Artisanal Gelato Formulation
Understand Italian gelato formulation, production, calculations, and troubleshooting, in this technical course with Chef Andrea De Bellis
Chef pastelero y consultor de gelato (Roma, Italia)
Course Content
Course Content
2. What is Gelato?
Free
3. Phases in Gelato Science
Free
4. Sugars and Freezing Point Depression
Free
5. Fats, Proteins, Mineral Salts and Fibers
Free
6. Hydrocolloids, Stabilizers, Thickeners and Emulsifiers
Free
7. Reading Labels and Understanding Ingredients
Free
8. How to read and open a gelato recipe
Free
9. Gelato Production Process
Free
10. Practical Application
Free
11. Troubleshooting and Defect Analysis
Free
Test Your Knowledge
Free
Additional gelato recipes - a gift from Carpigiani Gelato University
Free
About this Course
Formulate your own gelato recipes and achieve creative freedom
Beneath the smooth surface of Italian gelato lies a fragile architecture of ice, air, fat, water, sugars, proteins, and minerals, all held in temporary balance. What appears effortless in the display case is, in reality, the result of highly technical decisions.
In this online course, Chef Andrea De Bellis (Carpigiani Gelato University, Rome) will demystify the physicochemical structure of gelato and teach you how to apply that knowledge to formulation, technical calculations, production processes, and defect correction.
Transform gelato from a recipe you follow into a system you truly understand, control, and create.
At the end of this online course, you will be able to:
- Understand gelato as a multiphase system
- Identify the structural role of sugars, fats, proteins, salts, fibers, hydrocolloids, and emulsifiers
- Understand how phases interact
- Interpret ingredient labels and technical values
- Read and open a gelato recipe
- Calculate POD, PAC, PAC on water, and overrun
- Understand the production process from mixing to storage
- Diagnose defects and propose corrections
- Apply this knowledge to recipes and texture design
Artisanal gelato with Carpigiani
Machine model: Labo 8/12 XPL P
The easy-to-use counter top batch freezer with 5 variable batch freezing programs suitable for different types of production. It is equipped with the exclusive Hard-O-Tronic® system for optimal control of the gelato consistency. It includes the Crystal program which is ideal for creating single portions of all shapes with molds and takeaway frozen cakes and Gelato products.
Download free Gelato recipes - a gift from Carpigiani Gelato UniversityWhat's included?
- 3 hr HD video (34 lessons)
- 5 recipes
- Recipe book
- Additional material
- 1 Quiz
- Certificate
- Español, English (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Sponsored by:
Course Recipes
Meet your Instructor
Pastry Chef and Gelato Consultant (Rome, Italy)
His love of art, painting and sculpture led him to a career in gastronomy. He now specializes in pastry and gelato, working as a chef, teacher and consultant.
Understand the science behind gelato formulation
What you'll learn
Learn to design gelato intentionally, understanding not only what works, but why it works. Chef Andrea De Bellis will explain the four phases that coexist within gelato and how they interact. You will understand the role of sugars as sweeteners and anti-freezing agents, and how each one impacts your recipe. Andrea will also share his gelato formulation spreadsheet. You will analyze three common defects and understand the necessary corrections.
Through the preparation of five gelato recipes, Andrea will explain key aspects of the gelato production process, including mixing, pasteurization, hardening, and storage.
White gelato base: This versatile base recipe can be used to create a wide range of gelato flavors. Learn how to mix it, pasteurize it, and store it safely for later use.
Chocolate gelato: Build upon your white base by incorporating high-quality chocolate. Learn how to emulsify your mixture correctly and understand how cocoa fibers affect the texture of gelato. Discover more about the Carpigiani batch freezer and how to operate it.
Pistachio gelato: Learn how to incorporate nut pastes into gelato recipes and adjust sugars to maintain proper scoopability.
Custard cream gelato: Discover a traditional, old-fashioned recipe made with egg yolks and a single type of sugar.
Cheesecake gelato: Prepare this recipe entirely from scratch, without the use of a white base.
In this course, in addition to the recipes, you will also learn a range of techniques that will be useful on many occasions.
The techniques you will learn are:
- How to pasteurize gelato
- How to process gelato in a Carpigiani Batch Freezer
- How to chill gelato ready for display
- How to plate gelato
What our students say
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
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Ratings and Reviews
4.6
Avg. Rating
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kitt harn
A truly complete gelato informative course you ever need
with all the info instructor provided, you won't only get the whole picture of how gelato was constructed, but also be able to adapt your own gelato formula in the future. this class may not suit those of you who want to come and gather tons of recipes, sorry folks. you need to really pay attention.
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Jeni Fallone
needs concentration - more seminar than practical but so worthwhile to understand the science.
Really enjoyed understanding the science behind how the different components work together - I've always understood it was necessary to balance the fats, sugars etc. to get a good set and texture but now understand exactly why which will make me more confident at branching out to different flavours.
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Gene Stebley
A complete guide useful for more than gelato
I found the knowledge obtained from this course applies to more than just gelato, but in general how sugars, fats, solids, and liquids behave. These principles can be applied to any recipe in pastry to understand why things work and how recipes can be modified.
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Useful basic knowledge
Very interesting, with a lot of scientific fundamentals that allow you to figure out how to sensibly modify a recipe.