Ice-Cream
Ingredients
Procedure
Benefits
Variegato lamponi anice e bergamotto
by Andrea Bistaffa
Food family: Ice Cream
Irinox model: MF 85.2
Weight: 6400 gr
Thickness: 3 cm
Cycle used: Pochè Fruit Low T. Cooking
Temperature: -18°C
Initial temperature of the food: 30°C
Time: 330 min.
Ventilation level: 5
Lamponi freschi gr 2000, succo di bergamotto gr 2000, saccarosio gr 1000, destrosio gr 1000, sciroppo di glucosio disid, gr 400, anice gr 16, gomma xantana gr 32
Procedure
Mescolare bene tutti gli ingredienti, dividerli in 4 sacchetti e chiuderli sottovuoto. Avviare l'apposito ciclo nel MF:
Benefits
Possibilità di cucinare più tipologie di variegato insieme, di stoccarle a -18 e variare la grandezza dei sacchetti in funzione della vendita.
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Assistance
After-sales service always efficient. We have great attention for all our customers.
- Ask support
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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
- Technical Support Centre Abroad
- Service Partner area
- After Sales Tools
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Contact us
We will be pleased to answer all your questions on our products and services.
Direct line:
+39 0438 2020 - Ask for information
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