{"id":2089,"date":"2019-03-19T09:44:57","date_gmt":"2019-03-19T08:44:57","guid":{"rendered":"https:\/\/www.scuolagelato.it\/il-metodo-gna\/"},"modified":"2025-02-20T17:54:58","modified_gmt":"2025-02-20T16:54:58","slug":"il-metodo-gna","status":"publish","type":"page","link":"https:\/\/www.scuolagelato.it\/en\/il-metodo-gna\/","title":{"rendered":"GNA unique Method"},"content":{"rendered":"\n
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GNA unique Method<\/h1>\n\n\n\n

Applied research developed for immediate use<\/strong>
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A NEW METHOD OF TEACHING ICE CREAM
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The Natural Gelato Academy<\/strong> through experimentation, study and practice has developed a real innovative method of processing.<\/p>\n\n\n\n

Some fundamental principles are the basis of this journey to rediscover a good ice cream because it is genuine, healthy and easy to work with.<\/p>\n\n\n\n

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Natural Gelato: only raw materials and research for real homemade ice cream.<\/p>\n<\/blockquote>\n\n\n\n

The decision to create the Gelato Naturale Academy stems from the incompleteness of study materials and available training<\/strong>. From hungry ice cream makers to innovation we have studied every text and attended practically every ice cream shop on the market<\/strong>, unfortunately even the most famous ones based their teachings on concepts <\/strong>that made the history of Italian ice cream, but which are now \u201canziani\u201d<\/em> <\/strong>of almost two generations.
Coming out of the standard recipes and trying to create new tastes, the balance of the recipe became a nightmare: several attempts were needed to balance the overrun and standardize the spreadability of the product.
Evidently the balance that was taught to us <\/strong>did not take into account fundamental variables, and therefore limited creativity<\/strong>, a vital aspect to emerge on the competition.<\/p>\n\n\n\n

This is why Manuele Presenti started working at a original balancing system <\/strong>that is taught only in Natural Gelato Academy (Read the story in the Blog).
The Present Balancing System<\/strong>, born in 2007\/2008 and now refined for over 10 years of research and integration, is the only one to guarantee for every recipe that the raw material<\/strong>, carefully selected and processed according to the GNA method, does not oxidize, the flavor remains unchanged and the texture of the ice cream obtained is creamier<\/strong>.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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HOW DOES BALANCING WORK?
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The first school to set free the creativity of Gelato Makers<\/h3>\n\n\n\n

At the base<\/strong> of the method there is the first fundamental principle<\/strong>: the ingredients of our recipes are only selected raw materials<\/strong>, excellences of Italian and world gastronomy, then handcrafted<\/strong> only at the time of preparation. It is this initial process that makes the difference in the development of our recipes.<\/p>\n\n\n\n

In our exclusive Presenti\u2019s Balancing System are not allowed<\/strong> preservatives<\/em>, artificial colorings<\/em> and chemical agents<\/strong> in any phase<\/u> of processing<\/strong>.<\/p>\n\n\n\n

For example, in the family ice cream parlor, Manuele works directly in the Piedmont IGP hazelnuts laboratory, the Sicilian pistachios (Bronte) and Greece, the Maremma pine nuts of exclusive origin to obtain natural dried fruit pastas. With the same philosophy, only fresh local and seasonal fruit, organic eggs and fresh whole milk are chosen: a few ingredients, carefully selected and genuine, where possible organic and local, to create healthy and natural products.<\/p>\n\n\n\n

The system is not limited to Italian excellence<\/strong>, as the success of our students in the world shows, any ingredient<\/strong> managed with the GNA Method can be transformed into a creamy and easily scoopable gelato<\/strong>. The magic requires only 4 steps, with precise calculations guided by parameters and techniques taught in our courses, without blind attempts.<\/p>\n<\/div>\n\n\n\n

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CREAMS:
1 step<\/em> \u2013 Fat balancing<\/strong> \u2013 For the type of ice cream we have identified the correct amount of fat to give it taste and creaminess. \u2013 We obtain homogeneous ice creams with the same consistency.
2 step<\/em> \u2013 PAC balancing and showcase temperature<\/strong> \u2013 We obtain teaspoons ice creams at the same temperature
3 step<\/em> \u2013 Overrun and Stability<\/strong> \u2013 We can determine the air that will naturally incorporate ice cream. \u2013 We will have a hotter ice cream and it will not melt immediately. We will show you how to use pure natural stabilizers and fibers without a European code. \u2013 For a 100% natural ice cream.<\/p>\n\n\n\n

FRUIT SORBETS:
1 step<\/em> \u2013 Fruit dosing<\/strong> \u2013 Let\u2019s determine the characterization of the taste with a high percentage of fresh fruit.
2 step<\/em> \u2013 PAC balancing and showcase temperature<\/strong> \u2013 To obtain sorbets that remain at the same serving temperature as the creams
3 step<\/em> \u2013 Stability <\/strong>\u2013 Based on the different qualities of fruit, we are going to correctly dose stabilizers and pure fibers.<\/p>\n\n\n\n

+ Plus<\/em> \u2013 All this does not create constraints and allows you to create recipes independently, being creative and independent is our mission.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Logo<\/figure>\n\n\n\n

Global approach to Gelato making<\/h2>\n\n\n\n

the product is only the first of the requirements for success<\/h4>\n\n\n\n

The Gelato Naturale Academy<\/strong> carries out research on all the areas involved in the realization of a successful project<\/strong>.<\/p>\n\n\n\n

The best ice cream is not enough to be successful on the market<\/strong>, for this reason we take care of the following: ice cream parlor studies and support activities:<\/p>\n\n\n\n