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Created with Fabric.js 1.4.5 The lime juice The Pectin The sugar The measure The machine The sale The water From Squeezing freshjuice to a natural "lightly" pasteurizedorganic product. To Pasteurize or not? The Taylor Machinesare the best solutionon the service front, consistency of fresh, the speed cannot be denied either:) Taylor the experience Grandma'sJelly Recipe This is where you cancorrect the viscositywith natural pectin, oversaturated sugars Play with the sugar A refractometer is nicebut if you need to adjustthe viscosity of the solutiondissolve 5-10g of pectin in 15mlof H2O and add it to the machine. It's all about the Brix This recipe reduces the caloriesby 40%!This recipe reduces the sugar by 80%This recipe reduces the cost by25 - 40%Increased FRESHNESS by 100% "Skinny, Healthy, and on Cocktails are SOLD, not bough.FRESH ingredients sell cocktails.Understanding "The Shift" isimportant. Customers appreciatethe honesty in food & drink.NO HARD SELL! Order "Makers" not "Takers" How "hard" could it be Operation: FRESH Frozen Cocktails Pectin:Lime:Sugar:H2O reduce the calories, reduce the cost, increase the freshness & flavour Grandbois Group IncSee blogs 1300g Lime Base Example 1:24:43:433 25-40g 13L 700ml The minerals in your water will determine how much Pectin you will need. The Refined white was used.Consider using an unrefined"RAW" sugar or cane sweetener.Add as much as 2000g of sugar The shift
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