This course offers an introduction to the artisanal and industrial production of ice cream.
In theory and practice, participants learn the basics of raw materials, process parameters and production technology. In practice, ice masses are produced on batchwise and continuous machines.
Recipe components and their influence on product quality
Process parameters in ice cream production
Artisinal and industrial manufacturing technology
Definition and legal requirements for ice cream
Sensory testing, dry substance and fat content determination
Preparation of an alternative vegan ice cream composition
Newcomers and career changers in the field
Employees in production, quality assurance, product development, marketing, sales