Working with over pressure / normal pressure:

With normal pressure, a maximum air pressure of 3-5% is incorporated into the food
preparation. The consistency required for the stability of sorbet quenelles in banque
t use, for example, is correspondingly firm and compact.

In contrast, the Pacojet works with over-pressure with up to 30% air pressure
– perfect conditions for producing mousses, for example, with a creamy, airy
consistency and a more intense mouthfeel.

 

Sample applications:

	Farce	Sorbets
Over-pressure	Airier results for lightly poached quenelles or airy roulades	Sorbets take on an airier and creamier consistency. The texture is similar to ice cream.
Normal	Compact farce for stuffing (e.g. chicken breasts and firm terrines)	The sorbet becomes more compact and seems colder.

For over 25 years, the pacotizing® standard has delivered exceptional, reproducible
esults at the touch of a button on all Pacojet models.