Ghiacciolo alla fragola

by Andrea Bistaffa

Food family: Ice Cream

Irinox model: MF 85.2

Weight: 2200 gr

Thickness: 2 cm

Cycle used: Ice Cream

Temperature: -18°C

Initial temperature of the food: +12°C°C

Time: 45 min.

Ventilation level: 5

Ingredients

Polpa di fragole, saccarosio, acqua, xantano.

Procedure

Miscelare tutti gli ingredienti, versarli nell'apposito stampo. 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.

- Assistance
  
  After-sales service always efficient. We have great attention for all our customers.
- Ask support
- Service
  
  A dense network of qualified TSC at your service 24/7.
  Find the IRINOX TSC nearest to you:
- Technical Support Centre in Italy
- Technical Support Centre Abroad
- Service Partner area
- After Sales Tools
- Contact us
  
  We will be pleased to answer all your questions on our products and services.
  
  Direct line:
  +39 0438 2020
- Ask for information