Course Description
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:
Participants
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.
Courseleader:
Bernd Kossack,
Master in Industry, Sugar Confectionery
Technical Instructor, Sweets / Confectionery
+ Speakers from the industry
Date and Venue:
Monday 23 - Wednesday 25 March, 2015
Zentralfachschule der Deutschen Süßwarenwirtschaft e.V.
De-Leuw-Str. 3-9, 42653 Solingen
Fee:
Members of the ZDS-Association € 1.320,-
Non-members € 1.685,-
=> 5% discount for the second participant of a company
The price includes the course materials (digital to USB Card), refreshments, lunch and dinner in the ZDS-Mensa.
Detailed program is coming soon.
| <b>Monday, March, 23, 2015</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 |
| 11.25 | <i>Coffee break</i> | |
| 11.40 | Modern enrobing technologies | Ruediger Bläsing, Sollich KG |
| 12.20 | Fondant fillings | Bernd Kossack, ZDS |
| 13.00 | <i>Lunch</i> | |
| 14.00 | Practical workshop on fondant | Bernd Kossack, ZDS |
| 17.00 | <i>Light dinner</i> | |
| <b>Tuesday, March 24, 2015</b> | ||
| 8:30 | Sucrose & Glucose Syrup: their influence on texture and crystallisation of fillings | Bernd Kossack, ZDS |
| 09.10 | Theory: Praline fillings | Bernd Kossack, ZDS |
| 10:15 | <i>Coffee break</i> | |
| 10.45 | Practical part: Praline fillings | Bernd Kossack, ZDS |
| 13:00 | <i>Lunch</i> | |
| 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 |
| 17:00 | <i>Light dinner</i> | |
| <b>Wednesday, March 25, 2015</b> | ||
| 08:30 | Modern bar technology | Paulo Coco, Chocotech GmbH |
| 09.10 | Aerated centres for chocolates and bars | Wim Blom / Alberto Martinez, Kerry Ingredients and Flavours |
| 09:50 | <i>Coffee break</i> | |
| 10.20 | Practical workshop on aerated centres | Wim Blom / Alberto Martinez, Kerry Ingredients and Flavours |
| 13:00 | <i>Lunch</i> | |
| 14.00 | Demoulding and enrobing of the produced moulded products | Bernd Kossack, ZDS |
| 15.30 | Final discussion | |
| 15:45 | <i>End of the seminar</i> |
Bernd Kossack
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: +49(0)212 59 61 -14
Mon. - Fri. 08:00 a.m. - 04:00 p.m.