An intensive course dedicated to soft serve: from recipes to new trends.
Who is it for?
This course is for those who want to have in-depth knowledge of soft-serve, of the soft serve technology and new trends.
Course objectives
Acquire the complete skills to create soft serve gelato and recipes.
Topics covered
• Introduction to soft-serve
• Differences between artisanal gelato, industrial gelato, and soft-serve gelato
• Comparison of different production processes
• Overview of soft-serve gelato machines (types and operation)
• Functionality of ingredients in soft-serve gelato mixes
• Balancing and formulation of different types of soft-serve gelato recipes (milk-based, fruit sorbets, yogurt, etc.)
• Market trends and innovative soft-serve gelato recipes(e.g., dairy-free and using typical ingredients)
• Premium soft-serve: quality and aesthetics
• Mini cones and take-out containers
• New ideas and business concepts
• Profitability and return on investment
Duration
3 days, everyday 9.00 - 13.00*
*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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