Students will acquire working knowledge on ice cream / gelato ingredients and the differences in the recipes, pasteurizing & freezing processes (with hands-on) and basic understanding, set-up & operation of commercial ice cream making equipment.
Types of Flavors : Solid / Semi-Solid / Liquid
Real vs Artificial Flavors
Gelato Pastes/Pre-mix as flavors
What is Carpigiani method of pasteurizing & the ways to do it
Full batch v sub-divide
Do we need to age the ice cream mixture after pasteurizing
Basic Equipment maintenance.
DAY 2: Hands On
Understanding the set-up of the ice cream making kitchen
Setting up the pasteurizer and the batch freezer
Getting the ingredients ready
Hands-on pasteurizing 1-2 batches
Hands-on Freezing 1-2 batches
Max 4 per class - $700 per student
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