Advanced Gelato & Sorbetto Production

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Date/Time
03/22/2018 - 03/23/2018
9:00 am - 4:00 pm

Location
Chicago, IL, USA
915 Busse Road
Elk Grove Village, Illinois 60007
PreGel entrance located on Jarvis Avenue

Bookings are closed

 

Class Advanced Gelato

Expanding on the Fundamentals of Gelato & Sorbetto Production class, PreGel AMERICA offers a two-day course on the advanced preparation & production of gelato and sorbetto. Students will be educated on the more advanced theory and applications for gelato and sorbetto production. This class in particular covers the formulation of customized recipes, in-depth scientific approaches to ingredient composition and the effect of each ingredient on the final composition of gelato and sorbetto. In this class you will learn how to refine unique recipe formulations to trouble shoot any potential problems that you might currently have within your gelato or sorbetto. Attendees at the end of this class will walk away with a complete and thorough knowledge of gelato and sorbetto production with the understanding of the scientific approach behind formulations and ingredients in frozen environments.

This class is approved by the American Culinary Federation for 12 Continuing Education Hours. 

Length of Class: 2 days

Class cost:  $189 per person

 

* Prerequisite –Fundamentals of Gelato and Sorbetto Production Class

                                                         

 Day 1 Schedule

  • Introduction (9:00 a.m. – 9:15 a.m.)
  • Theory (9:15 a.m. – 10:30 a.m.)
    • Ingredient composition & discussion
  • Break (10:30 a.m.–10:40 a.m.)
  • Theory (10:40 a.m.–12:00 p.m.)
    • Gelato mix development
  • Lunch (12:00 p.m. – 1:00 p.m.)
  • Hands-On (1:00 p.m. – 3:30 p.m.)
    • Pasteurization of White, Yellow, Nut, Yogurt, and Chocolate Bases in preparation for Day 2 Gelato hands-on production
    • Pasteurization of Syrup Base in preparation for Day 2 Sorbet hands-on production
    • Preparation of Alcohol Bases and overnight aging for Day 2 Production
  • Cleaning (3:30 p.m. – 4:00 p.m.)

Day 2 Schedule

  • Review of Previous Day (9:00 a.m – 9:30 a.m.)
  • Theory (9:30am– 10:30am)
    • Sorbetto mix development
    • Incorporating alcohol into gelato & sorbetto
  • Hands-On (10:30 a.m.– 12:00 p.m.)
    • Gelato production of advanced flavors utilizing custom hot process bases
    • Advanced garnishing techniques
  • Lunch Break (12:00 p.m.– 1:00 p.m.)
  • Hands-On (1:00 p.m.– 2:30 p.m.)
    • Production of advanced sorbetto flavors & formulas
    • Production of alcoholic flavors
    • Advanced garnishing techniques
  • Cleaning (2:30 p.m.– 2:45 p.m.)
  • Open Discussion (2:45 p.m.–3:00 p.m.)
  • Class Test (3:00 p.m. – 3:30 p.m.)
  • Recap and Certificates (3:30 p.m. – 4:00 p.m.)

Register

Bookings are closed for this event. See more classes.