Additional information
Versione | Cartacea, Ebook (pdf) |
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50,00€
Versione | Cartacea, Ebook (pdf) |
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Ettore Reati and Viviana Gori, the former a field expert, the latter an archivist, wrote and exuisite book on our history. A fascinating historical research starting from the milk, to discover where it al started.
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
Social medias and gelato-shops
How to keep in touch with your clients in a 3.0 mode.
The mos important men, topics, events published by Gelato Artigianale in its 300 issues.
152 pages
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