Considering the widely discussed concerns on sugar consumptions, this innovation represents an important solution for the future of gelato market.
Instructor - Gianpaolo Valli
Gianpaolo Valli is a renowned food technologist specialized in frozen dessert science and technology. He has collaborated with Carpigiani as managing director of the Office for Studies and Education and has worked as product coordinator for the frozen dessert industry and milk industry. He has more than 40 years of experience in gelato teaching all over the world.
The objective is to provide a knowledge about new solutions, technological and theoretical, to balance recipe with low solids content.
•Premises: the “less” trend. Different nutritional needs of the customer
•What the nutritionist says
•Classical parameters of balancing
•Ingredient substitution techniques
•“Diet” balancing techniques for gelato with low solid index – no added sugars
•Technological solutions for a low solid index gelato
•Characterization of the mix
•Perception of the gelato flavor and less sweetness
•Intensive sweeteners: choice and use
•Standard parameters in a sorbet balancing
•Use of the fiber in a gelato recipe
•Balancing technique for fruit sorbets with low solid index
•Storage, exposition and sell of gelatos and sorbets without added sugars
•Practical demonstration: gelato Fiordilatte
Having completed the Intermediate course of Become a Gelatiere or have equivalent experiences.
The course lasts for one day, from 9.30 to 17.30.
Partipation certificate will be isseud for those who have participated for at least 80% of the lessons.