Neutro Homemade Course

Duration 2 days
14 hours
Seats Max 10
Next course Check dates
Language IT
Cost € 400
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This page is a translation of Corso Neutri per gelati (ITA) and does not show course dates to avoid misunderstandings. You can find updated information on the page in the original language.

Neutro Homemade Course

The first course in Italy that explains the balance of neutrals for cream gelato and fruit sorbets.

Everything that others do not say, we will show you!

During the course we will explain the percentages of use of individual natural stabilizers and emulsifiers for get stable and creamy gelatos.

Corso bilanciamento neutri per gelati

Topics covered

  • Natural stabilizers
  • Natural emulsifiers
  • Balancing of neutro for creams
  • Balancing of neutro for fruit sorbets
  • Neutro balance for alcoholic gelatos
  • How to give creaminess to gelato
  • How to delay the crystallization of gelato
  • Differences between hot or cold processing
  • Tests of balanced gelato with different types of neutros
  • Fibers without a European code; type and functionality

Goals

The goal is to make you create your own neutro to get the consistency and texture you like best in your gelato.

You will be totally released from any type of semifinished products!

After the course you will also have the opportunity to join the community on Facebook of the Gelato Naturale Academy to deepen the subjects addressed in the course and clarify any doubts.

1
giorno 1
9:00 - 16:00
7 ore
2
giorno 2
9:00 - 16:00
7 ore

Course location

LOCATION

Gelato Naturale Academy

Via Marsala, 19A, 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 Corso Neutri per gelati (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.

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