Have you ever wondered about the distinction between allergies and intolerances? Curious to know which sugars are best for achieving that perfect gelato scoop? Contemplating the role of lactose in balancing the equation, or is it something you can overlook? And does blast freezing truly preserve scoopability while cutting down on labor? Plus, would you like a couple of handy tips for crafting vegan gelato?
Well, mark your calendars because from November 10th to 12th, you’ll have the chance to get answers to all these questions!
This workshop is tailored for individuals who may have attended numerous other courses but remain somewhat skeptical about certain explanations.
It’s also ideal for newcomers to the world of gelato, seeking insights that aren’t influenced by machinery or ingredient suppliers.
Join us for a course where the exclusive focus is on gelato and its production technology.
For further information, don’t hesitate to reach out to us. Call 011 733109 or send an email to firstname.lastname@example.org.