Additional information
| Versione | Cartacea, Ebook (pdf) |
|---|
| Versione | Cartacea, Ebook (pdf) |
|---|
All Fruit: new recipes
Recipes for gelatos, popsicles and granitas.
92 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
Cream Gealtos: the best interpretations
100 pages
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