Potica is the most famous Slovenian traditional dessert and the delicious queen of festive days.
It is made from folded and rolled out yeast dough and filled with various fillings.
We know of more than 80 different fillings placed in the leavened dough, the most traditional and common is walnuts with or without raisins.
But potica can be also filled with hazelnuts, tarragon and cottage cheese, poppy seeds and other fillings.
Potica is traditionally baked in a ring-shaped ceramic pot named “potičnik” or “potičnica”.
The name potica comes from “povitica” which means “rolled up”.
To celebrate these festive days, Slovenian chef Uroš Fakuč, the recipient of one Michelin star, prepared for us a delicious combination of potica gelato, accompanied by traditional potica cake.
MULTY VP TTi - More than 100 programs for vertical batch freezers helping you to reach new goals
Technological innovations and dedicated programs enable the whole range of Valmar's innovative Touch & Type MULTY VP TTi vertical batch freezers to become a multipurpose machine.
More than 122 programs are governed by PLC: seven of them are dedicated to producing pastry cream and 30 of them to producing pastry products.
The MULTY VP TTi machine is an ideal aid for those ice cream parlours that want to broaden their range of products while keeping the characteristics of the vertical batch-frozen gelato.
Here's a look at Valmar's November Favourite!
For more information, visit our website: www.valmar.eu to download the catalogue or send us an email: info@valmar.eu !
Every day is a good day to eat gelato (and be happy), but weekends are just the right occasion to treat yourself and your loved ones with a scoop or two of tempting #artisanal#gelato.
Our November Favourite #Caramel #Chocolate #gelato was prepared with Valmar's vertical multipurpose Touch & Type innovative MULTY VP machine.
Let us draw your attention to one of the important characteristics: Heating and batch-freezing in the same cylinder.
If, in the “flavour by flavour” gelato-making process, mix-heating and batch-freezing are performed separately, as in combined machines, it is important to underline that the Multy VP TTi is provided with only one cylinder.
In this machine, the mix is initially heated and then cooled and hourly production rates are therefore necessarily longer than those achieved with the Smarty TTi and/or Multy P TTi, whose upper cylinder is dedicated to heating and the lower one to batch-freezing.
Compared to the traditional gelato-making process using pasteurisers or ageing vats, batch-freezing hourly production is equal to that of Valmar’s other batch-freezers.
To find out more, visit our website: www.valmar.eu or send us an email: info@valmar.eu !
Any heating or cooling procedure needs a specific stirring modality.
Thanks to our innovative inverter installed in all the machines of the Valmar TTi series, the Chef Cream is perfectly suited to any required procedure as it works at up to 8 different speed levels and has 4 different mixing procedures.
For more information, visit our website or send us an email!
1. Weigh the milk and invert sugar. 2. Premix the liquid ingredients. 3. Weigh the solid ingredients: sucrose, skimmed milk powder, dextrose, glucose powder 32DE, and neutral stabiliser Neutro 5. 4. Premix all the solid ingredients. 5. Pour all the solid ingredients into the milk. Mix first with a wire whisk, then with the blender for 2–3 minutes. 6. Pour the mixture into the kettle. Select program no. 45 7. Press the START CYCLE button (red) to start the heating process. 8. After the sound signal, open the valve and extract the mixture into a carafe. Add the caramel milk chocolate 35% and emulsify with the blender for 3 minutes. 9. Select the Gelato Valmar program, and start the freezing process by pressing the START CYCLE button (blue). 10. After the sound signal, your chocolate caramel gelato is ready for extraction. 11. Press the extraction button on the display, open the plastic door and proceed with the extraction of freshly made caramel chocolate gelato. 12. During the extraction, top with the salted caramel topping, pear topping and hazelnut crumble. 13. Pass in the blast chiller for 5–10 minutes and then keep it in the showcase at about -15°C. 14. For the final touches, decorate with the caramel topping, pear topping and hazelnut crumble.
Stay well and enjoy the warm flavour of caramel chocolate gelato, suggested by our Pastry Chef Tine Valič.
We used our MULTY VP TTi machine to prepare our November Favourite.
You can also try it with the MULTY P TTi, MULTY VP TTi, EASY TTi or SMARTY TTi machines.
Our multifunctional, electronic Chef Cream TTi cream cooker has 70 completely automatic programs, of which more than 21 are customisable.
Each program has temperatures and mixing procedures specific to each product in progress. 🎂🍰
Temperatures and procedures can be modified to meet the user’s requirements.
The highest hygiene levels, user-friendliness, quick production, and high quality of the final products are guaranteed thanks to the Chef Cream TTi’s technological innovation.
And here is just a selection of the many desserts that can be prepared with our Chef Cream TTi. 🍰🥞🎂
We're starting the day with a video presentation of the new addition to Valmar's wide range of gelato & pastry machines – the Dosy 3 automatic adjustable cup filler for professional gelato production.
Want to know more?
Visit our website: www.valmar.eu to download the catalogue or send us an email: info@valmar.eu!
