The production of artisan gelato has always been a very important sector for the Italian economy, the aim of this work is to highlight the peculiarity of production in Sicily, in synergy with a young economic reality and the production reality that is expanding Gelateria Cappadonia, Caffè Morettino Srl Palermo and the academic world. The aim of this research is to solve the color change during the production of artisan coffee gelato.
Planeta, D., Cinquanta, L., Corona, O., Todaro, A., Giurgiulescu, L., Greco, F., et al. (2020). PROCESS AND PRODUCT OPTIMIZATION IN THE ARTISANAL PRODUCTION OF SICILIAN COFFE GELATO. CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(4), 12-20 [10.34302/crpjfst/2020.12.4.2].
PROCESS AND PRODUCT OPTIMIZATION IN THE ARTISANAL PRODUCTION OF SICILIAN COFFE GELATO
Planeta, D.
;Cinquanta, L.;Corona, O.;Todaro, A.;Grisafi, F.
2020-01-01
Abstract
The production of artisan gelato has always been a very important sector for the Italian economy, the aim of this work is to highlight the peculiarity of production in Sicily, in synergy with a young economic reality and the production reality that is expanding Gelateria Cappadonia, Caffè Morettino Srl Palermo and the academic world. The aim of this research is to solve the color change during the production of artisan coffee gelato.
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