Calippo al lampone

by Andrea Bistaffa

Food family: Ice Cream

Irinox model: MF 85.2

Weight: 2200 gr

Thickness: 3 cm

Cycle used: Ice Cream

Temperature: -18°C

Initial temperature of the food: 12°C

Time: 45 min.

Ventilation level: 5

Ingredients

Polpa di lampone, saccarosio, acqua, xanatno.

Procedure

Miscelare tutti gli ingredienti e versarli sugli appositi stampi. Abbattere con ciclo strong -18°C.

Benefits

Grazie al sistema Irinox MultiFresh riduco i tempi di produzione e ottengo cristalli di ghiaccio molto fini all'interno del prodotto.

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