Eismanufaktur

Creamy-sweet vanilla ice cream, crunchy-fresh stracciatella or velvety-tart chocolate ice cream - these words probably make everyone's mouth water. In his book "Eismanufaktur - Basics, Rezepturen, Marketing" (Ice Cream Manufacture - Basics, Recipes, Marketing), the renowned author Uwe Koch provides an overview of the entire spectrum of ice cream production, starting with basics such as the guiding principles of the German Ice Cream Ordinance, through various components and flavor ingredients, the balancing of ice cream recipes, but also the technical equipment and hygiene regulations. The core of the book, however, are the 150 recipes, which contain everything that makes the heart of every ice cream lover beat faster: Fruit ice cream and sorbets, milk ice cream, cream ice cream, lactose-free ice cream, herbal and vegetable ice cream, tea ice cream varieties and soft ice cream. In addition, recipes for marblers, toppings, shakes, waffles, and ice cream desserts and cakes are presented. No convenience products, colorants, emulsifiers or vegetable fats are used in the production of any of these products. Rounded off by the topics of ice cream cup design, ice cream marketing and business aspects of the ice cream business, the book is a comprehensive compendium that no open-minded ice cream maker with an eye for quality should be without.