Traditional Italian Gelato Course - 2 Days

Full interaction of 12 hours of Laboratory in 2 days from 10am to 4pm

Production techniques:

• Mixing/measuring
• Pasteurization (with and without the pasteurizer)
• Homogenization (with the pasteurizer)
• Cooling down, maturation
• Freezing/batch freezing
• Forming/presentation on tray or "pozzetto"
• Hardening/storage

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

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