Industrial ice cream production:
Introductory internship

Datum: 14. – 16.10.2024
Sprache: Deutsch
Ort: ZDS Solingen

The seminar provides an introduction to the industrial production of ice cream. Participants learn the basics of raw materials, process parameters and production technology. In the practical part, we will demonstrate the production of ice cream masses with continuous machines. Participants are welcome to send requests for their own ideas in advance to the seminar department at seminar@zds-solingen.de. Some presentations could be held in English.

Focal points:

  • Ice cream machines, premix, posttreatment
  • Basics of ice cream recipe design – Emulsifying and stabilizing in ice cream
  • Milk protein and plant-based alternatives in ice cream
  • Whipping – Freezing – Hardening – Storage – Delivery – Consumption
  • The ice cream market in Europe / Trends
  • Colors in ice cream
    Homogenization of the ice cream mix
    Cocoa and chocolate/ Inclusions and coatings for ice cream

Target group:

  • Newcomers to the subject matter
  • Employees in production, quality assurance, product development, marketing, sales
  • Employees in the supplier industry
  • Other:
    Accommodation in the ZDS guest house possible, ask our seminar coordinators

Monday, October 14, 2024 -Raw materials / basic ingredients

09:00 a.m.

Introductory round, program schedule
Product classification of ice cream
Technological basics of ice cream production
Dr. Kerstin Kunz, ZDS e.V.

10:30 a.m.

The European ice cream market and product trends

11:00 a.m. Sugar: types of sugar and functional properties

12:00 Starch saccharification products in ice cream

13:00 Lunch

14:00
Practical part

  1. Safety instruction technical center
  2. Factors influencing sugar types on the end product

17:00 End of the first day

Tuesday, October 15, 2024 -Raw materials / other ingredients

09:00 a.m. Summary of the first day, program for the second day
Dr. Kerstin Kunz, ZDS e.V.

9:15 a.m. The importance of milk and milk proteins

10:15 a.m. The functionality of emulsifiers and stabilizers for ice cream

11:15 a.m. The challenge of dyeing

12:00 p.m. Influence of different cocoa powders on taste and color in ice cream

13:00 Lunch

14:00 Practical part
Influencing factors of additives and coloring foods as well as flavors on the end product

17:00 End of the second day

Wednesday, October 16, 2024 -Balancing, technology and engineering

09:00 a.m. Summary of the second day, program of the third day
Ice cream in the focus of the authorities: Consumer protection and food safety
Dr. Kerstin Kunz, ZDS e.V.

10:00 a.m. Ice balancing

11:00 a.m. The significant influence of homogenization

12:00 p.m.: Industrial ice cream production

13:00 Lunch

14:00 Practical part
Industrial continuous ice cream production

16:00 Final discussion and end of the internship

-Subject to change without notice –

2.950,00 €

Questions?

If you have any questions about the event, please contact our project organization:
seminar@zds-solingen.de

Your course instructor:

Dr. Kerstin Kunz
Specialist teacher, confectionery and long-life baked goods