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The Art & Business of Ice Cream Workshop

470.000 KD

  • 30 years of experience
  • Andrea has a career in the field of health

ماستر كلاس جيلاتو مدتها 5 ايام تصلح لمن يرغب بإنشاء مشروع او صاحب مشروع جيلاتو 
ستتعلم كيفية كتابة الوصفة، طريقة البسترة، الخلط، طريقة الانتاج للمشاريع

 

Package include: المحتوى

- Recipe written طريقة صياغة الوصفة
- pasteurization technique طريقة البسترة 

- Temperature control التحكم بدرجات الحرارة

- Italian Gelato original جيلاتو ايطالي

- vegan gelato جيلاتو نباتي

-keto gelato كيتو جيلاتو

-sugar free gelato جيلاتو خالي من السكريات

-Gelato cake كيكة الجيلاتي 

starting at 10am minimum 4 hours per day 

In this class, we will learn different types of gelato, pasteurizing, molding and scooping and production flow.

Syllabus:

 

Cancellation and Refund Policy:

Refunds will be issued for cancellations made at least 24 hours prior to the class. No refunds will be provided for no-shows or cancellations within 24 hours of the class.

:سياسة الإلغاء واسترداد الأموال

سيتم إصدار استردادات الإلغاءات التي تتم قبل مضي 24 ساعة على الأقل من وقت الدرس. لن يتم تقديم أي استردادات لعدم الحضور أو الإلغاءات في غضون 24 ساعة من الدرس

 

Starting at: 5:00 pm

Location:

Schedule

  1. The 7 different ways of making ice cream: Business models related to the type of production and business objectives.
  2. The market ice cream parlor. Fundamental ingredients of true artisan ice cream (ice cream without additives with natural neutral, fruit, egg yolk, dairy products and natural flavorings).
  3. The industrial derivation ice cream parlor.
    Basic ingredients of ice cream and industrial derivations (neutral, base 50, base 100, full base, flavors, colorants).
  4. Knowing how to win: Water, Air, Temperatures, Sweetness and Personality.
    The importance of balance, so as not to lose money with ice cream.
  5. Fundamental working methods: Pasteurization, Maturation, Homogenization, Buttering and Pasto-mantecation; what to choose when making your own ice cream.
  6. Production machinery and maintenance and sales machinery; minimum investment.

  1. Basic elements of knowledge: Chemical solutions of ice cream, Water, Air, Temperatures, Ice and Cryoscopic point, Sweetness and Personality.
  2. Gerogelato Balancing Software Explained
  3. Study and balancing of the fundamental ingredients and their properties: Traditional Ice Cream and its ingredients (Dairy and derivatives, animal fat, animal proteins, sugars, additives).
  4. Customized flavorings: Toasting and simple refining of nuts and dried fruits (Practical).
  5. Formulation of the main traditional creams. White, Nuts, Spices and aromatic herbs (Vanilla, Coffee), Egg, Cocoa, Cheese, Yogurt.
  6. On this second day, we will create three different ice cream flavors based on your desired objectives and ingredient availability.

  1. Study and balancing of the fundamental ingredients and their properties: Traditional ice cream and its ingredients (fresh fruit, frozen fruit and aromatic pastes.)
  2. Formulation of the main fruit sorbets and creams: sour fruit, aromatic fruit, sweet and fibrous fruit, and practical execution.
  3. The master will impart his extensive knowledge, sharing techniques and secrets crucial for mastering these three types of ice cream. You will gain hands-on experience in every aspect of their creation, from ingredient selection and preparation to achieving the perfect texture and flavor balance. This comprehensive session is designed to elevate your skills and help you achieve exceptional results in your ice cream making.

  1. We will start this day making
    two frozen cakes: one with a
    creamy base and another with
    fruit. Plus, we’ll make a
    chocolate truffle, all with
    Gerogelato style!
  2. We will start by touching on the
    basics of healthy ice creams,
    fundamental ingredients and their
    properties: Alternative ice cream and its ingredients (vegetable drinks and derivatives).
  3. Vegetable fats, vegetable
    proteins, alternative sugars,
    fibers and polyols Sugar free, vegan, dietary, keto,celiac, diabetic, diabetic.
  4. Terminology definition of
    alternative ice cream and healthy ice creams.

  1. Basic concept on macronutrients and metabolism.
  2. Classification of foods relation to their impact on metabolism.
  3. Analysis of commercial definitions of food (vegan, light, sugar-free)
  4. Ice cream and proteins: Preforming and non-preforming plant proteins.
  5. Ice cream and sugars: Alternative sugars, polyols, sweeteners, rare sugars and naturally occurring sugars.
  6. Ice cream and fat: Saturated and unsaturated vegetables fats and their effects on ice cream.
  7. Polysaccharides and fibers, alternatives to hydrocolloids.
  8. Intolerances and allergies related to thr ice cream industry.
  9. We will prepare 2 types of alternative ice cream.

GOOD GELATO AND BUSINESSSUCCESS IN 5 DAYS

In just 5 days, our unique method,

supported by advanced software,

streamlines technical instruction. Then,

we'll delve into the fascinating world of

the ice cream business, giving you a

comprehensive education

Recommended:

The Art & Business of Ice Cream Workshop

The Art & Business of Ice Cream Workshop

470.000 KD

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