New Catering Equipment | Frozen Yoghurt
Fior di latte is the pure, creamy white base of gelato, and a great test of any gelato maker’s technique.
Ingredients
- Milk: 220 g
- Cream: 100 g
- Sugar: 80 g
Method
- Bring the milk to the boil.
- Stir the sugar into the hot milk.
- Cool the mixture in a bain-marie, then add the cream.
- Freeze the mixture in the Freeze&Go.
Bring it to your business in New Zealand
Freeze&Go is part of the Carpigiani range available through Majors Group. See our gelato machines and Carpigiani range for options. To go further with gelato bases and flavourings, see Rubicone and our ingredients range.
Carpigiani in New Zealand — Majors Group
Majors Group is the official Carpigiani distributor in New Zealand: machines, Rubicone ingredients, ISA cabinets, Techfrost blast freezers, packaging, Carpigiani Gelato University training, finance and local service.
Source: Carpigiani news. Rewritten for New Zealand by Majors Group.
