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Sottozero Lab

The Chemistry of Authentic Gelato

Master the precise mathematical formulation required to balance sugars, fats, and water solids. We teach you to engineer stable thermal emulsions designed specifically to withstand tropical climates.

Close-up portrait shot of dense, perfectly structured pistachio gelato pulling from a professional Carpigiani batch freezer, showing rich saturated green texture against clean stainless steel, shallow depth of field.
Close-up portrait shot of dense, perfectly structured pistachio gelato pulling from a professional Carpigiani batch freezer, showing rich saturated green texture against clean stainless steel, shallow depth of field.
Thermal Emulsion

Precision at Minus Eleven

We reject industrial pre-mixes. Our curriculum focuses entirely on the scientific balance of water, fats, and sugars, ensuring your artisanal gelato maintains its structural integrity and smooth texture from our laboratory to the humid Bangkok streets.

By understanding the physical chemistry of freezing point depression, you will gain the technical independence to formulate original recipes using local Thai ingredients without relying on standardized commercial bases.

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European Standards

Accredited Technical Mastery

Laboratory Specifications

Our training facility operates under strict European culinary standards. Students master overrun control, physical chemistry, and recipe balancing using computerized formulation software and authentic Italian batch freezers.

Our laboratory is fully equipped with Carpigiani technology, rapid blast freezers, and professional refractometers for precise sugar analysis and physical structure testing.