Processing Steps

It is sufficient to transform the base bags with a planetary or a 2lt large blender.
The basic envelope, has a temperature between -20 / -18 degrees, it will be sufficient to break it up and regenerate it in one of these equipments; this is the ideal time to transform it into a different taste from the base itself, for example, by regenerating the fiordilatte ice cream with chocolate chips, we can get stracciatella. In this operation the temperature will drop until you get to – 12 / -13 ideal for an immediate service or, to make the hornbeam, to put in the freezer or in the static ice cream display case.

processing steps