The Fundamentals of Gelato & Sorbetto Production

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Date/Time
03/07/2016 - 03/09/2016
9:00 am - 4:00 pm

Location
Charlotte, NC, USA
4450 Fortune Avenue NW
Concord, North Carolina 28027

Bookings are closed This class is fully booked

funda_gelato

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
    • Gelato 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.)

Register

This event is fully booked.