Base farday 250 extra AFP / ULTRAGEL75
WHY BUY OUR ICE CREAM PRODUCTS? The production process of artisan ice cream develops in three main phases: the preparation of the base, the aromatization of the same (with semi-finished products, fruit or concentrated flavors), and the freezing. The preparation of the bases plays a fundamental role for the success of the ice cream, as its structure, appearance, maintenance during the preservation phase, and to a large extent also the taste, will depend on it. Bases selected for the needs of the master ice cream makers of the most various geographical areas, and in consideration of the close relationship of collaboration and transfer of experience that has always maintained with them. Produced by modern technology, a wide range of ice cream bases able to satisfy the most diverse needs. In addition, our technical advice for the preparation of customized bases will be able to satisfy any of your requests, with the aim of achieving the best quality and therefore success for your ice cream shop.
- Minimum capacity 1kg - Use 100 gr. per Lt. of basic mix in ice cream shop - Use 250 gr. per kg. of basic mixture in pastry - 5 kg milk - Recipe : pour the Number 1 mixture into the basic mixture, mix, then stir. - Variegate with the compound number 2 and 3 once ready.
- Minimum capacity 1kg - Use 100 gr. per Lt. of basic mix in ice cream shop - 5 kg cans - Recipe : pour the compound Number 1 into the basic mixture, mix, then stir. - Variegate with the compound number 2 once ready.
- Minimum capacity 1kg - Use 100 gr. per Lt. of basic mix in ice cream shop - 5 kg cans - Recipe : pour the compound Number 1 into the basic mixture, mix, then stir. - Variegate with the compound number 2 once ready.
- Minimum capacity 1kg - Use 100 gr. per Lt. of basic mix in ice cream shop - 5 kg cans - Recipe : pour the compound Number 1 into the basic mixture, mix, then stir. - Variegate with the compound number 2 once ready.
- 100% Sicilian lemons - Minimum capacity 1.5 kg - Use 500 gr. per Lt. of water - Recipe : pour the powdered preparation into the water, then mix. Leave to rest for about 15 minutes and then stir
- Minimum capacity 1kg - Usage 80 gr. for Lt. of basic mix in ice cream shop - Recipe : pour the compound Number 1 into the basic mix, mix, then stir.
Once the ice cream is ready, place it in a tray, glaze with the Number 2 mixture and praline with the Number 3 mixture
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