The professional balancing of ice cream recipes
- 4.7
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Brief Introduction
How to read, understand, balance and write a complete PROFESSIONAL ice cream formulaDescription
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.
Requirements
- Requirements
- To have a general knowledge of ice cream making
Alessio Piantanida
4.7 Raiting
The professional balancing of ice cream recipes
- 4.7
-
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How to read, understand, balance and write a complete PROFESSIONAL ice cream formula Have you ever wonder based on what a professional ice cream formula is written?...
