Program of GMS Czech Seminar

1st Day: (italian fruit gelato - fruit base balancing)

• - Introduction to recipe balancing: proportions between solids and liquids.
• - Range per percentage of each category of solids in order to formulate the base mix.
• - Balancing the fruit base mix with base Frutta 50 GMS.
• - Explaination of different types of solids.
• - Correcting an unbalanced recipe of Strawberry gelato through compensation techniques.
• - Correcting an unbalanced recipe of Lemon gelato through compensation techniques.

2nd Day: (italian cream gelato - white base balancing)

• - Introduction to recipe balancing: proportions between solids and liquids.
• - Range per percentage of each category of solids in order to formulate the base mix.
• - Balancing the white base mix with base Royal 50.
• - Explaination of different types of solids.
• - Fatty characterizing paste vs. sugary characterizing pastes.
• - Correcting an unbalanced recipe of hazle nut flavor through compensation techniques.
• - Correcting an unbalanced recipe of caramel flavor through compensation techniques.