
Ice-Cream
Ingredients
Procedure
Benefits
Granita al cioccolato
by Andrea Bistaffa
Food family: Ice Cream
Irinox model: MF 85.2
Weight: 6000 gr
Thickness: 10 cm
Cycle used: Ice Cream
Temperature: +20°C
Initial temperature of the food: 40°C
Time: 40 min.
Ventilation level: 5
cacao gr 200, massa di cacao gr 200, saccarosio gr 500, destrosio gr 600, sciroppo di glucosio disid. gr 400, acqua gr 4100
Procedure
Bollire una parte di acqua con il cacao e la massa di cacao, aggiungere il resto degli ingredienti, emulsionare ed abbattere avendo cura di mescolare con la frusta di tanto in tanto per rompere il ghiaccio e formare dei piccoli cristalli.
Benefits
Cristalli di ghiaccio molto sottili ed una granita molto cremosa.
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Assistance
After-sales service always efficient. We have great attention for all our customers.
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Service
A dense network of qualified TSC at your service 24/7.
Find the IRINOX TSC nearest to you: - Technical Support Centre in Italy
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Contact us
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Direct line:
+39 0438 2020 - Ask for information
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