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Module 1
Introduction.

Definition of C.A.A.

History of artisanal ice cream.

Consumption of artisanal ice cream in Argentina.

What's an ice cream?

Classification of ice cream.

Differences between artisanal and industrial ice creams.

The most popular ice cream flavors in the world.

Chemical aspects.

Classification according to characteristics and ingredients.

Process of elaboration.

Different types of ice cream.

Recipient of ice cream to the water.

Recipient of milk ice cream, cream and yogurt.

Module 2
Raw materials.

Recipes.

Milk and its derivatives.

The eggs and their derivatives.

Importance of fat matter.

Importance of food-type sugars.

Honey.

Cocoa.

Chocolate.

The basic inputs.

Function of non-dairy fatty solids.

Importance of stabilizers and emulsifiers.


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