Talk:Kline's Dairy Bar

This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles

???

This article has not yet received a rating on the project's importance scale.

Food and Drink task list:

To edit this page, select here

Here are some tasks you can do for WikiProject Food and drink:

Help bring these Top Importance articles currently B Status or below up to GA status: Agaricus bisporus (i.e. mushroom), Beef, Bread, Curry, Drink, Food, Ham and eggs, Soy sauce, Sushi, Yogurt
Bring these Top Importance articles currently at GA status up to FA status: Beer, French cuisine, Sugar
Bring these High Importance articles currently at GA status up to FA status: Apple, Burger King, Fish
Participate in project-related deletion discussions.
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Provide photographs and images for Category:Wikipedia requested images of food
Consider joining this project's Assessment task force. List any project ideas in this section

Note: These lists are transcluded from the project's tasks pages.

Soft serve vs. what?

I am not so sure that there is a distinction between soft serve and continuous process ice cream in terms of this article. Note that the "Breeze" reference cited in the article refers to the ice cream served at Kline's as "soft serve" and contrast it with the ice cream served by another establishment, which is called "hand dipped." See also the reference I added from a commercial ice cream manual, H Douglas Goff & Richard W Hartel (2013). Ice Cream. Springer Science & Business Media. pp. 196 – 206. ISBN 9781461460961. Retrieved 27 February 2018. It seems to me that the soft serve sold by Dairy Queen is also made by continuous process and that the difference may be that Kline's sets their machines to have less "overrun" (air) than Dairy Queen. Their seems to be two methods of making ice cream: "batch" (as in using a freezer with scraper to mix a batch at a time) and "continuous." Geoff | ^{Who, me?} 23:08, 27 February 2018 (UTC)[reply]