Filling
Pacossier® beaker with fresh ingredients.
Technology
Pacossier®
A unique process: the machine micro-purées the deep-frozen preparation from top to bottom under overpressure. The aroma is intensified, the colour is preserved, and the texture is ultra-fine and airy.
Freezing
At least 24 hours at −20 °C, lidded and labelled.
Pacossier®
Portion by portion, just before service, at the push of a button.
Overpressure
Up to approx. 1.2 bar, 20–30% increase in volume. Ideal for mousses, airy farces and creamy sorbets.
Normal pressure
3–5% air incorporation for a denser, more stable texture — for example for banquet sorbet quenelles or a firm terrine.