Skip to content

GPS Courses

 

GPS Course Level 1
1 day

BASIC COURSE – INTRODUCTION TO THE WORLD OF ICE CREAM

DAY 1

Welcome to participants and presentation of the day’s schedule:
“Opening an ice cream parlour”.

  1. Definition of ice cream: what it is, how it is made, comparison between a milk-base ice cream and a fruit-base ice cream
  2. Production cycle: production processes and methodologies in comparison
  3. The right choice for each type of laboratory and the correct production and service requirements. Direct and indirect method:
    • pasteuriser + batch freezer
    • the combined machine
    • the GX method
    • SOFT (optional)
  4. Gelato life cycle and quality
  5. The laboratory: machinery for the production of typical Italian artisan ice cream (gelato)
  6. Production of milk-base gelato and taste analysis (fior di latte)
  7. Question time and short debate

End of work

GPS Course Level 2
2 days

INTERMEDIATE COURSE – HOW TO ENTER THE GELATO BUSINESS

DAY 1

Welcome to participants and presentation of the day’s schedule:
“Milk-base gelato”.

  1. INTRO: The n.10 key-points to make a really good gelato
  2. Hygiene and cleanliness
  3. Workshop technique: dosing systems and brief hints at balancing
  4. Structural quality: spatulability of gelato, sugars
  5. Functional ingredients: fats and proteins
  6. Functional ingredients: air and water
  7. Palatal quality: basic ingredients and flavouring ingredients
  8. Laboratory technique: blend compensation
  9. Gelato spatulability and stability
  10. Stabilisers
  11. Gelato defects

End of work

DAY 2

Welcome to participants and presentation of the day’s schedule:
“Fruit-base gelato”.

  1. Fruit in gelato: classification of fruit and percentages of use
  2. Laboratory technique: balancing parameters of fruit gelato
  3. Consistency and spatulability of fruit gelato
  4. The Sorbet: fruit gelato or fruit Granita and Cremolata?
  5. Demo 1: production of n.3 milk base gelato (chocolate, hazelnut, variegated)
  6. Demo 2: production of n.3 fruit base gelato (lemon, strawberry, mango)
  7. Profitability and ROI (Return On Investment)
  8. Demo 3: production of GIFT recipe
  9. Question time and short debate

End of work