Finamac

Objectives

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0 hours

Upcoming dates

 Recipe of Chocolate sauce with pistachios and rum

To enrich your deserts, reach your targets and differentiate your portfolio of products, the Finamac team disposes a great recipe of chocolate sauce with pistachios and rum to serve on top of deserts or dry fruits

Objectives

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0 hours

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Consists of the theory of ice cream including the types of ices (sorbets, sherbets, handicrafts), the types of ingredients and their functions, sources, composition of ingredients, source of fats and their best applications, recipes, basic hygiene concepts diet and light ice creams, manufacturing steps including all stages and enlightenment of pasteurization and aging, laws, and production equipment for the practical part, which includes blended ice cream, ice cream and skim stuffed pies.  

Address:

Av. Áurea, 514 - Santo André - SP - Brazil

Objectives

 Identification of different ice creams, knowledge bases for ice cream, notions of hygiene and good manufacturing practices, landscape equipment and applications according to the type of ice cream.

The student and future ice cream maker will conclude the course knowing the answers to these questions:

• What kinds of ice cream are there?
• What is sorbet and sherbet? What are their differences for an ice cream?
• What are the basic ingredients to make ice cream?
• What are the sources of fat and the differences they implie on ice cream?
• What are solids non-fat milk?
• What kinds of sugars are used in ice cream? Why do we use more than one?
• What are stabilizers?
• What is emulsifier? What is it for? It can replace fat?
• What is the difference in artificial flavoring?
• What are the optimal levels of each ingredient?
• What are the stages of manufacture?
• What is the importance and benefits of pasteurization?
• What the aging influences and the quality of the final product?
• What is overrun and how is it calculated?
• What are the defects that can happen and why?
• What laws should be considered when making ice cream?
• What is the difference in diet and light?
• What are the implications and how to make ice cream or a light or diet products?
• How is a popsicle filled?
• And Skimo (chocolate covered)?
• How to put pieces of fruit or make flakes in ice cream?
• How to make ice cream cakes?
• What are the differences in machines according to the type of ice cream to be produced?
• What is the cost of each ice cream or popsicles?

Duration

8 hours

Schedule

9:00 to 11:30 am: Theory of Ice Cream Manufacturing Technology

11h30 to 13h00: Practical Part

13h00 to 14h00: Lunch

14h00 to 15h30: Options Machinery Ice Cream and Popsicles

Upcoming dates

Aimed at new entrepreneurs who are starting in the business of ice cream, which will provide all necessary information about the market, profitability, marketing facilities, and ways to produce the best ice cream in the equipment best suited for each line of investment.

The workshop is a presentation of the ice cream market, where we provide information such as trends, target audience, types of ice cream, distribution types, machines, and their capabilities, advantages, and types of ice cream produced by the machines and their qualities, and possible investments profitabilities 

Address:

Av. Áurea, 514 - Santo André - SP - Brazil

Objectives

 • Identify where in the market the new entrepreneurs want to start
• Know what type of ice cream that is ideal to the public who want to achieve
• Understand the operation of machinery.
• Understand the design of a small production
• Types of machinery equivalent to each market
• Types of products manufactured in each machine

Duration

4 hours

Schedule

13h30 to 15h30: Insights on the market for Ice Cream

15.30 to 17.00: A View from  artisanal production of ice cream and Popsicles

Upcoming dates

Coconut Recipe for Ice Cream

The Finamac Arpifrio team prepared to our clients a recipe for coconut ice cream as from this fruit all can be used!

Coconut is one of the fruits that you can utilize everything, nothing is wasted. From the shell handcraft objects are made, the coconut water is a big success in the beaches and the pulp which is the eatable part can also be used to make sweets and oils and last it can produce milk and it is already used in the industry for soap, food, margarine, cosmetics and a lot more. I terms of nutrients it has a high fat content that goes up as the fruit matures. However we can also find minerals and salts of great importance to your body.

Weight the following ingredients:

3000 ml of whole milk;

550g of sugar;

520g of condensed milk;

400 ml fresh coconut milk;

300g of fresh double cream;

200g of dry milk powder;

150g fresh coconut scrapes.

 Add the liga neutra according to the manufacturer instructions;

Add the emulsifier according to the manufacturer instructions

      Add all ingredients in the Mixer 15 and beat the mixture for two minutes. Put the syrup in the craft producer from Finamac model PRO 4, PRO 16, PRO 16 Plus, PRO 18 or PP12, thru the funnel and programme the temperature for extraction to -6,3ºC , and initiate the production. When the alarm sound remove as instructed by the technician and take it to the freezer. The colour and taste will change depending on the fruit used and the amount of time spent on the maturation of the ice cream.

Caramelise the banana in low heat with half the sugar for 1 hour. After add the cooked banana to the rest of the ingredients in the MIXER 15 and mix it for 2 minutes. Put the mixture in the producer from Finamac Arpifrio model PRO 4, PRO 16, PRO 16 Plus, PRO 18 or PP12, through the funnel and set the program and temperature needed. When the alarm sound; remove the mixture and freeze.  

Objectives

Duration

0 hours

Upcoming dates

Taught by Professor Sandra Yazaki, deeps the knowledge of ice cream for the preparation from the study of balancing formula. 

It is studied the ingredients (composition and functions),whole manufacturing proccess, balancing formulations, using formulations and specific ingredients for each flavor, use of fruits and alcoholic beverages on ice cream.

Address:

Av. Áurea, 514 - Santo André - SP - Brazil

Objectives

Identify different kinds of ice cream, Italian ice cream concept of balancing and for each recipe to make them specific to each flavor, creating specific and customized flavors.

Balanced Ice Cream:

Base

• Formulation with vegetable shortening
• Formulation with Cream Milk
 

 Specific Formulations

• Vanilla
• Chocolate
• Coco
• Coconut milk Condensed
• Brigadeiro
• Cottage cheese with guava
• Tiramissu (sweet Italian)
• Sweet Milk
• Cappuccino
• Sorbets
• Sherbets
• White Yogurt Mix
• Yogurt, Honey and Lemon
• Rum Raisin
• Alcoholics

Duration

20 hours

Schedule

The schedule is made according to the course date, usually, it takes 5 days, 4 hours for each day. The condensed version of the course, happens in 3 days, with the same 20 hours.

The price is avalable for discount, as soon as you make your subscription we will get in contact with you.

Upcoming dates

Aimed at the ice cream maker who wants to start or expand his production of ice cream for a wide distribution.

The content addresses consumers, types of distribution, types of ice creams, machines and their functions, investment and profitability, operating machinery, tasting products made ​​in the demonstration. 

Address:

Av. Áurea, 514 - Santo André - SP - Brazil

Objectives

Studying aspects of the distribution market, pasteurization and its benefits, sizing of the industrial line, initial investment required, cases, demonstration and distribution of packaged products, knowledge of financing lines.

Duration

4 hours

Schedule

 13h30 to 15h30: Perspectives on industrial ice cream market

15h30 to 17h00: A View from the industrial production of ice cream

Upcoming dates

In the banana Ice cream add cocoa powder. The bananas have L-Tryptophan and when they are mixed with cocoa (the real cocoa, not the one mixed with milk) the formation of serotonin is made.

This is great for the afternoon tea, as it is the time most people are down. 

Objectives

Duration

0 hours

Upcoming dates