Gelato University: Production of lactose-free ice cream in Straubing, Germany

Description

1-day seminar around the topic: Production of lactose-free ice cream

Aim of the seminar: Balancing recipes with raw materials and ingredients based on plant origin.

The following topics will be considered:

• Methods of production of artisanal ice cream: direct and indirect.
• Types and analysis of commercially available plant-based beverages.
• Balancing techniques for lactose-free ice cream
• Accounting techniques for sherbet
• Live demonstration ice cream production

Prerequisites: Experience as a gelater and corresponding basic knowledge of balancing formulations.

Costs and organization

For the participation in this seminar we charge a fee of Euro 150 per person plus 19% VAT. The fee is to be paid in advance. The course fee includes lunch, coffee, non-alcoholic beverages, detailed documentation and all consumables.

Cancellation is free of charge in written form (by e-mail) until 14 days before the start of the seminar at the latest - after that we charge 80% of the seminar fees.

Our seminar starts at 09.00 and ends around 17.00 depending on the intensity of your questions.

If you have any questions, please contact us personally at 09421-9961-25 or via hallo@krae-eistechnik.de .

The minimum number of participants is 10 persons. - If the minimum number of participants is not reached, we reserve the right to cancel, even at short notice.

Venue:

Alois Krä GmbH
Rückertstraße 39a
94315 Straubing