A two-day course dedicated to yogurt: production methods of yogurt, soft-serve and artisan, recipes and new trends
Who is it for?
This course is aimed at those who want to deepen the techniques for creating their own frozen yogurt mixtures and learn about the use of the machines necessary both for the production of soft-serve yogurt, and for the production of yogurt gelato.
Subjects covered
• Yogurt and types of fermented milk
• Types of yogurt on the market
• Yogurt production technology with Pastomaster HE
• Yogurt production technology with Maestro HE
• Balancing of the frozen yogurt mixes
• Natural flavored frozen yogurt mixes
• Fruit flavored frozen yogurt mixes
• Yogurt soft-serve using a soft machine
• Ideas and business concepts
Duration
2 days, everyday 9.00am - 1.00pm CET*
*the organization of the course may change if the minimum number of students is not reached
Certificate
Certificate of participation issued by Carpigiani Gelato University for those who have attended at least 80% of the course.
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Antherica Srl
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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