The History of Frosty Boy

Logo 1976	Logo 2000	Logo 2004

Frosty Boy was founded in 1976 when the need for a good quality soft serve in the Australian marketplace was identified. During those years, the soft serve industry was in its infancy but with focused effort, the market developed fast. TAYLOR HPL (the then agent for Taylor Soft Serve Machines) acquired Frosty Boy and they sold both machines and soft serve to customers and established a national distribution network that still exists today covering all of from Tassie to Cairns and from Sydney to Perth .  

During those early years, Frosty Boy even manufactured its own cones and Frosty Boy had its own unique cone with scalloped edge in order to ´bite´ into ice cream preventing it from falling off when you lick it and getting it on the floor instead of in your tummy! This cone mould was later sold to Betta Cones (today Betta Foods) who still manufactures our cones under license today.  

In die late eighties, Frosty Boy was bought by Australian Dairies. During those years, Frosty Boy consisted of both the Australian and New Zealand Frosty Boy which was run under one umbrella. During the nineties, Frosty Boy was taken over by Bonlac Foods - a multinational company that traded in milk and milk powders. But being a lot different to their core business, Bonlac decided to sell Frosty Boy after splitting the Australian and New Zealand branches.  

In 1999, two south African businessmen, Chris de Wet and Danie Malan, emigrated to and bought Frosty Boy. They were joined in 2001 by another South African businessmen, Dirk Pretorius . The business expanded into exports and today exports over 50% of what is manufactured into countries like China, Canada, the USA, the Philippines, Bangladesh, Indonesia, the UAE, and even into the EU. This expansion into so many foreign countries necessitated bringing on board a 4th business partner to look after exports: André van Rooyen.

 Our mission is to make the world´s best soft serve. And by ´best´, we simply mean using the best ingredients with the best taste. This may sound simple, but it is not. There is a lot going on behind the scenes to make a soft serve ´great´.

 

 

Things that need careful consideration in developing a delicious soft serve or frozen yoghurt or gelato base include:

•  Colour (pure white or off-white or reddish brown or dark brown - depending on what it is) 
• Texture & Mouth-feel (e.g. smooth creamy for Full Cream and more icy for frozen yoghurt) 
• Flavour (Upfront complexity of flavours and sweetness and the lingering aftertaste) 
• Melt-down time (Nobody wants their soft serve melting immediately and start running down their hand. However, this is often the fault of the machine - either that it can´t keep up with the demand or it can be a maintenance issue.) 
• Aeration (Sometimes it is nice to have a light, fluffy, aerated cone and with some products like frozen yoghurt, a more solid, heavy, ice texture is nicer.) 
• Temperature (Some soft serves feel very cold in the mouth and others warmer - even if they are at the same temperature.) 
• Functionality in machines (Soft serve must be designed to function optimally in the equipment as well.)  

 

 

 

So there you have it. It does take a bit of rocket science to make great soft serve! You can read a bit more on specific blends and about their qualities and ingredients by going to PRODUCTS.