They currently use CO₂ for product cooling and are hoping to switch over to sub-cooled flake ice. Each product they produce currently has water as part of the recipes, with its main purpose being to bond ingredients together to achieve an even mix and consistent product.

Sub-cooled flake ice offers effective product cooling while also meeting water requirements. It leaves no residue, and its thin, flat structure quickly releases cooling energy directly into the product. This means it achieves the desired results without relying on expensive CO₂.

As the bowl chopper generates heat, CO₂ is currently used to cool the product during mixing. By switching to sub-cooled flake ice, the process becomes more efficient—ice can be added just as easily as water, achieving both cooling and water content simultaneously.