The renowned Italian ice cream maker Andrea Soban publishes Progetto Gelato - making Italian gelato. In this editorial project, ice cream making is approached from two perspectives, artisan and entrepreneur. This broadens the focus of other books generally focused on the technical needs of the figure of the craftsman, to meet those of an ice cream maker who must be an entrepreneur.
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Progetto Gelato - making Italian gelato is not only aimed at those who start in ice cream making, but also at those who already work in it but want to improve important aspects of the technique in formulation and business management. The book speaks, thus, of Italian traditional ice cream, the selection criteria for the establishment and its format, as well as the drafting of a business plan. Moreover, the ice cream master is in charge of the study of the ingredients and formulation technique, including the control of the cost of managing an ice cream shop.
Javier G. published the 24/08/2021 following an order made on 16/08/2021
The recipient was very happy with this book. She said it contained all the information she needed in order to plan and set up an ice cream parlour, such as equiptment, project feasibility studies, etc. Very detailed and complete. Highly recommendable!
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