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Re-inventing desserts through artisanal gelato
date:Aug 01, 2012
r ice cream stores. This is due to the fact that gelato is 10 to 15 degrees warmer than ice cream and requires different temperature settings. Unlike ice cream, gelato is not completely frozen solid. Moreover, the equipment is sourced from Italy and usually supplied by the franchisor. The gelato manufacturing involves typical recipes, equipments, production process and store formats.

Lack of Product Knowledge:Gelato has still to carve its identity as a different product other than ice cream. A

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