ADVANCED COURSE OF GELATO MAKING
The Master Gelato course
Balancing of gelato with an innovative system, AFP (anti-freezing power of the sugars), creation of creative recipes and new gelato trends are just some of the topics covered to give the gelato maker all the necessary tools to make their offer in the store unique, creative and intriguing to all palates.Sign up
FROM 9.00 AM TO 5:30 PM
MEC3 - OPTIMA S.P.A.
Via Gaggio 72, 47832 San Clemente Rimini, Italy
560 € + VAT
Prenota la data del corso al quale vuoi partecipare.
A CHI È RIVOLTO
Inverse method of balancing cream and fruit gelato
Infusion of creams and sorbets
Fruit sorbets with indirect method
Low glycemic index gelato: the sugars in gelato, properties and correct use, calculation of AFP
Cocoa and chocolate
Ideal base for cream gelato
Herbal and spice infused gelato.
SUBSCRIBE TO THE COURSE
Complete the form below: our team will contact you to confirm your registration