Gelato Professional School (GPS) Review

Gelato Professional School (GPS) ReviewWant to learn how to make Gelato? Taylor has an introduction day for you…

September saw the first of many new GPS (Gelato Professional School) open days to be held by Taylor UK at our demonstration days in Slough. Aimed at beginners, these days are designed to be an introduction to the world of gelato and ice cream making, showing just how easy it can be…

Gelato Professional School (GPS) ReviewThe session is broken down into several sections, as follows:-

  • A full description of the pasteurisation process used to make the base mix of ice cream, discussing the reasons why this process is important.
  • Discussion about the different product options which are out there; namely, Speedy gelato mixes from Comprital, fruit sorbets and other methods which do not necessarily require a pasteuriser.
  • Finally the fun part! We take some of our freshly made base mix and make gelato! Using one of our market leading Frigomat batch freezers, our demonstration chef creates a variety of fantastic flavours in just eight minutes per batch. Attendees can get involved if they feel brave.
  • To round out the day, we discuss the options which are available when it comes to displaying their freshly made gelato. There’s no point making fantastic ice cream and not being able to display it correctly. David Lewis, Taylor UK’s ISA projects manager outlines the positives and negatives of a decent dipping cabinet.Gelato Professional School (GPS) Review

The feedback from the September open day was very positive with a number of the attendees who definitely plan to progress their ideas and are planning to move in to the world of gelato.

The Taylor UK GPS open days are held once every two months, check out the GPS page on our website  for the current schedule with full details and book your place on the next available day…

For more information on the next GPS open day or any of the products which Taylor UK supply, call the Taylor UK Sales Hotline FREE on 0800 838896, email us at

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