Technology and Science of Artisan Gelato and Ice Cream – 2 Days – November 13-14’2024

This class affords in details topics as Composition and Production of Artisan Gelato and Ice Cream, Ingredient’s details, Techniques to create Gelato Recipes, Sherbets, different methods of production, Product preservation, Equipment, Laboratory organization.

Who should take this course?

Who wants to become a Gelato/Ice Cream Maker, learn to create personal recipes, to properly use ingredients, adjust, modify, or improve existing recipes, being able to manage the Laboratory for the Production of Artisan Gelato, Ice Cream, Sherbets.

Topics Day One:

• Professional evaluation of Artisan Gelato, Ice Cream, Sherbets
• Composition, Analysis of Artisan Gelato – Ingredient’s Balancing
• Milk, Eggs, Chocolate, Sugar … Ingredient’s Evaluation
• Technology in Artisan Gelato: how Nature affects Gelato
• Creation of recipes and preparation of Milky flavours
• Recipe’s Evaluation

Topics Day Two:

• Fruit flavours, Sherbets recipes
• Arranging recipes, modifying recipes, Adjusting recipes
• Laboratory setup, Equipment: notions, comparison of the necessary machines, a wise investment for a successful business
• Retail, Wholesale, Leftover: Costs, Incomes, Profit evaluation

Course Includes:

• Coffee & Lunch Breaks,
• Certificate of Participation
• 1 Apron
• Course Knowledge Kit
• 7 % Discount Bonus, 1 Year validity, on the first Purchase at GelatoGuru or LucaMari Co,.Ltd.
• 10% Discount Bonus, 1 Year validity, from the Course date, on Purchases of Course 1.
• 1 Year Free Coaching