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Transcript

Nós usamos apenas estabilizantes naturais e emulsificantes vegetais (derivados de frutas e plantas) para manter a textura ideal para o serviço com espátula e preservar a cremosidade dos nossos gelados e sorbets.

A taxa de foisonamento (a quantidade de ar no gelato) não ultrapassa os 33%, enquanto o gelato industrial ronda os 50% (1 litro de gelato pesa apenas 500g).