pacojet
swiss www.culinary.co.za
Quick user guide - Fresh fruit sorbet
call us on 010 003 3199
1 Peel and dice a fresh pineapple,
2 Fill approx. 700 g of fruit into a
3 Place in deep freezer at -22°C
4 Whenever you wish to make
5 Now take the frozen beaker out
6 You can select to process as
7 The result is an incredibly
8 Process a variety of beakers
9 Partly used beakers are put back
including the core. (Save time and raw material cost).
the sorbet, set up the Pacojet for processing. (Simply snap the blade onto magnetic end of the shaft).
smooth and creamy (pineapple) sorbet at ideal serving temperature (-12°C).
beaker. Top up with pineapple juice. Sweeten only if desired. (Needs no additives, no preservatives).
of the freezer, attach it to the Pacojet, and process it directly in its deepfrozen state. (Simple and fast).
and hold ready for service in a service freezer (ice cream cabinet) at about -12° to -15°C.
for minimum 24 hours, or shockfreeze. (Lock in freshness and aroma).
little as you need or do the whole beaker. In just seconds, the frozen fruit is puréed to an extremely fine texture.
in the deep freezer for future use. (Safe Pacotizing does not break the freezing chain. No wastage).
The same technique applies to produce ice cream and other frozen desserts, (or savory recipes) that are equally high in quality.
maY - week 19 2012
horeca: LANSERIA & stellenbosch 010 003 3199 info@culinary.co.za
EQUIPMENT COMPANY
lANSERIA - HYDE PARK - MORNINGSIDE - stellenbosch Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE. 180/1100/312
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