Download the pdf book and get the discount for the live lesson!
Who is it for?
To all those who want to increase their offer with new gelato flavors without products of animal origin.
Book objectives
Learn to balance recipes starting from raw materials and ingredients of plant origin.
Topics covered
- Complete recipe book with 25 recipes including finished flavors, sauces and toppings.
• Production methods of artisanal gelato: direct and indirect
• Types and analysis of vegetable drinks commercially available
• Production of home-made non-dairy drinks from raw materials
• Balancing techniques for gelato base mixes and gelato flavors
• Sorbet balancing techniques
Prerequisites
Having professional experience as gelato artisan, knowledge of balancing or having completed the Gelato University Intermediate Gelato course.
To book
Sign up for the course via this page, you will find the pdf recipe book in your private area of gelatouniversity.com.
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