Seminar 106 - Taking the First Steps – How To Get Into the Ice Cream/Gelato Business Date:Sept 23 2026

Seminar 106 - Taking the First Steps – How To Get Into the Ice Cream/Gelato Business Date:Sept 23 2026An exciting day of a hands on personalized experience that is geared to teach you the ins and outs of getting into the frozen dessert business, and to help or to help you expand your existing business in ways you were just dreaming about before you got here. This workshop program has been organized to take you on a step by step road so that when leaving this workshop you will feel comfortable about moving forward with your idea. You will learn from a

consistency

Since vanilla is the most critical ingredient you will use making your ice cream

09 inches x 2

or the answers might just take you to a point that your idea is not worth pursuing

Malcolm Stogo

Formulated to help create a smooth

delivering a richer

8 molds per unit

Semi-sweet chocolate (sugar

Ingredient declaration:

The two molds have 5 cavities each

a culinary enthusiast