Fresh pasta
by Mauro Secondi
Procedure
Roll the dough in sheets of approx. 200 gr and wrap it in polythene paper. Blast chill the dough using the Rice/Pasta 3°C cycle, then store it in the holding cabinets.
Benefits
The Irinox Multifresh system is especially useful in planning production, by using the Irinox system I no longer need to make fresh pasta every day. In my laboratory, I make fresh pasta every 3 days, and the results are always perfect. The pasta maintains its natural moisture, perfect colouration and the desired fragrance. Furthermore, the Sanigen device positioned inside my Irinox blast chiller meets all my sanitation needs.
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Assistance
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Service
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