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Mango Delight 4 gelato cakes. Silikomart Universo mold Æ 18 cm Ingredients Quantity (GR) Prochedure Gelato Sorbet Mango puree 1,200 - Process it all in a Carpigiani Gelato Machine Lemon 150 Water 420 Sugar 300 Dextrose powder 50 Glucose powder 80 Stabilizer 5 2,205 White Chocolate Gelato Milk 1,240 - Process it all in a Carpigiani Gelato Machine Embassy White chocolate 240 Skim milk powder 50 Cream 180 Sugar 220 Dextrose 60 Stabilizer 15 Vanilla 1 stick 2,005 Chocolate Spray Mixture Water 210 - Boil the...

Jackfruit Cendol Gelato Chocolate Bar 4 gelato chocolate bars. Chocolate World mold 1309 Ingredients Quantity (GR) Procedure Coconut Pandan Infused Mixture Desicated coconut 150 - Bake in the oven desicated coconut until golden brown Pandan leafs 200 - Mashed the pandan leafs Milk 1,000 - Infuse with milk and cream overnight and filter afterwards Cream 300 1,650 Coconut Pandan Gelato Coconut...

SINGAPORE In partnership with Carpigiani Gelato University, At-Sunrice GlobalChef Academy is hosting the following programmes: Basic + Pre Intermediate Gelato Course (by Chronos Chan) Programme Duration: 3+2 Days Programme Intake Dates: 4-8 November 2019 Up to 90% SSG programme fee funding for all Singaporeans and SPRs who are eligible. More at...

The search for Asia’s next top pastry and gelato chefs is on. Registration to compete in the highly anticipated Asian Gelato Cup just opened. A few days ago, Food & Hotel Asia also spread the news that the challenges include the Asian Junior Pastry Cup. Registration...

SINGAPORE In partnership with Carpigiani Gelato University, At-Sunrice GlobalChef Academy is hosting the following programmes: Basic + Pre Intermediate Gelato Course (by Chronos Chan) Programme Duration: 3+2 Days Programme Intake Dates: 26 - 30 Aug 2019 Up to 90% SSG programme fee funding for all...