Gelato Naturale Basic + Advanced Course (ENG)

Duration 5 days
35 hours
Seats Max 6
Next course 05 - 09 August
2019
Language EN
Cost € 2.000
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DURATION
AVAILABLE
SEATS
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Monday
05 August
Friday
09 August
5 days
35 hours
2
course in english language
Monday
02 September
Friday
06 September
5 days
35 hours
3
course in english language
Monday
14 October
Friday
18 October
5 days
35 hours
4
course in english language
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Gelato Naturale Basic + Advanced Course (ENG)

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: 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: 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.

Topics covered

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
  • Equipment Choice and Layout Store

ADVANCED:

  • Raw vegan Materials – vegetable milk
  • Alcohol Gelato
  • Fruit and chocolate topping
  • Crunchy inserts
  • Vegan gelato balancing Presenti (fruits, nuts and chocolate)
  • Ingredient replacement method
  • Gelato for people suffering with food intollerance – Allergies and intollerances
  • Yogurt and Frozen Yogurt
  • Infusion technique
  • International flavors with local ingredients and specialties

Objectives

BASIC: 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.

ADVANCED: 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.

1
day 1
9.00 - 17.00
7.5 hours
2
day 2
9.00 - 17.00
7.5 hours
3
day 3
9.00 - 17.00
7.5 hours
4
day 4
9.00 - 17.00
7.5 hours
5
day 5
9.00 - 15.00
5 hours

Course location

LOCATION

Gelato Naturale Academy

Via Pisa, 2, Grosseto, GR, Italia
WHERE TO STAY

B&B Ricasoli

Via Ricasoli, 3
Grosseto

info@bebviaricasoli.it
www.bebviaricasoli.it

Book your seat

Confirmatory deposit (VAT exempt) € 200,00

Reserve your seat at the Basic+Advanced Course

Available Tickets: 4
The Confirmatory deposit (VAT exempt) ticket is sold out. You can try another ticket or another date.

Next gelato making courses

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July 2019

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