Additional information
| Versione | Cartacea, Ebook (pdf) |
|---|
50,00€
Cream Gealtos: the best interpretations
100 pages
| Versione | Cartacea, Ebook (pdf) |
|---|
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
Practice in a gelato-shop
Balancing the mixtures
A Gelatiere’s math
All in one volume!
Monoportions: the best
150 pages
Methods and recipes to make dozens of delicious and elegant compositions – by Fulvio Scolari and Palmiro Bruschi
230 pages – English text
