Gelato production

Gelato expert academy Module #3: everything you need to know about gelato production, lab creation and organisation and how to store and serve your product at best.

Gelato expert Academy

Program Module #3

Production of gelato

  • The different methods of production
  • Steps in the production: pasteurisation, aging, freezing, storage and serving
  • The combined method
  • The characterising method (pasteuriser+batch freezer)
  • Hybrid methods
  • To age or not to age?
  • New and different methods of production (liquid nitrogen, CO2, static pasteurising…)
  • Temperatures of gelato (pasteurisation, extraction, serving, storage..)

Gelato production and organisation of a gelato lab  

  • Batch freezers and other machines
  • Showcases
  • Pasteurisers and other machines
  • The cold chain
  • Essential machines
  • Machines to complete the lab (oven, stone grinder, homogeniser…)
  • Storage of gelato
  • Other tools for the lab

Organisation and optimisation

  • Strategies for an efficient gelato lab
  • Organisation of the lab
  • Production needs (gelato everyday or stock the gelato?)

Serving and storing gelato

  • How to present gelato
  • How to serve gelato
  • Different ways of serving gelato around the world
  • How to adjust recipes to your needs
  • Introduction to creative serving of gelato

Voluntary exam to achieve certification (10 minutes quick test)

Info & Subscribe

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  • 1 module of choice: 170€
  • 3 modules of choice: 450€
  • 5 modules of choice: 650€ (includes 30 minutes one to one consulting)
  • 10 modules: 1000€ (includes 60 minutes one to one consulting)

Included in the price

  • Teaching material in PDF used during the courses
  • Recipe book of each module of the courses
  • Access to all the videos and material for unlimited time
  • Certification of participation
  • For minimum 5 modules of subscription: 50€ discount on GelatoPassport+ the official formulation app used by the Gelato Expert Academy and factories and professionals all over the world