SMARTY TTi is one of the Valmar’s best-selling and most reqested combined and multifunctional machines. Thanks to the latest technological innovations, this machine meets the most demanding and complex requirements of artisanal gelato production.
It can also operate in combination with the SWEETY TTi pasteuriser.
It offers 33 different programs for gelato, sorbets, granitas and fruit cremolata. Every last detail has been evaluated, planned, produced and tested to suit the specific needs of each and every artisanal gelato production process.
VALMAR COMBISYSTEM® The new system has revolutionised artisanal batch-freezing quality standards. The produced gelato is now creamier and more resistant to melting as overrun is up to 40% of mix weight. Air incorporation in marketable gelato keeps it creamier and softer.
Curious to learn more about SMARTY TTi machines?
Send us an e-mail or contact your local distributer!
After all these months without travel, let's go together to northern Germany, to picturesque #Warnemünde, a popular seaside resort in the city of Rostock, located on the Baltic Sea.
There we met the very welcoming owner of the #Eisliebe #gelato workshop, Guido Eicher.
The Eisliebe gelato shop is located right in the heart of this once medieval fisherman's village. Not far away is Guido's Coffee Bar, his first #business, which he opened in 2009.
Guido understood that good professional #training was a must if he wanted to make perfect artisanal gelato, so soon after opening the Eisliebe gelato shop in 2017, he decided to join the seminars with Uwe Koch, one of the leading German artisanal gelato instructors.
In 2019, Guido opened another gelato shop in Rostock city centre. In 2020, his friend of more than 30 years Lars Orfert joined him as a business partner and in 2021, they opened Strandliebe, a bar and grill in #Kühlungsborn, another picturesque location on the Baltic.
Guido, a passionate gelato lover (that’s why he named his shop “love for ice cream”) is the happy owner of one of our Smarty 12 TTi machines.
With this machine, he produces kilos of gelato per day, not only for all his (now) 4 locations but also for other local bars and shops.
We asked him to describe 3 advantages of Valmar’s Smarty 12 TTi gelato machine and he told us:
1. Simple to use 2. Very, very easy to clean 3. Short production time, so one can produce a lot of gelato in a short time.
And he added: The #quality of the gelato is great. The gelato is very soft and the sorbet looks like dairy ice cream.
We tried his #strawberry (and Belgian chocolate) gelato and it was … yummyJ.
We also fell in love with this seaside destination and we are hoping to return soon and, of course, try some more of Guido’s delicious freshly made gelato :).
You’re welcome to visit one of Guido and Lars’ places: @eisliebe_deine_eismanufaktur @guidoscoffee @meinestrandliebe.
Asparagus is one of the many spring delights. And while you can certainly simply steam it or drizzle it with olive oil and roast it, Michelin Chef Uroš Fakuč has chosen to team it up with his gourmet raspberry & horseradish sorbet.
An unusual combination?
Yes, but it’s a delicious combination of delicate raspberry and slightly spicy horseradish.
Willing to try it?
The process is as follows:
1. Weigh the raspberry puree, invert sugar and grated horseradish. 2. Weigh the water. 3. Pour the raspberry puree, invert sugar and grated horseradish into the water. 4. Premix all the liquid ingredients. 5. Weigh the solid ingredients: sucrose, dextrose, glucose powder 32de, inuline and neutro5. 6. Premix all the solid ingredients. 7. Pour all the solid ingredients into the mixture of liquid ingredients. Mix first with a wire whisk, then with blender for 2–3 minutes. 8. Pour the mixture into the batch freezer. 9. Select the Valmar Sorbet program, and start the freezing process by pressing the START CYCLE button (blue). 10. After the sound signal, the raspberry & horseradish sorbet is ready for extraction. 11. Press the extraction button on the display, open the plastic door and proceed with the extraction of the raspberry & horseradish sorbet. 12. Pass in the blast chiller for 5–10 minutes and then keep it in the showcase at about -15°C.
For decoration suggestions, look out for the video with Michelin Chef Uroš Fakuč, in which we’ll present both the preparation and decoration.
This time, Michelin Chef Uroš Fakuč used our EASY 3 TTi Hot & Cool machine to prepare his raspberry & horseradish gourmet sorbet. The ingredient quantities are adjusted for this machine, the maximum capacity of which is the production of 3 kg of ice cream. You can TTi, Smarty TTi, Multy P Dual TTi or Snowy TTi.
Approximately 20 years after Valmar’s success story began and just a few hundred metres from Valmar’s first workshop, a young chef with big dreams opened a restaurant. That restaurant is DAM.
Before Uroš Fakuč opened his restaurant in 2005, he armed himself with a wealth of experience, including an internship with Gualtiero Marchesi, the first Italian chef to be awarded three Michelin stars.
In 2019, Uroš added to the restaurant a beautiful boutique hotel with nine rooms and elegant suites, all decorated with impeccable taste.
Uroš is a long-time member of the prestigious JRE (Jeunes Restaurateur d’Europe), of which he has also been a president.
DAM is also on the list of recommended Slovenian restaurants selected by the renowned Austrian gourmet magazine Falstaff in 2019 and is also recommended among the top ten restaurants in Slovenia by Gault Millau the Italian Gambero Rosso and Identità Golose.
Uroš Fakuč is one of six Slovenian chefs that Michelin has chosen to award in its first Slovenian guide.
Once again, on behalf of the entire Valmar Global team, we extend our sincere congratulations to Uroš Fakuč and his dedicated team at @dam_boutique_hotel_restaurante on their well-deserved success!
We are thrilled to present some of the new dishes that Uroš Fakuč has created with our Easy 3 TTi Hot & Cool machine.
Curious to meet some of the members of the Valmar Family International Distributor Network?
Let us introduce our German distributor, Polartwist and its CEO Marco Witt. For more than five years, Marco and his dedicated team has been Valmar’s point of reference in Germany. In cooperation with Uwe Koch, one of the leading German artisanal gelato instructors and author of several books, they organize courses aimed at different skills levels and share their knowledge of how to make perfect, natural #artisanal#gelato. 🍨🍦🧁
Looking for a partner to discuss your professional dreams, ideas and challenges on the German market? Get in touch with @polartwistechnik and their experienced team to find the best solution for your requirements!
Link in bio for our Distributor Network in general. Always happy to hear from our existing and potential clients. 🙂
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!
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?
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!
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.
