Lesson 1Water control and ice crystal management: freezing point, glass transition, cryoprotectants, and techniques to minimize ice crystalsMaster water behaviour and ice crystal control. This section covers freezing point, glass transition, cryoprotectants, and process techniques that limit crystal growth, ensuring smooth texture during hardening, storage, and temperature abuse in varying weather conditions.
Freezing curves and phase change in mixesGlass transition and frozen matrix rigidityCryoprotective sugars and polyols in formulasProcess controls to limit crystal growthStorage, temperature cycling, and recrystallizationLesson 2Alternative bases: plant milks, coconut, aquafaba; handling fat and protein differences for vegan frozen dessertsExamine alternative bases for vegan and lactose-free desserts. You will compare plant milks, coconut, and aquafaba, adjust for fat and protein gaps, and design formulas that mimic dairy-like body, stability, and flavour release suitable for local tastes.
Comparing plant milks for frozen applicationsCoconut fat behavior and flavor managementAquafaba foaming and stabilization propertiesBalancing fat, protein, and solids without dairyFortifying body with fibers and proteinsLesson 3Fat and overrun fundamentals: role of fat in mouthfeel, measuring and targeting overrun, air incorporation controlLearn how fat and air create desirable body and lightness. This section explains fat’s role in lubrication and flavour, the mechanics of overrun, methods to measure and target overrun, and how equipment and mix design control air incorporation for better results.
Fat globule structure and partial coalescenceFat level, mouthfeel, and flavor deliveryDefining and calculating overrun in practiceEquipment factors affecting air incorporationFormulation tweaks to tune overrun and bodyLesson 4Eggs and custard bases: composition, tempering, pasteurization, and effect on texture and stabilityStudy eggs and custard bases as structure-building systems. You will analyse yolk composition, tempering and pasteurisation steps, and how egg proteins and emulsifiers influence viscosity, smoothness, stability, and flavour in frozen desserts we make here.
Egg composition and functional componentsYolk emulsifiers and fat–water interactionsTempering techniques to avoid curdlingCustard pasteurization and safety targetsEgg proteins and their effect on textureLesson 5Emulsifiers and stabilizers: lecithin, mono/diglycerides, guar, locust bean gum, xanthan — mechanisms, dosages, and labelling considerationsDive into emulsifiers and stabilizers that control texture and meltdown. This section explains how lecithin, mono- and diglycerides, guar, locust bean gum, and xanthan work, how to dose them, and how to meet labelling and clean-label goals in our markets.
Emulsion theory in frozen dessert mixesLecithin and mono/diglycerides in fat networksGuar and locust bean gum hydration behaviorXanthan and synergistic gum combinationsDosage ranges, dispersion, and clumping issuesLabeling rules and clean‑label strategiesLesson 6Food safety and allergen management: pasteurization temps, time/temperature controls, cross-contamination prevention, shelf life basicsLearn essential food safety principles for frozen desserts. This section covers pasteurisation targets, time–temperature control, hygienic design, allergen segregation, labelling, and shelf life planning for both dairy and non-dairy products in warm environments.
Key pathogens of concern in frozen dessertsPasteurization methods and legal requirementsTime–temperature control and cooling limitsPreventing cross‑contamination in productionAllergen control plans and label declarationsShelf life, storage, and quality monitoringLesson 7Fruit and flavour components: acid, pectin, fibre, volatile aromatics; treating high-water fruits vs. low-water fruitsUnderstand how fruits and flavour components behave in frozen systems. You will compare high-water and low-water fruits, manage acidity, pectin, and fibre, and work with volatile aromatics to build balanced, stable fruit-forward desserts using local fruits.
Fruit composition: water, sugar, and acidityManaging pectin, fiber, and fruit textureFormulating with high‑water fruits and puréesUsing low‑water fruits, pastes, and inclusionsProtecting volatile aromatics during freezingLesson 8Milk and dairy chemistry: milkfat, proteins, lactose, emulsifiers and stabilizers and their functional rolesExplore milk and dairy components that shape frozen desserts. You will study milkfat, proteins, lactose, minerals, and added emulsifiers and stabilizers, learning how each affects body, meltdown, flavour release, and storage stability in our conditions.
Milk composition and typical dairy specificationsMilkfat structure and role in body and richnessCasein and whey proteins in foam and structureLactose, sandiness risk, and crystallization controlDairy emulsifiers and stabilizers in mixesLesson 9Sugar functions: types of sugars, freezing point depression, sweetness balance and syrup calculations (Brix)Analyse how sugars shape sweetness, body, and freezing behaviour. You will compare sucrose, glucose, fructose, and invert sugar, calculate freezing point depression, and use Brix and solids tools to design balanced, scoopable desserts for everyday use.
Comparing common sugars and sweetening powerFreezing point depression and hardness controlUsing Brix and refractometers in formulationBalancing sweetness with texture and bodyUsing syrups, honey, and invert sugar blends
