!! Lemon Sorbet Preparation

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Code: 09-401 Format: 1/1 Plastic Bag Net weight: 1200g

Pcs/Box: 12 Portions: 60/bag MPT: 36 months

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Main Ingredients!Sugar, glucose, dextrose, dehydrated lemon juice, thickeners.

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Organoleptic Characteristics Colour: white. Taste and Smell: typical lemon. Look and Texture: preparation in powder. The sorbet you obtain is creamy and soft.

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Instructions for Preservation Store the bags in a cool, dry place, far from heat. Close the packages carefully after every use and clean possible residuals of product on the outside.

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!! Lemon Sorbet Preparation

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!Nature and Characteristics of the Product

The formulation of Ginos preparations for sorbet has been the object of continuous studies and developments for more than five years, but today we can say that these preparations are recognized by the catering customers as the best on our market. First quality ingredients, such as noble sugars and pure essences are the secret of a matchless recipe. This powder can be stored at room temperature even after opening, thanks to the high content of sugars that allow a perfect and high level of conservation. If your tap water is hard, it is advisable to use natural mineral water from the bottle, in order to avoid the formation of ice crystals in the sorbet.

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Why buy this product? Sorbetto is the most ancient "cold sweet" in history, and it is also the most sold dessert by Ginos. Ginos’ preparations for sorbet are a valuable proposal, rich in good features, they have a high and constant quality, they are always creamy and easy and quick to prepare. The association “machine + product” is a synonym of great service. This match gives the chance of satisfying a high number of queries in very little time, with an excellent tenure of the sorbet, that may be tasted in tranquility. The cost per portion of this sorbet is about 0,30-0,40 eurocents, while the price of sale in restaurants may vary from 2 and 2,50 euros: This means that there is a revenue of 1,70-2,10 euros per portion!

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Concerned Customers The premises to target are certainly restaurants, pizzerias, inns, taverns, hotels and farm holidays. Because of its low price, it’s a valuable proposal for bars, ice-cream parlours and confectionery shops willing to widen their dessert offer.

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Way to use Recipe:pour the preparation (1200g) and 3 liters of water in the sorbet machine. Wait for 1 hour and serve it.

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