Additional information
| Versione | Cartacea, Ebook (pdf) |
|---|
50,00€
Cream Gealtos: the best interpretations
100 pages
| Versione | Cartacea, Ebook (pdf) |
|---|
Practice in a gelato-shop
Balancing the mixtures
A Gelatiere’s math
All in one volume!
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.
Semifreddos: the best 100
120 pages
