Traditional Italian Gelato Course - 1 Day

Full interaction of 6 hours of Laboratory in 1 day from 10am to 4pm

Production techniques:

• Mixing/measuring
• Pasteurization (without the pasteurizer),
• Homogenization (only with a hand blender),
• Cooling down, maturation,
• Freezing/batch freezing
• Forming/presentation on tray
• Hardening/storage

For next available course date, please get in touch with us directly

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