The goal of the course is to provide knowledge on recipe balancing techniques without added sugars.
Subject covered in the recipe book
• what is no added sugar gelato
• regular balancing values
• ingredients substitution technique and no added sugar balancing
• no added sugar gelato mixes
• bases characterization
- infusion technique
- fruit gelato
- variegato topping
- concentrated sauce
Having professional experience as gelato artisan, knowledge of balancing or having completed the Gelato University Intermediate Gelato course.
Sign up via this page, you will find the pdf recipe book in your private area of gelatouniversity.com