QUALITY
Pastomaster HE. High Efficiency. Unique.
Gelato mixes just the way you want them. And much more besides.
11 basic programmes for making all types of basic and complete gelato mixes:
- High Pasteurisation 85°C
- Low Pasteurisation 65°C
- Intermediate Pasteurisation
- Chocolate Pasteurisation 90°C
- Cooling Ageing
- Sugar Syrup
- Inverted Sugar
- Liquid Yoghurt
- Dense Yoghurt
- High/Low milk Pasteurisation, for processing raw milk.
Programmes for making 7 sauces which, when combined with base mixes, are used to quickly make the most classic gelato flavours:
- Cream Sauce
- Zabaione Sauce
- Cocoa Sauce
- Chocolate Sauce
- Fruit Sauce
- Citrus Sauce
- Lemon Sauce
Programmes for making 6 artisan specialities to offer in the gelato parlour:
- Pudding
- Panna Cotta 1
- Panna Cotta 2
- Bavarian Cream
- Semifreddo Base
- Italian Meringue
There are also 5 free programmes available which let gelato makers customise and save their own cycles for processing their mixes.