After the enormous success of the “Super fast toppings”, here we go with another long-awaited topic: the one on the bases for COLD gelato!
Cold processing of gelato is a very new technique that is spreading all over the world.
We will explain how to balance natural gelato for combined machines and for traditional ones.
The advantages of this method are many:
– energy saving
– super speedy!
– customisation of recipes
– authentic taste without pasteurisation
– better nutritional values
– safe for hygienic standards
In the attached PDF you will find many recipes that chef Presenti has adapted for those who work with the DIRECT METHOD and for those who want RECIPES FOR PASTEURIZER.
Register for this Webinar and save time and money thanks to the innovations created and approved by the Gelato Naturale Academy!
For further information please do not hesitate to contact us.
See you soon,
Manuele and Brigitte
