Complete your gelato training by learning production techniques for innovative recipes
The newly updated Advanced Course is a MUST for those who want to expand their product range and be unique in the market.
Course objectives
The aim of the Advanced Gelato Course is to make students independent in creating the recipes most demanded by today's market, which require a deeper knowledge of balancing techniques and raw materials. Additionally, the course will provide the necessary tools for balancing artisanal sauces and toppings.
Prerequisites
It is requested to have prior knowledge of balancing and production of gelato.
Subjects covered
• Balance with water PAC calculation
• No added sugars gelato: milk based, water based
• Dairy free gelato: water based and plant-based beverage base
• Topping, sauces, and fillings balance for negative temperatures
• Chocolate: history, production, varieties, balancing, and applications
• Savory gelato: milk based, water based
• Alcoholic gelato: milk based, water based
| HOUR | ONLINE STUDENT | PREMIUM IN-CLASS STUDENT |
| 9.00 AM | THEORY LESSON AND DEMONSTRATION (online with live chat) |
THEORY LESSON AND DEMONSTRATION (in-class) |
| 10.00 AM | ||
| 11.00 AM | ||
| 12.00 PM | ||
| 2.00 PM | END OF THE LESSON | 1h lunch break |
| 3.00 PM | - | RECAP AND HANDS-ON PRACTICE (In-class and laboratory) |
| 4.00 PM | - | |
| 5.00 PM | - |
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Via Passo Buole 82 - 42123 Reggio Emilia - Italy
tel.: +39.0522.436912
fax: +39.0522.445638
email: info@antherica.com
web: www.antherica.com
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