Perfect gelato at -18

Here is a zoom lesson dedicated to a topic that is as popular as it is discussed: creamy gelato at -18 !!!

I have two news, one good and one bad..

The bad news is that a higher PAC is not enough as many of you would think!

The good news is that the solution is the Presenti Balancing System and that after this lesson you will be able to balance any recipe for a serving temperature of -18.

The gelato will be creamy and wonderfully spreadable over time with a temperature of -18 at its heart!

Here are 6 good reasons to also propose a -18 balanced gelato:

👉 Sale of take-away

👉 Collaborations with restaurants and bars

👉 The customer will buy several single portions at a time if the product lasts in his freezer

👉 Collaborations with supermarkets

👉 Perfect maintenance of gelato sticks, bars and gelato cakes

👉 The customer will be happy to remove the tray from the freezer and immediately serve a creamy and scoopable gelato

In this lesson, Manuele Presenti will give you numerous of his best recipes (in a PDF that you can download and print) that where approved and consolidated over time thanks to his great experience.

 Try them in your laboratory and convince yourself: the best result is guaranteed and the taste is delicious!!!

Once you have purchased the Podcast you can watch it anytime you want for 3 months!

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