The Fundamentals of Gelato & Sorbetto Production

Gelato (or sorbetto when made with water) is a frozen dessert that originates from Italy and is known for its intense flavors, artisanal presentation and nutritious value. While considered somewhat similar to ice cream, the ingredients, production, flavoring, presentation, nutrition and texture all differentiate it.

PreGel AMERICA offers a three-day course on the foundations of gelato and sorbetto production. Students will be educated on how to use cold and hot process machines, as well as the proper use of batch freezers and display cases. The class also covers simple recipe formulation, serving standards & suggestions as well as cleaning and sanitizing procedures for daily operations. Those in attendance will learn the theories and hands-on practice that pertain to the frozen dessert industry in addition to learning the trade secrets of decorating and displaying gelato and sorbetto to attract customers all year round.

Day 1 Schedule

Introduction and Program Overview (9:00 a.m.– 9:30 a.m.)
Theory (9:30 a.m. – 10:30 a.m.)
History of gelato
Ingredient uses & explanations
Break (10:30 a.m.–10:40 a.m.)
Theory (10:40 a.m.–12:00 p.m.)
Composition of gelato
Gelato production process
PreGel products discussion & introduction
Lunch (12:00 p.m. – 12:45 p.m.)
Hands-On Practice (12:45 p.m – 3:30 p.m.)
Heat Processing of White Base (large batch)
Cold Process preparation using PreGel Totalbase®, aging and hydration
Cold Process preparation using PreGel Super Sprints, aging and hydration
Gelato production – Cold Process and Super Sprints
Cleaning (3:30 p.m.–4:00 p.m.

Day 2 Schedule

Theory (9:00 a.m. – 10:30 a.m.)
Freezing process and storage
Flavor and texture defects of gelato
Cleaning and sanitizing
Health issues
Break (10:30 a.m. – 10:40 a.m.)
Hands-On (10:40 a.m. – 12:00 p.m.)
Gelato production: Hot Process White Base, PreGel Bases, Traditional Pastes, etc.
Use of texture improvers
Lunch (12:00 p.m. – 12:45 p.m.)
Practice (12:45 p.m. – 3:30 p.m.)
Gelato production: Hot Process White Base, PreGel Bases, Traditional Pastes, etc.
Use of Arabeschi® & toppings
Cleaning (3:30 p.m.–4:00 p.m.)

Day 3 Schedule

Troubleshooting & Brainstorming Discussion (9:00 a.m.– 9:30 a.m.)
Theory (9:30 a.m.– 12:00 p.m.)
Sorbetto mix development
Sorbetto mix balancing
Lunch (12:00 p.m. – 12:45 p.m.)
Hands-On (12:24 p.m.–2:30 p.m.)
Sorbetto (0% fruit, 30% fruit, 50% fruit)
Open Discussion (2:30 p.m.– 2:45 p.m.)
Class Test (2:45 p.m. – 3:00 p.m.)
Recap and Certificates (3:00 p.m. – 3:30 p.m.)

Upcoming Classes

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