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Questions & answers

Questions or problems? Check out our questions & answers below or contact us directly – we’re happy to help.

What if pacotizing sorbet results in a powder?

Beaker content is too cold (and/or fruit or vegetable used has high water content).

Just add 1 tablespoon of sugar syrup and pacotize a second time.

How can I get the most flavour from fresh fruit?

The taste of ice cream or sorbet will be most intense when using over-ripe fruits.

For certain fruits and berries, bringing the fruit to a boil in sugar syrup before freezing is recommended. This releases the pectin while reducing the acidity.

For sugar syrup, add one (1) part sugar to three (3) parts water.

What if a recipe calls for alcohol as an ingredient?

As alcohol does not freeze at -18° C, it should not be included when filling beakers in preparation for freezing.

Instead, add the alcohol to the frozen beaker just before pacotizing it. Simply pour the required amount on top of the frozen food in the beaker, attach to the machine and pacotize. The alcohol will be mixed in perfectly.

How can I add “chunky” ingredients such as nuts, fruit, chocolate etc. to smooth pacotized ice cream

To produce ice cream with solids (chunks!) inside, add ingredients such as nuts, dried fruit, raisins marinated in rum, chocolates with orange liqueur filling, etc. on top of the frozen ice cream base just before pacotizing the beaker.
The added ingredients will be roughly ground and blended in with the ice cream. This can even be done portion by portion to attain various combinations from a single beaker.

Can I prepare large quantities of ice creams or sorbets with my Pacojet?

Yes. Even though the maximum fill level of a beaker is 800 g and space is required for volume expansion (max. 30%), it is easy to prepare larger quantities of ice cream and sorbet for service.

To prepare larger quantities of ice cream and sorbet before service hours and store ready for service:

  • Fill beakers with ingredients and freeze at -22°C /-8°F for at least 24 hours as usual.
  • Pacotize the entire beaker(s) at -22°C /-8°F. The pacotizing process raises the temperature of the end product in the beaker to approx. -10° C (14°F) which is ideal for serving.
  • To hold for service, do not return the processed beaker(s) to the deep freezer. Instead, place the processed beaker(s) in a separate service freezer (e.g. ice cream cabinet) just as you would commercially available ice cream.
  • Ready-to-serve ice cream/sorbet is generally stored at temperatures between -12°C and -15°C (10°F and 5°F).
  • Note: if the ice cream/sorbet hardens (becomes less creamy) after several hours, simply pacotize it again and place it back into the service freezer. There is no loss in quality.

If you have any questions regarding this procedure, please contact us.

How can my Pacojet help me prepare for a banquet or other large event?

Your Pacojet can be a lifesaver when preparing large quantities. Use it to produce all or part of a recipe, which can then be combined with or added to other ingredients to complete the dish.
For example:

  • Prepare fresh appetizers, mousses and spreads with minimum effort, à la minute at cocktail time (e.g. smoked salmon mousse, herb butters, ham spread etc.)
  • Produce fresh, high quality and ready-to-use concentrates of exclusive foods (e.g. black truffles, lemon grass etc.) to make exotic dishes from inexpensive staple foods or to flavour oils
  • Make large quantities of high-quality chilli and curry pastes
  • Create signature ice creams and sorbets (e.g. basil ice cream, blackberry ice cream, mango sorbet, basil and tomato sorbet, etc.)
How can I vary the texture of a farce for pâtés and terrines?

The consistency and texture of a farce prepared with a Pacojet becomes fine, light and fluffy when air is pumped into the beaker under pressure during the pacotizing process.

  • To make the farce firmer, denser and less airy, press and hold the blue AIR RELEASE BUTTON during the up-cycle of the blade (when the blade direction indicator light changes from to).
  • To make the texture rougher, add some ground minced meat, fish, etc. to the finely-textured farce.
What is the easiest way to prepare a farce?

For 2-4 terrines per day, pass the ingredients through the medium blade of a grinder, then mix together and fill into beakers. Top up with cream (also eliminates air pockets), and freeze.

Just pacotize one or more beakers as needed to produce a farce of highest quality quickly and easily. Use as is or garnish. Produces up to 1.5 kg of farce in just minutes.