TIME: 09: 00h to 14: 00h. Theory.
TIME: 16: 00h to 18: 00h. Practice.
TRAINING OBJECTIVE:
Learn to create recipes sugarless ice creams quality criteria.
TARGET STUDENTS:
Caterers, Pastry chefs with or without knowledge of the ice cream and ice cream makers who want to improve the quality of their ice creams without sugar.
PROGRAMME:
First day:
- Review the first day of the Introduction to the technology of artisan ice cream.
- Analysis of manufacturing processes of ice cream.
- Study of the functions of the various ingredients in the ice cream.
- Study of different ingredients involved in the freezing point and the sweetness of ice cream, to develop ice cream in every situation, ice cream cabinets, catering, etc …
- Practices analytical ice cream recipes.
Second day:
- Learn to create recipes with a very simple system created by Carlos Arribas ..
- Preparation and tasting of different kinds of ice creams without sugar.
- Create, develop and taste sugarless ice creams suggested by the students.
PLACES: Limited to a maximum of 15 participants.
PRICE: 550.00 €.
DISCOUNTS: Students who have participated in courses Carlos Arribas from January 2012 will be entitled to a 10% discount on this course.
VENUE: Heladeria CA, (SEAFRONT corner Higer Kalea, 20800 Zarautz (Guipúzcoa)).
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