Artisanal Gelato Formulation
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1. Course presentationAbout this course
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What you’ll learn
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Recommended equipment
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Meet your instructor
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Recipe book
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Additional material
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Live Q&A: Artisan Gelato Formulation
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Share with the Community
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2. What is Gelato?What is gelato?
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Gelato within the frozen dessert landscape
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Physical definition of gelato
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3. Phases in Gelato ScienceWhat are phases in gelato science?
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The ice phase
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The serum phase
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The air phase
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The fat phase
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Interaction between phases
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4. Sugars and Freezing Point DepressionFunctional definition of sugars
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All about PAC
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5. Fats, Proteins, Mineral Salts and FibersFats in gelato
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Proteins in gelato
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Mineral salts in gelato
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Fibers in gelato
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6. Hydrocolloids, Stabilizers, Thickeners and EmulsifiersHydrocolloids
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Emulsifiers
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Choosing a stabilizer
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7. Reading Labels and Understanding IngredientsHow to read nutritional labels
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8. How to read and open a gelato recipeHow to read and open a gelato recipe
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9. Gelato Production ProcessThe gelato production process
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White gelato base: Introduction
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White gelato base: Preparation
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White gelato base: Pasteurization
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10. Practical ApplicationChocolate Gelato: Introduction
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Chocolate Gelato: Preparation in the machine and serving
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Cheesecake Gelato: Introduction
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Cheesecake Gelato: Preparation in the machine and serving
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Pistachio Gelato: Introduction
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Pistachio Gelato: Preparation in the machine and serving
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Custard Cream Gelato: Introduction
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Custard Cream Gelato: Preparation in the machine and serving
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11. Troubleshooting and Defect AnalysisDefect Analysis 1 (Fat)
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Defect Analysis 2 (Incorrect storage)
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Defect Analysis 3 (Stabilizers)
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Test Your KnowledgeQuiz: Artisanal Gelato Formulation1 Quiz
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Additional gelato recipes – a gift from Carpigiani Gelato UniversityFree additional gelato recipe book
Artisanal Gelato Formulation
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Question 1 of 9
1. Question
In gelato science, the four phases are:
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Question 2 of 9
2. Question
What is PAC?
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Question 3 of 9
3. Question
The lower the molecular weight of the sugar:
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Question 4 of 9
4. Question
The sugar with the highest anti freeze power is:
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Question 5 of 9
5. Question
The shelf life of a gelato mix after pasteurization is:
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Question 6 of 9
6. Question
Once processed in the batch freezer:
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Question 7 of 9
7. Question
The shelf life of gelato in the display is:
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Question 8 of 9
8. Question
If gelato is stored in the display for too long a skin can form on the surface:
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Question 9 of 9
9. Question
Over mixing the gelato in the batch freezer can cause the dairy fats to cluster and form butterÂ
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