The Art of Gelato
INTERMEDIATE COURSE IN GELATO MAKING
The course introduces the gelato maker to more specific areas deepening his technical knowledge. The well-organized agenda, provides lessons on balancing with neutrals, on the management of the showcase, with a generous space dedicated to the world of fruit, the flavouring sauces and cream and chocolate flavours.Subscribe
FROM 9 AM TO 5:30 PM
(LAST DAY AT 3:30 pm)
MEC3 - OPTIMA S.P.A.
Via Gaggio 72, 47832 San Clemente Rimini, Italy
€ 560 + VAT
(WELCOME KIT INCLUDED)
For all those who have acquired the basics of gelato making and wish to deepen their knowledge to personalize their gelato.
Balancing with neutrals and category of gelato
Reconstruction of the primary raw materials
Preparation of sauces to flavour the white base:
cream, zabaione (eggnog) and chocolate
Difference and comparison of production using the vertical and horizontal machines .
Sensorial analysis of gelato produced with animal and vegetable fats
Gelato as a food: nutraceutical, vegan and high protein gelato.
Fresh fruit : granita, cremolate and sorbets
Alternative takeaway gelato: gelato mignon (takeaway)
Calculation of the calories of artisanal gelato
SUBSCRIBE TO THE COURSE
Complete the form: our team will take care about your subscription. These courses will be held @ MEC3 a San Clemente (Rimini).