Gelato Making Course - Advance

服務說明

Amrichi Advance Gelato Making Course is designed for participants who already understand basic gelato making and want to move beyond standard recipes into professional control, product consistency, and flavour creation. This training focuses on the deeper science and technique behind excellent gelato: recipe balancing, ingredient functionality, texture control, sweetness level, fat structure, solids management, stabiliser usage, PAC/POD awareness, flavour paste application, inclusions, variegates, and troubleshooting common production issues. Participants will learn how to adjust formulas with intention, improve mouthfeel, reduce iciness, manage softness or hardness, enhance flavour delivery, and create gelato that performs better in real commercial conditions. The session is practical and application-focused, using professional equipment such as Amrichi’s Carpigiani Maestro batch freezer and Afinox blast freezer to demonstrate how process decisions affect the final gelato texture, stability, and presentation. By the end of the training, participants will be better equipped to develop refined flavours, improve existing recipes, solve production problems, and create more consistent, premium-quality gelato for café, retail, hotel, dessert shop, or OEM applications. Ideal for: Gelato makers, café owners, dessert operators, chefs, F&B teams, and entrepreneurs who have basic gelato knowledge and want to improve quality, consistency, and product creativity. Training Outcome: Participants gain advanced practical knowledge to control gelato texture, balance recipes more professionally, troubleshoot defects, and create signature gelato flavours with confidence.