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SOCIAL NEWS

SOCIAL NEWS

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Year after year, just as the wide range of #Valmar machines grows, so the precious network of Valmar #distributors expands too.
Thirty-five years since the first Valmar machine was produced, the Valmar Distributor Network now numbers more than 60 distributors in all five continents of the world.

They are our first and key #ambassadors on their respective markets, important and excellent #partners, and members of our international Valmar Family.
Thanks to their professional knowledge, expertise, know-how and service support, our clients all around the world get the best possible and reliable professional support in the process of deciding which from the wide range of more than 90 Valmar machines of the Mechanic, Quick or latest TTi series to choose to help them bring their professional ideas and dreams to life and turn them into a successful business.
They are also always available, along with the Valmar Global team, for any additional support and requirements.

Looking for professional advice in your country?
Check our link in the bio to find your nearest Valmar Distributor or send us an e-mail!

Have a nice day :)!

#gelato #icecream #artisanal #valmarmachines
#valmargelatoexperience #valmargelato
#valmargelatomachines #gelatomachines
#business #Team #valmarteam
#valmarquality #quality
#valmarfamily
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In the more than 35 years since the first #gelato machine was created by Valmar Global founder Valter Jejčič, #Valmar has become a globally recognized and well-established brand.

In autumn 2019, a new headquarter was inaugurated to provide more space for production and warehousing, as well as new offices (including a Research & Development Department), a bigger, state-of-the-art testing laboratory, and a comfortable lecture room for demos and Gelato Academy individual and group lessons.

Here’s a sneak peek into one of our individual Gelato Academy lessons.

Looking for some individual gelato and/or pastry #training?

Get in touch, send us an email!

#gelato #icecream #artisanal #ValmarMachines
#CreateToInspire #ValmarGelatoAcademy
#ValmarGelatoExperience #ValmarGelato
#ValmarGelatoMachines #GelatoMachines
#ValmarTTi #GelatoChef #icecreammaker #gelatomaker
#valmarquality #quality
#ValmarFamily
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Let’s start the day with a short, but important reminder.

Before the gelato season goes into full swing, don’t forget the regular annual service of your gelato and/or pastry machine to ensure high-quality gelato production throughout the whole season.

Your machine, as well as your happy clients, will appreciate your care. 

Save time and energy and make your workshop even more efficient while, at the same time, guaranteeing the excellent production of soft and creamy gelato.

Contact your local distributor to make a service appointment!

Have a sweet weekend!

#gelato #icecream #artisanal #summer
#ValmarGelatoExperience #ValmarGelato
#ValmarGelatoMachines #GelatoMachines
#ValmarTTi #GelatoChef #ValmarMachines
#technology #innovation
#icecreammaker #gelatomaker
#valmarquality #quality
#valmarfamily
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Our April gelato #recipe was made with multi-purpose combined Multy P TTi machine, which is able to meet the most advanced and complex requirements of the gelato and pastry sector.

Thanks to the Multy P TTi, the operator does not have to modify their recipes to operating procedures any more: on the contrary, it is the machine itself that adapts to any professional requirements to achieve the highest quality standards.

The Multy P TTi is a single-unit machine made up of two independently and separately operating tanks. The upper one heats and cooks up to 125°C, while the lower one cools and freezes.

We used the Multy P TTi machine to prepare the #cheesecake# gelato, as well as to prepare a #strawberry topping.

Here are a few details from the preparation process for our #april Favourite.

Have a beautiful weekend! 🙂

#icecream #artisanal #sweet #gelatorecipes #springvibes #createtoinspire #valmargelatoexperience #valmargelato
#valmargelatomachines #gelatomachines #valmartti
#gelatochef #valmarfamily
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For our April recipe, our pastry chef Tine Valič took his inspiration from one of the most famous cakes in the world.

Cheesecakes can be broadly categorised into two basic types: baked and unbaked. Some have a pastry crust or base, and some don’t.

