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Я видел которое не тает
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2019 July 20
MS
Я видел которое не тает
А это ещё химия
MS
В РФ мороженое вообще жесть - пальмовое масло и тд ;)
MS
Молокопродукты подделок тонна
Y(
В РФ мороженое вообще жесть - пальмовое масло и тд ;)
Уже обратно, чистая линия например.
MS
В очередной раз результаты испытаний показали, что хороший продукт не значит самый дорогой. Так, например, самый дорогой пломбир из исследованных – «Чистая линия» – при закупке стоил 72 рубля за 100 грамм. Однако общий балл этого мороженого в рейтинге – 4,42
MS
Одно их худших
MS
Так, на российский Знак качества смогут претендовать пломбиры «Русский Холод» (общая оценка – 5,5 балла, Московская область), «Вологодский пломбир» (5,4 балла, Вологодская область) и «Эскимос» (5,2 балла, Томская область).
Y(
Одно их худших
Не, там сухое молоко нашли. Прочитал.
MS
Фактически 2/3 мороженого в РФ - катанное
MS
Судя по "роскачеству"
MS
Так брать мороженицу и делать самим ;)
MS
Nemox одни из лучших
MS
MS
MS
GELATO NXT1 L’AUTOMATICA
Nemox is proud to announce that its machine Gelato NXT1 L’Automatica, received from the German Test Magazin issued in June 2019, the reward as best buy out of 6 units with compressor compared. Gelato NXT1 L’Automatica is the only machine out of the six manufactured in Italy/Europe.
Nemox is proud to announce that its machine Gelato NXT1 L’Automatica, received from the German Test Magazin issued in June 2019, the reward as best buy out of 6 units with compressor compared. Gelato NXT1 L’Automatica is the only machine out of the six manufactured in Italy/Europe.
MS
A single touch allows to start the production of gelato, ice cream, frozen yoghurt , sorbet, granita.
The high tech storage software, keeps gelato at the ideal density and flavour, perfect to be served for up to 8 hours after the preparation, as if it had just done.
Preparation times and storage phases are set automatically by the software, according to the constant detection of the room temperature and density of the mixture.
No need of useless timers or complicate manual operations.
A truly FULLY AUTOMATIC process.
The high tech storage software, keeps gelato at the ideal density and flavour, perfect to be served for up to 8 hours after the preparation, as if it had just done.
Preparation times and storage phases are set automatically by the software, according to the constant detection of the room temperature and density of the mixture.
No need of useless timers or complicate manual operations.
A truly FULLY AUTOMATIC process.
VP
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A single touch allows to start the production of gelato, ice cream, frozen yoghurt , sorbet, granita.
The high tech storage software, keeps gelato at the ideal density and flavour, perfect to be served for up to 8 hours after the preparation, as if it had just done.
Preparation times and storage phases are set automatically by the software, according to the constant detection of the room temperature and density of the mixture.
No need of useless timers or complicate manual operations.
A truly FULLY AUTOMATIC process.
The high tech storage software, keeps gelato at the ideal density and flavour, perfect to be served for up to 8 hours after the preparation, as if it had just done.
Preparation times and storage phases are set automatically by the software, according to the constant detection of the room temperature and density of the mixture.
No need of useless timers or complicate manual operations.
A truly FULLY AUTOMATIC process.
Оно как гель твердый получается или с текстурой?