Schedule

Tuesday, September 4, 2018
10.00 Welcome to ZDS
10.15 Introduction filled chocolates Bernd Kossack, ZDS
10.45 Sucrose & Glucose Syrup: their influence on texture and crystallisation of fillings Bernd Kossack, ZDS
11.25 Coffee break
11.40 Modern moulding technologies Bernd Kossack, ZDS
12.20 Fondant fillings Bernd Kossack, ZDS
13.00 Lunch
14.00 Practical workshop on fondant, Bernd Kossack, ZDS
17.00 Light dinner
Wednesday, September 5, 2018
8:30 Modern enrobing technologies Karsten Richter, Sollich KG
09.10 Theory: Praline fillings Bernd Kossack, ZDS
12.20 Practical part: Praline fillings Bernd Kossack, ZDS
In between: Coffee break
13:00 Lunch
14.00 Truffel Bernd Kossack, ZDS
15.00 Practical workshop on truffle Bernd Kossack, ZDS
17:00 Light dinner
Thursday, September 6, 2018
08:30 Theory: Crocant Bernd Kossack, ZDS
09.15 Practical part: Crocant Bernd Kossack, ZDS
In between: Coffee break
13:00 Lunch
14.00 Demoulding and enrobing of the produced products, Bernd Kossack, ZDS
15.30 Final discussion
15:45 End of the seminar
-Subject to change -
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