MILAN, Italy – Pure, crystalline, compact, it allows you to enhance the aesthetics of your preparation and boost its taste profile. Totally odorless and tasteless, it does not alter the flavor of your cocktail and does not water down the drink. Brema ice is all of this and much more. We are talking about technical cubes, full, not perforated, declined from time to time in different shapes depending on the types of use: from the most classic gourmet ice, much appreciated by Bartender Managers (Ice Cube) to the more square and trendy ice requested by the artists of Mixology (B-Qube), just to mention some bestsellers signed by Brema Group.
Since 1985, the year the company was founded, the Brema brand has always been the ambassador of the concept of ice as a food, to be perceived as a fundamental ingredient in the preparation of drinks and to be treated as such.
“The purity of ice is measured by eye according to the transparency”, explains Engineer Pierluigi Resta Technical & Laboratory Director of Brema Group. “In addition to the use of professional ice makers, equipped with the appropriate technology to obtain quality cubes, the purity of the ice is given by the absence of harmful substances such as phosphates and polyphosphates. If the ice machine works with healthier water, limestone deposits are not formed and the cubes are free from opacity. Recently, we added the BWT Light Guard UV-C lamp to disinfect drinking water as an accessory in our spare parts portfolio”, concludes Engineer Resta.
UV-C disinfection, says Sergio Barbarisi Managing Director of BWT Italy, which acts with a very high efficacy through the irradiation of water with a ray of light between 100 and 280 nanometers, directly affects the DNA of microorganisms, molds and bacteria, rendering them inactive without altering the characteristics of the water, neither from the chemical-physical point of view (no added substance, no variation in pH, etc.), nor from the organoleptic point of view (color, taste, smell).
Every day in Italy only bars consume 58 thousand tons of ice, 25 thousand in restaurants. The easiest mistake is to believe that freezing water inactivates all infectious agents.
Nothing can be more wrong. Bacteria, viruses, parasites are not completely deleted. Poor hygiene, the lack of constant and correct sanitation of machinery, improper handling make contamination possible”.
For more information:
www.bremaice.it
info@bremaicegroup.it
www.bwt.com/it
info@waterandmore.it
