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The basics of classic balancing, face-to-face and online course

0,001.250,00 + IVA

If you want to make a reservation without costs, read the additional information (informazioni aggiuntive).

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.

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Descrizione

When

Three full time training days: from 9.30 to 17.30

Place

SIDAG educational laboratory – Gelato Cult Via Giuseppe Parini 1/5 Casalecchio di Reno (BO)

The course takes place in person but can also be followed in live streaming (from 9.30 to 13.30)

ATTENTION: places limited to only 16 students in attendance.

Themes
Gelato balancing is the theoretical basis that every gelato maker should have. Often, however, we rely on inherited recipes, found in books or on the internet, purchased or “given away” by some suppliers without knowing their mechanisms in detail and without the technical ability to be able to vary them conscientiously.

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.

At the end of the course, a simple Excel spreadsheet will be provided to speed up the construction of the recipes.

Course structure

The theory lessons will take place in the morning (from 9:30 to 13:30) and in the afternoon the recipes will be tested in practice and the results analyzed. Among the topics covered there will be:

  • Carbohydrates and their balance within the recipes
  • The elements that affect the freezing of the mixture and the calculation of the AFP
  • Free water and bound water
  • The crystallization of fats
  • Synergies between stabilizers, proteins and fats
  • This course is dedicated to those who already have a smattering of gelato and who want to learn how to create or vary their own recipes with ease and independence.

Language
English

To book, insert the course in the cart and proceed to payment.

Contacts
segreteria@robertolobrano.com

The course includes

  • a handout in pdf.
  • the lunch buffet for each day of the course.
  • For further information: 051 0143541 (11.00 – 19.00).

Teacher

Roberto Lobrano

Organizer:

Cult ice cream Casalecchio di Reno

RETURNS AND REFUNDS POLICY

In case of total impossibility of providing the service for reasons of a health nature or imposed by Legislative Decrees, the amount paid may be refunded * or entirely used for a future course within 12 months from the date of payment or for services provided by Ice Rock Consulting srl .

If the course is confirmed and the student does not show up, it cannot be refunded. But if an impediment is noted within 48 hours prior to the start of the course, the student can use that fee for other courses and services provided by the International School of High Gelato making or by Ice Rock Consulting srl.

Alternatively, it is possible to request a refund *.

* The refund provides for a withholding of approximately 4% of the amount paid for administrative and banking expenses (or withheld by the Paypal circuit).

Informazioni aggiuntive

Data

on demand

Modalità

Reservation without costs, Online, In presence

Additional information

Our courses, in order to be carried out, need to have a minimum number of students.
To facilitate programming, we give the possibility to pre-register at no cost.
This allows us to predict whether the course will be able to run regularly without asking for a registration fee to be reimbursed in the event of cancellation due to failure to reach the minimum number of students.
By choosing this option you will be contacted via email and updated when the course is definitively confirmed.

Recensioni

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