The newly updated Advanced Course is a MUST for those who want to expand their product range and be unique in the market.
Course objectives
At the end of this course you will have improved your recipe-balancing skills and will be able to create an entire menu for a successful gelateria, including traditional flavors, gelato pastries and trendy products.
Prerequisites
It is requested to have prior knowledge of balancing and production of gelato.
Subjects covered
• Base mix reverse balancing
• Stabilizers analysis
• Sugar analysis recap, Sugar Freezing Power and Sweetness Power
• No added sugar gelato: balancing technique
• No added sugar sorbet: balancing technique
• Ingredient label
• Savory gelato
• Gelato with alcohol
• Gelato cakes: balancing, making and decorating
• Semifreddos: balancing and making
• History, variety and production process of chocolate
• Chocolate: balancing and use for gelato making
HOUR | ONLINE STUDENT | PREMIUM IN-CLASS STUDENT |
9.00 AM | THEORY LESSON AND DEMONSTRATION (online with live chat) |
THEORY LESSON AND DEMONSTRATION (in-class) |
10.00 AM | ||
11.00 AM | ||
12.00 PM | ||
1.00 PM | 1h ONLINE GROUP DISCUSSION | |
2.00 PM | 1h lunch break | |
3.00 PM | - | RECAP AND HANDS-ON PRACTICE (In-class and laboratory) |
4.00 PM | - | |
5.00 PM | - |