The Book
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1  Instalment....... Prologues, Biography, Brief historical notes, Definition of the Ice cream, The quality of the ingredients.
2  Instalment....... The Balance of the Mixture
3  Instalment....... Basic Ingredients
4  Instalment....... Air
5  Instalment....... Water
6  Instalment....... Fats
7  Instalment....... Skimmed powdered milk
8  Instalment....... Sugars
9  Instalment.......  Neutral ingredients, Emulsifers and Stabilizers
10 Instalment....... The Methods
11 Instalment....... Other ElaborationProcesses (Roner, Pacojet)
12 Instalment....... Prior Preparations of some Raw materials
13 Instalment....... White Creams
14 Instalment....... Yogurt Creams
15 Instalment.......  Egg Yolk Creams
16 Instalment....... Fruit Sorbets
17 Instalment....... Fruit Creams
18 Instalment....... Chocolate Creams
19 Instalment....... Nut Creams
20 Instalment....... Te, spice, herb and aromatic herb Creams
21 Instalment....... Te, spice, herb and aromatic herb Sorbets
22 Instalment....... Savory Creams
23 Instalment....... Savory Sorbets
24 Instalment....... Liquors
25 Instalment....... Diet Creams and Sorbets
26 Instalment....... Analytical Table
27 Instalment....... Glossary and Index of Formulas
  
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