Advanced Pastry lab for desserts, chocolate tempering, emulsified creams, and pâte à choux. Comes in countertop and floor models.Can make a large variety of products:gelatosorbetgranita (slush ice)pastry creamsemifreddosmeringue for macronsitalian meringueswiss meringuefruit jellybutter creammousseline creampate a bombechocolate pate a bombeba..