CUBo2

recipe book

SMART
line
TABLE OF CONTENTS
CUBO 2
Machine presentation and operative suggestions...p 3

CLASSIC GELATOS
Chocolate................................................................................p 8
Coffee.......................................................................................p 9
Egg custard..............................................................................p 10
Fiordilatte ...............................................................................p 11
White base for nut pastes ...............................................p 12
Yogurt.......................................................................................p 13

CLASSIC SORBETS
Lemon.......................................................................................p 15
Mango and fruit passion...................................................p 16
Strawberry...............................................................................p 17

GOURMET GELATOS
Blue cheese.............................................................................p 19
Parmesan cheese..................................................................p 20
Salmon......................................................................................p 21
Salted caramel.......................................................................p 22

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GOURMET SORBETS
Coconut and red beetroot..............................................p 24
Fennel and mandarin..........................................................p 25
Mojito........................................................................................p 26
Tomato......................................................................................p 27

GRANITAS
Lemon........................................................................................p 29
Mango and fruit passion...................................................p 30
Pistachio...................................................................................p 31
Strawberry...............................................................................p 32

2
 MACHINE PRESENTATION
AND OPERATIVE SUGGESTIONS

CUBo 2 is the first continuous freezing machine by Iceteam1927. The aim of its
technology is to have always fresh gelato, ready to be served. Therefore, it is the
ideal solution for those realities, such as restaurants, hotels and bars, where you
do not need large quantities of gelato, but you want to have the possibility to

CUBo 2 - MACHINE PRESENTATION AND OPERATIVE SUGGESTIONS

offer a 100% handmade product, which is always available during the service.
CUBo 2 is a batch freezer, that means it freezes mixes of gelato or sorbet, by
combining cooling and stirring, reaching the typical semi-solid consistency of a
traditional gelato. Besides, this machine is able to maintain the product structure
for an indefinite time, directly in the batch freezer cylinder.
The traditional gelato production process involves two phases: pasteurization and
batch freezing. Pasteurization, which was once considered as the most important
step, especially to sanitize the raw materials, nowadays is carried out mainly to
dissolve perfectly all the solid ingredients in the recipes and, above all, to activate
the stabilizers - a fundamental ingredient in every gelato recipe.
By equipping the laboratory with a CUBo 2 it is not possible to pasteurize the
mixture, except through old methods that are not very effective, such as heating
the mixture in a pot on the stove. The first suggestion we give you is to prepare
your gelato recipes with ingredients that do not require pasteurization or with
fresh ingredients such as milk, cream and eggs (always already pasteurized), as well
as a mixture of stabilizers capable of working in cold process: the classic bases or
cold process stabilizers.
Once we have mixed all the ingredients of the recipe, the first operational advice
is to let the gelato mix rest in the refrigerator at +4°C for 15-20 minutes. This is the
time needed, in case of cold process, to activate the stabilizers in the recipe.

3
After 20 minutes, we are ready to freeze the mix.
We pour the mix inside the cylinder of CUBo 2. The marker on the beater blade
indicates the maximum charge level.
The first and only parameter to set is the flavour we are making:
By pressing the BOOK [ ] key we access the Menu and we can browse it with
the ARROWS. By pressing the GELATO [ ] key, we can select the type of
product that we are going to batch freeze (for example, Gourmet Gelato).

Now all we need to do is to press the GELATO [ ] key to activate the

CUBo 2 - MACHINE PRESENTATION AND OPERATIVE SUGGESTIONS

batch freezing (the indicator light will start blinking). Once the gelato is ready,
the indicator light will be steady, the machine will automatically turn off the
freezing process and move to the storage process. In this function, the gelato
will be kept at the correct temperature and consistency. Whenever the machine
feels an excessive drop in temperature, it will freeze the product until the
optimal consistency is reached again.

It is already evident that the machine is extremely easy, intuitive and fast to use.
Let’s analyse together some more advanced options:

• NIGHT MODE
This program, that can be set by using a timer, allows to turn off automatically
any batch freezing/ storage cycle so to keep the temperature in the cylinder
like a refrigerator. This will ensure that the gelato mix stays in a positive
temperature during the night, without any hygienic or health risks. The Night
Mode can be also switched off at a certain time chosen by the operator. This
will allow the operator to plan the opening times of his shop and production,
as the machine will produce the gelato automatically. The night mode can be
activated and programmed by accessing the Menu. You simply have to press the
STOP [ ] key + DOWN key and select the NIGHT MODE, browsing with the
STOP key and confirming the settings with the ARROWS.

