Ice Cream Training Course

Aim

To provide fundamental knowledge of the ingredients, processing, production and quality features of ice cream.

The course is particularly suitable for both large and small scale manufacturers, production and technical staff, EHO’s and suppliers of equipment and ingredients. It will also be useful for those considering on-farm ice-cream production.

Format

Training is run over a two day period. Theory sessions are reinforced by practical work where delegates will make ice cream from scratch - mixing ingredients through to blast freezing. This also demonstrates process and ingredient options on a range of pilot scale manufacturing equipment.

The course is interactive and benefits from the ability to share personal contact with the instructor and network with industry colleagues. To enable individual needs to be addressed and your questions answered the course size is limited to 12 participants.

Topics Include:-

Background on marketplace

Ingredients- Fats, proteins, sugars   

Processing- small scale up to medium continuous scale

Mixing, pasteurisation, homogenisation, ageing, freezing

Legislation - Hygiene, process requirements, HACCP, testing & labelling 

Factors affecting ice cream quality especially storage 

Adding interest – pieces, ripples, sauces, different flavours

Getting started and supplier contacts

Tasting a variety of ice creams

Quotes from previous courses

“I came to learn more about ice cream and feel it has been a well spent two days”
“Tutor gave details out very well and explained well”

Next date

The next course is planned for 30th October-31st October 2007

Cost is £335 plus VAT

please contact us for further details.