Functional Gelato: Proteic and Low-calories (ITA)

Duration 2 days
11 hours

Seats Max 8

Next course Check dates

Language IT

Cost € 300

NEXT DATES

This page is a translation of Gelati funzionali: Proteici e Ipocalorici (ITA) and does not show course dates to avoid misunderstandings. You can find updated information on the page in the original language.

Functional Gelato: Proteic and Low-calories (ITA)

This course is aimed at those who are already able to balance the recipes and are looking for a current way to differentiate and customize their gelato offer, for increasingly informed and aware consumers.

The course is reserved for a maximum of 10 people.

Corso Gelati funzionali Proteici e Ipocalorici

Topics covered

Low-calorie ice cream
- Definition and characteristics of low-calorie
Replacement of sugars to reduce kilocalories
- Reduction and replacement of fats in the ice cream formulation while maintaining the creaminess.
- Yogurt and mozzarella based ice creams
- Use of proteins and FOS
Protein ice creams
- Protein raw materials
- Recipes and balancing milk and fruit based protein ice creams

Goals

The aim of the course is to make you independent to apply probiotics and prebiotics in your gelato.

You will also learn to reduce the calories of your ice cream by 30% and make gelato with more than 10% protein while keeping the creamy and taste characteristics unchanged.

After the course you will also have the opportunity to join the community on Facebook of the Natural Gelato Academy to investigate the issues addressed and clarify any doubts.

Day 1

9:00 - 14:30
5.5 hours

Day 2

9:00 - 14:30
5.5 hours

Course location

LOCATION

Gelato Naturale Academy

Via Pisa, 2, Grosseto, GR, Italia

WHERE TO STAY

B&B Warm Up

Via T. Albinoni, 2a
Grosseto

warmupgrosseto@gmail.com
www.warmupgrosseto.it

This page is a translation of Gelati funzionali: Proteici e Ipocalorici (ITA) and does not allow course bookings to avoid misunderstandings. You can find the updated information and book on the page in the original language.

Next gelato making courses

July

August 2020

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Course of the day:

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