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  • GELATO BALANCING TECHNIQUES FOCUSED BAKERY SPECIALTIES AND CHOCOLATE FLAVORS

A course dedicated to professionals who want to learn more about balancing techniques, with a special focus on chocolate gelato and bakery recipes

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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

NOT AVAILABLE

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PRICES LIST
Price 350,00 € (427,00 € VAT incl.)
Price from second person onwards 300,00 € (366,00 € VAT incl.)

LANGUAGE
  • English
COURSE LOCATION
Carpigiani Gelato University
Via Emilia 45, 40011 Anzola dell'Emilia, Italy
Info
Via Emilia 45 40011 Anzola dell'Emilia - Bologna 
Italia 
Tel: +39 051 6505457 
Fax: +39 051 732138
info@gelatouniversity.com 
www.gelatouniversity.com 

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