Basic Gelato Course

Introduction of the theoretical and practical preparation of natural gelato

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.

Course Topic


Production techniques:


  • Preparation of mixtures and syrups,
  • Pasteurization of the mixtures,
  • Conservation and maturation of mixtures,
  • Batch freezing and blast chilling,
  • Conservation of raw materials and finished products.


Hygiene:


  • Cleaning and disinfection of machinery, parts, equipment and the laboratory in general,
  • Basic rules of behaviour related to personal hygiene, use of equipment and handling of the products.

 

Product categories:


  • Raw materials as ingredients of natural gelato,
  • Biological, chemical and physical aspects of ingredients,
  • Emulsifiers and thickeners.

 

Professional balancing:


  • Calculation for the balance of the mixtures, and syrups

 

Technology:


  • Operation of pasteurizers, batch freezers and of all the machinery for the production and storage of gelato, 
  • Routine maintenance of machinery and equipment.



Program day by day

 

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

Il Libero Istituto dell'Arte Gelatiera

- LIAG - 

è molto di più di

una scuola di gelateria:

è un team di esperti di settore

impegnati, da anni, nella salvaguardia del

gelato artigianale

realizzato con prodotti naturali

e nella valorizzazione del

mestiere di gelatiere artigiano

Autunno - Inverno 2020 - 2021

ATTIVITA' FORMATIVE BASILARI

40 ore

(MAX 4 CORSISTI)

 

 Formazione Teorica

in AULA

 

OPPURE

 

a DISTANZA

CON PIATTAFORMA

ZOOM

 

Formazione Pratica

in PRESENZA

con massimo

 

Sede Bolzano

MASTER

80 ore

(MAX 4 CORSISTI)

 

 Formazione Teorica

in AULA

 

OPPURE

 

a DISTANZA

CON PIATTAFORMA

ZOOM

 

Formazione Pratica

in PRESENZA

con massimo

 

Sede Bolzano

ATTIVITA' DI APPROFFONDIMENTO

16 ore

(MAX 4 CORSISTI)

 

 Formazione Teorica

in AULA

 

OPPURE

 

a DISTANZA

CON PIATTAFORMA

ZOOM

 

Formazione Pratica

in PRESENZA

con massimo

 

Sede Bolzano

In preparazione

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Sito pubblicato in data

10 settembre 2011