Antonelli is pleased to be able to offer a selection of ice cream training courses held at our National Training and Demonstration Centre - ‘Rolando’s’ in Cheshire.
This is a central base for the UK enabling customers to travel from Scotland and the North East as well as Wales and the South West and London/South East. The train from London to Warrington takes under 2 hours, with only a 20 minute taxi ride from Warrington Bank Quay station to Rolando’s. Warrington also has a bus station and Manchester Airport is only 20 minutes away along the M56. Rolando’s is only 5 minutes from J20 of the M6 or 10 mins from the M56, allowing easy access from all directions of the compass.
Below is a list of courses and dates. However if there is a particular course you would like which you do not see listed then please email us at firstname.lastname@example.org detailing your training requests. We will endeavour to devise a course tailored to your requirements. Alternatively call 0843 515 1912 and ask to speak to our Technical Manager.
So You Want to Make Gelato
An in depth introduction to the key elements needed when starting a new ice cream or gelato business or developing a new product range. This course includes brand design, base profiles, machinery selection, recipe flavours & display management.
4 July 2016
25 July 2016
5 September 2016
3 October 2016
7 November 2016
5 December 2016
19 December 2016
Get Started with Semifreddo Cakes
In addition to learning the elementary skills of how to make a semifreddo cake, we will also consider decoration, customisation & presentation.
27 June 2016
12 September 2016
14 November 2016
We investigate the impacts of various ingredients, discuss several options of making sorbet using fresh fruit compared with pastes. We focus on the importance of texture and flavour intensity as well as balancing the ingredients and freezing time. Flavour options, making alcoholic recipes and seasonal specialities are also covered.
11 July 2016
Emulsifiers & Stabilisers
These products are fundamental to the quality of the base when mixed with the other ingredients, they impact on air content, texture and taste of your gelato. We examine various options and consider the differences between them.
8 August 2016
Covers more in depth information and balancing of ingredients. The various options of fat and sugars as well as some techniques of display pan shaping and decorations.
26 September 2016
31 October 2016
Sugars & Fats
Ice cream and gelato have different levels of sugar and fats according to the desired finished product and serving/storage requirements. This course investigates the advantages of changing the sources and quantities of both.
10 October 2016
Chocolate Gelato Unwrapped
There are numerous ways of making chocolate flavoured gelato - we will explain the advantages and disadvantages of them and when each is the best practical option. There will be making and tasting of various tests.
28 November 2016
Introduction to gelato making courses run by machinery supplier Carpigiani. Contact Carpigiani to book by emailing email@example.com.
18 July 2016
15 August 2016
19 September 2016
17 October 2016
12 December 2016
9 January 2017
For full details on availability, prices and booking a place on one of these courses in the first instance speak to your Antonelli Sales Manager or you can email firstname.lastname@example.org or call us on 0843 515 1912. We look forward to meeting you and supporting your ice cream business.