To achieve this goal, CCF proposes a range of professional ice-cream machines especially designed to produce simple, delicious, natural artisanal ice-cream which makes the work of the ice-cream maker much easier. The creaminess and the quality of the end product are the result of a procedure carried out using the right tools, developed by the company. With CCF professional machines, it is possible to produce ice-cream without preserva tives, colourants, artificial flavourings, hydrogenated vegetable fat, synthetic emulsifiers or mono and diglycerides of fatty acids. The ice-creams are a combination of fresh cream and milk, while sorbets are produced with just a few, simple, natural ingredients: fresh fruit, water and sugar. The production procedure has been simplified, there are infinite decorations, there is no product waste, and, in particular, the quality is of an extremely high standard: this is 100% genuine, delicious, fresh, creamy artisanal ice-cream without air insufflation. WHAT MAKES ICE-CREAM ON A STICK SO SPECIAL? Today, it is possible to confirm that artisanal ice-cream on a stick produced using traditional methods as in the past, still exists. With great passion and dedication, CCF has kept up a tradition which bears the “Made in Italy” brand worldwide. Once upon a time there was an artisanal ice-cream on a stick…Īnd this is not only how the history of Italian ice-cream on a stick started, but also the history of CCF. La Ghiacciola GS1000: Stick ice cream machine.
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