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A creamery that produces and all natural, small batch, hand-crafted ice cream made with less than 20% overrun, and more than 16% butterfat. A micro creamery produces less than 1,000 gallons of ice cream a year and are much smaller than large-scale corporate creameries and are independently owned. Such creameries are [generally] characterized by their emphasis on the use of all natural [ingredients], quality, flavor and [production] technique.
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