As nostalgic frozen pops and artisan paletas gain in popularity, explore this trendy, fun and easy menu addition in our class. In this course students will work with a variety of techniques and recipes used to create different styles of frozen pops and paletas from small scale to large scale production and gain hands on experience creating diverse flavors and textures. This class will also explore the use of silicone mold use in making frozen gelato pops as well as discussing and tasting different dips and coatings for frozen pops and utilizing creative garnish and decorating techniques.


Introduction (9:00 – 9:15)
Theory (9:15 – 10:30)
-Overview of pops & paletas concept
-How to develop specific product offerings for your customers
-PreGel’s product offering & uses: glazes, coatings, toppings & decorations.
Break (10:30 – 10:40)
Hands-On (10:40 – 12:00)
-Production of pops & paletas
Lunch (12:00 – 1:00)
-Production of pops & paletas
Cleaninig & sanitizing (15:30 – 16:00)
Open discussion (16:00 – 16:15)
Feedback (16:15 – 16:30)
Review & Certificates (16:30 –17:00 )

Upcoming classes:

Stecchi gelato & ghiaccioli floreali

10 Ottobre 2018                                                                                                                                 Reggio Emilia, Italia 


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