Ribot


  • No more laying on stone to cool your creams, you will now make PASTEURIZED and HOMOGENIZED cream ...
  • Boil your cream with ribot, cook and cool quickly, make healthy and pasteurized cream according to regulations,
  • Instead of ready-made cream, leave your tastes that will remind you of your customers' tastes with your special creams that you have cooked yourself,
  • Supangle, chak, winner, rice pudding etc. cook and cool all your milk desserts, fill them directly into your containers,
  • Temper chocolate, prepare your decor chocolates,
  • Boil and cool your sherbets
  • Make your ice creams,
  • Attachments, cake cake, prepare all kinds of yeast dough, knead
  • Prepare the auxiliary materials (jams, sauces, pastries, etc.) you use in your products.
  • Get all your products ready between +110 and -14 degrees.
Kaydol: Kayıtlar (Atom)

Showcase Videos