Small batch production
Our ice creams and sorbets are made in small capacity churns. These churns are designed to avoid too vigorous and bulky mixing. This process has the advantage of adjusting the recipe for each production to adapt to the characteristics of the raw ingredients - for example, the fructose content of each batch of fruit varies.
Foaming is the incorporation of micro air bubbles during the formation of ice crystals, crucial for creaminess and smoothness. Without air, ice cream at -18°C would be as hard as an ice cube. However, incorporate too much air and the flavor of the ice cream becomes less intense while its volume increases. Our ice cream and sorbet foaming rate is relatively low to maintain this balance ensuring both flavor and creaminess
For example, 1 liter of Carte d'Or (Unilever) vanilla ice cream will weigh 520g compared to 640g for Terre adélice ice cream. Therefore, at an equivalent volume, there is more than 23% more material in our ice creams.