Natural Gelato Basic+Advanced Course course in english language

Natural Gelato Basic+Advanced Course course in english language

Next classes

Monday 10 June
7 Seats Book now course in english language
Monday 5 August
8 Seats Book now course in english language
Monday 2 September
8 Seats Book now course in english language
Monday 14 October
8 Seats Book now course in english language
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COURSE IN ENGLISH

The newly updated Basic + Advanced Course is a necessary step for those who want to create original recipes autonomously. After basic and advanced it’s possible to take a free stage in a Natural Gelateria.

It is also possible to take only basic course

BASIC COURSE:

Course objectives

After the Basic Course you will have a solid knowledge of Italian artisan gelato and you will be able to: understand ingredients and different production methods, produce gelato, sorbet without industrial products, plan your investments, compare retail strategies, respect hygiene criteria in the laboratory.

Who is it addressed to?

This course is catered for aspiring gelato entrepreneurs who wants to take a first step to learn how to produce high quality authentic Italian gelato.

 

ADVANCED COURSE:

Course objectives

At the end of this course you will know all the technical properties of gelato in order to personalise your recipes, thanks to the new knowledge of: composition of ingredients, balancing techniques of vegan gelato, alternative sugar analysis, recognising and correcting defects of gelato.

Who is it addressed to?

This course is designed for who would like to differentiate and upgrade the quality of gelato as well as enlarging the product assortment and personalising it.

Schedule
5 days
(approximate times)
9.00 - 16.00
Coursework

BASIC:

  • Gelato: what is it?
  • Raw materials
  • Production method
  • Balancing system Presenti gelato base milk
  • Sorbets – cold method
  • Production Cycle
  • Gelato with inclusions and variegations
  • Milk-based fruit flavors
  • Business Planning and retail concepts

ADVANCED:

  • Raw vegan Materials – vegetable milk
  • Vegan gelato balancing Presenti (fruits, nuts and chocolate)
  • Ingredient replacement method
  • Alternative sugar ( agave syrup,honey,matitol, eretritol )
  • Gelato for people suffering with food intollerance – Allergies and intollerances
  • Granita siciliana
  • Yogurt and Frozen Yogurt
  • Infusion technique
  • International flavors with local ingredients and specialties
Course location: Gelato Naturale Academy
Address:
Via Pisa 2, 58100 Grosseto (GR)
Where to stay

Book your seat

Booking deposit € 200,00

A small deposit do lock your seat at the course

Available Tickets: 7
The Booking deposit ticket is sold out. You can try another ticket or another date.

PROSSIMI CORSI DI GELATERIA

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