MISTER ART FUNCTION KEY Gelato Press the key to enter the Gelato and Sorbet production program. • GELATO MIX 65 - When you want to combine the single ingredients directly inside Mister Art. The machine blends the ingredients together in its upper tank, pasteurizes the mix at 65°C for 30 minutes, and then immediately cools it to +4°C.
Sorbets Press the key to enter the Gelato and Sorbet production program. • SORBET MIX - When you want to combine the single ingredients directly inside Mister Art. The machine blends the ingredients together in its upper tank, heats the blend to 30°C to help the sugar dissolve, and then immediately cools it to +4°C.
Gelato Pastry
with milk-based gelato
Press the key to enter the Gelato Pastry and Sorbet Pastry production program. • G PASTRY MIX 65 - When you want to combine the single ingredients directly inside Mister Art. The machine blends the ingredients together in its upper tank, pasteurizes the gelato pastry mix at 65°C for 30 minutes, and then immediately cools it to +4°C.
Gelato Pastry
with water-based sorbet
Press the key to enter the Gelato Pastry and Sorbet Pastry production program. • SOR PASTRY MIX - When you want to combine the single ingredients directly inside Mister Art. The machine blends the ingredients together in its upper tank, heats the blend to 30°C to help the sugar dissolve, and then immediately cools it to +4°C.
Semifreddos Press the key to enter the Semifreddo, Mousse, and Bavarian cream production program. • SEMIFREDDO MIX - When you want to combine the single ingredients directly inside Mister Art.
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MAJORS GROUP - FROZEN DESSERTS - RECIPE BOOKLET
Gelato Sticks Press Hazelnut with “base 50” stabilizer Medium Qty - Grams Whole Milk 6870 35% Fat Cream 210 Sugar 1760 Rubicone Fiordilatte 50: F502 340 Rubicone Hazelnut 5 Stairs: F055 820 Total 10000 » GEL 01
» GEL 03
» GEL 06
» GEL 07
» GEL 02
» GEL 04
» GEL 08
» GEL 09
Pistachio with “base 50” stabilizer Medium Qty - Grams Whole Milk 6870 35% Fat Cream 210 Sugar 1760 Rubicone Fiordilatte 50: F502 340 Rubicone Pistacchio Pure Sicily: F052 820 Total 10000
Sorbet Sticks Press Lemon with “base 50” stabilizer Medium Qty - Grams Water 6700 Sugar 2300 Rubicone Vegetalfruit 70: F728 500 Rubicone Lemon Paste: F252 500 Total 10000
Strawberry with “base 50” stabilizer Medium Qty - Grams Water 3600 Sugar 2000 Rubicone Vegetalfruit 70: F728 350 Lemon Juice 85 Strawberry Puree 4000 Total 10000 MAJORS GROUP - FROZEN DESSERTS - RECIPE BOOKLET
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Gelato Mini Sticks Press Gianduia with “base 50“ stabilizer Medium Qty - Grams Whole Milk 6830 35% Fat Cream 320 Sugar 1740 Rubicone Cacao Amaro 22-24: F827 190 Rubicone Fiordilatte 50: F502 340 Rubicone Hazelnut 5 Stairs: F055 580 Total 10000 » Mini Bar » Mini Pick » Mini Kube
Gelato Mini Cones Press Cream with “base 50” stabilizer Medium Qty - Grams Whole Milk 6350 35% Fat Cream 820 Rubicone Cream Antica: F025 820 Sugar 1690 Rubicone Fiordilatte 50: F502 320 Total 10000 » Kono
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MAJORS GROUP - FROZEN DESSERTS - RECIPE BOOKLET
» Fiamma
Gelato Cookies Press Chocolate with “base 50” stabilizer Medium Qty - Grams Whole Milk 6620 35% Fat Cream 600 Sugar 1730 Rubicone Cacao Amaro 22-24: F827 560 Rubicone Fiordilatte 50: F502 330 Rubicone Chocolate Paste: F023 160 Total 10000
» BISC 03
» BISC 02
Coffee with “base 50” stabilizer Medium Qty - Grams Whole Milk 6280 35% Fat Cream 1570 Sugar 1700 Rubicone Fiordilatte 50: F502 320 Rubicone Coffee Moka: F007 130 Total 10000 » BISC 05
» BISC 04
Gelato Pastry
Milk-based
Press Fiordilatte with “base 50” stabilizer Medium Qty - Grams Whole Milk 6500 35% Fat Cream 1650 Sugar 1900 Rubicone Fiordilatte 50: F502 380 Total 10430 » Pillow
» Amorini
» Globe
» Stone
Vanilla with “base 50” stabilizer Medium Qty - Grams Whole milk 6150 35% Fat Cream 1450 Sugar 1900 Rubicone Fiordilatte 50: F502 350 Rubicone Vanilla 30 150 Suprem no Colour: F086 Total 10000 MAJORS GROUP - FROZEN DESSERTS - RECIPE BOOKLET
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Gelato Pastry
Water-based
Press Strawberry with “base 50” stabilizer Medium Qty - Grams Water 3020 Sugar 2030 Rubicone Vegetalfruit 70: F728 350 Lemon Juice 100 Strawberry Puree 4500 Total 10000 » Cupole01
» Cupole02
Mango with “base 50” stabilizer Medium Qty - Grams Water 3365 Sugar 2285 Rubicone Vegetalfruit 70: F728 250 Lemon Juice 100 Mango Puree 4000 Total 10000 » Multiflex 70/1 H45
Almond Semifreddo Press Almond Semifreddo Medium Qty - Grams Whole Milk 4500 Sugar 2000 Skimmed Milk Powder 400 Dry Glucose 460 Rubicone Neutro 5 AU: F723 40 35% Fat Cream 1600 Rubicone Almond Paste: F050 1000 Total 10000
» Mul3D 58
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MAJORS GROUP - FROZEN DESSERTS - RECIPE BOOKLET
» Mul3D Egg
Chocolate Semifreddo Press Chocolate Semifreddo Medium Qty - Grams Whole Milk 4100 Sugar 1200 Skimmed Milk Powder 200 Dry Glucose 470 Rubicone Neutro 5 AU: F723 30 35% Fat Cream 1500 Rubicone Cacao Amaro 22-24: F827 2500 Total 10000
» Armonia
» Eclipse
» Vortex
» Gianduia
Vanilla Semifreddo Press Vanilla Semifreddo Medium Qty - Grams Whole Milk 4120 Sugar 2000 Skimmed Milk Powder 400 Dry Glucose 460 Rubicone Neutro 5 AU: F723 30 35% Fat Cream 3000 Rubicone Vanilla 30 200 Suprem no Colour: F086
» Circus Star
» TOR 100
» TOR 160
» Kit Buche Wood
Total 10000
MAJORS GROUP - FROZEN DESSERTS - RECIPE BOOKLET
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MAJORS GROUP - FROZEN DESSERTS - RECIPE BOOKLET