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• REFILL
This function allows to refill the cylinder with fresh liquid mix as the product is
sold. Considering that the maximum quantity of gelato that can be maintained
at the same time is 2 kg, while the minimum is 1kg, we would probably need to
add some liquid mix during the day, so to have more gelato available again. Even
in this case, the marker on the beater blade will help us. During the preservation
mode, you simply need to add the liquid mix and press the GELATO [ ]
key for 5 seconds. This way, the machine will reactivate the program to bring
the gelato back to the original consistency, taking a 60% shorter freezing time

CUBo 2 - MACHINE PRESENTATION AND OPERATIVE SUGGESTIONS

compared to the first batch. Then, the machine will automatically go to storage
mode.

• PRODUCTION PARAMETERS SETTING

This function is essential to get a perfect gelato structure. Each flavour has
completely different recipe and ingredients, so it requires different production
times and different consistency.
We have to consider two coefficients: MI and CI. “MI” stands for “mantecazione”
(batch freezing) Index and “CI” for Creaminess Index.
The MI is the one that the machine will apply in order to transform the gelato.
The CI will instead be applied during the maintenance phase (Creaminess). How?
Both values range from 0 to 50 to indicate Gelato CONSISTENCY. 0 indicates a
totally liquid product, 50 indicates a very frozen and compact product.
The goal, during the creation of a recipe, is to evaluate and decide which is the
ideal consistency for the type of product we are processing.
If we want a dry and more compact gelato, we will set a higher consistency
(35-40), if we want a softer and creamier gelato, we will set a lower consistency
(25-35). As a guideline, we can consider that sorbets will have a consistency of
24-28, while gelatos will have a consistency of 28-35. However, the variability of
recipes greatly influences the decision of the initial parameters.

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In all pre-set cycles the two ideal values are already saved:

• GELATO, for standard milk-base recipes

• ALCOHOLIC GELATO, for gelatos that, due to the alcohol content, need
higher IM and IC coefficients
• GOURMET GELATO, for gelatos with high fat/ solids content
• SORBET, for water-base recipes, which require a delicate freezing process
• ALCOHOLIC SORBET, for sorbets that, due to the alcohol content, need

CUBo 2 - MACHINE PRESENTATION AND OPERATIVE SUGGESTIONS

higher IM and IC coefficients
• GOURMET SORBET, for delicate sorbets with high fat/ solids content
• GRANITA (for CUBo2i version only)

However, you can always set the two coefficients and the beater speed
(in CUBo2i) during the freezing process, pressing the GELATO [ ] key, using
STOP to browse the settings and the arrows to change them.
Besides, you can create customized cycles.
You simply have to press the BOOK [ ] key, use the ARROWS to select the
flavour that you want to change (for example, 1 free cycle) and hold the
BOOK [ ] key for 5 seconds to enter the settings.
Now you will be able to browse the Menu with STOP and set the Indexes.
It is also possible to set all these parameters in a more immediate way: remotely
from PC or through the mobile APP.

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CLASSIC GELATOS

7
 CHOCOLATE
For 1kg For 2kg
› INGREDIENTS finish finish
product product
Whole milk 3,5% fats 604 1208
Chocolate 70,5% 120 240
Sucrose 100 200
Dextrose 65 130
Cocoa powder 22/24 40 80
Milk base 50 cold 38 76
process
Pasteurized egg yolk 20 40
Cream 35% fats 13 26
Total 1000g 2000g

›› PROCEDURE
• Mix all the powders in a bowl
• Mix the liquids (milk and cream) and the powders with an
immersion blender
• Pasteurize the mix at 85°C adding the chocolate when it
reaches 50°C
CLASSIC GELATOS

• Let the mix rest in the refrigerator at +4°C for at least 20

minutes before pouring it into the machine
• Place the liquid mix into the batch freezer cylinder and select
the GELATO cycle

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 COFFEE
For 1kg For 2kg
› INGREDIENTS finish finish
product product
Espresso coffee 300 600
Whole milk 3,5% fats 270 540
Cream 35% fats 150 300
Sucrose 115 230
Dextrose 50 100
Maltodextrin 20DE 40 80
Milk base 50 cold 40 80
process
Skimmed milk powder 35 70
Total 1000g 2000g

›› PROCEDURE
• Mix all the powders in a bowl
• Mix the liquids (espresso coffee and cream) and the powders
with an immersion blender
• Let the mix rest in the refrigerator at +4°C for at least 20
minutes before pouring it into the machine
CLASSIC GELATOS

