Description: Ready Cream has been designed to o er a product that is easy to prepare
without adding anything else. In its blend our best instant coee is used to oer a product with a
strong taste.
To obtain a much creamier product it is advisable to replace the 2 Lt of whole milk with 1 Lt of milk +
1 Lt of unsweetened cooking cream.
We remind you that for all products prepared with milk, the slush machine must always be left on at
least in storage mode (mini-drink), to avoid its acidi cation.
In a product prepared with milk it has a storage time in the slush machine less than a product
prepared only with water. This is due to the natural deterioration of the milk which, even if
preserved for a long time, once opened, should be consumed within a maximum of 3-4 days.
For a creamier product, dilute in 1 lt of milk + 1 lt of unsweetened cream
BRONZE DRAWN DURUM WHEAT SEMOLINA PASTA, SLOW DRYING.
1 PACK OF 500g OF ARTISAN PASTA
The wheat is sieved, cleaned of impurities and finally ground in order to obtain the best quality semolina. During the grinding process, the
grain passes through a series of rolling mills, which progressively break the grains of wheat, "undress" them of the outermost layers, reducing them gradually
dimension. At this point the ground is passed through the tumblers, which separate the bran, the small bran and the tritello. The final phase, obtained
through the use of a re-mill cylinder, it is aimed at refining the flours and obtaining the noble product of the grinding: semolina and granulated. The semolina of
durum wheat is mixed with pure water inside special kneading tanks. It is here that starch and proteins bind to water forming the
gluten, a protein network that binds the hydrated starch granules. The mixture obtained is then modeled by the dies, which determine the chosen shape. There
die is in bronze. The pasta obtained from the bronze drawing has a rough and porous surface, which allows to better hold the condiments.
Drying represents the most delicate moment of the entire production cycle. During this phase, the pasta is left to rest in dryers and
ventilated with hot air to reduce the water content and reach the maximum humidity ceiling of 12.5% required by law. Inside the dryers, i
electrically operated ventilation units generate streams of hot air, which hit the pasta, drying it.
