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La glace est encore trop liquide. Assure-toi que la masse de glace ne
dépasse pas la température d’ambiance
avant le remplissage et ne remplisse
jamais la machine avec de la masse de
glace chaude. Des résultats optimaux
sont obtenus à une température
d'environ 6-8°C.
Le yaourt est trop liquide.
Prolonge la durée de brassage. Note
bien : plus le yaourt est brassé, plus
il est susceptible de devenir acide et
amer. Ne le laisse pas dans la machine
plus de 14 heures.
Le lait est devenu trop chaud pendant
la préparation et les bactéries sont
mortes. Redémarre l’appareil.
Le yaourt est trop acide.
La teneur en matières grasses du lait
était trop faible. Dans un yaourt, le lait
entier a un goût moins acide que le lait
demi-écrémé.
La glace est trop dure lorsqu'elle sort du
congélateur.
Si la glace a été conservée dans le
congélateur pendant un certain temps,
il vaut mieux la laisser se décongeler au
réfrigérateur ou à température
ambiante pendant environ 10 à 30
minutes.
Dans le cas des sorbets il faut un peu
plus de temps de congélation. Mette
la glace dans un récipient hermétique
approprié et laisse-la se congeler dans
le congélateur pendant au moins 30
minutes.
63


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