80,00€
Methods and recipes to make dozens of delicious and elegant compositions – by Fulvio Scolari and Palmiro Bruschi
230 pages – English text
Practice in a gelato-shop
Balancing the mixtures
A Gelatiere’s math
All in one volume!
The mos important men, topics, events published by Gelato Artigianale in its 300 issues.
152 pages
What are Brix Degrees and Baumè Degrees, how to make a 30 Bè syrup and how to modify it.
Calculate the overrun and re-balance a mixture.
34 pages
Gelatology by Paolo Cappellini is the theoretical and practical manual that holds everything you need to know about Gelato and its production, an actual course on the production of artisan gelato put on paper.
2 volumes – 1290 pages
National delivery included
