Freeze & Go Webinar

Thursday 7th May

The Carpigiani Dessert Club turns to small scale fresh ice cream and gelato production with an introduction to the revolutionary new ‘Freeze & Go’ (This machine has been making a stir on Social Media in the past week – check out Instagram posts from Tom Kerridge, Claude Bosi and Sat Bains) : capable of making 150-500 grams of product from fresh, raw ingredients in just a few minutes! – from order to table for unmatched freshness and most beautifully smooth results…

We’ll explore the versatility of the unit both in terms of product: sweet, savoury, dairy, sorbet etc and Versatility: Instant restaurant use (with bespoke options by customer), plated deserts, product testing & development, demonstrations / portability etc…