ice10
02-10-2006, 12:26 PM
1 how pot-artisan differs from continous-industrial,semi-commercial and batch-homemade ice cream in general
2 how premium differs from deluxe,luxary,regular and economy
3 how is high overrun differs from low overrun ice cream
4 how is french differs from american,british,indian,mexican ice cream
5 how is gelato differs from ice cream,frozen custard,sherbet,sorbet,yugort and kulfi
6 which machine is used for making continous and which one is used for making batch and pot ice cream
2 how premium differs from deluxe,luxary,regular and economy
3 how is high overrun differs from low overrun ice cream
4 how is french differs from american,british,indian,mexican ice cream
5 how is gelato differs from ice cream,frozen custard,sherbet,sorbet,yugort and kulfi
6 which machine is used for making continous and which one is used for making batch and pot ice cream