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New Technology Aims To Take The Sugar Out Of Gelato — Not The Flavor


In January at Sigep, the annual mega trade show in Rimini dedicated to gelato (and pastry, chocolate and coffee), Carpigiani — the leading manufacturer of gelato machines — unveiled a new technology to "defy the law of balancing." Come to a demonstration, the company beckoned, to see how to make previously "impossible" gelato or sorbet: flavors made with zero added sugars.😋
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This post first appeared on Slavenka & Obi, please read the originial post: here

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New Technology Aims To Take The Sugar Out Of Gelato — Not The Flavor

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