Noticias de los seminarios
Panning Course
June 11-15, 2012
This course will survey the technologies and raw materials involved in the production of the following panned products in theory and practice:
¨ Hard panned goods (chocolate lentils, almonds …)
¨ Soft panned goods (jelly beans, bubble gum …)
¨ Chocolate panned goods (hazelnuts, almonds,
raisins, crispies)
¨ Sugarfree panned goods (chewing gum)
Introduction to the Industrial Manufacturing of Snacks
June 20-22, 2012
The main point of this practical course is the introduction to the industrial manufacturing of snacks. Probably no other product range requires so much know-how and experience in raw materials and process technology ensuring the desired distinctive textures and eating characteristics of the products. The participants will get an introduction to the manufacturing technologies of extruded and fried snacks based on maize and potato products as well as an overview of a range of various baked snacks.
Curso Industrial de Practicas de Chocolates Tecnologia-Tendencias-Innovaciones
Este curso en castellano tiene una duración de 2 semanas y enseña en forma téorica y práctica conocimientos acerca de los siguientes productos de chocolate:
• Chocolates amargo, con leche y blanco
• Chocolate sin azúcar
• Sucedáneos de chocolate
• Fondant y crema de fondant
• Praliné, crocante, mazapán
• Bombones de licor
El curso es de un nivel teórico y práctico muy alto. Los participantes aprenden con máquinas y equipos modernos y tradicionales, la producción en pequeñas o grandes cantidades de una gran variedad de productos.
Practical Course in Sugar Confectionery and Chocolate Products
[08.04.2012]October 08 - November 30, 2012 [Leer más]
