In order to produce homemade ice-cream, the fresh, good and worldwide successful Italian ice-cream, you might keep an eye on these three golden rules:
1° Always use natural RAW MATERIALS, such as milk, milk cream, eggs, sugar, cocoa, fresh fruit and every other ingredient, and always be sure of their top quality.
2° Pour the raw materials into the boiling vat of the PASTO XP, the new Carpigiani’s pasteurizer, to have them mixed and pasteurised at hot temperatures, and therefore transformed in an homogeneous and healthy mix. Complete the full pasteurizing cycle, cooling the mix until reaching C°4, thus maximizing its density. Actually, as ageing proceeds, free water reduces,
giving a fine, delicious and steady structure to the ice-cream produced.
3° Pour liquid mix into the freezing cylinder of LABO XP; here the mix is strongly stirred by the beater at a cold temperature, hence absorbing air and generating overrun, and at last transforming into excellent, creamy and healthy homemade ice-cream.
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