A course dedicated to dairy free gelato recipe balancing techniques
Who is it for?
To all those who want to increase their offer with new gelato flavors without products of animal origin.
Course objectives
Learn to balance recipes starting from raw materials and ingredients of plant origin.
Topics covered
• 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
• Live demonstration of gelato flavors production.
REGISTRATION BONUS
Complete recipe book with 25 recipes including finished flavors, sauces and toppings.
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 receive an email with the link for the streaming lesson, to be opened at the beginning of the course.
Certificate
Certificate of participation issued by Carpigiani Gelato University for those who have attended at least 80% of the course.
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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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