The ice cream is made with traditional recipes and soft serve machines capable of preparing the ice cream at the time of service. Preparing the ice cream at the moment means that when the product is required by the end customer, the operator activates the soft serve machine and extracts the amount required to the portion.
Making ice cream at the moment allows us to avoid emulsifiers, preservatives and the use of large amounts of fat. The ice cream made at the moment is therefore more natural, better, creamier, lighter (-30% fat) and less icy as it is served at -8 degrees compared with -14 from traditional wells and showcases. The product maintains its high quality standard even in periods of lower consumption as it is being produced at the time of service.