Carpigiani Basic Class - APCA Indonesia

Basic & Pre-Intermediate Class

(5 Days)

Know the basic factors for the softness and sweetness level of the gelato product that will be produced.

Teaching is carried out in the form of theory, calculations in theory classes, and direct making of gelato from recipes created together, in the production kitchen.

What You'll Learn

The difference between gelato and ice cream

Introduction to basic ingredients and their functions

Calculating recipes

Production processes: Knowing how equipment works

Adding flavor and texture to gelato

Making milk-based gelato

Making fruit-based gelato

Day-to-day hands-on production

Recipe making & balancing productions

Production with different process

Dairy free gelato

Alternative sugars

Gelato for restaurant – Plated desserts

Making sorbet

Making gelato popsicles

What You'll Get

Handbook on subject matter & formula calculations

Carpigiani Gelato Pastry University Indonesia Certificate

Premium ingredients

Apron

Discount Voucher

Handbook on subject matter & formula calculations

Carpigiani Gelato Pastry University Indonesia Certificate

Premium ingredients

Apron

Discount Voucher

Upcoming Classes

Gelato Chemistry:
Balancing Ingredients & Experimenting with Flavors and Formulas

18 – 22 November 2025

Gelato Chemistry: Balancing Ingredients & Experimenting with Flavors and Formulas

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