This live demonstration explores how current gelato trends can be efficiently translated into commercial production using the Bravo Trittico system. Led by Chef Karthik alongside Andrea from Bravo, the session features the MEC3 2026 Novelties Kulfi Cream and Base Divina (an alcoholic base), demonstrating how innovative gelato concepts can be produced efficiently while maintaining consistency, structure, and flavour integrity at scale.
6 - 9 SEP 2027 | icc Sydney