• Place the liquid mix into the batch freezer cylinder and select
the GELATO cycle

9
 EGG CUSTARD
For 1kg For 2kg
› INGREDIENTS finish finish
product product
Whole milk 3,5% fats 482 964
Cream 35% fats 150 300
Pasteurized egg yolk 130 260
Sucrose 80 160
Dextrose 80 160
Milk base 50 cold 40 80
process
Maltodextrin 20DE 20 40
Skimmed milk powder 15 30
Salt 2 4
Vanilla 1 2
Total 1000g 2000g

›› PROCEDURE
• Mix all the powders in a bowl
• Mix the liquids (milk, cream and pasteurized egg yolk) and the
powders with an immersion blender
• Let the mix rest in the refrigerator at +4°C for at least 20
minutes before pouring it into the machine
CLASSIC GELATOS

• Place the liquid mix into the batch freezer cylinder and select
the GELATO cycle

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 FIORDILATTE
For 1kg For 2kg
› INGREDIENTS finish finish
product product
Whole milk 3,5% fats 655 1310
Cream 35% fats 100 200
Sucrose 100 200
Dextrose 60 120
Milk base 50 cold 40 80
process
Maltodextrin 20DE 30 60
Skimmed milk powder 15 30
Total 1000g 2000g

›› PROCEDURE
• Mix all the powders in a bowl
• Mix the liquids (milk and cream) and the powders with an
immersion blender
• Let the mix rest in the refrigerator at +4°C for at least 20
minutes before pouring it into the machine
• Place the liquid mix into the batch freezer cylinder and select
the GELATO cycle
CLASSIC GELATOS

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 WHITE BASE
FOR NUT PASTES
For 1kg For 2kg
› INGREDIENTS finish finish
product product
Whole milk 3,5% fats 662 1324
Nut paste (52% fats) 120 240
Dextrose 90 180
Sucrose 80 160
Milk base 50 cold 38 76
process
Maltodextrin 20DE 10 20
Total 1000g 2000g

›› PROCEDURE
• Mix all the powders in a bowl
• Mix the liquids (milk and nut paste) and the powders with an
immersion blender
• Let the mix rest in the refrigerator at +4°C for at least 20
minutes before pouring it into the machine
• Place the liquid mix into the batch freezer cylinder and select
the GELATO cycle
CLASSIC GELATOS

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 YOGURT
For 1kg For 2kg
› INGREDIENTS finish finish
product product
Whole yogurt 400 800
Water 200 400
Cream 35% fats 150 300
Detrose 90 180
Sucrose 60 120
Milk base 50 cold 40 80
process
Skimmed milk powder 40 80
Maltodextrin 20DE 20 40
Total 1000g 2000g

›› PROCEDURE
• Mix all the powders in a bowl
• Mix the liquids (yogurt, water and cream) and the powders
with an immersion blender
• Let the mix rest in the refrigerator at +4°C for at least 20
minutes before pouring it into the machine
• Place the liquid mix into the batch freezer cylinder and select
the GELATO cycle
CLASSIC GELATOS

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CLASSIC SORBETS

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 LEMON
For 1kg For 2kg
› INGREDIENTS finish finish
product product
Water 390 780
Lemon juice 250 500
Sucorse 204 408
Dextrose 53 106
Inulin 50 100
Maltodextrin 50 100
Neutro 5g/cold process 3 6
Total 1000g 2000g

›› PROCEDURE
• Mix all the powders in a bowl
• Mix the liquids (water and lemon juice) and the powders with
an immersion blender
• Let the mix rest in the refrigerator at +4°C for at least 20
minutes before pouring it into the machine
• Place the liquid mix into the batch freezer cylinder and select
the SORBET cycle
CLASSIC SORBETS

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 MANGO
AND PASSION FRUIT
For 1kg For 2kg
› INGREDIENTS finish finish
product product
Mango pulp 100% 350 700
Water 276 552
Sucrose 160 320
Passion fruit juice 100 200
Dextrose 46 92
Maltodextrin 20DE 35 70
Inulin 30 60
Neutro 5g/lt cold 3 6
process
Total 1000g 2000g

›› PROCEDURE
• Mix all the powders in a bowl
• Mix the liquids (water, mango pulp and passion fruit juice) and
the powders with an immersion blender
• Let the mix rest in the refrigerator at +4°C for at least 20
minutes before pouring it into the machine
• Place the liquid mix into the batch freezer cylinder and select
the SORBET cycle
CLASSIC SORBETS

