arte heladero 209 - V/2022

Veganism has been strongly implanted in the ice cream parlor with a clearly rising public. The traditional parameters, the ingredients, the taste, the texture and the conservation have become a real technical challenge. These are aspects that require study and work to achieve optimal results. For this reason we have turned to long-standing professionals with extensive experience in this field.

Natalia Ramírez, Jordi Puigvert, Albert Roca, Carles Soler and Matteo Merella share with us their work and projects around the vegan ice cream parlor to advance in a field that has become an interesting business opportunity for the ice cream maker. Arte Heladero 209 also tells us about Javier Guillén's new ice cream project, Sweet Monkey, as well as Matteo Reggio's work on stracciatella. We continue with the latest research by David Chamorro in the applications of the ultrasound technique in ice cream parlors, as well as in the personalization of Marcos Elías' bulk ice cream.