Industrial ice cream production: introductory internship

Date: 14 – 17.10.2024 Language: German Location: ZDS Solingen

Description

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.

Goal of this workshop

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

Target group:

Newcomers to the subject matter
Employees in production, quality assurance, product development, marketing, sales
Employees in the supplier industry

Other: Accommodation possible in the ZDS guest house, ask our seminar coordinators

Program

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

09:00 a.m. Round of introductions, 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 2023: Antonia Krüger, Döhler GmbH, 2022: Anika Pazen, Döhler GmbH or Nielsen ONLINE 11:00 a.m. Sugar: types of sugar and functional properties 2023: Dirk Claus, Nordzucker AG Innovation &Technology 12:00 p.m. Starch saccharification products in ice cream 2023: Nicolas Metzger, Tereos, 2022: Dr. Susanne Roelle 1:00 p.m. Lunch 2:00 p.m. Practical part

Safety instruction technical center
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 am Summary of the first day, program of the second day Dr. Kerstin Kunz, ZDS e.V. 9:15 am The importance of milk and milk proteins 2023: Anja Mechelhoff, DMK Eis GmbH, 2022: Juliane Flatau, DMK 10:15 a.m. The functionality of emulsifiers and stabilizers for ice cream 2023: Robert Kampmann, Cargill GmbH & Co KG 11:15 a.m. The challenge of coloring 2023: Christian BenetkaUher, Döhler GmbH 12:00 p.m. Influence of different cocoa powders on taste and color in ice cream 2023: Pilar Darre, OlamCocoaB.V.
(English, online), 2022: Malies Brouwer, ofi OR NEW Flavors for ice cream production, Dreidoppel 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 am Ice cream balancing 2022: (CalculationofIce Cream Mix) Danisco 11:00 am The significant influence of homogenizing 2023: Dennis Trenker, GEA 12:00 pm Industrial ice cream production 2022: Thomas Prüßmeier, Tetra Pak 13:00 Lunch 14:00 pm Practical part Industrial continuous ice cream production 16:00 pm Final discussion and end of the practical course -subject to change-.