Balancing technique for pastry making: structures
A course designed for gelato makers who want to learn more about the most important structures in pastry making
Subject Covered
• The architecture of desserts: structures, consistencies, and contrasts
• The balance of flavor
• Crumbly structures (shortcrust pastry, crumble, etc.): definition, types, ingredients and their function, notes on balancing, production methodology
• Whipped structures (sponge cake, biscuit, cake, dacquoise, etc.): definition, types, ingredients and their function, notes on balancing, production methodology
• Creamy-viscous structures (creams, creamy desserts, and gelled structures): definition, types, ingredients and their function, notes on balancing, production methodology
• Creamy-aerated structures (Bavarois, diplomats, mousses, semifreddos, etc.): definition, types, ingredients and their function, notes on balancing, production methodology
• Finishing and glazing a dessert
• Glazes: definition, types, ingredients and their function, production methodology
• Chocolate decorations: tempering and thermal shock
• Food cost and production process optimization
Duration*
The online course lasts 5 days from 9.00 am to 2.00 pm.
*The dates and organization of the course may be subject to change if the minimum number of participants is not reached
Certificate
Certificate of participation issued by Carpigiani Gelato University to those who attended at least 80% of the lessons and passed the final exam.
• The architecture of desserts: structures, consistencies, and contrasts
• The balance of flavor
• Crumbly structures (shortcrust pastry, crumble, etc.): definition, types, ingredients and their function, notes on balancing, production methodology
• Whipped structures (sponge cake, biscuit, cake, dacquoise, etc.): definition, types, ingredients and their function, notes on balancing, production methodology
• Creamy-viscous structures (creams, creamy desserts, and gelled structures): definition, types, ingredients and their function, notes on balancing, production methodology
• Creamy-aerated structures (Bavarois, diplomats, mousses, semifreddos, etc.): definition, types, ingredients and their function, notes on balancing, production methodology
• Finishing and glazing a dessert
• Glazes: definition, types, ingredients and their function, production methodology
• Chocolate decorations: tempering and thermal shock
• Food cost and production process optimization
Duration*
The online course lasts 5 days from 9.00 am to 2.00 pm.
*The dates and organization of the course may be subject to change if the minimum number of participants is not reached
Certificate
Certificate of participation issued by Carpigiani Gelato University to those who attended at least 80% of the lessons and passed the final exam.
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PURCHASE AND JOIN THE COURSE ONLINE
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