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 STRAWBERRY
For 1kg For 2kg
› INGREDIENTS finish finish
product product
Strawberry pulp 100% 500 1000
Sucrose 150 300
Water 171 342
Dextrose 81 162
Inulin 50 100
Maltodextrin 20DE 30 60
Lemon juice 15 30
Neutro 5g/lt cold 3 6
process
Total 1000g 2000g

›› PROCEDURE
• Mix all the powders in a bowl
• Mix the liquids (water, strawberry pulp and lemon juice) and
the powders with an immersion blender
• Let the mix rest in the refrigerator at +4°C for at least 20
minutes before pouring it into the machine
• Place the liquid mix into the batch freezer cylinder and select
the SORBET cycle
CLASSIC SORBETS

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GOURMET GELATOS

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 BLUE CHEESE
For 1kg For 2kg
› INGREDIENTS finish finish
product product
Whole milk 3,5% fats 453 906
Blue cheese 300 600
Threalose 100 200
Dextrose 70 140
Skimmed milk powder 40 80
Maltodextrin 20DE 30 60
Salt 4 8
Neutro 5g/cold process 3 6
Total 1000g 2000g

›› PROCEDURE
• Mix all the powders in a bowl
• Mix the liquids (milk and blue cheese) and the powders with an
immersion blender
• Let the mix rest in the refrigerator at +4°C for at least 20
GOURMET GELATOS

minutes before pouring it into the machine

• Place the liquid mix into the batch freezer cylinder and select
the GOURMET GELATO cycle

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 PARMESAN CHEESE
For 1kg For 2kg
› INGREDIENTS finish finish
product product
Whole milk 3,5% fats 567 1134
Grated Parmesan 200 400
cheese 36 months old
Threalose 90 180
Dextrose 83 166
Skimmed milk powder 40 80
Maltodextrin 20DE 15 30
Neutro 5g/lt cold 3 6
process
Salt 2 4
Total 1000g 2000g

›› PROCEDURE
• Mix all the powders in a bowl
• Mix the liquids (milk and grated Parmesan cheese) and the
powders with an immersion blender
• Let the mix rest in the refrigerator at +4°C for at least 20
GOURMET GELATOS

minutes before pouring it into the machine

• Place the liquid mix into the batch freezer cylinder and select
the GOURMET GELATO cycle

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 SALMON
For 1kg For 2kg
› INGREDIENTS finish finish
product product
Water 400 800
Steamed salmon 250 500
Threalose 100 200
Dextrose 70 140
Skimmed milk powder 60 120
Cream 35% fats 50 100
Maltodextrin 20DE 30 60
Inulin 30 60
Salt 8 15
Neutro 5g/lt cold 3 6
process
Total 1000g 2000g

›› PROCEDURE
• Mix all the powders in a bowl
• Mix the liquids (water, cream and salmon) and the powders
with an immersion blender
• Let the mix rest in the refrigerator at +4°C for at least 20
GOURMET GELATOS

minutes before pouring it into the machine

• Place the liquid mix into the batch freezer cylinder and select
the GOURMET GELATO cycle

21
 SALTED CARAMEL
For 1kg For 2kg
› INGREDIENTS finish finish
product product
Whole milk 3,5% fats 439 878
Cream 35% fats 250 500
Caramel 135 270
Maltodextrin 20DE 50 100
Skimmed milk powder 45 90
Pasteurized egg yolk 40 80
Inulin 30 60
Salt 6 12
Neutro 5g/lt cold 3 6
process
Vanilla 2 4
Total 1000g 2000g

›› PROCEDURE
• Mix all the powders in a bowl
• Mix the liquids (Milk, cream, caramel and pasteurized egg yolk)
and the powders with an immersion blender
• Let the mix rest in the refrigerator at +4°C for at least 20
GOURMET GELATOS

minutes before pouring it into the machine

• Place the liquid mix into the batch freezer cylinder and select
the GOURMET GELATO cycle

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GOURMET SORBETS

23
 COCONUT
AND RED BEETROOT
For 1kg For 2kg
› INGREDIENTS finish finish
product product
Water 364 728
Red beetroot juice 300 600
Sucrose 130 260
Coconut milk in 130 260
powder
Dextrose 70 140
Neutro 5g/lt cold 4 8
process
Salt 2 4
Total 1000g 2000g

