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[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Testimonial” _builder_version=”4.16″ global_colors_info=”{}”][et_pb_row column_structure=”1_3,2_3″ module_id=”corsobase” _builder_version=”4.22.2″ width=”100%” custom_padding=”0|0px|0|0px|false|false” border_width_all=”7px” border_color_all=”#f7f6f4″ border_width_right=”0px” border_width_bottom=”0px” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/barbarabettera.it\/wp-content\/uploads\/2023\/09\/CoppaOro23_sm.jpg” title_text=”CoppaOro23_sm” _builder_version=”4.22.1″ max_width_tablet=”200px” max_width_phone=”” max_width_last_edited=”on|tablet” custom_margin=”80px|||-80px” custom_margin_tablet=”20px|||30px” custom_margin_phone=”” custom_margin_last_edited=”on|desktop” hover_enabled=”0″ always_center_on_mobile=”off” locked=”off” global_colors_info=”{}” sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][et_pb_column type=”2_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.27.6″ text_font=”Poppins||||||||” text_line_height=”2em” header_font=”||||||||” header_3_font=”Roboto|300|||||||” header_3_font_size=”48px” header_3_line_height=”1.4em” background_color=”#f7f6f4″ custom_padding=”40px|40px|40px|40px|true|true” animation_style=”slide” animation_direction=”left” animation_intensity_slide=”5%” hover_enabled=”0″ text_font_size_tablet=”” text_font_size_phone=”14px” text_font_size_last_edited=”on|phone” header_3_font_size_tablet=”” header_3_font_size_phone=”36px” header_3_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
CORSO BASE:<\/strong><\/p>\n Tecnologia del gelato artigianale (pi\u00f9 pratico che teorico) E\u2019 rivolto principalmente:<\/p>\n IL CORSISTA RICEVERA\u2019:<\/strong> Dispensa degli argomenti trattati, grembiule, diploma di partecipazione, coffee break, pranzo con catering. <\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_accordion _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_accordion_item title=”TEORIA:” open=”on” _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”PRATICA:” _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”INFINE: IL PUNTO VENDITA” _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n [\/et_pb_accordion_item][\/et_pb_accordion][et_pb_button button_url=”mailto:formazione@barbarabettera.it” url_new_window=”on” button_text=”INFO” button_alignment=”center” _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_button][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,2_3″ module_id=”corsoavanzato” _builder_version=”4.22.2″ custom_padding=”0|0px|0|0px|false|false” border_width_all=”7px” border_color_all=”#f7f6f4″ border_width_right=”0px” border_width_bottom=”0px” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”http:\/\/barbarabettera.it\/wp-content\/uploads\/2023\/09\/CoppaOro23_sm.jpg” title_text=”CoppaOro23_sm” _builder_version=”4.22.1″ max_width_tablet=”200px” max_width_phone=”” max_width_last_edited=”on|tablet” custom_margin=”80px|||-80px” custom_margin_tablet=”20px|||30px” custom_margin_phone=”” custom_margin_last_edited=”on|desktop” always_center_on_mobile=”off” locked=”off” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”2_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.27.6″ text_font=”Poppins||||||||” text_line_height=”2em” header_font=”||||||||” header_3_font=”Roboto|300|||||||” header_3_font_size=”48px” header_3_line_height=”1.4em” background_color=”#f7f6f4″ custom_padding=”40px|40px|40px|40px|true|true” animation_style=”slide” animation_direction=”left” animation_intensity_slide=”5%” hover_enabled=”0″ text_font_size_tablet=”” text_font_size_phone=”14px” text_font_size_last_edited=”on|phone” header_3_font_size_tablet=”” header_3_font_size_phone=”36px” header_3_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n CORSO AVANZATO:<\/strong><\/p>\n Chimica del gelato artigianale (pi\u00f9 teorico che pratico)<\/span><\/p>\n Il corso avanzato si propone di approfondire la comprensione della struttura e composizione del gelato dal punto di vista chimico e fisico, nonch\u00e9 delle sue propriet\u00e0 nutrizionali. E\u2019 rivolto principalmente:<\/p>\n IL CORSISTA RICEVERA\u2019: <\/b>Dispensa degli argomenti trattati, foglio di calcolo per il bilanciamento delle ricette, diploma di partecipazione, coffee break, pranzo con catering.<\/span> [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_accordion _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_accordion_item title=”CARATTERISTICHE CHIMICO-FISICHE DELLA MISCELA DI GELATO:” open=”on” _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”I PRINCIPALI COMPONENTI NUTRIZIONALI DEL GELATO. COSA SONO DAL PUNTO DI VISTA CHIMICO:” _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n <\/p>\n <\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”IL BILANCIAMENTO %22NUTRIZIONALE%22 DELLE RICETTE:” _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n Parametri fondamentali di una ricetta:<\/span><\/p>\n *facciamo alcune considerazioni in merito ai limiti del bilanciamento nutrizionale<\/i><\/span><\/p>\n [\/et_pb_accordion_item][et_pb_accordion_item title=”I VALORI NUTRIZIONALI:” _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n [\/et_pb_accordion_item][\/et_pb_accordion][et_pb_button button_url=”mailto:formazione@barbarabettera.it” url_new_window=”on” button_text=”INFO” button_alignment=”center” _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Testimonials” _builder_version=”4.16″ background_color=”#2a2a2a” background_image=”http:\/\/barbarabettera.it\/wp-content\/uploads\/2023\/08\/personal_stylist_29.png” background_size=”initial” background_repeat=”repeat” max_width=”90%” max_width_tablet=”90%” max_width_phone=”100%” max_width_last_edited=”on|phone” module_alignment=”right” custom_padding=”8vw||||false|false” locked=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_slider _builder_version=”4.22.2″ header_font=”Raleway|300|||||||” header_font_size=”24px” header_line_height=”2em” body_font=”||||||||” body_font_size=”18px” body_line_height=”1.5em” background_color=”rgba(0,0,0,0)” custom_button=”on” button_text_size=”18px” button_text_color=”#ffffff” button_bg_color=”#171728″ button_border_color=”rgba(0,0,0,0)” button_border_radius=”0px” button_use_icon=”off” custom_padding=”0px||” auto=”on” header_font_size_tablet=”18px” header_font_size_phone=”14px” header_font_size_last_edited=”on|phone” header_text_shadow_style=”preset1″ header_text_shadow_color=”rgba(0,0,0,0)” locked=”off” global_colors_info=”{}” body_font_size__hover=”14px” body_font_size__hover_enabled=”14px” body_letter_spacing__hover=”0px” body_letter_spacing__hover_enabled=”0px” body_line_height__hover=”1.7em” body_line_height__hover_enabled=”1.7em” body_text_shadow_style__hover=”none” body_text_shadow_style__hover_enabled=”none” body_text_shadow_color__hover=”rgba(0,0,0,0.4)” body_text_shadow_color__hover_enabled=”rgba(0,0,0,0.4)” body_orientation__hover=”left” body_orientation__hover_enabled=”left” button_bg_color__hover=”#4f4fb8″ button_bg_color__hover_enabled=”on”][et_pb_slide heading=”%22The important thing is not to stop questioning. 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custom_button=”on” button_text_size=”14px” button_text_color=”#000000″ button_bg_color=”#ffffff” button_border_width=”0px” button_border_radius=”0px” button_letter_spacing=”2px” button_font=”Muli|700||on|||||” button_icon=”$||divi||400″ custom_padding=”20px|40px|20px|40px|true|true” animation_style=”slide” animation_direction=”right” animation_intensity_slide=”5%” box_shadow_style=”preset4″ box_shadow_horizontal=”0px” box_shadow_vertical=”6px” box_shadow_color=”#000000″ locked=”off” global_colors_info=”{}”] CorsiCORSO BASE: Tecnologia del gelato artigianale (pi\u00f9 pratico che teorico)Il corso base si propone di fornire tutte le conoscenze pratiche e teoriche fondamentali per rendere il partecipante autonomo nella gestione di un laboratorio di gelateria, con una buona comprensione di tutte le fasi del processo produttivo, conoscere i vantaggi e gli svantaggi delle diverse attrezzature […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_themeisle_gutenberg_block_has_review":false,"footnotes":""},"class_list":["post-200","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/barbarabettera.it\/index.php\/wp-json\/wp\/v2\/pages\/200","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/barbarabettera.it\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/barbarabettera.it\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/barbarabettera.it\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/barbarabettera.it\/index.php\/wp-json\/wp\/v2\/comments?post=200"}],"version-history":[{"count":14,"href":"https:\/\/barbarabettera.it\/index.php\/wp-json\/wp\/v2\/pages\/200\/revisions"}],"predecessor-version":[{"id":352,"href":"https:\/\/barbarabettera.it\/index.php\/wp-json\/wp\/v2\/pages\/200\/revisions\/352"}],"wp:attachment":[{"href":"https:\/\/barbarabettera.it\/index.php\/wp-json\/wp\/v2\/media?parent=200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Il corso base si propone di fornire tutte le conoscenze pratiche e teoriche fondamentali per rendere il partecipante autonomo nella gestione di un laboratorio di gelateria, con una buona comprensione di tutte le fasi del processo produttivo, conoscere i vantaggi e gli svantaggi delle diverse attrezzature e soluzioni di processo che gli consentiranno di effettuare una scelta consapevole, nonch\u00e9 fornire le nozioni base necessarie per comprendere come intervenire su una ricetta per migliorarla o elaborarla da zero.<\/p>\n\n
DURATA:<\/strong> 3 giorni (orario: 8:30-12:30 e 13:30-17:30)
DOVE:<\/strong> in fase di definizione
DATE:<\/strong> in fase di definizione<\/p>\n\n
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In particolare si studieranno le caratteristiche chimiche delle principali classi di componenti nutrizionali del gelato e la loro funzione all\u2019interno della ricetta stessa, si analizzeranno le fasi di trasformazione fisica della miscela nel gelato, e si approfondiranno concetti quali: PAC, Destrosio Equivalenza, punto crioscopico, densit\u00e0 e calcolo dell\u2019Overrun, indice glicemico e calorie.
Tutto questo sar\u00e0 volto a comprendere appieno la teoria e la pratica del bilanciamento \u201ctradizionale\u201d delle ricette di gelato, rendendo il corsista autonomo nell\u2019elaborazione di qualsiasi ricetta, pur comprendendo i limiti del calcolo teorico.<\/p>\n\n
DURATA:<\/b> 3 giorni (orario: 8:30-12:30 e 13:30-17:30)<\/span>
DOVE:<\/b> in fase di definizione<\/span>
DATE<\/strong>:<\/strong> in fase di definizione<\/span><\/p>\n\n
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Per maggiori informazioni<\/h2>\n
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