Ice-Cream
Ingredients
Procedure
Benefits
Strawberry granita
by Andrea Bistaffa
Food family: Ice Cream
Irinox model: MF 85.2
Weight: 2200 gr
Thickness: 4 cm
Cycle used: Ice Cream
Temperature: -18°C
Initial temperature of the food: 12°C
Time: 30 min.
Ventilation level: 5
gr 600 sucrose, gr 50 dextrose, gr 1700 water, gr 1000 strawberry
Procedure
Mix the granita by hand using a whisk every 10 minutes until the work cycle finishes.
Benefits
With Multifresh Mya you get a very thin ice, a granita which is very similar to a cream.
You can plan the production of the granitas together with the production of the ice-creams, thus optimising production times and working the equipment at full load.
-
-
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
-