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Soft Ice Cream /Yogurt Machine

Soft Ice Cream /Yogurt Machine

Gelato : - Batch freezer , Display freezer and Chest Freezer

Gelato Making Machine - Batch Freezer

Gelato Display Freezer

Gelato Display Freezer

Chest Freezer

Italian Gelato Ice Cream - Cup or Tub

Italian Gelato Ice Cream - Wholesale / Retail

Packing Cup / Tub

Retail Price:

80g  = RM6.90

130g = RM9.90

Single aggregate amount exceeding RM60 Free Shipping

For Wholesale:

Minimum:

6 Flavor – 6 ctn  (72 cup)

Cash Terms

Lend With 1 display freezer

Please contact to negotiate wholesale price.

We Provide 20 kinds of flavors for your choice.

Chocolate, Vanilla, Strawberry, Durian, Mango, Melon, Coffee, Yam, Mint, Yogort,Passion Fruit, Lachi, Corn,

Green Tea, Malaga, Kiwi, Teh Tarik, Chempedak, Nanga, Banana.

12 cups of each flavor in ctn.

For cafe / Restaurant:

Wholesale with Tub

2kg per tub

We also welcome partners, prospective business owners can be discussed.

Payment:

By Paypal , Bank transfer

Fancy Tropical Taste

Gelato Making

Stabilisers: ingredients of natural origin used for making hand-made gelato

As every gelato-maker knows, making a good hand-made gelato needs stabilisers. Although they are commonly associated with something merely chemical, stabilisers are natural products used during ageing, freezing, storage and even tasting.

Everyone has heard of stabilisers, and every gelato-maker uses them. But curiously, stabilisers are products of natural origin, which act and interact with the other ingredients used for making hand-made gelato.

How to use sugars for making hand-made gelato

  

Sucrose is not the only sugar used for making gelato – in fact there are a variety of sugars, each with its own sweetening and antifreeze properties, and all of them can be used for making hand-made gelato.

Each with their own sweetening and antifreeze properties, sugars are a key factor in making hand-made gelato. Sucrose, dextrose, invert sugar, fructose, glucose, isoglucose, honey, etc. all have their own characteristics that help us to create various different levels of sweetness in our hand-made gelato, but maintaining the same level of robustness, a gelato which is just as sweet, but with a different texture or a sweeter or less sweet gelato with different resistance to freezing.