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
Speakers:
Mette Moesgaard Jensen, AAK Denmark A/S
Peter Meyer, Aasted Germany GmbH
Karsten Richter, Sollich KG
Jürgen Detert, Cargill Texturizing Solutions
Dirk van der Lee, Royal Duyvis Wiener B.V.
N.N., Netzsch-Feinmahltechnik GmbH
Date / Venue:
Monday, 23 February, 2015 to Friday, 27 February, 2015
ZDS Zentralfachschule der Deutschen Süßwarenwirtschaft
De-Leuw-Straße 3-9
42653 Solingen - Germany
• Fee:
Members of the ZDS-Association € 2.255,-
Non-members € 2.870,-
The price includes the course materials (digital to USB Card), refreshments, lunch and dinner in the ZDS-Mensa.
| <b>Monday, 23 February, 2015</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 | Dirk van der Lee |
| 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 | Dirk van der Lee |
| 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, 24 February, 2015</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 | Theory: <br />Chocolate manufacturing of white chocolate with the “Choco Easy System” | N.N., Netzsch-Feinmahltechnik GmbH |
| 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 | Jürgen Detert |
| 17:00 | <i>End of the second day - cold dinner</i> | |
| <b>Wednesday, 25 February, 2015</b> | ||
| 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 | Mette Moesgaard Jensen |
| 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, 26 February, 2015 | ||
| 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, 27 February, 2015</b> | ||
| 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> |
Dieses Praktikum wird komplett in englischer Sprache abgehalten.
Detailinfo dazu finden Sie hier.
Normann Wagner
Bernd Kossack
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