<\/h6><\/div>Mixes for Parfaits: The Hack For Velvety & Soft Desserts<\/h1><\/div>Soft, sweet, refreshening and velvety on the palate: parfaits are a treat for your mouth<\/strong>, but in order to really make them by the book you need to stick to a complex, challenging routine where any tiny mistake can jeopardize the final outcome completely. With a powder mix for parfaits, <\/strong>though, you can make your parfaits shiny, perfect in texture and in sweetness alike effortlessly. How do they work? And are they enough to meet the expectations of your customers? Read the article to know more!<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/span><\/span><\/span>![](\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271200%27%20height%3D%27628%27%20viewBox%3D%270%200%201200%20628%27%3E%3Crect%20width%3D%271200%27%20height%3D%27628%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\")
<\/div><\/div><\/div><\/div><\/div>October 20, 2022<\/h6><\/div>How Is Making a Parfait Difficult?<\/h2>\n
Although they look quite plain, parfaits are actually really tricky to prepare. <\/strong>While they share many features with ice creams, they are much more delicate: these frozen mixes made with cream with whipped cream, Italian meringue or pat\u00e9 \u00e0 bombe, <\/em>also contain sugar, its most important ingredient, which determines the freezing point of the water <\/strong>contained in the mix.<\/p>\nSince making a parfait implies several<\/strong> consecutive<\/strong> processes with remarkable temperature leaps, <\/strong>not only is it hard to find the correct balance of ingredients, but also to use them at the right temperature so to keep the mix stable. <\/strong>Something you also need to consider is the temperature of the lab you work in, <\/strong>which should be ideally between +12\u00b0C and +18\u00b0C.<\/p>\nWhy Use A Powder Mix For Parfaits<\/h2>\n
Mixes like the ones you can find in our line of powder bases for parfaits, frozen desserts and mousses<\/a> allow you to cut some corners in their preparation process. Altea <\/strong>is, for instance, a mix balanced to reduce mistakes which enables you to replicate your frozen desserts identically<\/strong>, customer after customer, day in day out. It is also a mix that can be used flexibly, working both with a negative or a positive temperature<\/strong>; it\u2019s also gluten- and OGM-free, neutral and can be flavored as you like.<\/p>\nHow To Customize Your Parfaits: Pastes & Glazes<\/h2>\n
Did you know you can flavor your<\/strong> parfaits <\/strong>using one of the pastes that are in Gelatitalia\u2019s catalog? Alongside with fruit pastes<\/a>, in it you will also find scrumptious pastes with original flavors such as cassata<\/em>, cookie and cocoa flavors, as well as the ones comprised in the \u201cI Puri\u201d line made with DOP\/IGP-certified<\/strong> Italian nuts<\/strong>. In addition, you can choose our pre-made glazes<\/a> for mirror-like, tempting cakes; they\u2019re all gluten-free and easy to make in just a few steps.<\/p>\nWant to know more? Contact us!<\/p>\n<\/div>
<\/div><\/div><\/div><\/div><\/div>FILL IN THE FORM BELOW AND WE\u2019LL GET IN TOUCH WITH YOU SOON<\/h6><\/div>Contact us to get more info<\/h2><\/div>\n\n<\/p>
<\/ul><\/div>\n
Mixes for Parfaits: The Hack For Velvety & Soft Desserts<\/h1><\/div>Soft, sweet, refreshening and velvety on the palate: parfaits are a treat for your mouth<\/strong>, but in order to really make them by the book you need to stick to a complex, challenging routine where any tiny mistake can jeopardize the final outcome completely. With a powder mix for parfaits, <\/strong>though, you can make your parfaits shiny, perfect in texture and in sweetness alike effortlessly. How do they work? And are they enough to meet the expectations of your customers? Read the article to know more!<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/span><\/span><\/span><\/div><\/div><\/div><\/div><\/div>October 20, 2022<\/h6><\/div>How Is Making a Parfait Difficult?<\/h2>\n
Although they look quite plain, parfaits are actually really tricky to prepare. <\/strong>While they share many features with ice creams, they are much more delicate: these frozen mixes made with cream with whipped cream, Italian meringue or pat\u00e9 \u00e0 bombe, <\/em>also contain sugar, its most important ingredient, which determines the freezing point of the water <\/strong>contained in the mix.<\/p>\nSince making a parfait implies several<\/strong> consecutive<\/strong> processes with remarkable temperature leaps, <\/strong>not only is it hard to find the correct balance of ingredients, but also to use them at the right temperature so to keep the mix stable. <\/strong>Something you also need to consider is the temperature of the lab you work in, <\/strong>which should be ideally between +12\u00b0C and +18\u00b0C.<\/p>\nWhy Use A Powder Mix For Parfaits<\/h2>\n
