introduction to the art of gelato - l'arte del gelato · gelato making. other solids...
TRANSCRIPT
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 BREAK13:00-14:00
Pasteurized bases production
14:00
Agenda
End of lessons
16:30
Q&AEnd of lessons
DAY 2
Ingredients analysisSolid raw materials: sugars, essential ingredients in gelato making.Other solids
Semifinished productsBase 50, 100 and complete baseflavouring pastes
09:30
THE PRODUCTION CYCLENecessary operations in gelato production:
“Classic” method “Combined” method
LUNCH BREAK13:00-14:00
12:00
14:00
Gelato productionGelato production by using the three pasteurized bases and dedicated recipes using the iceteam1927 machines.
DAY 3
Gelato recipes - balancingSemplified 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&AEnd of lessons
LUNCH BREAK13:00-14:00
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: [email protected]: 051 6505330
Contacts
Site. www.iceteam1927.itE-mail. [email protected]. 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
ELATENEO
Hotel Amadeus
Gelato production by using the three pasteurized bases and dedicated recipes using the iceteam1927 machines.
Join us!