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Factory-made ice cream is typically flash frozen immediately after it is made and then stored at approximately 20 degrees below zero until product orders are received. Once most ice creams leave the factory, they are subjected to a wide variety of temperatures along their long and circuitous path to the consumer. Such temperature variations may result in "heat shock," a breakdown of the product and the formation of ice crystals. In an attempt to compensate for the inevitable heat shock that occurs throughout the standard distribution channels, manufacturers rely on a variety of natural and artificial emulsifiers and stabilizers. Although these chemical additives help deter breakdown of the product, they can impart their own flavor and produce the gum or cotton candy-like feel found in many ice creams. By comparison, Goodberry's frozen custard does not suffer from ice cream's product handling problems since the production machines are located on the premises of each establishment. Custom freezers, specially designed for the exclusive use of Goodberry's Creamery, Inc., continually accept product mix in one end and force the finished product out of the other end as soon as it is frozen. Thus, Goodberry's frozen custard in served as soon as it is made, not after it has passed through the rigors of a frozen food distribution system.
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