Product Description
Practice in a gelato-shop
From A to Z, everything you need to know on the world of gelato shops: where to open your business, which equipment to buy: make the best choice in terms of display and preservation, ingredients and management of your business.
A Gelatiere’s Math
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. Everything that concerns numbers in production and management of a modern gelato shop.
Balancing the mixtures
A basic topic, explained in a clear and complete way to make this phase of production comprehensible. A concrete help to discover and correct the defects of your gelato, to verify if a recipe is valid or not, to make a good gelato without countless calculations.
All in a single volume!
150 pages
