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The professional balancing of ice cream recipes

How to read, understand, balance and write a complete PROFESSIONAL ice cream formula
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Content

Platform: Udemy
Video: 1h 4m
Language: English
Next start: On Demand

Table of contents

Description

Have you ever wonder based on what a professional ice cream formula is written? Why certain ingredients are chosen and why in such a specific ratio? Why the ice cream we buy stays soft after days in the freezer?
This is the occasion to give an answer  to those questions!
The class is meant for ice cream maker and pastry chefs, but any passionate hobbyist is the most welcome!
Throughout the course we will talk about ice cream ingredients, their functions, in order to understand how to build a complete recipe from zero.
Please bear in mind that this course is not to teach how to make ice cream, but rather very important and technical aspects behind the recipe architecture.

You will learn

✓ How to read, interpretate, modify and write an artisanal ice-cream recipe
✓ Which re the technical functions of te ice-cream ingredients

Requirements

• To have a general knowledge of ice cream making

This course is for

• Ice cream makers, ice cream artisans, pastry chefs.
Executive Pastry Chef
Pastry Chef, Baker and ice cream maker for fifteen years, I have been working as Executive Pastry Chef on 5-star cruise ships for several years now.
I worked for several cruise lines, managing pastry, bakery, ice cream and chocolate teams of up to 40 people.
When I’m not on board, I teach pastry and ice cream both Italy and oversea.

Pasticcere, panificatore e gelatiere da quindici anni, lavoro come Executive Pastry Chef su navi da crociera a 5 stelle da diversi anni.
Ho lavorato per diverse compagnie crocieristiche, gestendo squadre di pasticceria, panetteria, gelateria e cioccolateria sino a 40 persone.
Quando non sono a bordo, insegno pasticceria e gelateria sia in Italia che all’estero.
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Platform: Udemy
Video: 1h 4m
Language: English
Next start: On Demand

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