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Introduction to the Art of Gelato
DAY 1
Welcome · GELATO HISTORY: An alimentary product with very ancient origins · Guided tour to the Gelato Museum.
· The White base · The Yellow base · The Chocolate base
09:30
10:30
16:30
What’s gelato? Product composition and ingredients analysis ·
The air – un “underestimate” ingredient · Liquid raw materials ·
Q&A
LUNCH BREAK 13:00-14:00
Pasteurized bases production
14:00
Agenda
End of lessons
16:30
Q&A End of lessons
DAY 2
Ingredients analysis Solid raw materials: sugars, essential ingredients in gelato making. Other solids
Semifinished products Base 50, 100 and complete base flavouring pastes
09:30
THE PRODUCTION CYCLE Necessary operations in gelato production:
“Classic” method “Combined” method
LUNCH BREAK 13:00-14:00
12:00
14:00
Gelato production Gelato production by using the three pasteurized bases and dedicated recipes using the iceteam1927 machines.
DAY 3
Gelato recipes - balancing Semplified recipes examples Data analysis. HACCP – hygiene and security
“special” flavors production
09:30
14:00
10:30
16:30
Fruit sorbets production: Direct method and sugar syrup
Q&A End of lessons
LUNCH BREAK 13:00-14:00
The “variegato” and inclusions
Our Chefs
Hotel Amadeus
How to reach us
Sede del Corso: Via Emilia 45/A, 40011, Anzola dell’Emilia (Bo) Italy
Mail: info@gelateneo.it Tel: 051 6505330
Contacts
Site. www.iceteam1927.it E-mail. info@gelateneo.it Tel. 051 6505330
Accomodation
E’ possibile usufruire della prenotazione alberghiera tramite Iceteam presso:
HOTEL AMADEUS**** Via Marco Emilio Lepido 39, Bologna (BO)
Prezzo Camera Singola: 53euro a notte (B&B) Prezzo Camera Doppia: 68 euro a notte (B&B)
PREZZO del Corso: 600 € + IVA. ORARIO: 9:30-17:30
G
ELA TENEO
Hotel Amade us
Gelato production by using the three pasteurized bases and dedicated recipes using the iceteam1927 machines.
Join us!