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Gelato, ice cream & other frozen desserts

Continue ReadingGelato, ice cream & other frozen desserts
  • Post author:GASTRO_IC® Research center
  • Post published:July 13, 2020
  • Post category:Uncategorized
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History of Chocolate

WORLD CHOCOLATE DAY 2020 In celebration of the upcoming World Chocolate Day, our team at Gastro_IC decided to write a little blog about history of chocolate, world’s favorite treat. World…

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  • Post author:GASTRO_IC® Research center
  • Post published:July 6, 2020
  • Post category:blog
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ILLUSTRATED HISTORY OF SUSHI

This Thursday (June 18) is International Sushi Day-and we’re betting you didn’t even realize that it was a thing. This event was launched in 2009 as an announcement via Facebook.…

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  • Post author:GASTRO_IC® Research center
  • Post published:June 15, 2020
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Secret Technique of ENFLEURAGE

The topic we are going to present today is part of the blog series "Culinary Techniques", which will present various thermal, hydromechanical and biochemical methods of processing food. Enfleurage is…

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  • Post author:GASTRO_IC® Research center
  • Post published:June 8, 2020
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19 SNAIL DISHES

Hello dear GASTRO_IC follower! Today we continue yesterdays topic about snails in the world of gastronomy. In contrast to yesterday, today we are talking about different ways edible snails can…

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  • Post author:GASTRO_IC® Research center
  • Post published:May 25, 2020
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Snails as food

Land snails are part of the European and Asian cuisine. It is no secret that many people find snails to be delicious as an appetizer or as a main course.…

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  • Post author:GASTRO_IC® Research center
  • Post published:May 24, 2020
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MOST USED HYDROCOLLOIDS

A hydrocolloid can be defined as a gel forming substance when it comes in contact with water. Such substances also include polysaccharides and proteins capable of one or more of…

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  • Post author:GASTRO_IC® Research center
  • Post published:May 18, 2020
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  • Signed collaboration contract with Educational center in Novi Sad
  • Gelato, ice cream & other frozen desserts
  • CHOCOLATE TEMPERING
  • History of Chocolate
  • Book Review: SALT, FAT, ACID, HEAT

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