Cheesecake comes in a variety of styles and here is our gelato variation. We hope you enjoy it! 🙂


The process is as follows:

1. Weigh the milk and Philadelphia cream cheese.
2. Pour the Philadelphia cream cheese into the milk.
3. Weigh the solid ingredients: sucrose, skimmed milk powder,
dextrose, glucose powder 32DE, and neutral stabiliser neutro.
4. Premix all the solid ingredients.
5. Pour all the solid ingredients into the milk, mixed with the
Philadelphia cream cheese. Mix first with a wire whisk, then
with the blender for 2–3 minutes.
6. Pour the mixture into the kettle. Select program n.55
7. Press the START CYCLE button (red) to start the heating
process.
8. Open the tap and press the Stirring key to pour mixture into
the cylinder and cool the mixture down.
9. Select the Gelato Valmar program, and start the freezing
process by pressing the START CYCLE button (blue).
10. Press the extraction button on the display, open the plastic
door and proceed with the extraction of the gelato.
11. During the extraction, add crumble and strawberry topping.
12. Decorate with the strawberry topping, crumble and fresh
strawberries.
13. Pass in the blast chiller for 5–10 minutes and then keep it in
the showcase at about -15°C.

This time, we used our Multy P TTi machine to prepare our cheesecake gelato.
You can also try it with the Smarty Tti, Multy HP TTi, Multy VP TTi, or Multy P Dual TTi.


#recipe #cheesecake #gelato #icecream #artisanal #sweet #April #love #spring #ByPastryChefTineValič #GelatoRecipes #CreateToInspire #ValmarGelatoExperience #ValmarGelato #ValmarGelatoMachines #GelatoMachines #ValmarTTi
#GelatoChef #ValmarFamily
... See MoreSee Less

For our April recipe, our pastry chef Tine Valič took his inspiration from one of the most famous cakes in the world.

Cheesecakes can be broadly categorised into two basic types: baked and unbaked. Some have a pastry crust or base, and some don’t. 

Cheesecake comes in a variety of styles and here is our gelato variation. We hope you enjoy it! :)

 
The process is as follows:

1.      Weigh the milk and Philadelphia cream cheese.
2.      Pour the Philadelphia cream cheese into the milk.
3.      Weigh the solid ingredients: sucrose, skimmed milk powder, 
         dextrose, glucose powder 32DE, and neutral stabiliser neutro.
4.      Premix all the solid ingredients.
5.      Pour all the solid ingredients into the milk, mixed with the 
         Philadelphia cream cheese. Mix first with a wire whisk, then 
         with the blender for 2–3 minutes.
6.      Pour the mixture into the kettle. Select program n.55
7.      Press the START CYCLE button (red) to start the heating 
         process.
8.      Open the tap and press the Stirring key to pour mixture into 
         the cylinder and cool the mixture down.
9.      Select the Gelato Valmar program, and start the freezing 
         process by pressing the START CYCLE button (blue).
10.    Press the extraction button on the display, open the plastic 
         door and proceed with the extraction of the gelato.
11.    During the extraction, add crumble and strawberry topping.
12.    Decorate with the strawberry topping, crumble and fresh 
         strawberries.
13.    Pass in the blast chiller for 5–10 minutes and then keep it in 
         the showcase at about -15°C.

This time, we used our Multy P TTi machine to prepare our cheesecake gelato.
You can also try it with the Smarty Tti, Multy HP TTi, Multy VP TTi, or Multy P Dual TTi.

 
#recipe #cheesecake #gelato #icecream #artisanal #sweet #April #love #spring #ByPastryChefTineValič #GelatoRecipes #CreateToInspire #ValmarGelatoExperience #ValmarGelato #ValmarGelatoMachines #GelatoMachines #ValmarTTi 
#GelatoChef #ValmarFamily

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Dayenne Wisse

Thank you for getting in touch during this year's SIGEP 2021 digital event.
We hope to meet you in person soon, when we can share our expertise and knowledge and nurture the strong relationships we are so fond of!

