Managing the crystal

Working as gelato apprentices, the students will perform two experiments together with Gelato University instructors.
First, they will observe the behaviour of sugar dissolved in water at low temperatures.
Furthermore, they will find out the effects of salt mixed with ice.

Analyze the role and effects of sugar and water in gelato

The Carpigiani site does not use cookies profiling. Technical cookies are used to improve navigation and third-party to collect traffic statistics. More info