Professional course in healthy ice cream making
Discover our healthy ice cream course, meticulously designed for those passionate about food technology and innovation in the world of ice cream. Dive into the fundamentals of sugar-free ice cream making, light ice cream production processes and strategies to meet the needs of food intolerant people.
Since 2006, we have been an outstanding institution in the field of Italian artisan gelato, gaining worldwide recognition.
Learn how to make the best artisanal Italian Gelato
Healthy Ingredients:Substitute processed and saturated fat-rich ingredients with healthier alternatives. For instance, opt for vegetable oils instead of saturated fats and choose whole grains over refined flours.
Reducing Sugars and Sweeteners:
Decrease the amount of refined sugars and use healthier alternatives such as honey, maple syrup, or natural sweeteners in moderate amounts.
Increasing Fiber:
Incorporate high-fiber ingredients like fruits, vegetables, legumes, and whole grains to improve digestion and provide a sense of fullness.
Low calorie ice cream
Vegan Gelato
Gelato Healthy
Andrea Stortini Italian Teacher and Consultant
At the prestigious MIND innovation center in Milan, Italy, renowned Italian master gelato maker, Andrea Stortini, presented his revolutionary project by launching a gelato made with only 3 ingredients. This impressive milestone has further solidified Stortini's authority in the world of artisanal gelato, highlighting his exceptional ability to combine extraordinary flavors with captivating simplicity. Join us for the Healthy Gelato Course and discover the secrets of this internationally renowned master gelato maker.
Modality
On-site
Duration:
3 days, 8 hours per day
Cost:
Personalized course
On request
More than 300 trained professionals in America and Europe
Study program
Healthy and Biorganic Bakery
Day 1: Introduction
- Definition of Healthy Ice Cream
- Basic concepts on macronutrient metabolism
- Classification of foods in relation to their impact on metabolism
- Analysis of commercial food definitions (Vegan, light, sugar-free, etc.)
- Ice cream and proteins: performing and non-performing vegetable proteins
- Ice cream and sugars: Alternative sugars, polyols, sweeteners, rare sugars and naturally occurring sugars
Day 2: Technical aspects and ice cream workshop
- Ice cream and fat: Saturated and unsaturated vegetable fats and their effects on ice cream
- Alternative polysaccharides and fibers to hydrocolloids
- Clean Label and Minimum Label ice creams: 3 ingredient ice creams
- Micronutrients in ice cream
- Nutraceuticals, Superfoods and Ice Cream: functional ice creams
- Ice cream-related intolerances and allergies
- Fermentation and ice cream production: practical examples
Day 3: Practical ice cream and veining workshop
- Pistachio Vegetable Cream with seawater and olive oil
- Avocado and Cacao Vegetable Cream
- Coffee Sorbet with alternative sugars and Carob
- Gianduia alternative from market raw material
- Raspberry Sorbet minimum label (3 ingredients)
- Vegan sorbet of fermented cocoa grue
- Citrus-scented Açai cream
- Yuzu crunch with pollen and poppy seeds
- Hypoglycemic Vanilla
- Acerola and Camu Blue Sorbet
Closing and delivery of credentials
All our ice cream courses are composed of 2 main blocks:
Our students specialize in the composition of artisanal ice cream elements.
- Study of basic ingredients, characteristics, and properties.
- Study of balances and formulations according to the most advanced criteria and parameters.
- Classification of different types and families of ice creams.
- Analysis of the different phases of preparation, processing, transformation, and preservation of ice cream.
- Learning of hygienic and sanitary principles (ARCCPP).
- Acquisition of principles of managing a business dedicated to the ice cream trade (direct and/or indirect sales).
Students learn, in the laboratory, everything they need to make the best artisan ice cream. Part of the emphasis is to achieve not only delicious ice cream but also to take care of aspects of presentation and decorative elements.
- Selection and purchase of the most suitable raw materials, according to cost-benefit parameters and relationships.
- Storage and preservation of raw materials acquired from the market.
- Manufacturing techniques according to economic, ergonomic, and hygienic parameters.
- Techniques for correct use of machinery and facilities.
- Techniques for storage and preservation of manufactured products.
- Sales techniques.
You will learn innovative techniques and unique formulas that will delight the most demanding palates.
Become an expert in meeting the demands of health-conscious consumers by creating irresistible ice creams that combine the freshness of natural ingredients with exceptional taste. Sign up now and stand out in the competitive world of healthy ice creams, where only the best succeed!
These are some of the ice creams you will learn about
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Services of Gerogelato Business Academy
We are the perfect solution if you want to set up a successful ice cream shop
This is what they say about our courses and services on Google
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Gerogelato Italian Gelato School
Via Piemonte, 224052 Azzano San Paolo (BG) Italy
