The production workshop of our handmade ice creams

Production stages

Our ice creams are made from a mixture of different ingredients selected from the noblest sources and put together then pasteurized according to a well-established recipe.

The mix is pasteurized (85°C) and flash chilled to around 3°C.

The chilled mix is left to mature for at least 12 hours at this temperature to reach optimal, homogeneous flavor and texture.

For our sorbets, we heat a sugar syrup to around 70°C then mix it with an all-fruit puree. Unlike ice cream, sorbet needs no thermal shock to preserve the natural aromas of the fruit.

Natural thickeners (such as alginate, Locust bean gum, pectin, etc.) can be added to “smooth” the mix.