Additional information
| Versione | Cartacea, Ebook (pdf) |
|---|
30,00€
A basic topic, explained in a clear and complete way, to make this phase of production easy to understand. A concrete help to find and correct the flaws of your gelato, to check if a recipe is valid or not, to make a good gelato without too many calculations.
54 pages
| Versione | Cartacea, Ebook (pdf) |
|---|
You’ve made your decision: “I will open a gelato-shop” and once you have yourshop, what are you going to do?
We won’t pretend to be able to teach you everything in a few pages, but we are going to try and tell you some things that will help you make good evaluations of all proposals.
49 pages
Semifreddos: the best 100
120 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
The mos important men, topics, events published by Gelato Artigianale in its 300 issues.
152 pages
