Practical Course in Chocolate Products (4 weeks)

Course Description
The ZDS College at Solingen, specializes in the full-time training for personnel in chocolate and confectionery industry, both from Europe and overseas, we set highest standards in the theoretical and practical courses, training students on modern process plants and machinery to produce on small and large scale equipment a comprehensive range of products.

This 6-week course is held in English and is designed to impart practical and theoretical knowledge of the following confectionery products to the participants:

Sugar Part (2 weeks):

  • High boilings
  • Caramels, toffees & fudges
  • Fruit chews
  • Gums & Jellies
  • Sugarless candies & chocolates
  • Chewing gum

Chocolate Part (4 weeks):

  • Dark, milk and white Chocolate
  • Compound coatings
  • Praline   
  • Liqueur chocolates
  • Fondant & Creams
  • Nut fillings & centres
  • Candy bars and cereal bars


The course is divided in 2 parts of 2 and 4 weeks: SUGAR CONFECTIONERY and CHOCOLATE PRODUCTS

There is the possibility to book the complete course or one of the parts. A company can book the whole course and send different people to each part. Continous assessment will lead to a final diploma in chocolate and sugar confectionery technology. Participants, who obtain at least 50% of the total possible marks receive the diploma.

WHO SHOULD ATTEND?
All executives, mebers of management, production staff and purchasing agents who require a theoretical and practical course in modern chocolate and confectionery technology. Lecturers from supplier and machinery companies provide additional information.

 

First week, 19 – 23 Oct, 2015
•    Raw materials
•    Cocoa beans (cultivation and fermentation)
•    Cocoa butter and powder
•    Manufacture of cocoa mass
•    Visiting the company Probat with store check
•    Manufacture of chocolate
•    Pigging technology
•    Tempering of chocolate

Second week, 26 - 30 Oct, 2015
•    Emulsifiers and rheology
•    Tempering and enrobing
•    Fats and Fillings
•    Chocolate Bars & Hollow figures
•    Sugar reduction in chocolate
•    Coating
•    Visiting the companies WDS and Bühler Bindler
•    Sustainability, Quality control and product stability
•    Practical exam

Third week, 2 – 6 Nov, 2015
•    Raw materials: fondant, sugar and marzipan
•    Croquant, nougat and truffle
•    Visiting the companies Barry Callebaut, Agathon and the Cologne Chocolate Museum as well as a chocolatier in Brussels
•    Practical test

Fourth week, 9 – 13 Nov, 2015
•    Chocolate fillings and crunchy products
•    Workshop One Shot
•    2-days training with Georg Maushagen; confectioner from Dusseldorf
•    Oral exam and farewell


Teaching Staff:
Bernd KOSSACK
Confectionery Technologist, ZDS-Solingen
Normann WAGNER
Chocolats Technologist, ZDS-Solingen
Jörg Braun
Sugar Confectionery Technologist, ZDS-Solingen
Nils SCHUENEMANN
Sugar Confectionery Technologist, ZDS-Solingen

Date / Venue:
Monday, October 19, 2015 to Friday, November 13, 2015

ZDS - The Academy of Sweets
De-Leuw-Straße 3-9, D-42653 Solingen - GERMANY

Fee:
For the complete course (6 weeks)
Members of the ZDS-Association 10.543 €
Non-members 13.173 €
(incl. accommodation - full board)

For 4 weeks
Members of the ZDS-Association 7.631 €
Non-members 9.596 €
(incl. accommodation - full board)

For 2 weeks
Members of the ZDS-Association 4.719 €
Non-members 6.014 €
(incl. accommodation - full board)

Do your registration for:
4-Week in Chocolate Products, Oct. 19 - Nov 13, 2015 - PEC-506
2-Week in Sugar Confectionery, Oct 05 - Oct 16, 2015 - PES-511

See detailed information about your trip to Germany / ZDS

Your Project Assistant

Andrea Heller

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

Phone: Mon/Wed/Fri 10:00 a.m. - 01:00 p.m. / +49 212 - 59 61 19

seminar(at)zds-solingen(dot)de

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