Introduction to the Art of Gelato - L'arte del Gelato gelato making. Other solids Semifinished products

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!