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Stevia and gelato

Original price was: 100,00 €.Current price is: 100,00 €.

As an expert gelato maker you know very well that sugar is functional to the structure of the gelato even before its taste.

In other online lessons we already teached you how to make gelato using alternative sugars by maintaining creminess, spreadability over time, tastes balancing without raising the glycemic index.

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In this zoom lesson we want to focus on using stevia in gelato!

The thing we can tell you about the use of stevia is the fact that it sweetens 400 times more than sucrose, and this is very tricky.

Join the webinar and know more about the researches that chef Presenti has been doing regarding stevia for over 15 years. In 2012 he was a guest at an international conference in Paraguay to talk about the use of stevia in gelato.

As always, we provide a PDF with recipes approved by chef Manuele Presenti. All ingredients are easily available.

What are you waiting for? Sign up now!

For further information please do not hesitate to contact us.

 See you soon,

 Manuele and Brigitte

+39 338 47 53 397 | +39 338 64 03 418

scuolagelatonaturale@gmail.com

Lingua

English

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