#sigep #sigep2021 #sigepexp
#sigepdigitaledition #digitaledition
#digital #conference #digitaltransformation
#valmargelatomachines #valmargelatoexperience
#gelatoday #createtoinspire
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Thank you for getting in touch during this years SIGEP 2021 digital event.
We hope to meet you in person soon, when we can share our expertise and knowledge and nurture the strong relationships we are so fond of!

#Sigep #Sigep2021 #SigepExp
#sigepdigitaledition #digitaledition
#digital #conference #digitaltransformation
#ValmarGelatoMachines #ValmarGelatoExperience
#GelatoDay #CreateToInspire

The #Gelato Delivery Boom

Discover the #Valmar solutions to improve your lab #efficiency!

#Webinar (Italian)
15 March 2021 2.30 pm CET

#webinar (English)
16 March 2021 2.30 pm CET

Register your participation on the #SIGEP digital platform.

Round Table (multilingual)
17 March 2021 2.30 pm CET

Register your participation on: webinar@valmar.eu

Hosted by:
Alberto Vezzaro, Valmar Area Manager APAC – UAE
Simone Belloni, Valmar Area Manager Italy

We look forward to welcoming you!

Your Valmar #Team

#sigep #sigep2021 #sigepexp
#sigepdigitaledition #digitaledition
#digital #conference #digitaltransformation
... See MoreSee Less

The #Gelato Delivery Boom

Discover the #Valmar solutions to improve your lab #efficiency!

#Webinar (Italian)
15 March 2021 2.30 pm CET

#Webinar (English)
16 March 2021 2.30 pm CET

Register your participation on the #SIGEP digital platform.

Round Table (multilingual)
17 March 2021 2.30 pm CET

Register your participation on: webinar@valmar.eu

Hosted by: 
Alberto Vezzaro, Valmar Area Manager APAC – UAE
Simone Belloni, Valmar Area Manager Italy

We look forward to welcoming you!

Your Valmar #Team

#Sigep #Sigep2021 #SigepExp
#sigepdigitaledition #digitaledition
#digital #conference #digitaltransformation

The Gelato Delivery Boom

Discover the #Valmar solutions to improve your lab #efficiency!

Save the date and meet us at
#SIGEP 2021 – Digital Edition
15, 16, and 17 March.

Book your #business #meeting now!

We look forward to welcoming you!

Your Valmar #Team

#sigep #sigep2021 #sigepexp
#sigepdigitaledition #digitaledition
... See MoreSee Less

The Gelato Delivery Boom
 
Discover the #Valmar solutions to improve your lab #efficiency!
 
Save the date and meet us at 
#SIGEP 2021 – Digital Edition
15, 16, and 17 March.
 
Book your #business #meeting now!
 
We look forward to welcoming you!
 
Your Valmar #Team

#Sigep #Sigep2021 #SigepExp
#sigepdigitaledition #digitaleditionImage attachmentImage attachment

The Gelato Delivery Boom

Discover the #Valmar solutions to improve your lab #efficiency!

Save the date and meet us at #SIGEP 2021 – Digital Edition
15, 16, and 17 March

Book your #business #meeting now!

We look forward to welcoming you!

Your Valmar #Team

#sigep #sigep2021 #sigepexp
#sigepdigitaledition #digitaledition
... See MoreSee Less

The Gelato Delivery Boom
 
Discover the #Valmar solutions to improve your lab #efficiency!
 
Save the date and meet us at #SIGEP 2021 – Digital Edition
                15, 16, and 17 March
 
Book your #business #meeting now!
 
We look forward to welcoming you!
 
Your Valmar #Team

#Sigep #Sigep2021 #SigepExp 
#sigepdigitaledition #digitaledition

The millefeuille (also known as the Napoleon in Russia and outside Europe in general) cake is among the most known pastries and is one of the French patisserie landmarks.