›› PROCEDURE
• Mix all the powders in a bowl
• Mix the liquids (red beetroot juice and water) and the powders
with an immersion blender
• Let the mix rest in the refrigerator at +4°C for at least 20
GOURMET SORBETS

minutes before pouring it into the machine

• Place the liquid mix into the batch freezer cylinder and select
the GOURMET SORBET cycle

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 FENNEL AND MANDARIN
For 1kg For 2kg
› INGREDIENTS finish finish
product product
Mandarin juice 100% 326 652
Centrifuged fennel 250 500
Water 105 210
Threalose 100 200
Dextrose 60 120
Inulin 50 100
Sucrose 40 80
Maltodextrin 20DE 30 60
Olive oil 20 40
Lemon juice 10 20
Neutro 5g/lt cold 3 6
process
Salt 2 4
Pepper 1 2
Total 1000g 2000g

›› PROCEDURE
• Mix all the powders in a bowl
• Mix the liquids (mandarin juice, fennel juice, water and lemon
juice) and the powders with an immersion blender
GOURMET SORBETS

• Let the mix rest in the refrigerator at +4°C for at least 20

minutes before pouring it into the machine
• Place the liquid mix into the batch freezer cylinder and select
the GOURMET SORBET cycle

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 MOJITO
For 1kg For 2kg
› INGREDIENTS finish finish
product product
Water 470 940
Lime juice 100% 150 300
Sucrose 100 200
Maltodextrin 20DE 100 200
Inulin 90 180
White rhum 76 152
Fresh mint 10 20
Neutro 5g/lt cold 4 8
process
Total 1000g 2000g

›› PROCEDURE
• Mix all the powders in a bowl
• Mix the liquids (water, lime juice, white rhum and mint) and the
powders with an immersion blender
• Let the mix rest in the refrigerator at +4°C for at least 20
GOURMET SORBETS

minutes before pouring it into the machine

• Place the liquid mix into the batch freezer cylinder and select
the ALCOHOLIC SORBET cycle

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 TOMATO
For 1kg For 2kg
› INGREDIENTS finish finish
product product
Fresh pealed tomatoes 600 1200
Threalose 110 220
Water 100 200
Dextrose 100 200
Inulin 50 100
Maltodextrin 20DE 33 66
Salt 4 8
Neutro 5g/kg cold 3 6
process
Total 1000g 2000g

›› PROCEDURE
• Mix all the powders in a bowl
• Mix the liquids (tomatoes and water) and the powders with an
immersion blender
• Let the mix rest in the refrigerator at +4°C for at least 20
GOURMET SORBETS

minutes before pouring it into the machine

• Place the liquid mix into the batch freezer cylinder and select
the GOURMET SORBET cycle

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GRANITAS

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 LEMON

For 1,5kg
› INGREDIENTS of finish
product
Water 825
Lemon juice 375 ! NOTE
“GRANITA” recipes
Sucrose 300
can be processed
Total 1500g with CUBo 2 only

›› PROCEDURE
• Mix all the ingredients with an immersion blender
• Place the liquid mix into the batch freezer cylinder and select
the GRANITA cycle
GRANITAS

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 MANGO
AND PASSION FRUIT
For 1,5kg
› INGREDIENTS of finish
product
Water 445
Mango pulp 100% 300
Passion fruit juice 100 ! NOTE
Sucrose 155 “GRANITA” recipes
can be processed
Total 1500g with CUBo 2 only

›› PROCEDURE
• Mix all the ingredients with an immersion blender
• Place the liquid mix into the batch freezer cylinder and select
the GRANITA cycle
GRANITAS

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 PISTACHIO

For 1,5kg
› INGREDIENTS of finish
product
Water 1020
Sucrose 330 ! NOTE
Pistachio paste 100% 150 “GRANITA” recipes
can be processed
Total 1500g
with CUBo 2 only

›› PROCEDURE
• Mix all the ingredients with an immersion blender
• Place the liquid mix into the batch freezer cylinder and select
the GRANITA cycle
GRANITAS

31
 STRAWBERRY

For 1,5kg
› INGREDIENTS of finish
product
Water 615
Strawberry pulp 100% 600
Sucrose 270 ! NOTE
Lemon juice 15 “GRANITA” recipes
can be processed
Total 1500g
with CUBo 2 only

›› PROCEDURE
• Mix all the ingredients with an immersion blender
• Place the liquid mix into the batch freezer cylinder and select
the GRANITA cycle
GRANITAS

32
40011 Anzola dell’Emilia (Bo) Italy . Via Emilia 45/a
Tel. +39.051.6505330 . Fax +39.051.6505331
info@iceteam1927.it . www.iceteam1927.it