As Walt Disney, a genius of fantasy, said “You can dream, create, design and build the best place in the world…but in order to make the dream come true, you need people”. And starting from this quote, I’d like to share with you some considerations about the enormous changes that are reshaping the productive and distribution […]
IMPOSSIBLE TO BE WITHOUT The Dubai Chocolate trend continues to grow, driven by consumers who are increaSingly curious and eager to experiment with new flavours, surprising textures, and original combinations. This trend values creativity and quality, inspiring MEC3 to go further and to present an evolution that’s, if possible, even more delicious and surprising, with Dubai […]
Belgian waffle Flour 1 kg Sugar 130g Milk 400g Fresh brewer’s yeast 25g Whole eggs 320g Butter 350g Salt 15g Mix the flour, milk and yeast in a planetary mixer using a steel leaf tool. Then, add the eggs, one by one, and, later on, the sugar, until it’s been incorporated in the dough. Then […]
In this article, we analyze the current scenario of the artisanal gelato market to identify the strategic and strategic levers on which to focus, with the goal of managing a truly profitable gelato shop in the face of a future with great opportunities and challenging situations to manage. The Italian artisanal gelato market is today […]
This column intends to present in a new way what’s the best on the market in our field. In this issue, let’s discover an eccentric, unconventional flavor. A set made up of a paste and a super crunchy variegate, pop cornflavored, which will entice both children and adults. A perfect balance between sweet and savory. […]
Dubai Chocolate is the trendiest chocolate bar of the moment, and everyone is competing to get it! With MEC3 it is possible to recreate its crunchy texture in the gelato parlour by combining the Variegate Dubai Chocolate with Chocomilky Cream Paste. The Chocomilky Cream Paste, with its timeless milk chocolate flavour, recreates the taste of the […]
GELATO : Mascarpone cream and vanilla gelato with gianduia sauce and pistachio crumble. GLUTEN-FREE PISTACHIO CRUMBLE (for two 60×40 trays) Cold butter 250 g Rice flour 200g Pistachio flour 250g […]
Most of milk-based fermented products are created with cow, goat or sheep milk. Such products of course, despite being a valid source of nutrition for most of the population, cannot be consumed by specific categories of people, such as children who are allergic to milk proteins, whose diet lacks such food, like milk and fermented […]
The objective of my contribution id to encourage some thoughts on the role that all the protagonists in our field (producers, distributors, artisans, sector associations, specialized magazines, exhibition fairs, municipal institutions) could have, if they align to a common big dream: to concretely contribute to rise the quality of our sector and, consequently the quality […]
in a world that is turning more and more digital and competitive, being the owner of an artisan business requires knowledge of not only the balance of ingredients and the peculiar characteristics of the raw materials, but also of the digital world. Starting from social networks such as Facebook, Instagram, TikTok, and continuing with the […]
