GELATO AND YOGURT MIXES
9 basic programs to produce all kinds of basic and complete gelato mixes and yogurt
- High pasteurization 85°C
- Low pasteurization 65°C
- Intermediate pasteurization
- Chocolate pasteurization 90°C
- Cooling Aging
- Sugar Syrup
- Inverted Sugar
- Liquid yogurt
- Dense yogurt
SAUCES*
Programs to produce 7 sauces that together with the base mixes can be used to quickly produce classic gelato flavors:
- Cream Sauce
- Zabaione Sauce
- Cocoa Sauce
- Chocolate Sauce
- Fruit Sauce
- Citrus Sauce
- Lemon Sauce
SPECIALTIES*
Programs to produce 6 artisanal specialties to offer in your gelato shop:
- Pudding
- Panna Cotta 1
- Panna Cotta 2
- Bavarian cream
- Semifreddo base
- Italian Meringue
FREE PROGRAMS
There are 5 free programs so that the gelato artisan can personalize and memorize proprietary pasteurization cycles.
*Pastomaster 60 HE models only
