Italian Frollino Ventisotto
With traditional Italian shortbread biscuit.
VENTISOTTO. FROM FROZEN TO GELATO.
An abundant selection of top quality, practical to use selected ingredients: this is VENTISOTTO, the innovative line of ready to use frozen mixtures, created by MEC3.
It’s an ideal practical and simple solution, which allows you to prepare high quality artisan gelato avoiding the various stages of traditional production.
THE SPRING OF MEC3 DELICACY.
The method of preparation changes but the quality remains exactly the same, because the care that we put into selecting our raw materials doesn’t change. Our goodness starts here.
Each flavour must characterize the true taste of the primary ingredient. Just like the organic line, engaged in rediscovering genuineness, respecting the fruits of the earth and its natural rhythms:
A DELICIOUS OPPORTUNITY FOR A NEW BUSINESS.
Today, thanks to VentiSotto, opening an artisan gelato parlour – or a corner dedicated to gelato- is child’s play. With this new line of frozen mixtures, studied and created from the experience of Mec3, you will no longer require:
Specialized staff – over-equipped workshops
machinery for the various phases of preparation
pasteurization – aging- stock of ingredients – recipes.
All you need is a freezer, a batch freezer and the desire to create a fantastic project.
The quality is guaranteed: its MEC3’s.
WHEN DELICACY RHYMES WITH HANDINESS
To prepare a good gelato, like the ones we used to eat, selected raw materials and lots of experience are required, a pinch of fantasy and passion for the quality. MEC3 has concentrated all these ingredients in a unique product capable of giving maximum results with minimum effort.
The VentiSotto mixtures are frozen fresh in order not to alter the organoleptic properties of the ingredients, just defrost and pour into the batch freezer.
HOW TO STORE VENTISOTTO.
For large deliveries of VentiSotto we recommend a chest freezer, ideal for storing the boxes; but for smaller quantities a traditional upright freezer will be sufficient. VentiSotto is the name chosen for the line of MEC3 frozen mixtures because :- 20°C is the temperature used to store the product before it becomes gelato. Before preparing leave to defrost at a temperature of 4°C for 24 hours.
It couldn’t be any easier!