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ENGLISH
6. CHEF'S RECOMMENDATIONS
Preparing your pre-mix without yoghurt:
To rene the texture and aromas of your ice creams,
it is advisable to let your preparation cool beforehand.
The ideal is to leave it in the refrigerator for 12 hours
to reach an ingredient temperature of around 10-15°C.
The preparation will then be at the ideal temperature
to ensure optimal expansion and faster setting
of the ice cream.
A successful ice cream requires a lot of precision:
use a thermometer to check the temperature
of your premix at the start!
Loosen the mix when it comes out of the fridge
with a whisk.
Launch the ice cream cycle directly with a premix,
ideally at 10°C-15°C.
Prerequisites and tips
PROGRAMME
INITIAL
PREMIX
IDEAL T°C
PREMIX
CHURNING
MIXTURE
SPECIAL CASES* TIPS
ICE CREAM 70 cl 10°C to 15°C 90 cl to 1 L -
For sure-hit ice creams,
use the Ice Cream and Sorbet
Borealia
®
mixes.
For lactose-free ice cream,
you can use plant-based milk.
60 cl
50 cl for
Special cases*
10°C to 15°C 90 cl to 1 L
Lemon
Pineapple
Lychee
Passion fruit
Use puried water to get a
sorbet of optimal quality.
GRANITA 70 cl 10°C to 15°C 70 cl -
To avour your granita,
use fruit purées or syrups.
ITALIAN
ICE CREAM
70 cl 10°C to 15°C 90 cl to 1L -
Put your mix into an icing bag
when you take it out of the
appliance.
Then, put the lled icing bag
into the freezer for 30 minutes
to let the ice cream set.
Take it out of your freezer after
30 minutes, your ice cream is
ready to be piped out like a real,
authentic Italien Ice cream!
YOGURT 1 L - 1 L
Dierent cycles
depending on the
milk used:
between 8
and 10 hours
between
10 and 12 hours
between 12 and
14 hours
For sure-hit yoghurts,
use lactic ferment-based
powder mixtures
for Borealia
®
yoghurt!
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