Publicidad
Idiomas disponibles
Idiomas disponibles
Recipe book / What to do it...
• Do not let the mix boil for too long to avoid
caramelizing.
• Let cool.
• Squeeze and pour the orange juice into a
bowl, preferably made of steel.
• Add the cooled syrup, mixing well.
• Place the bowl in the fridge until the mixture
cools.
* only add Grand Marnier when the sherbet
is almost ready.
All liquors are highly resistant to freezing.
The preparation may not freeze if added
when preparing the sherbet or ice cream.
COFFEE SLUSH
Ingredients
- Strong coffee
- Sugar
Total
lb. 1.32 / oz. 21.16
Preparation
• Bring 120 g (0.26 lb./ 4.23 oz.) of coffee
and 120 g (0.26 lb./ 4.23 oz.) of sugar
What to do it......
Problem
The consistency of the
ice cream is too soft or
partially liquid
8 - EN
IMPAGINATO _SMIC01 UL+IEC versione ok.indd 8
g. 480
lb. 1.06 / oz. 16.93
g. 120
lb. 0.26 / oz. 4.23
g. 600
Possible causes
The cooling container was
not sufficiently frozen
Ingredients at incorrect
temperature
Incorrect mixture ingredient
proportions
Incorrect freezer tempera-
ture
to a boil, turning the heat off after about 3
minutes to obtain a syrup. Pour into a bowl,
preferably made of steel, and let cool.
• Add the remaining coffee and mix.
• Place the bowl in the fridge until the mixture
cools.
GRAPEFRUIT SLUSH
Ingredients
- Grapefruit juice
lb. 0.71 / oz. 11.29
- Sugar
lb. 0.21 / oz. 3.35
- Water
lb. 0.41 / oz. 6.53
Total
lb. 1.32 / oz. 21.16
Preparation
• Bring the water and sugar to a boil, turning
the heat off after about 3 minutes to obtain
a syrup. Pour into a bowl, preferably made
of steel, and let cool.
• Add the grapefruit juice and mix.
• Place the bowl in the fridge until the mixture
cools.
Solution
Keep it in the freezer longer
following the procedures
indicated in the booklet
Leave the ingredients in the
fridge for a suitable amount
of time
Check the recipe
Check the freezer tempera-
ture
g. 320
g.
95
g. 185
g. 600
11/03/19 16:53
Publicidad
