125 balanced formulas for ice cream parlor and restaurant, preparation of raw materials and step-by-step manufacturing processes, composition and parameters of all the ingredients used in ice cream, making ice cream from utensils such as roner or pacojet, advice and professional resources . the secrets of ice cream. the ice cream without secrets is the title and subtitle of the book presented by Angelo Corvitto and Grupo Vilbo. The master ice cream maker pours into this work his extensive knowledge, his investigations and his extensive experience around this product, dealing in depth with each and every one of the aspects on which the making of the best artisan ice cream depends. As it is advanced in the title of the book, Angelo Corvitto reveals in detail all the secrets of ice cream, from the selection and preparation of raw materials and ingredients to the obtaining of the product, its conservation, transport and service, going through all the manufacturing phases. Likewise, concepts of the importance of antifreeze power, sweetening power, as well as the different service temperatures of ice cream, will be addressed, either for its exhibition and sale in a showcase, or for its service in restaurants and pastry shops. All this with maximum explanatory clarity and with the practical advice of the teacher. Good for your restaurant and pastry service. All this with maximum explanatory clarity and with the practical advice of the teacher. Good for your restaurant and pastry service. All this with maximum explanatory clarity and with the practical advice of the teacher.
Bilingual (Spanish & English)
Imported from Spain