BASIC COURSES
“My own ice cream”

Topics:

- Raw materials
- Basic recipes:
  white base, yellow base, chocolate
  and fruit
- Proportioning ice cream mixes
- Pasteurization: why and how
- Ice cream: ageing and quality

- Hardening process and cold
- Ice cream structure
- Production of custard ice cream flavours
   on white base and yellow base
- Production of fruit flavours
   on milk and sugar syrup base
- Production flexibility
- Storing ice cream
- Display and distribution

- Hygiene and safety
- The image of your shop
- How to offer ice cream
- Service and controls on management
- Relations with the staff
- Closing the course and handing
   over the certificates of attendance.


At the close of the courses, attending people will be given duplicated topics notes.