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  • CREATE YOUR ARTISAN FROZEN YOGURT WITH MILK FERMENTS

A course dedicated to frozen yogurt: production methods using milk ferments, recipes and new trends.

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This course is for those who want to learn more about the techniques to create frozen yogurt, the use of the necessary machines, its production and the possibility of creating healthy products.

Course objective
The course is designed to study the techniques for creating yogurt and frozen yogurt starting from lactic ferments.
Course Subjects
• Yogurt
• Frozen yogurt 
• Production methods
• Different technologies to produce artisanal frozen yogurt
• Storage, handling and transport.
• Yoghurt-based products
• How to wash and disassemble the machine


Duration
The course lasts 1 day. It starts at 9.30 am and ends in the evening at 5.30 pm, with a 1h lunch break.*

* the dates of courses can be modified if it is not reached the minimum number of students requested
                                    
Certificate
• Issued by Carpigiani Gelato University, Certificate of participation is granted for those who attend at least 80% of the course and pass the final exam.

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AVAILABLE DATES
  • 24 March 2020

PRICES LIST
Price 150,00 € (183,00 € VAT incl.)
Price from second person onwards 150,00 € (183,00 € 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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