{"product_id":"ice-cream-pro-1","title":"ICE CREAM PRO","description":"\u003cp\u003e\u003cstrong\u003e35 professional recipes to master texture and balance in a professional ice cream machine\u003cbr\u003eBy Christophe Loeffel\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRecipes designed for the professional batch freezer, with a real production logic focused on texture and restaurant service.\u003c\/p\u003e\n\u003cp\u003eThis eBook was created for professionals who want to go further than a simple frozen base\u003cbr\u003eto achieve ice creams and sorbets that are more consistent, cleaner in flavor, more stable, and truly adapted to everyday work in the kitchen or pastry section.\u003c\/p\u003e\n\u003cp\u003eWhat you will find in this eBook\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e35 professional recipes \u003c\/strong\u003eice creams and sorbets built specifically for the batch freezer\u003cbr\u003ean approach centered on texture, hold, and product clarity\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003erecipes designed for daily use\u003c\/li\u003e\n\u003cli\u003eMore than a recipe collection\u003c\/li\u003e\n\u003cli\u003eThis eBook was not designed as a simple compilation.\u003c\/li\u003e\n\u003cli\u003eIt was built as a real working tool, including\u003c\/li\u003e\n\u003cli\u003ea clear foundation on the professional batch freezer\u003c\/li\u003e\n\u003cli\u003etexture fundamentals\u003c\/li\u003e\n\u003cli\u003eingredients and their functions\u003c\/li\u003e\n\u003cli\u003eproduction organization\u003c\/li\u003e\n\u003cli\u003ematuration, blast-freezing, storage\u003c\/li\u003e\n\u003cli\u003ehow to read and correct a texture\u003c\/li\u003e\n\u003cli\u003epractical reference points for daily work\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe objective is simple\u003c\/strong\u003e\u003cbr\u003eto help you produce ice creams and sorbets that are more accurate, cleaner, and more consistent.\u003c\/p\u003e\n\u003cp\u003eAn eBook designed for professionals\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis volume is for you if you are\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ea pastry chef\u003c\/li\u003e\n\u003cli\u003ea professional pastry cook\u003c\/li\u003e\n\u003cli\u003ea head chef\u003c\/li\u003e\n\u003cli\u003ea restaurateur\u003c\/li\u003e\n\u003cli\u003ean artisan\u003c\/li\u003e\n\u003cli\u003ea professional equipped with a batch freezer\u003c\/li\u003e\n\u003cli\u003ean advanced enthusiast aiming for a more precise level of execution\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eIncluded recipes\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIce creams\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eVanilla and tonka\u003cbr\u003eDark chocolate\u003cbr\u003eMilk chocolate\u003cbr\u003eCoffee\u003cbr\u003eSalted butter caramel\u003cbr\u003eAlmond\u003cbr\u003ePistachio\u003cbr\u003ePeanut\u003cbr\u003eHazelnut praline\u003cbr\u003eChestnut\u003cbr\u003eTiramisu\u003cbr\u003eBanana\u003cbr\u003eDulcey and mango\u003cbr\u003eWhite chocolate and passion fruit\u003cbr\u003eFresh mint\u003cbr\u003eFig leaf\u003cbr\u003eRose\u003cbr\u003eGreen cardamom\u003cbr\u003eSaffron and candied apricot\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSorbets\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLemon\u003cbr\u003eOrange\u003cbr\u003ePink grapefruit\u003cbr\u003eBasil and lime\u003cbr\u003eApricot\u003cbr\u003ePeach and verbena\u003cbr\u003ePear and vanilla\u003cbr\u003eRaspberry\u003cbr\u003eStrawberry and rhubarb\u003cbr\u003eMango\u003cbr\u003eLychee\u003cbr\u003eCoconut\u003cbr\u003eCaramelized pineapple\u003cbr\u003eFromage blanc and Timut pepper\u003cbr\u003eCheesecake\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBonus\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHomemade waffle cone batter recipe\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this eBook is different\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBecause it was designed with a real production mindset.\u003cbr\u003eHere, the goal is not only to make a “good” ice cream.\u003cbr\u003eThe goal is to build recipes that meet real professional expectations\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003econtrolled texture\u003c\/li\u003e\n\u003cli\u003ecleaner melt\u003c\/li\u003e\n\u003cli\u003ebetter balance\u003c\/li\u003e\n\u003cli\u003eservice stability\u003c\/li\u003e\n\u003cli\u003edaily restaurant use\u003c\/li\u003e\n\u003cli\u003ebetter understanding of the mix\u003c\/li\u003e\n\u003cli\u003erecipes designed to be used consistently and coherently\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhat this eBook can bring you\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003esave time on testing\u003c\/li\u003e\n\u003cli\u003eunderstand your balances more clearly\u003c\/li\u003e\n\u003cli\u003erefine your textures\u003c\/li\u003e\n\u003cli\u003ecorrect defects more easily\u003c\/li\u003e\n\u003cli\u003ebuild more consistent production\u003c\/li\u003e\n\u003cli\u003eupgrade your menu with more advanced recipes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eAbout Christophe Loeffel\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePastry chef 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