Balancing a lactose- and dairy-free natural gelato from scratch? It is not an obvious thing!!!

As everyone knows, lactose has a fundamental role and a very specific functionality in the gelato mixture, so its absence is felt.

With the Presenti System and a few more precautions you will learn in this lesson, you can get a perfect gelato that has nothing to envy to its brother made with milk and derivatives as taste and texture!

 

What you will see in this zoom lesson:

 

Functionality and analysis of lactose

Replacement of lactose in gelato

Gelato balancing without lactose

Analysis and functionality of vegetable milk

Balancing ice cream based on vegetable milk

 

In this lesson, Manuele Presenti will guide you through his numerous recipes (in a PDF that you can download at the beginning of the lesson) that where approved and consolidated over time thanks to his great experience.

 Try them in your laboratory and convince yourself: the best result is guaranteed and the taste is delicious!!!


Those who want to learn new things are always going on!!
So don’t wait and sign up NOW!



 

NEW:

 

Ultra HD broadcast with professional 4K cameras!

We will send PDFs from the brand new multimedia interactive whiteboard!

Possibility to have your questions answered in real time!


As always, once the lesson is over (or if you cannot be online at that time), you can rewatch it as many times as you want without any limit!


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Sign up now, Manuele Presenti and Brigitte Canins are waiting for you online!

For further information please do not hesitate to contact us at 3384753397 and 3386403418 or at [email protected]


No more excuses, this is your chance!
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.