The Perfect Stracciatella: 4 Machines, 4 Recipes, 1 Live Test
With Antonio Tomasello, live from our Berlin production lab. Thursday, 12 November 2026, 5–6pm (Berlin time).
- Online, live streaming
- 5–6pm (Berlin time)
- Thursday, 12 November 2026
- Q&A included
One test, four machines
Four batch freezers and four fior di latte recipes, all started at exactly the same moment. Each recipe has the same sugars and the same fat content. The only difference is dairy cream or coconut fat, with or without the emulsifier E471. Live from our Berlin production lab, we measure overrun, viscosity, melting speed and texture side by side. Then we turn the best base into the perfect stracciatella.
What you'll learn
- Stabilisers vs emulsifiers: what really keeps gelato stable
- What E471 does to air, texture and melting
- Dairy cream vs coconut fat: what you gain and what you lose
- How to measure overrun and viscosity in your own lab
- The secret to thin, crisp stracciatella flakes
Who it's for
Gelato makers, pastry chefs, café and restaurant owners, and anyone planning to open a gelateria.
Save your free seat
It is free and it takes a minute. We send the joining link by email before the class starts.
Want to go further?
Our professional courses run in the same Berlin production lab, on the same machines you will see in this class.
- Professional Gelatiere — 23 to 27 November 2026 · 10 places
- Master Gelatiere — 23 November to 4 December 2026 · 10 places