FOOD & HOTEL INDONESIA 2019 - Gelato Workshop

Workshop Gelato for New Entry

Date: 24 - 26 July 2019
Hour: 14.00 - 17.00
Location: Hall C1
Speaker: Chef Martin Gregori 

27 year experience master of Pastry Gelato and Chocolate food technologist for gelato and pastry products. 10 years colaboration with Valmar Development Centre and Gelato Academy.
Subject covered:
• Difference between Gelato and Ice Cream: 
Ice Cream vs Gelato, Gelato type and  Variant Product of Gelato
• Characteristic of Artisenal Ice Cream: 
Body Related Characteristic, Structure, nutritional, organoleptic, good artisanal ice cream and bad artisanal ice cream
• How to Make Artisenal Ice Cream: 
Recipe, mixing, pasteurization, ageing, batch freezing, hardening and storage / display
• Method of Production: 
Pasteurization and ageing, classic method, combine method and cool process method
• Ingredients of Gelato: 
Composition of gelato, water, solid, air, sugars and fats
• Marketing Gelateria: 
Create a recognizable brand, storyteller, point of selling, easy to found, creative online, present with website, celebrations, communicate through products, and safety and responsibility


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For enquiry:
+62 822 1188 1201