Taking advantage of our essence, milk, a new product was created with our own recipe, PERfeito ice cream. Milk, 100% Portuguese, high quality! With no additives for taste. Creamy and a very natural, pleasant and intense taste.
Italy
Carrito 200 is a showcase on wheels. Visibility and exposure of the popsicle are its strenghts. It can contain 240 pieces. Designed for events, parties and exhibitions.
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Ghiacciola GS1000 is the evolution of the already known GS100 Invented by Vincenzo Sottile in 2004 in Italy, protected by two patent and is the only automatic machine for the production of ice cream, sorbets popsicles and snacks on stick. The Ghiacciola GS 1000 homemade ice cream machine is compact, completely automatic and reduces manual operations to a minimum. The production capacity is 24 ice creams every 15/16 minutes and it can operate continuously 24/h day and night, it does not require technical stops, requires no yearly routine maintenance, except for condenser cleaning. Gelato by Ghiacciola is equipped with 6 differentiated programs to automatically produce homemade specialities on stick: ice cream, sorbet, mini stick, filling, stuffing, two-flavour and hot cycle. Infinite combinations of flavors from sorbet with ice cream filling to ice cream and sorbet, thanks to the help of shapes in food-grade polypropylene, with one minute more of production,
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The use of the chest counter for ice cream preservation is taking foot in Italy and abroad, due to both the history it represents which harkens back to the origins of the artisan ice cream maker, a sign of high quality ice cream and the good preservation of the product. CCF has simplified the construction of this characteristic counter and improved the conservation quality of the product, applying a simple but effective technology.
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As you may know, you can prepare a lot of different kinds of dishes using whipped cream chargers. There are a lot of different techniques that you can apply to use cream chargers. For example, you have dishes where hot foam is used but of course also cold, thick or you use the whipped cream chargers for marinating meat. The addition of foam can sometimes have several reasons, first of all, the recipe looks a lot more interesting. But besides this, it also gives the dish more structure and balances the different flavors. First of all, when you plan to leave the foam sousvide (vacuum), keep in mind the time and temperature and of course the different ingredients. Because with this technique you want to serve the foam hot you need to regulate the temperature. With certain sauces it is important that you do not exceed the maximum temperature, this can cause the foam to solidify or clump. You can prevent this by thickening the sauce a bit.
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