Course objective:
Learn advanced balancing techniques through sugars analysis and their antifreezing power, to get to the heart of the gelato bases, white and chocolate, and be able to create a gelato flavour from a bakery recipe.
Instructor:
Stefano Tarquinio
Course subjects:
• Recap of balancing techniques
• Sugars antifreezing power and sweeteining powers analysis
• Recap on how to calculate a white and chocolate base recipe
• Chocolate: concentrated sauce making and single-origin sorbets
• Balancing and making of traditional bakery recipes
• Tasting session
Duration:
2 days, 9.30 - 5.30 pm
Where:
Carpigiani Gelato University
via Emilia 45, 40011 Anzola dell'Emilia
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Price | 350,00 € (427,00 € VAT incl.) |
Price from second person onwards | 300,00 € (366,00 € VAT incl.) |
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