Additional information
| Versione | Cartacea, Ebook (pdf) |
|---|
30,00€
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
| Versione | Cartacea, Ebook (pdf) |
|---|
Ettore Reati and Viviana Gori, the former a field expert, the latter an archivist, wrote and exuisite book on our history. A fascinating historical research starting from the milk, to discover where it al started.
Cream Gealtos: the best interpretations
100 pages
All Fruit: new recipes
Recipes for gelatos, popsicles and granitas.
92 pages
Methods and recipes to make dozens of delicious and elegant compositions – by Fulvio Scolari and Palmiro Bruschi
230 pages – English text
