This course with theory and practice on small-scaled equipment will be held in ZDS, Solingen. It will present the technologies and raw materials involved in the manufacturing of filled chocolates and bars. This course will especially focus on water based fillings & centres as well as on moulding and enrobing technologies.
The aim of the practical course is
• to provide the participants with advanced information on raw materials and their influence on texture and taste of the final product.
• to give an overview of manufacturing processes and recipes filled chocolates
• to give ideas for new products
The course is especially meant for product development and application technology people, who would like to deepen their understanding of industrial processes and raw materials involved in the production of filled chocolates. Therefore, it is particularly beneficial for those who are already working in the industry to extend their knowledge and give ideas for new products.
Master in Industry, Sugar Confectionery
Technical Instructor, Sweets / Confectionery
+ Speakers from the industry
Members of the ZDS-Association € 1.320,-
Non-members € 1.650,-
|<b>Monday, September 15, 2014</b>|
|10.00||Welcome to ZDS||Andreas Bertram, ZDS|
|10.15||Introduction filled chocolates||Bernd Kossack, ZDS|
|10.45||Modern moulding technologies||Aleksander Madej, Bühler GmbH|
|11.40||Modern enrobing technologies||Rüdiger Bläsing, Sollich KG|
|12.20||Fondant fillings||Bernd Kossack, ZDS|
|14.00||Practical workshop on fondant||Bernd Kossack, ZDS|
|<b>Tuesday, September 16, 2014</b>|
|8:30||Sucrose & Glucose Syrup: their influence on texture and crystallisation of fillings||Bernd Kossack, ZDS|
|09.10||Practical workshop on one-shot||Nils Schünemann, ZDS|
|10.45||Practical workshop on one-shot||Nils Schünemann, ZDS|
|14.00||Truffel||Bernd Kossack, ZDS|
|15.00||Practical workshop on truffel||Bernd Kossack, ZDS|
|16.00||External factors of influence during production and storage of filled chocolates||Bernd Kossack, ZDS|
|<b>Wednesday, September 17, 2014</b>|
|08:30||Modern bar technology||Erhard Hilker, Chocotech GmbH|
|09.10||Aerated centres for chocolates and bars||Wim Blom & Alberto Martinez, Kerry Ingredients and Flavours|
|10.20||Practical workshop on aerated centres||Wim Blom & Alberto Martinez, Kerry Ingredients and Flavours|
|14.00||Demoulding and enrobing of the produced moulded products||Bernd Kossack, ZDS|
|15:45||<i>End of the seminar</i>|
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 14