Practical Course in Chocolate Manufacturing

Course Description
This course will cover - in theory and practice - the raw materials which are used, how they are processed and the technology of producing the following chocolate products:
• dark, milk and white chocolate and couverture
• dark, milk and white coatings
• chocolate hollow figures
• moulded and enrobed products
The practical work will include cocoa bean processing, chocolate manufacture, tempering, moulding, enrobing and manufacture of centres and fillings. The recipes and modern production techniques will be discussed in detail, together
with the specifications and quality control requirements.

Participants
This course is intended for: food technologists from the chocolate confectionery industry, who are starting their career in the industry, or who need further training in the field of chocolate.
Technical service and support staff of the raw material and machinery industries, members of the marketing and sales departments of the chocolate confectionery industry who require a technical introduction to their industry.

Co-ordinator:
Normann WAGNER,
Ch. Eng. Food Technology
Technical Instructor Chocolate ZDS

Speaker:
Susanne BIRKEBAEK       - Dupont Nutrition and Health
Christian Langkrär           - Netzsch-Feinmahltechnik GmbH
Peter MEYER                   - Aasted Germany GmbH
Susanne Budde Lund       - AarhusKarlshamn Denmark A/S
Karsten RICHTER            - Sollich KG
Niels TER HOFSTEDE       - Royal Duyvis Wiener B.V.

Date / Venue:
Monday, 10 February, 2014 to Friday, 14 February, 2014

ZDS Zentralfachschule der Deutschen Süßwarenwirtschaft
De-Leuw-Straße 3-9
42653 Solingen - Germany

• Fee:
Members of the ZDS-Association             € 1.675,-
Non-members                                       € 2.235,-

Programme

<b>Monday, 10 February, 2014</b>
10:00 Welcome ZDS
10:15 Theory: Chocolate & Cocoa processing <br />• Specifications: Dark, milk and white chocolate; <br />Dark, milk and white couverture; Dark, milk and white coatings <br />• Key raw materials: Cocoa beans – sources fermentation and their quality;<br /> Cocoa butter and replacement fats; Sugar; Milk products - milk powder, „crumb“ Normann Wagner
12:00 Theory: Chocolate & Cocoa processing (1) <br />• Cocoa bean processing: Cleaning; Roasting (bean, nib, liquor); <br />Breaking, winnowing; Grinding to liquor; Cocoa treating; Cocoa butter manufacture; Cocoa powder manufacture Niels ter Hofstede
13:00 <i>Lunch</i>
14:00 Theory:<br />Chocolate & Cocoa processing (2) <br />• Cocoa bean processing: Cleaning; Roasting (bean, nib, liquor); <br />Breaking, winnowing; Grinding to liquor; Cocoa treating; Cocoa butter manufacture; Cocoa powder manufacture Niels ter Hofstede
15:00 Practice: <br />Cocoa bean evaluation and processing; <br /> <br />• Evaluation of different cocoa beans;<br />• Pre-heat treatment;<br />• Breaking and winnowing;<br />• Nib roasting;<br />• Liquor grinding Normann Wagner
16:00 <i>Coffee break</i>
16:30 Theory: <br />Manufacture of dark, milk and white chocolate and coatings;<br /> <br />• Recipes;<br />• Manufacture of chocolate <br />[mixing process; refining process; conching process; other manufacture technologies]; <br />• Manufacture of compound coatings<br />Part I Normann Wagner
17:30 <i>End of the first day - cold dinner
<b>Tuesday, 11 February, 2014</b>
8:30 Theory: <br />Manufacture of dark, milk and white chocolate and coatings;<br /> <br />• Recipes;<br />• Manufacture of chocolate <br />[mixing process; refining process; conching process; other manufacture technologies]; <br />• Manufacture of compound coatings<br />Part II Normann Wagner
9:30 <i>Coffee break</i>
10:00 Practice: <br />Chocolate manufacturing of white chocolate with the “Choco Easy System” Christian Langkrär
12:00 Practice: <br />Chocolate manufacture (dark or milk);<br />• Mixing, refining, conching, Production of dark or milk chocolate; <br />• Explanation of the McIntyre process; • Chocolate tempering <br />[Hand tempering; Use of Sollich Turbotemper; Evaluation of temper with a modern tempermeter] Normann Wagner
13:00 <i>Lunch</i>
13:30 Practice: <br />Chocolate manufacture (dark or milk); <br />• Mixing, refining, conching, Production of dark or milk chocolate; <br />• Explanation of the McIntyre process; <br />• Chocolate tempering <br />[Hand tempering; Use of Sollich Turbotemper; Evaluation of temper with a modern tempermeter]
16:00 Theory: <br />Emulsifiers Susanne Birkebaek
17:30 <i>End of the second day - cold dinner</i>
Wednesday, 12 February, 2014
08:15 Practice: <br />Chocolate Manufacture "liquefy" Normann Wagner
08:30 Theory: <br />Chocolate tempering and enrobing; <br />• Characteristics of cocoa butter; <br />• Principles of tempering; <br />• Commercial tempering equipments; <br />• Evaluation of temper; <br />• Enrobing technologies Karsten Richter
10:00 Theory: <br />Moulding technologies; <br />• Solid products, hollow products, filled products <br />(modern shell moulding techniques and „one shot“ technology) Peter Meyer
11:15 <i>Coffee break</i>
11:30 Practice: <br />Chocolate moulding; <br />• Solid products; <br />• Hollow products; <br />• Shell moulding Normann Wagner
13:00 <i>Lunch</i>
14:00 Theory: <br />Alternative fats and filling fats for chocolates Susanne Budde Lund
15:30 Practice: <br />Use of vegetable fats; Chocolate moulding (continuation) Normann Wagner
16:30 Theory: <br />Centres and fillings for chocolates; <br />• Praline <br />[Recipes; Stability considerations; Manufacturing processes] <br />• Truffles <br />[Recipes (short and long shelf life truffles); Stability considerations; Manufacturing processes] Bernd Kossack
17:30 <i>End of the third day - cold dinner</i>
Thursday, 13 February, 2014
08:30 Theory: <br />Centres and fillings for chocolates; <br />• Fondant and cream fondant<br /> [Recipes; Stability considerations; Manufacturing process] Bernd Kossack
09:15 Practice: <br />Manufacture of fillings and centres, Group work; <br />• Praline; <br />• Fondant and fondant cream; <br />• Truffles Bernd Kossack
13:00 <i>Lunch</i>
14:00 Practice: <br />Production of chocolates with following fillings; <br />• Praline; <br />• Fondant and fondant cream; <br />• Truffles Bernd Kossack
17:30 <i>End of the fourth day - dinner
<b>Friday, 14 February, 2014
08:30 Practice – continuation; <br /> <br />• Praline; <br />• Truffles; <br />• Fondant and fondant cream; <br /> <br />• Enrobing of products Bernd Kossack
13:00 <i>End of the course - Lunch</i>

Info zum Practical Course in Chocolate Manufacturing

Dieses Praktikum wird komplett in englischer Sprache abgehalten.

Detailinfo dazu finden Sie hier.

Your co-ordinator

Normann Wagner

  • Ch. Eng. Food Technology
  • Technical Instructor Chocolate ZDS

Your Project Assistant

Sandra Steinmetz

Do you have some questions or suggestions for this event? Or do you like to registrate? Please call me or send me an e-mail!

Phone: Mon. - Fri. 08:00 a.m. - 04:00 p.m. / +49 212 - 59 61 32

seminar(at)zds-solingen(dot)de

(Kopie 2)

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