The course aims to train craftsmen in all practical matters necessary for the conduct of a modern gelato laboratory, focused on quality.
A rotation is expected to carry out practical activities in the laboratory in pairs or in support of the teacher.
Production techniques:
Hygiene:
Product categories:
Professional balancing:
Technology:
1 Day - Monday
Morning:
· Difference between ice cream and gelato
· Short history
· Production systems (direct, indirect)
· Physic composition of gelato
· Overview of the gelato ingredients
Afternoon:
· Hygiene and cleaning practices
· The production cycle
· Machinery and equipment
· Sugar syrup production (practical)
2 Day - Tuesday
Morning:
· Gelato ingredients. The 3 families:
o Diary product
o Sugars
o Stabilizers
· The balancing rules
Afternoon:
· Fruit sorbets creation of recipes
· Production of different kind of sorbets (practical)
3 Day - Wednesday
Morning:
· Other ingredients:
o Cocoa
o Dry fruits
o Spices and herbs
· The white base production system
· The pasteurisation of the mix (practical)
Afternoon:
· Maturation of the mix
· The balancing of milk gelato
· Production of diary gelatos (practical)
4 Day - Thursday
Morning:
· Analysis of different milk based recipes
· Substitution of ingredients in a recipe
· Creation of gelato recipes
Afternoon:
· Batch freezing technique
· Production of gelatos (practical)
5 Day - Friday
Morning:
· Gelato as a food
· Gelato and calories
· Gelato and intolerances:
o Non diary gelato: Soy or Rice (practical)
Afternoon:
· Organization of production and sale
· Conclusions
· Questionnaire