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ICE CREAM CAKES is the most authoritative, professional guide to producing and marketing ice cream and frozen yogurt cakes and pies, as well as other frozen specialties. Written by two successful experts in the field, this comprehensive book will educate the reader in everything one needs to know about producing and marketing ice cream cakes. 150 pages, 45 recipes. 1995. by Malcolm Stogo and Lisa Tanner
Greensboro NC, 27419
For the experienced Italian gelato artisan there is only one batch freezer- Cattabriga of Bologna, Italy (part of the Allie Group of companies including Carpigiani, Electro-Freeze and Coldelite). This batch freezer is considered the workhorse of all Italian batch freezers. I particularly like the ease of operation and the fact that there are no real frills that other Italian batch freezers have attached to them. I also like the Cattabriga dasher assembly and blades that give a clean swipe to the mix in the freezing mode resulting in a very smooth finished product.
Fabbri of Bologna, Italy is the official gelato ingredient sponsor of our Gelato Tour of Italy. It is also, in our opinion, the finest producer of gelato & pastry ingredients in the world. We especially like there Fig Variegate, Nociolla, Tiramisu, and Pistachio pastes. They also carry a wide range of syrups for Espresso and Affogato drinks.