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Day 3:

0800 Reconvene Day 3
Workshop II Formulation Guidelines
Standard Dairy vs Non-Standard Dairy vs Non-Dairy
Full fat Ice Creams
Fat-modified Ice Creams
Sugars-modified Ice Creams
Low Carb/Keto Ice Creams
Reduced/low Calorie Frozen Desserts
Other “Good-for-You” Frozen Desserts
Gelato
Sherbet
Sorbets and Water Ices
Shake
Soft Serve
Plant-based/Vegan Frozen Desserts
New/Novel Products

Break

Novelties
Filled Cups, Cones
Molded Bars (sticked)
Extruded Bars (sticked/stickless; sandwiches)
Novel Approaches

Lunch

Economics and Cost Management
Fundamentals
Water mobility
Ingredient Costs
Fixes and Variable Costs
Yield/Yield Improvement
Margins
Pricing at Point-of-Purchase
Cost Reduction/Avoidance: Novel Approaches

Break

Troubleshooting: Managing Deviations from Normal
Where to look; where to start; what to do
Identification of Key Objectives
Understanding Influences
Correcting Deviations from “Norm”

Certificates of Completion

Final Adjournment