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 Online 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
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