MINT SLUSH

- Andrea Baschirotto -

Ingredients:

Water 3800 g

Sugar 300 g

Glucose des. 30 de 100 g

mint paste 250 g

mint in leaf 50 g

Procedure:

Pass the mint leafes on cutter,pour all the ingredients in the upper tank of Trittico and set the temperature to 40° to melt the sugars.

When Trittico plays ,open the butterfly valve to put product in the creamy cylinder and set program Slush.When Trittico plays extract.