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Masterclass Base di Gelateria

con lo Chef Tomaš Maglica

Lingua Croata
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INDUSTRIA 4.0

INCENTIVI & AGEVOLAZIONI

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Multi-machine system or combined machine?

A comparison between methodologies

with Angelo Grasso

Batch freezing process to perfection

The secrets for a perfectly structured gelato

Angelo Grasso

Holiday Gelato Flavors

con Chef Sabrina Mancin

Le creme spalmabili

Giuseppe Russi e Stefano Cecconi

condotto da Vetulio Bondi

Attenti a quei 2!

Gli zuccheri e i solidi del latte non grasso

Maestro Angelo Grasso & Maestro Pino Scaringella