GELATO ONLINE COURSE
Learn step by step!!
There are many ways you can make gelato, most information you can find is outdated and yields a less than desirable product, we have perfected and simplified the gelato making process and we are ready to share it with you.
Buy the ingredients you want wherever you want.
You will find them from any supplier.
With purchase of our online course you'll receive:
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Our method for making every gelato recipe you want from start to finish
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How to make a natural mix of stabilizer and our formula to prolong the integrity of the gelato
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Video session to answer your question and simplify the process
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13 recipes
We have created an innovative balancing method with which it's possible to make every recipe you desire.
Vegan, low-calories gelatos, no-sugar gelatos , gastronomic, sorbets ... you're only limited by your imagination.
Set your parameters and make every recipe unique.
Make the difference with us.
Using raw materials are the principles of our method.
We are not using hydrogenated fats, preservatives, dyes, chemical flavors and semi-finished industrial products in our method.
#BENATURAL
Our method requires only 4 steps, with calculations guided by our parameters and innovative techniques .
CREAMS(for example)
1 step | Anti freezing point balancing and showcase temperature - With this step you'll learn how to obtain a perfect creaminess at the same temperature.
2 step | Fat balancing - We have the correct parameters of fat to give taste and stability, with this step you'll obtain homogeneous gelatos with the same consistency.
3 step | Protein Balancing (Only in creams process) - In this step you will calculate the proteins of your gelato to incorporate the right amount of air (OVERRUN process)
4 step | Make a natural and pure stabilizer - Using natural gums and fibers for a 100% natural gelato. -Our method doesn't create constraints and allows you to create recipes independently and being creative without buying industrial gelato bases.
Our package:
-Our method in pdf:
-Product chart(% of sugars fats and protein)
-Antifreezing point of all sugars
-how to make a natural stabilizer
-Our balancing method for :
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Creams
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Sorbets
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Gelato milk based fruit
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Gelato with cheese gorgonzola,caprino,ricotta,philadephia,cream cheese)
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Vegan gelato
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Alchool gelato
-13 Recipes
- Gelato Core formula
- 1 video session with our staff (For every questions)
- Lifetime support