Do you still have unanswered questions after the Advanced Gelato Course? Do you have your own gelato laboratory and you still want to know more about balancing and gelato-making techniques? Master Gelato Course is what you need!
Have you ever heard of freezing point depression? Do you know how viscosity of gelato mix relate to its outcome? Deep diving into the physics of gelato, there are factors beyond SP and AFP which impact the structure and property of gelato.
The Gelato Master Course is catered for experienced gelato chefs to explore the physics of gelato recipe making.
Course objectives The Gelato Master's Course aims to delve into physical characteristics of gelato, with a particular focus on aspects such as freezing and viscosity of the mix, in order to allow students to manage and control them effectively. Regarding the freezing process, the course focuses on topics such as freezing point depression and freezing curve of the mix, as well as proportion between frozen and unfrozen water. As for viscosity, the course introduces factors which influence its value such as proteins, fats, fibers, starches, thickeners, and the water control index (WCI). Additionally, the Gelato Master's Course provides also the knowledge for formulating dedicated bases and concentrated sauces. Prerequisites It is requested to have the knowledge of reverse balancing method, Sweetening Power and Anti-Freezing Power or have completed the Advanced Gelato Course.
Subjects covered • Freezing curve: cryoscopic point (freezing point of the mixture) • Elements for controlling mixture consistency: - Proteins - Polysaccharides (starches, fibers, thickeners, etc.) - Fats - Water control index • Recipe balancing based on flavor and food pairing • Technical and dedicated bases: formulation and analysis • Concentrated and dedicated sauces: formulation and analysis
Duration The course lasts 5 days. It starts at 9.00 am and ends in the evening at 5.00 pm, with a 1h lunch break.*
Certificate The certificate of completion of the course is handed to the students who attend at least 80% of classes and pass the final exam.
* the dates of courses can be modified if it is not reached the minimum number of students requested
For lodging solutions, here are our partner structures with special prices reserved for you: * To reserve with special price for Gelato University students, specify that you are signed up for Gelato University courses when booking.
o Hotel Amadeus. Free shuttle service to/from school available. Internal restaurant available for dinners (closed on Sunday).
o Hotel Alan. Within walking distance from/to the Gelato University and possibility of food take-away..
o Hotel Bologna Airport. Transfer from/to the Gelato University available and restaurant inside the hotel.
- Public Transportaion: Carpigiani Gelato University can be reached from the central station of Bologna with the public bus nr. 87. The bus stop “ANZOLA – MAGLI” is in front of the main entrance gate of Carpigiani headquarters. Please be aware to purchase the bus ticket valid for 2 zones (2.20 EUR). The ticket must be purchase before getting on the bus. An app is also available https://rogerapp.it