The INTER PRALINE can consider itself as one of the largest chocolate and praline events of ZDS. As a highlight at the end of the ZDS congress year there will be once again a congress about the topic pralines and chocolates between November 24 - 26, 2015.

The ZDS is known all over the world for its international seminars and congresses. Every two years the INTER PRALINE particularly distinguishes itself by an international audience. This is where the chocolate and praline industry meets. It does not matter whether from science, production, marketing, R&D or quality management – this congress has something of interest for each of you.

As is the case for all ZDS congresses, special emphasis is placed on the communication and atmosphere between the participants, speakers and the attending committee members. During the course of the INTER PRALINE you have got the opportunity to meet many interesting people from the entire chocolate and praline industry and to extend your network any further. Be it during the coffee breaks, the foyer- and product exhibition that will take place in parallel to the congress or during the festive dinner on the first evening of the event.

The ZDS owes the great success of this event over years especially to a first-class organization team which consists of important personalities from the chocolate and praline industry. Every two years topics are collected under the responsibility of Johanna Stevens, Lindt & Sprüngli GmbH, that should be of interest to you.

The frame program is something we are really proud for! In addition to a trend-exhibition presented by the company Innova Market Insights, there will be not only a demonstration on the new One-Shot Molding Plant "ConfecEco" of Winkler und Dünnebier Süßwarenmaschinen GmbH but also an exhibition, organized by the chocolate mold museum which is lead by Michael Lothar Wolf, who is also owner of Lothar A. Wolf Spezialmaschinen GmbH.

Companies like Ferrero OHG mbH, Netzsch Feinmahltechnik GmbH, Barry Callebaut b.v., Stora Enso GmbH, Naturis ACI Group. Ltd., Aarhus Kralshamn A/S, GNT Europe, Merck KgaA, Thimm Consulting GmbH & Co. KG, Rotzinger AG, GFK Group, Vital Solutions GmbH or DLG  e.V. and many more high-class companies will be part of the congress.

What are you waiting for? You should really not miss this event!

The ZDS seminar-team

We are celebrating an anniversary!

30 years of INTER PRALINE!

Celebrate with us here at ZDS between 24 – 26 November 2015. In June 1985 the two-days’ event “Confectioners’ Pralines” took place in the ZDS auditorium as part of the first congress with the main subject “Pralines”.  Hard to believe that 30 years have already been passed since then. At that point in time subjects such as “Creative Thinking”, “Efficient Praline Manufacturing” or the classical “Process Technology” had been parts of the agenda. Tempus fugit!

We have taken this date, which is a historical one for the ZDS, as reason to offer you a very special congress program for this year. In addition to the international expert presentations you will especially be inspired by the frame work program.

As an exciting add-on for all attendees the ZDS will offer a raffle for the participation in a workshop about the manufacturing of  “Premium Chocolate”. It will be for the first time that this workshop will take place at ZDS in 2016.

Be part of it and make sure today that you will get a place for the INTER PRALINE 2015!

