Additional information
| Versione | Cartacea, Ebook (pdf) |
|---|
50,00€
All Fruit: new recipes
Recipes for gelatos, popsicles and granitas.
92 pages
| Versione | Cartacea, Ebook (pdf) |
|---|
Cream Gealtos: the best interpretations
100 pages
The mos important men, topics, events published by Gelato Artigianale in its 300 issues.
152 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
Social medias and gelato-shops
How to keep in touch with your clients in a 3.0 mode.
