Podcast Topics:
Analysis of buffalo milk and derivatives
Analysis of goat's milk and derivatives
Donkey milk analysis
Balancing of basic blends with buffalo, goat and donkey milk
Composition and physico-chemical characteristics of alternative milks
When to use alternative types of milk and no cow's milk
Gelato balancing
Low-fat and milk-free balancing
Some examples of the recipes you will find:
Fiordilatte from goat, buffalo, donkey; Ricotta cheese Gelato; Cheesecake; Hazelnut; Pistachio; Chocolate
As always, attached you will find a rich PDF with lots of recipes, tips and useful ideas!
For more information, do not hesitate to contact us.
See you soon,
Manuele and Brigitte
USEFUL INFORMATIONS:
When purchasing the course, remember to agree to receive emails from the school (otherwise it will not be possible to send you links and material for the course)
You will receive an email with the link to access the Zoom meeting right before the course starts
Possibility to have your questions answered in real time by writing in chat
Once the lesson is over (or if you can't be online at that time), you can watch it as many times as you want for up to 3 months
Downloadable PDF with important information and / or recipes
Transmission in ULTRA HD with 4 professional cameras in 4K and technician support if needed
No more excuses, this is your chance!
MANUELE PRESENTI | Master Chef Gelato Naturale
Toscano, Ice cream maker with international experience, Manuele Presenti is the owner of the Gelateria Chiccheria - awarded with Tre Coni in the prestigious Gambero Rosso guide.
In 2008 he founded the “Natural Gelato School”, whose philosophy is precisely that of producing a deeply natural product, free of thickeners, dyes and chemical flavors, using only selected and high quality raw materials.
In 2013 the “Natural Gelato School” evolved into the “Gelato Naturale Academy”.
He is the creator of the recipe for creamy ice cream on a stick Geloso.
The first ice cream on stick in the world produced without the aid of preservatives, thickeners, semi-processed and dyes: using only selected and high quality raw materials.
Geloso is put on the market in 2018 with the participation and experience of Allegra Antinori and Francesco Trapani.
150 ice cream parlors all over the world - since 2017 he has been a consultant for Gelato Secrets, with 15 stores between Bali and Jakarta and with a real specialization in the Australian and American market.