All over the world the trend is especially one: a natural, genuine, less sweet gelato that is possibly low in calories!
What are you waiting for? The opportunity has come to learn directly from your home how to balance a natural gelato by reducing calories from -30% to -60%.
The taste will be incredibly good, the creamy texture and the spreadability will remain unchanged for days.
As always, our gelato is starting from the raw material and without the use of semi-finished products or industrial preparations !!!
In this Podcast you will learn:
1. The different types of polyalcohols and their functions in balancing
2. The replacement of traditional sugars to reduce kilocalories
3. Reduction / replacement of fats in a formulation that maintains the creaminess unchanged.
4. Dietary yoghurt that maintains its properties
4. New fibers and proteins that increase healthiness of gelato
5. In addition, Manuele Presenti will share his most innovative recipes!
Once you have purchased the Podcast you can watch it anytime you want for 3 months!
Sign up now, Manuele Presenti is waiting for you online!
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.