The Fundamentals of Gelato & Sorbetto Production

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, artisan 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 recipe formulation, serving, cleaning and sanitizing procedures for daily operations. Those in attendance will learn the secrets of decorating and displaying gelato and sorbetto.

Length of Class: 3 days
Class Cost: $130 per person

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 & Basic Ingredients
Break (10:30 a.m.-10:40 a.m.)
Theory (10:40 a.m.-12:00 p.m.)
Composition of gelato
Gelato production process
Lunch (12:00 p.m. – 1:00 p.m.)
Practice (1:00 p.m – 3:30 p.m.)
Pasteurization of White Milk Base (using 60L pasteurizer and compact machines)
Cold Process preparation Totalbase®, aging and hydration
Cold Process preparation Super Sprint, aging and hydration
production – Cold Process and Super Sprint Process
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.)
Practice (10:40 a.m. – 12:00 p.m.)
Gelato production: Hot Process
Use of Arabeschi®, toppings & texture improvers
Lunch Break (12:00 p.m. – 1:00 p.m.)
Practice (1:00 p.m. – 3:30 p.m.)
Gelato production: Hot Process
Use of Arabeschi®, toppings & texture improvers
Cleaning (3:30 p.m.-4:00 p.m.)

Day 3 Schedule

Troubleshooting & Brainstorming (9:00 a.m.- 9:30 a.m.)
Sorbetto Mix Overview (9:30 a.m.- 12:00 p.m.)
Sorbetto mix development
Sorbetto mix balancing
Sorbetto mix preparation
Lunch (12:00 p.m.-1:00 p.m.)
Hands-on Sorbetto Production (1:00 p.m.-2:30 p.m.)
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.)

*This program is approved by the American Culinary Federation (ACF) for 18.0 Continuing Education Hours (CEHs).

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