The Fundamentals of Gelato & Sorbetto Production

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Date/Time
04/09/2018 - 04/11/2018
9:00 am - 4:00 pm

Location
Dallas, TX, USA
612 E. Dallas Road
Grapevine, Texas 76051

Bookings are closed

 

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.

This class is approved by the American Culinary Federation for 18 Continuing Education Hours. 

Length of Class: 3 days

Class Cost: $249 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
    • 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.)

 

Register

Bookings are closed for this event. See more classes.