Krä Eistechnik and the Gelato University: Ice cream master classes in southern Germany

Everything has to be in the final photo: ice cream diploma, all course participants and, of course, Gelato University ice cream instructor Günter Single.

Four exciting days lie behind our course participants, and all of them have sometimes felt like in school, sometimes like in the bakery, and sometimes like in a great ice cream parlor. They have calculated and balanced, weighed, mixed and stirred, made ice cream and tasted lots of ice cream. Discussed their ideas, shared their experiences, and some exchanged phone numbers and stay in touch afterwards.

Although it was, as always, a colorful group that has gathered at the Krä Eistechnik: From very young to not so young anymore, and with very different training and previous knowledge. Some of the participants already have experience with ice making and want to deepen their knowledge, for others it is completely new territory. Some have long had the dream of opening their own ice cream parlor. Others are already catering professionals and are looking for a complementary product for the summer. And still others are here privately - out of sheer curiosity, simply because they have always wanted to know how to make perfect gelato.

What unites all the participants is a love of ice cream - and an interest in how to make it properly .

But always nicely one after the other.

Krä ice cream technology and the Gelato University Bologna

Krä Eistechnik is a medium-sized technical specialist company for ice cream. Founded in 1949, Krä has been an importer of the world market leader for ice cream technology, the Carpigiani company, for over 60 years - since 1963 to be precise. In the meantime, Krä Eistechnik has developed into one of the largest and most respected specialists for ice cream technology in Europe. One of the pillars of the business model of Krä Eistechnik is consulting, training and further education of prospective and already experienced ice cream makers and gelatieri.

Gelato University Bologna, founded in 2003 near Bologna in Emilia Romagna by Carpigiani, is the first pure "Gelato University" in the world and today the largest gelato technical school in the world. It offers a variety of courses in four languages and in 12 countries .

With its two locations in Straubing in Bavaria and Rangendingen in Baden-Württemberg , Krä Eistechnik is the German base of Gelato University and regularly offers both the official Gelato University basic and advanced courses between October and March, as well as specialized one-day seminars with different focuses for professionals - from chocolate ice cream in all variations to vegan and sugar-free ice cream to the use of herbs and spices in ice cream to develop absolutely individual creations.

The basic seminar: The basic knowledge for the ice cream maker

In the four-day basic seminar, participants receive acomplete overview of all the details of artisan ice cream production - the tools of the trade for the gelatiere. But the participants not only learn about balancing recipes and the different types of sugar, they also get a complete overview of production techniques, the necessary machines and equipment, hygiene and labeling requirements and also the calculation in the ice cream parlor - because after all, many of the participants want to open their own ice cream parlor one day and earn money with it. A short excursus on soft ice cream rounds off the topics.

Of course, all steps are tried out in practice - and together many delicious ice cream varieties are balanced, frozen and extensively tasted.

And, of course, each participant receives the detailed training materials and, at the end, an official certificate from Gelato University, with which you can prove your newly acquired knowledge.

The advanced seminar: The tools for the real professional

In the three-day advanced course , the knowledge is deepened once again. Those who complete the advanced course have all the necessary knowledge to create completely new, own ice cream varieties and to balance them correctly. The course imparts all the necessary knowledge to make vegan ice cream, sauces and Variegati (e.g. for Amarena ice cream), ice cream cakes or ice cream confectionery, to vary the sugar content in the ice cream and to modify the hardness and sweetness of the ice cream according to one's own wishes. In short: After the advanced course, you are a real ice cream professional!

And finally: the photo to remember

And at the end of each course - and we've come full circle - there's the final photo: with a certificate, new friends made, a smile on their face and a belly full of delicious, homemade gelato! For many, the starting signal for a career as an ice cream maker - and for all, a great memory of an exciting, educational and delicious ice cream course.