Would you like to learn how to make real artisanice? Do you want to learn how to do this from those who have direct laboratory experience in one of the best GELATERIE of ITALIA? We will teach you to make ICE and SORBETTI but above all we will reveal the SECRETS to make a quality ice cream.Read More
To aspiring ice cream goers. To gourmet enthusiasts. To all those who aspire to possess the essential skills to practice this profession.
Learn MoreMake known the basic techniques to produce the real quality artisan ice cream.
Learn MoreDownload the registration form. Fill out its parts. Send to: nivera.gelateria@gmail.com
Learn MoreTopics:
The building blocks of artisanal ice cream
Sugars: POD and PAC
Fats
Milk proteins
The thickeners
Emulsions
Dietary fibers: inulina
The clean label of ice cream
ARGOMENTI:
• Metodo diretto ed indiretto
• Le attrezzature indispensabili
• Le fasi della produzione
• Cosa sono i “neutri”
• Cosa sono i gradi brix e l’uso del rifrattometro
• Attività pratica: produzione sorbetti di frutta, con e senza neutro
• Attività pratica: produzione creme gelato, con e senza neutro
Ice cream maker and quality management expert
Ice cream parlour and technical consultant for the ice cream industry