Over the years, the millefeuille has gone under several variations, depending on the country and the tastes. However, the traditional recipe consists of three layers of puff pastry alternated with two layers of crème patissière, although the one with Chantilly crème is probably the most requested versions of the cake.

For our March recipe, our pastry chef Tine Valič has come up with a gelato version of this famous dessert. Willing to try 😉?

The process is as follows:
1. Weigh the milk, egg yolks and cream.
2. Weigh the solid ingredients: sucrose, skimmed milk powder, dextrose, maltodextrine 18DE, and neutral stabiliser neutro 5.
3. Premix all the solid ingredients.
4. Pour all the egg yolks, cream and solid ingredients into the milk. Mix first with a wire whisk, then with the blender for 2–3 minutes.
5. Pour the mixture into the kettle. Select program n.55.
6. Press the START CYCLE button (red) to start the heating process.
7. Open the tap and press the Stirring key to pour the mixture into the cylinder and cool the mixture down.
8. Select the Gelato Valmar program, and start the freezing process by pressing the START CYCLE button (blue).
9. Press the extraction button on the display, open the plastic door and proceed with the extraction of gelato.
10. During the extraction, sprinkle with pieces of puff pastry.
11. Pass in the blast chiller for 5–10 minutes and then keep it in the showcase at about -15°C.
12. Decorate with puff pastry and powdered sugar.

This time, we used our Smarty TTi machine to prepare millefeuille gelato.

You can also try it with the Multy HP TTi, Multy VP TTi, Smarty Tti or Multy P Dual TTi.

#gelato #recipe #millefoglie #gelato #pastry #icecream #artisanal #sweet #March #bycheftinevalič #gelatorecipes #createtoinspire #valmargelatoexperience #valmargelato #valmargelatomachines #gelatomachines #valmartti #gelatochef #valmarfamily
... See MoreSee Less

The millefeuille (also known as the Napoleon in Russia and outside Europe in general) cake is among the most known pastries and is one of the French patisserie landmarks.

Over the years, the millefeuille has gone under several variations, depending on the country and the tastes. However, the traditional recipe consists of three layers  of puff pastry alternated with two layers of crème patissière, although the one with Chantilly crème is probably the most requested versions of the cake.

For our March recipe, our pastry chef Tine Valič has come up with a gelato version of this famous dessert. Willing to try 😉?

The process is as follows:
1. Weigh the milk, egg yolks and cream.
2. Weigh the solid ingredients: sucrose, skimmed milk powder, dextrose, maltodextrine 18DE, and neutral stabiliser neutro 5.
3. Premix all the solid ingredients.
4. Pour all the egg yolks, cream and solid ingredients into the milk. Mix first with a wire whisk, then with the blender for 2–3 minutes.
5. Pour the mixture into the kettle. Select program n.55. 
6. Press the START CYCLE button (red) to start the heating process. 
7.  Open the tap and press the Stirring key to pour the mixture into the cylinder and cool the mixture down.
8. Select the Gelato Valmar program, and start the freezing process by pressing the START CYCLE   button (blue).  
9.  Press the extraction button on the display, open the plastic door and proceed with the extraction of gelato.
10.  During the extraction, sprinkle with pieces of puff pastry.
11. Pass in the blast chiller for 5–10 minutes and then keep it in the showcase at about -15°C.
 12. Decorate with puff pastry and powdered sugar.

This time, we used our Smarty TTi machine to prepare millefeuille gelato.

You can also try it with the Multy HP TTi, Multy VP TTi, Smarty Tti or Multy P Dual TTi.

#gelato #recipe #millefoglie #gelato #pastry #icecream #artisanal #sweet #March #ByChefTineValič #GelatoRecipes #CreateToInspire #ValmarGelatoExperience #ValmarGelato #ValmarGelatoMachines #GelatoMachines #ValmarTTi #GelatoChef #ValmarFamily
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