This book explains the production processes for gelato, sorbetto, granita, and various cold desserts. It combines theoretical foundations with practical instructions for formulating recipes. The content provides a guide for achieving specific gelato textures and product stability through detailed step-by-step examples.
Chef Yoo Siyeon is an instructor at Carpigiani Gelato University, a global gelato educational institution. She is the founder of Gelato Korea Co., LTD, a HACCP-certified manufacturing plant, where she manages B2B and B2C sales. Her expertise is informed by study at gelato institutions across Italy and extensive experience in training and consulting.
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