X
Login
Password incorrect

INGREDIENTI E IDEE PER IL GELATO, LA PASTICCERIA E LA CAFFETTERIA

it Login
X
Basic Course in Gelato Making
ABC Gelato

3 DAY
10AM - 5PM

PARTICIPANTS:
12 STUDENTS

THE course

The ABC of Gelato is created for those who want to learn how to make gelato for the first time, those that already know but need some reinforcement and everyone that needs advice on how to better their gelateria or menu.

Date
  • 25/26/27th June 2018

INTRODUCtion

During this course, you will learn the fundamental theory for making gelato, understand the production schedule in a gelateria and the basics of creating formulas or recipes.  You will also have the opportunity to learn and participate hands-on in the preparation of traditional gelato flavors. All this under the instruction and guidance of a professional in the gelato world who will be able to help you and give you advise every step of the way.

TOPICS
    • Differences between gelato and ice cream
    • Types of gelato and sorbet based on its composition
    • Main components of gelato
    • Learn the most important ingredients and their main function in the formula or recipe
    • How will these ingredients affect the gelato mix
    • Description of the production cycle
    • Focus on the different methods for the preparation of the mix, mainly the direct and indirect method
    • Learn the basics of pasteurization or heat treatment of the mix
    • Balancing: learn how to balance a simple base and how to correct it, a crucial topic for creating your own recipes
    • You will then have the opportunity to make a few different gelato flavors and taste different ingredients
    • We will conclude by describing an efficient production schedule and discussing leftovers management
SUBSCRIBE TO THE COURSE

Send an e-mail to info@mec3.ae our team will contact you to confirm your registration.

These courses will be held @MEC3 Dubai

Questo sito web utilizza cookies per poterti offrire una migliore esperienza di navigazione. Se vuoi saperne di più, o negare il consenso a tutti o ad alcuni dei cookies utilizzati dal sito, clicca qui. Se prosegui la navigazione o accedi a un qualunque elemento sottostante questo banner, acconsenti all’uso dei cookies.