

Ice-Cream
Ingredients
Procedure
Benefits
Profumo di rosa
by Andrea Bistaffa
Food family: Ice Cream
Irinox model: MF 85.2
Weight: 6000 gr
Thickness: 6 cm
Cycle used: Ice Cream
Temperature: -18°C
Initial temperature of the food: -12°C°C
Time: 90 min.
Ventilation level: 5
Fragole, infusione di sciroppo di rose, saccarosio, glucosio disidratato, destrosio, neutro.
Procedure
miscelare tutti gli ingredienti, emulsionare e mantecare. Abbattere al MF.
Benefits
Questo ciclo permette di conservare il gelato per molti giorni. Prima di utilizzarlo scongelare.
-
-
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
-