Base/intermediate course

Theoretical and practical course

PROGRAM

• Welcome and presentation of the course;

• The history of gelato - guided tour of the Gelato Museum;

• What is gelato? Product composition sensory analysis of the ingredients;

• Chemical analysis of sugars, proteins, fats, fibers and other functional ingredients;

• Semi-finished products for gelato (fat and fruit pastes), powdered and neutral bases;

• The production cycle of artisan gelato;

• Difference between direct, classic and combined production systems;

• Basic concepts of gelato balancing;

• Analysis of an ice cream recipe;

• Simple, variegated and layered;

• Production of gelato and sorbets with Iceteam1927 equipment - practical laboratory.

ACCOMODATION

It is possible to take advantage of the hotel reservation through Iceteam at HOTEL AMADEUS ****:

• Via Marco Emilio Lepido 39, Bologna (BO)
  

  1 x DUS – 68 euros (tourist tax excluded)
  
  1 x double – 88 euros (tourist tax excluded)
  
  1 x triple – 108 euros (tourist tax excluded)

PRICE: 800 € + IVA

HOURS: 9:30-17:30