Blending
In the blending phase all the ingredients are distributed in the mixture. It takes place in the pasteurisation machine to help the solubilization and emulsion of the ingredients.

Pasteurisation
This is the key moment of the process to obtain an healthy and hygienic product. The mixture is warmed up to 80° and 95°C before freezing it quickly down to about 4°C, to assure the destruction of all the dangerous micro-organisms. To make ice cream with “cream” taste we suggest a “high” pasteurisation up to 85°C.
For syrups and fruit sorbets we suggest a “low” pasteurisation (65°C).