TEACHER: STEFANO FERRARA
COURSE TYPE: TEORICO
LEARNING OBJECTIVE: Pensare all’utilizzo di zuccheri alternativi in funzione tecnica ed aromatica (zuccheri diversi in funzione del gusto). Reduce sugars and offer a product with a short label and a clean flavor.

From the Giubileo base to today, the path laid by an innovative product for ice cream without emulsifiers, using different sugars (cane and grape) and with the idea of a short ingredient recipe.

• Giubileo Gelato
• Clean label
• Gelato: taste, aroma, flavor
• •The chemistry of ice cream between emulsifiers and polysaccharides
• Sucrose: role, interaction with other sweeteners
• Sucrose and flavors: salty, sour and bitter
• Definition of emulsion
• The substitution of emulsifiers
• WCI concept and ingredients
• Food pairing and sugars

DATE: 14-03-2023
DURATION: 1 day
PRICING: FREE
HOURS: 9.00 – 12.30 / 13.30 – 17.00
LUNCH: 12.30-13.30 (offered by Comprital)
LOCATION: Athenaeum Comprital – via Verdi 16, Settala (MI)