RIBOT T 10 / 18 / 30 PRIMARY USE: BAKERY AND PASTRY Creams ( custard cream, English cream, butter cream, zabaione, etc.) Doughs (choux paste, hazelnut cookies, etc.) Fruit processing (toppings, sauces, ripple sauces, icing, jams, jellies, etc.) Base mixes (meringues, pâte à bombe) Ganache, Bavarian cream, panna cotta, crème caramel, etc. Chocolate tempering (possible use) SECONDARY USE: GELATO AND ICE CREAM Pasteurising Gelato Sorbet Granita (slush) GASTRONOMY Sauces, Meat sauce, Bécha…
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