WHAT'S COVERED IN THE SEMINAR

Two days of a hands-on personalized educational experience that is geared strictly to teach potential new ice cream producers the "ins and outs" of producing great frozen dessert products. This seminar program has been organized to take you on a step by step road so that when leaving here you will feel more comfortable about both the Emery Thompson and Carpigiani batch freezer and the process of batch freezer production, and how all of this relates to someone (your customers) wanting to create and operate their own ice cream concept.

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.

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

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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.
• We will spend the balance of the afternoon preparing gelato flavors.

Day 2

The entire day will be spent making gelato, Italian ice and sorbet flavors.

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