Fiocco

 

Fiocco

Ingredients
Acqua
g
2600
Base Ólvi
g
1100
Cod. 41475
Ólvi
g
240
Cod. 41476
Pasta Susanna
g
120
Cod. 41247
Dose to obtain one ice-cream tray
Procedimento
  • The temperature of water should be at least at 55°C. Use a stick blender.
  • Let the mix rest for about 4-6 hours before putting it into ice-cream machine.
  • The above mentioned suggestions are not necessary using the hot (pasteurization) process.
  • We recommend to turn fruit specific cycle on of your ice-cream machine.
  • Eventual blast chilling process should last not more than about 3 minutes.
  • As per our test on ice-cream preservation, we recommend -14°C as the best temperature of ice-cream showcase freezer.
Fiocco

Print recipe
 

 

Ask for information


* Fields marked with asterisk are required

Powered by ChronoForms - ChronoEngine.com

 

Catalogue

Leaf through our catalogue

Consult our catalogue and choose the suitable ingredients for your Company.
From the beginning, Fugar has always carried out a careful selection and control of raw materials in order to guarantee Absolute Quality.
Choosing Fugar means do something in-depth under the sign of security, taste and tradition.

Recipes

The group

fugar commerciale
arte dolce
coronelli