Blow Sous vide analysis by Padua University DAFNAE department

Blow. The scientific publication on the Bravo sous vide system.
The research group from the Department of Food Technologies at the University of Padua has focused on studying the microstructure of the gelato made using the Bravo sous vide system applied to Trittico. In the full video published on our KZbin channel, they discuss the scientific results obtained through microscopic analysis and rheological study, which led to an important scientific publication.