Gelato with no added sugars is an indispensable product for gelato makers who want to follow new market trends and customers intolerances or special nutrition habits.
Course objectives
The goal of the course is to provide knowledge on recipe balancing techniques without added sugars.
Subject covered
• what is no added sugar gelato
• regular balancing values
• ingredients substitution technique and no added sugar balancing
• no added sugar gelato mixes
• bases characterization
• Application:
- infusion technique
- fruit gelato
- sorbet
- variegato topping
- concentrated sauce
Prerequisites
Having professional experience as gelato artisan, knowledge of balancing or having completed the Gelato University Intermediate Gelato course.
Duration
The online course lasts 2 days, starting at 9.00 am (CET) and ending in the afternoon at 1.00 pm (CET).*
Certificate
Certificate of participation issued by Carpigiani Gelato University for those who have attended at least 80% of the course.
To book
Sign up for the course via this page, you will receive an email with the link for the streaming lesson, to be opened at the beginning of the course.
*the course may be subject to changes if the minimum number of students is not reached.
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