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Balancing Gelato in English
Ottobre 3 - Ottobre 5
We will start from the balancing of the sorbets and will create recipes with direct and indirect method and then move on to the formulation of more complex recipes based on milk. The calculations will be made initially without the aid of pre-set balancing programs just to learn the methodology.
Every day from 9:30 AM to 5:30 PM. Online and in person
Please follow this link to register: only 16 places available in the classroom: