Ice Cream and Ice Pop Master Class - Spanish Class

Ice Cream and Ice Pop Master Class - Spanish ClassFor other payment methods, click on "More payment options" located below the main button. Course Location: 11231 NW 20th Street Unit 130 ZIP: 33172 Miami FL USA Hours: 10 a. m. to 5 p. m Objectives In the Finamac course, you will learn the differences between making ice cream and popsicles, the ingredients and materials needed for their production, and you will learn about all the main ingredients and their functions in recipes and the entire

For other payment methods, click on "More payment options" located below the main button.

Course Location:
11231 NW 20th Street Unit 130
ZIP: 33172 - Miami/FL USA

Hours: 10 a.m. to 5 p.m

Objectives

In the Finamac™ course, you will learn the differences between making ice cream and popsicles, the ingredients and materials needed for their production, and you will learn about all the main ingredients and their functions in recipes and the entire development process.

In addition, during the practical part of the course, you will have an overview of the machines to develop each type of product, and we will create different types of ice cream and popsicles.

The objective is to deepen technical knowledge focusing on the production side and on recipes that are successful in the market.

The course offers a workbook and certification.

Food Engineer Erica Nájera will open your mind by providing knowledge about the market, types of businesses, action plans, and teaching techniques to produce the best quality professional popsicles.

Erica Nájera is a partner at Mundoin Colombia, where she works as an ice cream consultant, with extensive experience in teaching courses and various technical consultancies in product development and business implementation for ice cream manufacturing.

Duration: 3 days

Theoretical and Practical Topics

I. Business Concept

The objective of this section is to provide the key points that should be considered when structuring a business idea for artisanal ice cream.

II. Technical Definitions

This section presents the characteristics, structure, classification, and basic properties of ice cream. Aspects related to ice cream terminology are also addressed, and concepts such as texture, body, color and flavor, melting properties, and details relevant to product presentation are included.

III. Machinery Equipment

Which machines are essential, which should be acquired first, and how to expand if necessary.

IV. Raw Materials: Water-based Fruit Ice Cream

The raw materials or inputs necessary for the production of water-based fruit ice cream are considered.

V. Raw Materials: Cream and Yogurt Ice Cream

The raw materials or inputs necessary for the production of cream ice cream are considered.

VI. Recipe Balance

The ice cream formulation process is explained, and it is analyzed whether the recipe is balanced and how to adjust it.

VII. Manufacturing Process

The production scheme is considered, which includes: how to weigh and measure ingredients, how to mix them, what pasteurization, maturation, and homogenization are, appropriate techniques during processing, care with cold handling, storage, and transportation of the product. Differences in processes depending on the work strategy and the type of machines are discussed.

VIII. Practical Training

Different flavors and various ways to produce them are developed.

IX. Product Costing, Investment, and Profitability

Using Excel calculation bases, it is explained how to calculate product costs, in addition to analyzing what the suggested minimum investment would be and analyzing some example costs to determine profitability and return on investment.

X. Window Display Management

We analyze how to manage the window display, temperatures, product rotation, decoration, common mistakes, and supply chain management.

Payment Methods

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Cancellations and Refunds

Rescheduling: If you cannot attend the course, please contact us 3 business days in advance of the course date so that we can reschedule.

Cancellation by the buyer: When the course is purchased online or by phone, cancellation of participation in the course may occur within 7 days from the date of purchase. However, you will receive a 5% discount from the PayPal platform, when paying by card,

Refund: In case of cancellation within 7 days, the amount will be refunded within 30 days from the date of the refund request. In case of unjustified absence, the amount will not be refunded.

Cancellation by Finamac™: The course will be canceled if the minimum number of people is not reached. With 3 business days' notice, Finamac™ will contact those who have already registered to inform them of the cancellation. When this type of cancellation occurs, for those who have already made the payment there will be two options: Reschedule the course for the next available date or a refund.

For rescheduling or cancellation, send an email to: [email protected] or call: +1-786-408-0729

Requirements: No prior knowledge is required to take this course.
Clients must be over 21 years of age to participate. The course is taught in English or Spanish.