QUALITY RAW MATERIALS
Consumers are looking for increasingly simple and natural products and are less attracted to bright colours and penetrating aromas. The best homemade ice cream is easily sold because of the quality of select raw materials and good manufacturing practices. With VISION you can preserve the quality and creaminess of your freshly made ice cream by blast chilling it as soon as it comes out of your batch freezer.

PERFECT VOLUME AND STRUCTURE
After using a batch freezer, not all the water found in ice cream is frozen and a variable part of around 30% remains liquid. When ice cream is stored in a freezer, the slow freezing process causes the formation of macro ice crystals that make it grainy and unappealing. The structure becomes heavier, water, sugar and fat are separated, while the product ages quickly losing the creaminess and volume that homemade ice cream should have.

AIR - THE SECRET TO SOFT AND CREAMY ICE CREAM
The presence of micro air bubbles and micro ice crystals determines the creaminess of ice cream. With VISION you can preserve the quality of your freshly made ice cream because it creates a thin surface barrier that prevents air from escaping, keeping your ice cream firm, creamy and stable over time.