Ice cream manufacturing: Practical introduction course PEI-2031

06.04. - 09.04.2020

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.

 

 Main topics:

  • 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                   
  • Quality assurance                
  • Sensory testing, dry substance and fat content determination               
  • Preparation of an alternative vegan ice cream composition                   


Target group:

  • Newcomers and career changers in the field
  • Plant operators
  • Employees in production, quality assurance, product development, marketing, sales
  • Employees of the supplier industry

 

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Date(s)1

06.04.2020 – 09.04.2020  |  Solingen

Ice Cream Manufacturing: Practical Introduction Course

Begin:

06.04.2020 | 09:30 o'clock

End:

09.04.2020 | 13:00 o'clock

Instructor

Venue:

ZDS - Die Süßwaren-Akademie
De-Leuw-Str. 3-9
42653 Solingen

Participant limit

15 Participants for this seminar
3 Participants  per company

Sprache(n):

  • EN

Participant fee

1.980,00 €

Reduced Participant fee (only for members of ZDS e.V.)

1.495,00 €

Services included

  • Digital course documentation
  • Refreshments: snacks and drinks
  • Lunch and dinner at the ZDS refectory

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Descuento

Para el 2º y cualquier otro participante de la misma empresa se ofrecen atractivos descuentos. Para universidades se concede un descuento del 50%.

 

Estaremos encantados de ayudarle

¿Tiene preguntas, solicitudes y/o sugerencias? Póngase en contacto con nosotros:

ZDS - Zentralfachschule der Deutschen Süßwarenwirtschaft e.V.
De-Leuw-Str. 3 - 9
42653 Solingen
T. +49 (0) 212 / 59 61-32
seminar(at)zds-solingen(dot)de

 

 

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