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After heating
For 150 ml single portions
it is one of the product categories with the greatest ease of production and the lowest barriers to entry
the real money is not in the chocolate itself
IX 600 - Ice Cream Incorporators 22 Holes After heatingFruit pulp and ingredient incorporator The introduction of pulps into ice cream has always been a challenge for the industry. They are essential for increasing flavors, such as strawberry pulp, caramel, diversified syrups, etc., in addition to adding water to the ice cream and also solidifying during freezing. These are substances that are difficult to mix uniformly into ice cream. Aerated ice cream is produced under high pressure, and introducing
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