Objectives
In the Finamac™ course, you will learn all the differences between making ice cream and popsicles, the ingredients and materials needed for their production, and you will learn about all the main ingredients and their functions in recipes and throughout the development process.
In addition, during the practical part of the course, you will have an overview of the machines used to make each type of product and we will create different types of ice cream and popsicles.
As a complement, Finamac™ offers an experience focused on different popsicle techniques on the second day of the course.
The classes are taught by a food engineer. In this 2-day course, you will learn how to differentiate yourself from the competition by developing high-quality products. The course offers a workbook and certification.
The objective is to deepen your technical knowledge focusing on the production side and successful recipes in the market.
Finally, you will also learn how to create your own recipe through the famous recipe balancing.
Duration: 2 days
Theoretical and practical topics:
I. Ice Cream Manufacturing Technology
This module presents the concept, characteristics, structure, classification, and basic properties of ice cream. Aspects related to ice cream technology are also addressed, as well as concepts such as texture, body, color, and flavor.
II. Characteristics and Functions of Each Ingredient
All the characteristics and functions of each ingredient used to prepare an edible frozen dessert are covered.
III. Difference between Ice Cream and Popsicles
It is very important to discuss the differences in recipes, processes, and forms of commercialization between ice cream and popsicles.
IV. Legislation
When it comes to food production and sales, it is necessary to follow the current legislation of each country.
V. Theory of the Manufacturing Process
The production scheme is considered, which includes: how to weigh and measure ingredients, how to mix them, what pasteurization, maturation, and homogenization are, appropriate techniques during processing, care with cold handling, storage, and transportation of the product. Differences in processes depending on the work strategy and the type of machines.
VI. Recipe Balancing and Development
You will learn how to balance and develop your own recipes from scratch.
VII. Equipment
We will show you the best equipment for each type of product and for each business.
VIII. Cost Calculation
Using Excel's calculation tools, you will learn how to calculate the costs of your products.
IX. Supplier Information
During the course, some brands are used and recommended for producing the best products.
X. Practical Part/ Production
All the processes taught are put into practice, where students produce with the help of a food engineer.
You can choose the following payment method:
PayPal - Click on the “buy now” icon
Cancellations and Refunds:
Rescheduling: If you cannot attend the course, please contact us 3 business days in advance so we can reschedule.
Cancellation by the buyer: When purchasing the online or telephone course, participation can be canceled up to 7 days from the date of purchase. However, you will receive a 5% discount from the PayPal platform when paying by card.
Refund: In case of cancellation within 7 days, the amount will be refunded within 30 days from the date of the refund request. In case of unjustified absence, the amount will not be refunded.
Cancellation by Finamac™: The course will be canceled if the minimum number of participants is not reached. Finamac™ will contact registrants 10 days in advance to inform them of the cancellation. When this type of cancellation occurs, those who have already paid will have two options: Reschedule the course for the next available date or receive a refund.
To reschedule or cancel, please email: treinamento@finamac.com.br or call: +1-786-408-0729
Requirements:
No prior knowledge is required to take this course. Clients must be over 21 years of age to participate in the course. Course taught in English or Spanish.
Course Location:
11231 NW 20th Street Unit 130
ZIP: 33172 - Miami/FL USA
In the Finamac™ course, you will learn all the differences between making ice cream and popsicles, the ingredients and materials needed for their production, and you will learn about all the main ingredients and their functions in recipes and throughout the development process.
In addition, during the practical part of the course, you will have an overview of the machines used to make each type of product and we will create different types of ice cream and popsicles.
As a complement, Finamac™ offers an experience focused on different popsicle techniques on the second day of the course.
The classes are taught by a food engineer. In this 2-day course, you will learn how to differentiate yourself from the competition by developing high-quality products. The course offers a workbook and certification.
The objective is to deepen your technical knowledge focusing on the production side and successful recipes in the market.
Finally, you will also learn how to create your own recipe through the famous recipe balancing.
Duration: 2 days
Theoretical and practical topics:
I. Ice Cream Manufacturing Technology
This module presents the concept, characteristics, structure, classification, and basic properties of ice cream. Aspects related to ice cream technology are also addressed, as well as concepts such as texture, body, color, and flavor.
II. Characteristics and Functions of Each Ingredient
All the characteristics and functions of each ingredient used to prepare an edible frozen dessert are covered.
III. Difference between Ice Cream and Popsicles
It is very important to discuss the differences in recipes, processes, and forms of commercialization between ice cream and popsicles.
IV. Legislation
When it comes to food production and sales, it is necessary to follow the current legislation of each country.
V. Theory of the Manufacturing Process
The production scheme is considered, which includes: how to weigh and measure ingredients, how to mix them, what pasteurization, maturation, and homogenization are, appropriate techniques during processing, care with cold handling, storage, and transportation of the product. Differences in processes depending on the work strategy and the type of machines.
VI. Recipe Balancing and Development
You will learn how to balance and develop your own recipes from scratch.
VII. Equipment
We will show you the best equipment for each type of product and for each business.
VIII. Cost Calculation
Using Excel's calculation tools, you will learn how to calculate the costs of your products.
IX. Supplier Information
During the course, some brands are used and recommended for producing the best products.
X. Practical Part/ Production
All the processes taught are put into practice, where students produce with the help of a food engineer.
You can choose the following payment method:
PayPal - Click on the “buy now” icon
Cancellations and Refunds:
Rescheduling: If you cannot attend the course, please contact us 3 business days in advance so we can reschedule.
Cancellation by the buyer: When purchasing the online or telephone course, participation can be canceled up to 7 days from the date of purchase. However, you will receive a 5% discount from the PayPal platform when paying by card.
Refund: In case of cancellation within 7 days, the amount will be refunded within 30 days from the date of the refund request. In case of unjustified absence, the amount will not be refunded.
Cancellation by Finamac™: The course will be canceled if the minimum number of participants is not reached. Finamac™ will contact registrants 10 days in advance to inform them of the cancellation. When this type of cancellation occurs, those who have already paid will have two options: Reschedule the course for the next available date or receive a refund.
To reschedule or cancel, please email: treinamento@finamac.com.br or call: +1-786-408-0729
Requirements:
No prior knowledge is required to take this course. Clients must be over 21 years of age to participate in the course. Course taught in English or Spanish.
Course Location:
11231 NW 20th Street Unit 130
ZIP: 33172 - Miami/FL USA
Complete Ice Cream and Popsicle Course - English
Reference: 019652
$840.00
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Phone: +55 11 2135 6500
USA & World - Sales
11231 NW 20th Street Unit 130
ZIP: 33172 - Miami / FL
Phone: +1-786-408-0729
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