5 Lessons, 10 Videos, 5 PDFs

The main topics are 5, they are divided into 10 theoretical and practical video lessons.


What you will find in this course:


1 STABILIZERS AND EMULSIFIERS

Part 1 - Functions of all the components of a modern neutro for perfect gelato

Part 2 - Practical demonstration of the reaction (hot and cold) of stabilizers and emulsifiers, balancing of various types of neutro

 

2 LOW CALORIES

Part 1 - Knowing how to use all the most popular alternative sugars

Part 2 - Analysis of the sugar spectrum of a traditional recipe and different variants for replacing traditional sugars with alternative ones

 

3 GRANITA

Part 1 - Balancing for granita, explanation of equipment, service, storage and much more

Part 2 - Practical demonstration of two recipes and more details about balancing

 

4 SOFT SERVE

Part 1 - Balancing natural soft serve gelato, explanation of equipment, service, storage and much more

Part 2 - Practical demonstration

 

5 GELATO STICKS, FRUIT STICKS, POPSICLES

Part 1 - Balancing and recipes, equipment, service, storage and much more

Part 2 - Practical demonstration of sticks with inserts and different types of cover


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In addition to very detailed technical scientific contents, you will also find many ideas and goodies from chef Manuele Presenti.

This course is suitable for anyone but is recommended for those who have already attended a Presenti Balancing course.


Once you have purchased the Course, you can watch it whenever you want for 3 months!


We will refound you up to 200€

After following the online course, if you become a student of the same course in Live, the deposit of 200 € will not be charged.

You will have two courses for the price of one!



 
Manuele Presenti

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.