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Seminar 108 Agenda

Day 1

Morning Session

  • We will have an opening orientation about everything you have to know about the Emery Thompson and Carpigiani Batch Freezer, and why it makes a terrific piece of equipment to produce great ice cream, sorbets and Italian water ices. 
  • Now it time for all of us to get to get started making a great Vanilla ice cream. In our industry, there's an old saying; "you are always judged by the vanilla you produce."  
  • Developing a great Chocolate ice cream takes patience, but the results are just terrific. As a group it is second only to vanilla in sales.
  • Producing nut flavors. Nut flavors are increasing in popularity and variations yearly.

12:30 PM - 1:15 PM:  Lunch- At the seminar

Afternoon Session:

  • Creating fruit flavors and their off shoots are a lot of fun and in the summer you will probably produce more fruit flavors as a category than anything else, and creating candy based flavors, one of  the hottest flavor line to hit our industry in years. 
  • Learning how to incorporate other ingredients like baked goods into a frozen dessert flavor like Strawberry cheesecake ice cream.
  • Creating popsicles and ice cream cookie sandwiches with silicone molds and Technogel brine tank 
  • We will spend the balance of the afternoon preparing gelato flavors.

 

Day 2

Hands-on production, all day, spent making gelato, Italian ice and sorbet flavors.

Time available for each student to prepare a special flavor of their choice.

12:30 PM - 1:15 PM:  Lunch- At the seminar

Seminar ends at 4:00PM …………Au Revoir, thanks for coming!


AFTER YOU GRADUATE, YOU WILL ALSO RECEIVE TWO FREE MONTHS OF CONSULTING TO HELP YOU MOVE TO THE NEXT STEP OF SUCCESS