Ice Cream, Plant-Based, & Frozen Yogurt
Some say soft serve is a lot of work, but it’s worth it.
Malcolm Stogo
Our ICE CREAM UNIVERSITY Workshop 111 is a two-day workshop on learning and producing a soft serve product in a soft serve machine. Soft serve products like frozen yogurt, dairy free, are the “in” thing today in the world of ice cream. While hard ice cream has been the dominant frozen dessert product produced worldwide for many years, other frozen dessert products like the ones above have their niche, and in many countries are more popular than ice cream.
Our workshop is 100% hands- on. We make the statement at the beginning of every workshop- “get involved and ask lots of questions.”
If you sit back and watch others do the work, the value you will get out of our workshop will be greatly reduced. This is a unique hands-on learning experience on producing a great soft serve frozen dessert.
We are here to help you, and we will also allow you to have a private one-hour private consultation to discuss your concept and answer any questions you might have.
Sign up for a seminar and receive 2 months of FREE consultation by Ice Cream University founder Malcolm Stogo after the seminar!
SEMINAR AGENDA
-
How to develop your own soft serve base mix
-
Choices of Soft Serve Equipment
-
Manufacturers of Soft Serve Equipment
-
Soft Serve Coss and Profits
-
Daily maintenance and Care
-
Marketing & Merchandising Soft Serve Products Composition of Soft Ice Cream and other Soft Serve frozen desserts
Our Seminar 111 uses the Carpigiani Model 191, a compact countertop model that produces the smoothest, creamiest soft serve ice cream and other frozen desserts in the market. The unit allows high fibrous mixtures injected into the hopper in the gravity fed machines models. On the Heat-Treatment models, spigot flow allows for adjustable product flow. Product is fed from rear of cylinder eliminating need to prime and allowing more controllable overrun.