Centers & Fillings for Chocolate

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:

  • 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

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.

Programme

<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>

Your Courseleader

Bernd Kossack

  • Master in Industry, Sugar Confectionery
  • Technical Instructor, Sweets / Confectionery

Your Project Assistant

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.

seminar(at)zds-solingen(dot)de

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