Congress Programme

<b>Tuesday, November 24, 2015</b>
14:00 Welcome / Targets of the congress <a href="">Andreas Bertram, Managing Director, ZDS
14:15 Current trends on the international chocolate and praline market <a href="">Florian Parthe, Innova Market Insights b.v.
14:45 Belgium: Stronghold of the praline manufacturers in Europe N.N.
15:15 Printing technologies and individualization concepts by surface printing on chocolates and pralines <a href="">Daniel Gisler, Karl Hug AG Confiserie / Chocoprint AG
15:45 <i>Coffee break / Product sample exhibition "Belgium Pralines" / Trend Exhibition by Innova Market in the Caféteria / Foyer Exhibition</i>
16:30 Successful market introduction of "Brainchocolate": Functional raw materials in pralines and chocolates <a href="">Dr. Sybille Buchwald-Werner, Vital Solutions GmbH
17:00 Consumers' expectations and behaviour in the chocolate and praline industry <a href="">Dr. Robert Kecskes, GFK Group
17:30 Purchasing in the future: Internet trade in the area of conflict between chances and risks <a href="">Karen Ferdinand, KPMG AG Wirtschaftsprüfungsgesellschaft
18:00 <i>Anniversary gala dinner</i>
<b>Wednesday, November 25, 2015</b>
<b>RAW MATERIALS</b><br />
9:00 Availability and price volatility on the international raw material markets <a href="">Dietrich Holler, DLG e.V.
9:30 Palm fat-free fillings: Alternative fats for the production of pralines and their technological manufacturing characteristic <a href="">Susanne Budde Lund, AAK Denmark A/S
10:00 Influence factors of lecithine, milk fats and other minor components on the physical and sensory characteristics of chocolate <a href="">Miriam Müller, Hochschule Trier
10:30 Emulsifiers in chocolate and fillings: History, effects and new developments <a href="">Arne Pedersen, Palsgaard A/S
11:00 <i>Coffee break / Product sample exhibition / Foyer exhibition</i>
<b>QUALITY CONTROL</b><br />
11:30 Allergen management in practice <a href="">Dr. Gerhard Neuberger, Ferrero OHG mbH
12:00 Process optimization and quality control by Lean Management and Six Sigma <a href="">Volker Sudowe, IPAL Institut
12:30 Sensory methods in support of quality control <a href="">Melanie Engel, arotop food & environment GmbH
13:00 Lunch
14:00 Process optimization by internal logistics in the confectionery industry <a href="">Paul Seidel, RSE Planungsbüro
14:30 Rework-cycles in the confectionery industry <a href="">Christoph Langkraer, Netzsch Feinmahltechnik GmbH
15:00 Comparison of different procedures for the manufacturing of filled praline <a href="">André Weins, Winkler und Dünnebier GmbH
15:30 <i>Coffee break / Demonstration "One-Shot Eintafelanlage ConfecEco" / Foyer exhibition</i>
16:30 Industry 4.0: Meaning and influence on the production technology of chocolate and pralines <a href="">Thomas Lantermann, Mitsubishi Electric Europe B.V.
17:00 Innovative heat generation and refrigeration: Potential for the reduction of process costs <a href="">Tiziana Seveso, Antonio Seveso S.p.A. & Achim Krischer, Ingenieurbüro Krischer
17:30 Application potentials for 3D-printer in the confectionery industry + Demonstration <a href="">Christoph Völcker, Purmundus & Florian Horsch, Hype Cask
18:00 <i>End of the second day / Evening at free disposal or alternatively visit of the chocolate moulding exhibition in the caféteria + fingerfood in the foyer</i> <a href="">Michael Lothar Wolf, Chocolate mould museum
<b>Thursday, November 26, 2015</b>
9:00 Refinement of pralines by pearlescent pigments <a href="">Ralf Schweinfurth, Merck KgaA
9:30 New EU-Guideline for colouring foods <a href="">Silke Fallah, GNT Group
10:00 Personalization solutions and creative praline designs by natural colours <a href="">Sabine Salzer, Barry Callebaut GmbH
10:30 <i>Coffee break / Product sample exhibition / Foyer exhibition</i>
<b>PACKAGING</b><br />
11:15 Procedures and methods for the packaging and display optimization <a href="">Dirk Masuhr, Thimm Consulting GmbH & Co. KG
11:45 Separation of production and packaging by flexible storage systems <a href="">Thomas Frölich, Rotzinger AG
12:15 Added value potentials by packaging design <a href="">Wilfried Schmahl, Stora Enso Deutschland GmbH
12:45 Final discussion
13:00 <i>End of the event</i>
-Subject to change-

Fully booked exhibition platform

A place where you can meet your prospective customers and establish useful contacts with experts from the whole industry.

The following companies will be at this year's INTER PRALINE exhibition:

  • APL
  • Barry Callebaut GmbH
  • Bühler GmbH
  • Dr.-Ing. Kaupert GmbH & Co.
  • Gabler GmbH & Co. KG
  • Hans Brunner GmbH
  • Hosokawa Bepex GmbH
  • LCM Schokoladenmaschinen GmbH
  • Netzsch Feinmahltechnik GmbH
  • OKA GmbH & Co. KG
  • Rinsch GmbH
  • Sollich KG
  • