Objectives
In the Finamac™ course, you will learn 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 the entire development process.
In addition, during the practical part of the course, you will have an overview of the machines to develop each type of product, and we will create different types of ice cream and popsicles.
The objective is to deepen technical knowledge focusing on the production side and on recipes that are successful in the market.
The course offers a workbook and certification.
Chemical Engineer Erica Nájera will open your mind by providing knowledge about the market, types of businesses, action plans, and teaching techniques to produce the best quality professional popsicles.
Erica Nájera is a partner at Mundoin Colombia, where she works as an ice cream consultant, with extensive experience in teaching courses and various technical consultancies in product development and business implementation for ice cream manufacturing.
Duration: 3 days
Theoretical and Practical Topics:
I. Business Concept
The objective of this section is to provide the key points that should be considered when structuring a business idea for artisanal ice cream.
II. Technical Definitions
This section presents the characteristics, structure, classification, and basic properties of ice cream. Aspects related to ice cream terminology are also addressed, and concepts such as texture, body, color and flavor, melting properties, and details relevant to product presentation are included.
III. Machinery Equipment
Which machines are essential, which should be acquired first, and how to expand if necessary.
IV. Raw Materials: Water-based Fruit Ice Cream
The raw materials or inputs necessary for the production of water-based fruit ice cream are considered.
V. Raw Materials: Cream and Yogurt Ice Cream
The raw materials or inputs necessary for the production of cream ice cream are considered.
VI. Recipe Balance
The ice cream formulation process is explained, and it is analyzed whether the recipe is balanced and how to adjust it.
VII. 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 are discussed.
VIII. Practical Training in Beer Brewing
Different flavors and various ways to produce them are developed.
IX. Product Costing, Investment, and Profitability
Using Excel calculation bases, it is explained how to calculate product costs, in addition to analyzing what the suggested minimum investment would be and analyzing some example costs to determine profitability and return on investment.
X. Window Display Management
We analyze how to manage the window display, temperatures, product rotation, decoration, common mistakes, and supply chain management.
Payment Methods
You can choose from two different payment methods:
1. PayPal - Click on the icon below.
2. Or deposit the course fee into our bank account. To do so, send an email to treinamento@finamac.com.br informing us that you wish to pay via deposit, the course and date you wish to reserve your place, your name, phone number, and address, and we will confirm receipt by sending the account details for depositing the course fee.
Cancellations and Refunds
Rescheduling: If you cannot attend the course, please contact us 3 business days in advance of the course date so that we can reschedule.
Cancellation by the buyer: When the course is purchased online or by phone, cancellation of participation in the course may occur within 7 days from the date of purchase. However, you will receive a 5% discount from the PagBank platform, when paying by card, whether credit and/or debit.
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 people is not reached. With 3 business days' notice, Finamac™ will contact those who have already registered to inform them of the cancellation. When this type of cancellation occurs, for those who have already made the payment there will be two options: Reschedule the course for the next available date or a refund.
For rescheduling or cancellation, send an email to: treinamento@finamac.com.br or call: (11) 2135-6500
Requirement
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 the Finamac™ course, you will learn 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 the entire development process.
In addition, during the practical part of the course, you will have an overview of the machines to develop each type of product, and we will create different types of ice cream and popsicles.
The objective is to deepen technical knowledge focusing on the production side and on recipes that are successful in the market.
The course offers a workbook and certification.
Chemical Engineer Erica Nájera will open your mind by providing knowledge about the market, types of businesses, action plans, and teaching techniques to produce the best quality professional popsicles.
Erica Nájera is a partner at Mundoin Colombia, where she works as an ice cream consultant, with extensive experience in teaching courses and various technical consultancies in product development and business implementation for ice cream manufacturing.
Duration: 3 days
Theoretical and Practical Topics:
I. Business Concept
The objective of this section is to provide the key points that should be considered when structuring a business idea for artisanal ice cream.
II. Technical Definitions
This section presents the characteristics, structure, classification, and basic properties of ice cream. Aspects related to ice cream terminology are also addressed, and concepts such as texture, body, color and flavor, melting properties, and details relevant to product presentation are included.
III. Machinery Equipment
Which machines are essential, which should be acquired first, and how to expand if necessary.
IV. Raw Materials: Water-based Fruit Ice Cream
The raw materials or inputs necessary for the production of water-based fruit ice cream are considered.
V. Raw Materials: Cream and Yogurt Ice Cream
The raw materials or inputs necessary for the production of cream ice cream are considered.
VI. Recipe Balance
The ice cream formulation process is explained, and it is analyzed whether the recipe is balanced and how to adjust it.
VII. 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 are discussed.
VIII. Practical Training in Beer Brewing
Different flavors and various ways to produce them are developed.
IX. Product Costing, Investment, and Profitability
Using Excel calculation bases, it is explained how to calculate product costs, in addition to analyzing what the suggested minimum investment would be and analyzing some example costs to determine profitability and return on investment.
X. Window Display Management
We analyze how to manage the window display, temperatures, product rotation, decoration, common mistakes, and supply chain management.
Payment Methods
You can choose from two different payment methods:
1. PayPal - Click on the icon below.
2. Or deposit the course fee into our bank account. To do so, send an email to treinamento@finamac.com.br informing us that you wish to pay via deposit, the course and date you wish to reserve your place, your name, phone number, and address, and we will confirm receipt by sending the account details for depositing the course fee.
Cancellations and Refunds
Rescheduling: If you cannot attend the course, please contact us 3 business days in advance of the course date so that we can reschedule.
Cancellation by the buyer: When the course is purchased online or by phone, cancellation of participation in the course may occur within 7 days from the date of purchase. However, you will receive a 5% discount from the PagBank platform, when paying by card, whether credit and/or debit.
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 people is not reached. With 3 business days' notice, Finamac™ will contact those who have already registered to inform them of the cancellation. When this type of cancellation occurs, for those who have already made the payment there will be two options: Reschedule the course for the next available date or a refund.
For rescheduling or cancellation, send an email to: treinamento@finamac.com.br or call: (11) 2135-6500
Requirement
No prior knowledge is required to take this course. Clients must be over 21 years of age to participate in the course. Course Taught
Complete Course on Ice Cream and Popsicles - Spanish
Reference: 019652-EN
$840.00
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