¿Para qué sirven en helado?

Para dos cosas: bajar de golpe la mezcla recién pasteurizada y mantener el frío cuando transportas el helado.

¿Por qué es tan importante enfriar rápido?

Porque entre 60 y 20 °C es donde más crecen las bacterias. Cuanto antes cruces esa franja, más seguro y mejor de textura.

Una placa bien congelada mantiene una nevera portátil varias horas. Para llevar helado a una comida, cuenta con dos y ponlas encima, no debajo.

De ocho a doce horas. Conviene tenerlas siempre puestas en el congelador y no acordarse de ellas el mismo día.

The ice cream maker's shop

To cross the lukewarm band as fast as possible and to carry the ice cream without it softening.

They bring the temperature down

Before churning

For transport

The ice cream does not suffer

Reutilizables

You freeze them and that's it

Sort

Loading products…

Answers to your questions

Frequently asked questions

For two things: bringing the freshly pasteurised mix down fast and keeping the cold when you carry the ice cream.

Because between 60 and 20 °C is where bacteria grow most. The faster you cross that band, the safer it is and the better the texture.

A properly frozen ice pack keeps a cool box going for several hours. To take ice cream to a meal, count on two and put them on top, not underneath.

Eight to twelve hours. Best to keep them in the freezer all the time and not remember them on the day.

Precision in the kitchen

We send you the technical guides and the new recipes as soon as we publish them. No spam, just ice cream done properly.