granita Italy

... is recommended to maintain the exact preparation doses, as under-dilution can have negative effects on the structure, preventing the ice from forming properly. Conversely, any over-dilution can cause significant damage to the granita machine; indeed, we remind you that sugar acts as an antifreeze. If we dilute the granita preparation too much, there is a risk of forming solid blocks of ice that can seriously damage the rotation system of the granita machines. Gluten-Free - Non-GMO - No Colorants - No Hydrogenated Fats - Lactose-Free www.officinegastronomiche.

ICE CREAM INDUSTRY...