Mixes like the ones you can find in our line of powder bases for parfaits, frozen desserts and mousses<\/a> allow you to cut some corners in their preparation process. Altea <\/strong>is, for instance, a mix balanced to reduce mistakes which enables you to replicate your frozen desserts identically<\/strong>, customer after customer, day in day out. It is also a mix that can be used flexibly, working both with a negative or a positive temperature<\/strong>; it\u2019s also gluten- and OGM-free, neutral and can be flavored as you like.<\/p>\nHow To Customize Your Parfaits: Pastes & Glazes<\/h2>\n
Did you know you can flavor your<\/strong> parfaits <\/strong>using one of the pastes that are in Gelatitalia\u2019s catalog? Alongside with fruit pastes<\/a>, in it you will also find scrumptious pastes with original flavors such as cassata<\/em>, cookie and cocoa flavors, as well as the ones comprised in the \u201cI Puri\u201d line made with DOP\/IGP-certified<\/strong> Italian nuts<\/strong>. In addition, you can choose our pre-made glazes<\/a> for mirror-like, tempting cakes; they\u2019re all gluten-free and easy to make in just a few steps.<\/p>\nWant to know more? Contact us!<\/p>\n<\/div>
<\/div><\/div><\/div><\/div><\/div>FILL IN THE FORM BELOW AND WE\u2019LL GET IN TOUCH WITH YOU SOON<\/h6><\/div>Contact us to get more info<\/h2><\/div>\n\n<\/p>
<\/ul><\/div>\n
Soft, sweet, refreshening and velvety on the palate: parfaits are a treat for your mouth<\/strong>, but in order to really make them by the book you need to stick to a complex, challenging routine where any tiny mistake can jeopardize the final outcome completely. With a powder mix for parfaits, <\/strong>though, you can make your parfaits shiny, perfect in texture and in sweetness alike effortlessly. How do they work? And are they enough to meet the expectations of your customers? Read the article to know more!<\/p>\n<\/div> Although they look quite plain, parfaits are actually really tricky to prepare. <\/strong>While they share many features with ice creams, they are much more delicate: these frozen mixes made with cream with whipped cream, Italian meringue or pat\u00e9 \u00e0 bombe, <\/em>also contain sugar, its most important ingredient, which determines the freezing point of the water <\/strong>contained in the mix.<\/p>\n Since making a parfait implies several<\/strong> consecutive<\/strong> processes with remarkable temperature leaps, <\/strong>not only is it hard to find the correct balance of ingredients, but also to use them at the right temperature so to keep the mix stable. <\/strong>Something you also need to consider is the temperature of the lab you work in, <\/strong>which should be ideally between +12\u00b0C and +18\u00b0C.<\/p>\n Mixes like the ones you can find in our line of powder bases for parfaits, frozen desserts and mousses<\/a> allow you to cut some corners in their preparation process. Altea <\/strong>is, for instance, a mix balanced to reduce mistakes which enables you to replicate your frozen desserts identically<\/strong>, customer after customer, day in day out. It is also a mix that can be used flexibly, working both with a negative or a positive temperature<\/strong>; it\u2019s also gluten- and OGM-free, neutral and can be flavored as you like.<\/p>\n Did you know you can flavor your<\/strong> parfaits <\/strong>using one of the pastes that are in Gelatitalia\u2019s catalog? Alongside with fruit pastes<\/a>, in it you will also find scrumptious pastes with original flavors such as cassata<\/em>, cookie and cocoa flavors, as well as the ones comprised in the \u201cI Puri\u201d line made with DOP\/IGP-certified<\/strong> Italian nuts<\/strong>. In addition, you can choose our pre-made glazes<\/a> for mirror-like, tempting cakes; they\u2019re all gluten-free and easy to make in just a few steps.<\/p>\n Want to know more? Contact us!<\/p>\n<\/div> <\/p> October 20, 2022<\/h6><\/div>
How Is Making a Parfait Difficult?<\/h2>\n
Why Use A Powder Mix For Parfaits<\/h2>\n
How To Customize Your Parfaits: Pastes & Glazes<\/h2>\n
FILL IN THE FORM BELOW AND WE\u2019LL GET IN TOUCH WITH YOU SOON<\/h6><\/div>
Contact us to get more info<\/h2><\/div>\n
<\/ul><\/div>\n