r/Culvers • u/Izzothedj • 12d ago

Question FOD Custard Thickness

How are yall getting some of these flavored FOD custards to not come out runny and so soft the scoops almost instantly melt?

Like it seems no matter what I do butter pecan or double strawberry is of a consistency that I can’t even scoop into a cone.

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u/unique_name_02 Trainer 12d ago

Yea some are tough, double strawberry especially. All i know to do is swap to a deep bucket assuming you usually use a half bucket for fods and run the flow slow like .5 instead of the usual 1.

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u/Pringle_Lvr Curd Nerd 11d ago

I haven't worked there in a few years but I don't recall even having half bucket for custard. Is there a reason for a half bucket over a normal bucket? Even if you're not making much it's not like it's hard to scoop stuff at the bottom of the bucket.

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u/PrideGlad2369 11d ago

i worked at two different stores and at the first store we did half buckets for chocolate and food because we never really sold any and it helped with waste. at the second store though we used deep buckets for all of them because we painted a lot. i’m pretty sure we sold more pints than mixers

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u/unique_name_02 Trainer 9d ago

Yea true enough, not entirely sure lol. I know we do a half buckets of chocolate in winter so silly ppl dont make too much chocolate. Maybe just to ensure the fods stay fresh.