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.
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
Subscribe now or for more info write us at info@gelato.expert
Price
- 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