Grupo Vilbo launches the second edition, completely updated, of the successful book “The secrets of ice cream. Ice cream without secrets” in Spanish and English.
The classification of ice cream in families, the calculation of the AFP (Anti-freezing Power), the serving temperature, the specific balance for each ice cream, the cold maceration, the crushing of various ingredients with sucrose… these are techniques and concepts which are nowadays common in the artisanal ice cream industry and which are fluently dealt with in the trade.
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