Our ice cream production school GEROGELATO is the result of many years of study and experience acquired in the handmade ice cream world.
The latest concept transmission about ice cream production together with the pillars of Italian ice cream tradition, turn our school into one fundamental reference for the ones interested in learning and starting a professional path of ensure success.
The outstanding items in our school syllabus are:
THEORY: • Basic ingredients study, their characteristics and properties. • Balance and formula study due to the latest criteria and parameters. • Different kinds and family classification of ice cream. • Analysis of the different stages of development, production, transformation and conservation. • Training on the hygiene and sanitation basics (ARCCPP). • Acquisition of basics manager knowledge for a company within the ice cream business ( direct or indirect purchase).
PRACTISE:
• Proper raw materials selection and purchase due to the parameters and cost benefit relations. • Raw materials storage and preservation. • Production techniques according to economic, ergonomic and hygiene parameters. • Machinery and facilities proper usage techniques.
• Final product storage and preservation techniques. • Sales techniques.
In order to fulfil the fixed aims, our ice cream production school has:
• An specialized recipe formulation system. • A computerized program for the balance of ingredients. • A fully equipped production laboratory.
Our school’s masters in ice cream production contribute on different ice cream companies in Spain and other countries in the world.
The founder of the school Andrea Stortini writes articles for the renowned Spanish magazine “Helado Artesano". The ice cream production school GEROGELATO offers constant and personalized counselling to all the students and costumers in order to satisfy their expectations.
