Description

the functions remain the same

Freezing down to -18°C at the food's core

capable of reaching up to 120% air incorporation in the final product (30% for Açaí)

f) Axial-type helix directly coupled to the motor

since the high-pressured aeration and beating improves the texture

Online Basic Course - Ice Pop and Ice Cream Making IX600 Plus the functions remain the sameFinamac's Online Ice Pop and Ice Cream Making will teach all the differences between the production of ice cream and ice pops. It includes all the basic ingredients for the production and all which is involved with the entire production process Book content In Finamac's online ice cream and popsicle training course, students will learn all the differences between producing ice cream and popsicles, knowing all the basic ingredients for production, as

Exchange/Return Notes