Product Description
Gelatology di Paolo Cappellini
First published in 2021, Gelatology is a book by Paolo Cappellini, exclusively dedicated to artisan gelato and its production. Divided in two volumes, the manual on gelato-making explores both the theoretical and practical side of the world of gelato and its artisan production, representing a real full course for gelatieri. Paolo Cappellini’s light-hearted, and sometimes irreverent, style makes Gelatology both a technical manual and a pleasant read for both first-timers and experts of this field.
Gelatology | The topics
- Gelato for everyone
- Productive cycle
- The laboratory and its equipment
- Particular recipes and gelato
- Merceology
- Chemistry of the ingredients
- Gelator structure
- Chemistry and microbiology
- What to do before opening a gelato shop
Volume 1 is aimed towards those who have just taken their first steps in this field and who wish to experiment. With more than 100 recipes, it will be possible to amaze friends and clients with fresh sorbets and tasty creams. Volume 2 explores the topic of merceology, the chemistry of ingredients and gelato structure from a scientific point of view and using everyday language. There is also a spectacular voyage through gelato to completely understand its structure and a good biographical section, for those who wish the latest scientific recipes.
Gelatology | Volume 1
Gelatology by Paolo Cappellini is a unique manual, divided for practicality in two volumes.
The first one is specifically dedicated to beginners, to those who have just taken their first steps in this field and who wish to experiment.
Divided into 4 sections, volume 1 of Gelatology includes hundreds of recipes and, moreover, a good description of the productive cycle of gelato and of the equipment that you’ll need.
Therefore, in this volume of Gelatology, Paolo Cappellini shows his readers his practical knowledge, using his experience and competences he has acquired while working in this field.
Section 1: GELATO FOR EVERYONE
Here are all the basic notions for the domestic production of gelato. A manual that allows all gelato lovers to make it at home!
Section 2: PRODUCTIVE CYCLE
Here’s the productive cycle of gelato, from creating a recipe to pasteurization, and then sale.
Section 3: EQUIPMENT AND LABORATORY
Other than a description of each and every machinery needed to make gelato, it contains practical instructions on the ideal positioning of the equipment and a detailed description of the differences between the machines.
Section 4: PARTICULAR RECIPES AND GELATO
More than 100 recipes, carefully described. Here you’ll find not just the procedures to follow, but also some tips on how to use each ingredient in the best possible way. With a section dedicated to vegans!
Gelatology | Volume 2
In the second volume of Gelatology, Paolo Cappellini makes a detailed in-depth study on gelato production. There are 5 sections in which the author deals with merceolgy, chemistry of the ingredients, gelato structure and marketing tips, business planning and sales.
Section 5: MERCEOLOGY
Here’s the merceology of the ingredients: from the simple ones like sugars to the compound ones, like milk or chocolate.
Section 6: CHEMISTRY OF THE INGREDIENTS
Here’s a more in-depth analysis of the topics of the previous secti9on, for and even more accurate and detailed study.
Section 7: GELATO STRUCTURE
Starting from scientific studies published through the years, explained using simple drawings, this is a technical overview of gelato structure.
Section 8: CHEMISTRY AND BASIC MICROBIOLOGY
Here are the basic elements to better understand the topics of section 6 and some ideas for in-depth studies and analysis.
Section 9: THINGS TO KNOW BEFORE OPENING A GELATO SHOP
Here are the basic elements to better understand the topics of section 6 and some ideas for in-depth studies and analysis.
THE AUTHOR | PAOLO CAPPELLINI
With his chemistry degree, Paolo Cappellini is one of the best-known experts in the field of artisan gelato, thanks to his countless experiences and collaborations in training and consultation.
From 2010 to 2020 he was a teacher at CASTAlimenti and from 2016 to 2028 he worked with the magazine Il Gelatiere Italiano. From 2016 he’s a teacher for the advanced classes at Gelato Master School.
From 2022, he collaborates with Gelato Artigianale.
Other than Gelatology, Paolo Cappellini has written the book “A stroll through gelato chemistry”.
