Ice-Cream
Ingredients
Procedure
Benefits
Sorbetto all'ortica
by Andrea Bistaffa
Food family: Ice Cream
Irinox model: MF 85.2
Weight: 6000 gr
Thickness: 6 cm
Cycle used: Ice Cream
Temperature: -12°C
Initial temperature of the food: -8°C°C
Time: 60 min.
Ventilation level: 5
Acqua, glucosio disidratato, saccarosio, inulina, destrosio, foglie di ortica, neutro, sale.
Procedure
Pesare ed emulsionare tutti gli ingredienti. Mantecare. Abbattere nel MF con ciclo gelato -12°C.
Benefits
Grazie al sistema Irinox MultiFresh ho la possibilità di abbattere il gelato a -12°C dopo la fase di mantecazione per poterlo conservare fino a 5 giorni: mantengo la struttura e la cremosità del gelato e non perdo overrun.
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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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