Gelato Class
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
You will learn...
- Theory of gelato and sorbetto
- Formulating and refining recipes
- Hands-on production and procedures
- Serving and sales assistance
- Cleaning and sanitizing
- PreGel AMERICA's product offerings
Instructor(s):
Kal Sokhn, Technical Product Specialist
Leonardo Mazzero, Technical Sales Manager
Level That Should Attend: Our gelato class is for all skill levels, from beginner to intermediate, interested in pursuing a career in gelato or adding the concept to their existing business.
Cost: $35 administration fee
The Training Center's core classes have been approved by The American Culinary Federation (ACF) for Continuing Education Hours (CEHs). Attendance at this classes will earn 18.0 CEHs towards ACF initial and renewal certification.Day 1 Schedule
- Introduction and Program Overview (8:00 a.m. - 8:30 a.m.)
- Theory (8:30a.m. - 10:00 a.m.)
- History of gelato
- What is gelato
- Basic ingredients of gelato
- Break (10:00 a.m. - 10:10 a.m.)
- Theory (10:10 a.m. - 11:00 p.m.)
- Composition of gelato
- Gelato production process
- Practice (11:00 p.m. - 12:30 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
- Lunch (12:30 p.m. - 1:30 p.m.)
- Practice (1:30 p.m. - 4:00p.m.)
- Gelato production - Cold process and Super Sprint process
Day 2 Schedule
- Theory (8:00 a.m. - 10:00 a.m.)
- Freezing process and storage
- Flavor and texture defects of gelato
- Cleaning and sanitizing
- Health issues
- Break (10:00 a.m. - 10:10 a.m.)
- Practice (10:10 a.m. - 12:30 p.m.)
- Gelato production: hot process
- Use of Arabeschi®
- Toppings and texture improvers
- Lunch Break ( 12:30 p.m. - 1:30 p.m )
- Practice (1:30p.m. - 4:00 p.m.)
- Gelato production: hot process
- Use of Arabeschi®
- Toppings and texture improvers
Day 3 Schedule
- Troubleshooting and Brainstorming (8:00 a.m. - 8:30 a.m.)
- Sorbetto Mix Overview (8:30 a.m. - 11:30 a.m.)
- Development
- Balancing
- Preparation
- Lunch (11:30 a.m. - 12:30 p.m.)
- Hands-on Sorbetto Production (12:30 p.m. - 3:30 p.m.)
- Open Discussion (3:30 p.m. - 3:50 p.m.)
- PreGel Catalogue Discussion (3: 50 p.m. -4:00 p.m.)
