Cri cri

Ingredients
Water
gr
2400
ólvi base
gr
1100
ólvi
gr
120
Gianduia bitter with Hazelnut Tonda Gentile Trilobata
gr
400
Dextrose
gr
120
Whole hazelnuts or hazelnut quarters to decorate
gr
400
Dose to obtain one ice-cream tray
Directions
  • 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.

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