A course dedicated to the production of gelato with different types of milk: new trends, processing methods and recipes.
Who is it for?
This course is aimed at those who want to expand the offer of ice cream produced with alternative types of milk, deepening the product characteristics of the derived ice cream.
Topics covered
• Notes on the raw materials for artisan gelato
• Alternative types of milk
• Why use alternative types of milk to cow's milk
• Composition and chemical-physical characteristics of alternative milk
• Notes on production cycle of artisan gelato
• Fundamental principles for formulating a classic gelato base mix
• Balancing of basic blends with buffalo, goat milk
• Use of alternative sugars: honey, agave syrup, grape sugar and date sugar
• Production of fermented beverages
• Production of gelato with direct and indirect method
• Demo: gelato production with alternative milk
Duration
The duration of the course is 2 days, from 9.00 to 13.00 every day *
* the course may be subject to changes if the minimum number of students is not reached
Certificate
Certificate of participation issued by Carpigiani Gelato University to those who have attended at least 80% of the lessons.
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