Gelato Technology Courses

Hello and welcome to the GELATO TECHNOLOGY course
which will be held in Rimini on 15-16-17 December 2025 (€597 + VAT).

This course has a format that you won't find in any other course:

FIRST DAY

We'll talk about sugars and see their practical effects. Much more practical than you might think. You'll see the effects of each individual sugar firsthand after seeing them from a theoretical perspective.

Of course, I can't help but talk about balancing, and how to do it quickly and easily. If you're already familiar with it (as I believe you are), you'll find it's a much simpler method than the one you've used so far. If you've never gotten along with it, however, it'll take you 20 minutes to become friends.

SECOND DAY

We'll talk about fats and proteins and see their effects on ice cream.

During this day we will also see how there are different ways of working that allow you to save time and money (who knows why they always go together, perhaps because time is money?).

THIRD DAY

Thickeners and emulsifiers like there's no tomorrow. For the first time, you'll experience their effect on gelato firsthand (or, better yet, on your palate). You'll understand why certain neutrals make gelato instantly glossy, and why certain bases remain stable and opaque.

If you want more information , download the flyer (PDF).

The course will be held at: AFSYSTEM

Via Coriano n. 58
Block 67/c, Traversa 6, Gros Rimini
47924, Rimini.