It develops a high volume at the whipping, while maintaining a good stand. It is ideal to prepare chantilly, cakes and semifreddi. Before whipping the cream, cool it between 0°C and 2°C, in the container with the whisk and the sugar.
In gelato preparation, it develops a high volume, giving it velvety texture and excellent spatulability.
In cooking, it blends to each ingredient and enhances its flavour.