or similar 4 mold machines to go from room temp down to -20C?

Hello everyone iam starting my new business in making icepops in Africa, i tried the fruit recipe (strawberry, blackberry, lemon) and are very good taste but the problem with the chocolate and milk or any other fruits taste it always be bad can any body help me in getting a good recipes? Or where i can buy them online? I tried several recipes that contain different chocolate and milk on YouTube but always didn't been satisfied.

Any help please

In the process of starting a gourmet pops business. I'm based out of the midwest. Has anyone used an ice trike? Pros & cons?

https://icetrikes.com/

I'm also looking at this as well...

https://www.froece.com/

I realize with both of these I'm going to have to get a hitch and trailer for my car to transport. But I think the cart may be easier to transport than the bike 🤔.

I'm looking into starting a small ice pops business. I'd be mobile and start out selling at farmer's markets on the weekends (I'm in South FL).

Anyways, has anyone had experience with buying the commercial ice pops machine from kolice or vevor and then saving over time to buy a better brand (finamac)? Did you have success doing this? Or would I be better off buying the higher end equipment from the jump (this costs 10K)?

Am I going crazy or was there not a peach flavoured Peach ice pop/Freezie/Otter pop in the early 2000s??? Does anybody else remember these? Any help would be appreciated.

I am formulating my process and recipes for my new icepop business. We have created a ton of good ones so far and feel like the texture is pretty good but could be better. Would love to hear any tips you all have for creating the perfect icepop. Whether that is fresh vs frozen fruit, sugar/water contents etc!

So acquired this randomly in a free bag of freeze pops and honestly, have zero idea how it ended up still intact. 2004 Spider-Man 2 ice pop!

https://preview.redd.it/8m82zsl8nj0c1.jpg?width=4157&format=pjpg&auto=webp&s=a4b0e144241f87073c0c09e588072c89b84a37f3

Dear can we use in commercial ice cream corn flour for creamy mouth feel?

I'm starting a mobile ice cream pop business for events and I have a few questions, any help or direction is appreciated. I'm located in Southern California.

1. Given that I'll be making my own ice cream and I don't have a store front, what kind of kitchen could I use to make the ice cream pops? Does it have to be commercial? or can it be at home with a dedicated separate space?
2. If I have to rent a space (commercial kitchen) could I bring in the ice cream machines to make the ice pops?
3. If yes to question 2, am I allowed to transport the product to a dedicated freezer at home? and if so how can I transport the product to my home freezer? (I was thinking of bring in multiple ice chests with dry ice to move product to dedicated freezer at home).

Thanks again for any insight.

I would like a popsicle formulation

DEAR SIR KINDLY INFORM IF THERE ANY PP POPSICLE MOLD AVAILABLE IN 20 CAVITY

Hello everybody, I am starting an ice pop business this summer and had a couple questions about the production procedures. It is important to note we do not have any machinery and are planning on making our ice pops through basic ingredients and molds.

How do we do a kill step without affecting chemistry, texture, and flavor?

How to create good textures in non-dairy pops?

Good ways to preserve flavor when freezing?

Hi everyone!

I recently got my popsicle machine and I'm super anxious to get this running. Any recommendations where I can get Propylene Glycol USP. I was reading previous threads and I saw a recommendation to Bulk apothecary, but unfortunately they don't have any stock available anytime soon. any recommendations would be so appreciated. thanks!

DEAR SIR KINDLY HELP ME CAN WE USE IN OUR POP BUISNESS BLAST FREEZER OR CHILLER WITH THE TAMP IS -20 TO -25 C IS OK WITH THIS TAMP IT CAN FREEZ IN 1 HOUR ?

THANKS

ALICH

DEAR SIR KINDLY INFORM CAN I USE BLAST FREEZER FOR POPSICLE OR I MUST USE POPSICLE MACHINE ?

THANKS

Any source on where I can find equipment that can extract the fruit bars from the mold, or a good company that can source a small capacity wrapping and heat sealing line? I have been taking thousand of fruit bars out by hand and individually wraping and sealing them with a small kitchen heat sealer. Any advice is welcome.

In TX and budget is about 50k.

Hello! Any suggestions on where to source/ or make custom popsicle sticks? I purchased a small stamp, but I’m finding out food grade inks bleed and makes the logo unrecognizable. Any leads or tips would be very helpful :)

I have a Turbo 25 and Water Tower for sale. I bought it used from King of Pops, but have had to switch kitchen spaces and it will not work in my new rented space. They will verify that it works and has no issues. Please message or email mktpops@gmail.com. This is workhouse of. a machine that will take 8-10 molds. $9,000 plus shipping.