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Best ice cream magazine with ice cream recipes

Best ice cream magazine with ice cream recipes
Best ice cream magazine with ice cream recipes
Best ice cream magazine with ice cream recipes
Best ice cream magazine with ice cream recipes
Best ice cream magazine with ice cream recipes
Best ice cream magazine with ice cream recipes
Best ice cream magazine with ice cream recipes

Best ice cream magazine 🍦🍨

Discover what we do @arteheladero

Best ice cream magazine with ice cream recipes
Best ice cream magazine with ice cream recipes
Best ice cream magazine with ice cream recipes
Best ice cream magazine with ice cream recipes
arte heladero 209 - V/2022
arte heladero 209 - V/2022
Best ice cream magazine with ice cream recipes
arte heladero 209 - V/2022
arte heladero 209 - V/2022
Best ice cream magazine with ice cream recipes

arte heladero 209 - V/2022

9.90€

Best ice cream magazine 🍦🍨

Discover what we do @arteheladero

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Description

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.

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28,5 x 22 cm
Language
Spanish
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Semi Hardcover
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Ali K. published the 01/01/2023 following an order made on 25/12/2022

5/5

Whoa love this magazine

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Contents

Javier Guillén El helado más generoso

Matteo Reggio Stracciatellas muy contemporáneas

Marcos Elías Dueto de rubíes

David Chamorro El potencial de los ultrasonidos en heladería

Jordi Puigvert Claves para un buen helado

Albert Roca Sabor y textura

Natalia Ramírez y Estefanía Barrosa Emulsiones veganas

Carles Soler Sumar, no sustituir

Matteo Merella El veganismo que marca la diferencia

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