Klondikes, Chipped Ham, & Skyscraper Cones by Brian Butko

Author:Brian Butko
Language: eng
Format: epub
ISBN: 9780811743242
Publisher: Stackpole Books
Published: 2016-06-08T16:00:00+00:00

Klondike production hadn’t changed much in four decades: It was still a matter of freezing ice cream in a rectangular mold, then cutting into bars and dipping them in chocolate.

The process had become more mechanized, but the biggest change was the dropping of pink centers. H. William explained that pink ice cream “worked fine when most Klondikes were sold individually and over the counter. However, with improvement and wide use of home refrigerators, along with the introduction of Klondike multipacks, most bars were now being taken out and consumed at a later date. This made it impossible for the lucky winner to provide proof of his win to the store clerk. Therefore, the change from real pink center ice cream to “pink center” insert cards was made in the early ’50s.” Customers could even save their cards to get a whole six- or eight-pack. Party slices—vanilla bars with flavored shapes in the middle—continued to be made for holidays: cherry Valentine hearts, orange pumpkins, chocolate turkeys, and mint Christmas trees.

But mechanically inclined William R. knew of automated equipment that could be adapted to making bars. The “Polarmatic” was reconfigured to pour semisoft ice cream from a square nozzle, where a heated, rotating wire cut the flow into blocks. A conveyor carried them into a chill tower, and they’d emerge brick hard 11 minutes later. Chocolate was delivered in 82-degree tanks and poured over the ice cream (called enrobing).

A Polarmatic was installed at the Boulevard in 1961, making 75 Klondikes per minute. The Boulevard’s old equipment was moved to Marion, while Youngstown continued putting its Klondikes on sticks.

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