Fundamentals of gelato & sorbetto production

Gelato (or sorbetto when made with water) is a frozen dessert that originates from Italy and is known for its intense flavors, artisanal presentation and nutritious value. While considered somewhat similar to ice cream, the ingredients, production, flavoring, presentation, nutrition and texture all differentiate it.

PreGel offers a three-day course on the foundations of gelato and sorbetto production. Students will be educated on how to use cold and hot process machines, as well as the proper use of batch freezers and display cases. The class also covers simple recipe formulation, serving standards & suggestions as well as cleaning and sanitizing procedures for daily operations. Those in attendance will learn the theories and hands-on practice that pertain to the frozen dessert industry in addition to learning the trade secrets of decorating and displaying gelato and sorbetto to attract customers all year round. The course is suitable for anyone who wants to enter in this wonderful world.                                                                       

DAY 1

Introduction & program overview (9:00 – 9:30)
Theory (9:30 – 10:30)
-History of gelato
-Ingredients and gelato composition
Break (10:30 –10:40)
Theory (10:40 –12:30)
-Recipe formulation.
-The different processes to produce milk-based gelato.
Lunch (12:30 – 13:30)
Hands-On practice (13:30 – 16:15)
-Hot process gelato
-Cold process gelato
-Cold process using Sprints
Open discussion (16:15-16:30)
Cleaning & sanitizing (16:30-17:00)

 

DAY 2 

Theory (9:00 – 10:30)
-How to balance a recipe
-Gelato flavours
-How to produce different gelato flavours
Break (10:30 – 10:40)
Hands-On practice (10:40– 12:30)
-Production of gelato flavours
-Improvers
Lunch (12:30 – 13:30)
Hands-On practice (13:30– 16:15)
-Production of flavours
-Gelato show-case presentation
Open discussion (16:15 – 16:30)
Cleaning & sanitizing (16:30 –17:00)

 

DAY 3

Troubleshooting & Brainstorming discussion (9:00– 9:30)
Theory (9:30– 12:30)
-Sorbetto
-How to balance a recipe of sorbetto
Lunch (12:30– 13:30)
Hands-On practice (13:30–15:30)
-Sorbetto: (0% fruit 30% fruit, 50% fruit)
-Sorbetto show-case presentation
Cleaning & sanitizing (15:30– 16:00)
Open discussion (16:00– 16:15)
Test & Feedback (16:15– 16:30)
Review & Certificates (16:30– 17:00)

 

Upcoming Classes:

Corso di gelateria base

1-2-3 Ottobre 2018                                                                                                                                    Reggio Emilia, Italia 

Corso di gelateria base 

5-6-7 Novembre 2018

Reggio Emilia, Italia

Fundamentals of gelato & sorbetto production

26-27-28 Novembre 2018

Reggio Emilia, Italia

Corso di gelateria base 

10-11-12 Dicembre 2018

Reggio Emilia, Italia

 

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