Master – Stabilisers in gelato

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Not Enrolled

Price

300€

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Course Content

Introduction to stabilisers

01 – Stabilisers – Introduction

02 – Stabilisers – Stabilisers in gelato

Thickeners for gelato

03 – Stabilisers – Thickeners in gelato and ice cream: characteristics and interactions

04 – Stabilisers – Thickeners in gelato and ice cream: overview of every thickener

Emulsifiers for gelato

05 – Stabilisers – Emulsifiers in gelato and ice cream: characteristics and interactions

06 – Stabilisers – Emulsifiers in gelato and ice cream: in-depth overview of every emulsifier

Commercial stabilisers and stabilisers in real products

07 – Stabilisers – Commercial stabilisers

Testing stabilisers

08 – Stabilisers P1 – Practical tests of stabilisers

08 – Stabilisers P2 – Practical tests: results and discussion of stabilisers

Formulating stabilisers

09 – Stabilisers – Formulation of a stabiliser

10 – Stabilisers – Formulation of stabilisers (practical cases)

11 – Stabilisers – Formulation of stabilisers (more cases)

Testing stabilisers

12 – Stabilisers – Practical tests of selected stabilisers

Production of stabilisers, bases for gelato and conclusions

13 – Stabilisers – Should you make your own stabiliser?

14 – Stabilisers – From neutro and commercial stabilisers to complete bases for gelato

15 – Stabilisers – Conclusions and next steps