Los secretos del helado. El helado sin secretos de Angelo Corvitto

Description: 392 full-colour pages, more than 400 illustrations, 125 balanced formulas for ice cream parlours and restaurants, preparation of raw materials and step-by-step production processes, the composition and parameters of all the ingredients used in ice cream, making ice cream with equipment such as the roner (sous vide immersion circulator) or the Pacojet, professional tips and resources. "Los secretos del helado. El helado sin secretos" is the title and subtitle of the book presented by Angelo Corvitto and Grupo Vilbo. The master ice cream maker pours into this work his extensive knowledge, his research and his long experience with this product, addressing in depth each and every aspect on which making the finest artisan ice cream depends. As the book's title suggests, Ángelo Corvitto reveals in detail all the secrets of ice cream, from the selection and preparation of raw materials and ingredients through to obtaining the product, its storage, transport and service, taking in every stage of production. It also addresses concepts as important as anti-freezing power and sweetening power, as well as the different serving temperatures of ice cream, whether for display and sale in a cabinet or for service in restaurants and patisseries. All of this with the utmost clarity of explanation and the master's practical advice.