[JP] สูตรไอศครีมเจลาโต้ Gelato textbook - basic techniques and various variations

Gelato textbook - basic techniques and various variations ✤ Japanese Edition ✤ ภาษาญี่ปุ่น ✤ Author: Kiyoshi Negishi ✤ Book: 143 pages ⭐​ Review 4.5 / 5 There are over 70 recipes for ice cream and sorbet variations. Knowledge, techniques, and various variations of gelato. This book covers it all. CHAPTER 1 Characteristics and charms of gelato Basic flow of gelato making How to make ice cream base mix Base mix recipe used in this book Basic ice cream made with base mix Milk ice cream/vanilla ice cream Other base mix recipe examples Base mix using skim concentrated milk / Richer base mix / Chocolate base / Crema vanilla base "Moisture and solids balance" and "sugar content ratio" Example of calculating solid content of base mix Knowledge of "overrun" Knowledge of how to use sugars An example of a calculation formula that lowers the sweetness level without changing the sugar content Knowledge of how to use fruit (fruit sorbet) Other important knowledge regarding materials, equipment, etc. Milk knowledge/fruit ripeness/emulsifiers/stabilizers/shock freezer/spatella/hygiene management Example of gelato cup presentation Example of gelato cone presentation About commercial base mixes featuring featured products CHAPTER　2 Fruit (berry type) Strawberry milk/Blueberry yogurt/Amarena/Blueberry marble/Raspberry marble/Raspberry milk/Blueberry milk/Mille-feuille fruits (various fruits) Kumquat ice cream/mango milk/rum raisin/orange marmalade/apple milk/cassata/coconut milk/banana milk/marron glacé Chocolate tiramisu etc. Chocolate/Kiss/Tiramisu/Chocolate chip/Crème brûlée/Cream caramel/Cream cheese ice cream Nuts, cookies etc. Forest nuts/Almond praline/Cookie cream/Gianduia/Apple pie Japanese ingredients/vegetables Matcha / Sake no Hana / Sweet potato / Kinako ice cream / Soba ice cream / Kinako mochi / Black sesame / Mugwort / Pumpkin / Ogura ice cream / Corn / Risotto ice cream Alcohol, coffee, tea, yogurt Zabaione/wine ice cream/limoncello/cappuccino/milk tea/yogurt ice cream Example of restaurant/cafe presentation ①②③④⑤ CHAPTER　3 popular fruits Lemon sherbet / Strawberry sherbet / Forest strawberry sherbet / Melon sherbet / Apple sherbet / Kiwi sherbet / Grapefruit sherbet / Orange sherbet / Pineapple sherbet / Mango sherbet / Grape sherbet / Blueberry sherbet / Raspberry sherbet / Mixed fruit sherbet unusual fruit Plum sherbet / Nectarine sherbet / Tomato & basil / Tomato sherbet / Fig sherbet / Persimmon sherbet / Watermelon sherbet / White peach sherbet / Pear sherbet / Apricot sherbet / Cassis sherbet / Papaya sherbet Sorbet recipes using syrup base Examples of restaurant/cafe presentation ⑥⑦ CHAPTER　4 strawberry cake marron chocolate cake alaska gelato cake tiramisu gelato cake Example of serving mini cups for takeout Special recording Creating a gelato specialty store See the creation of a popular "gelateria" store Photo cooperation/“GOTOYA Dolce RACCONTO” Management points of “Gelatoria” The superiority of gelateria is its high productivity and profit margin / Winter preparation is important / Quality control in showcases / Local production for local consumption / Gelato is evolving even in its home country of Italy Kiyoshi Negishi IGCC Representative (Italian Gelato&Caffé Consulting) After many visits to Italy, he is an expert in the art of authentic gelato and espresso. He is a pioneer expert who became the driving force behind the spread of authentic gelato and orthodox espresso in Japan, and he still holds numerous seminars and guidance.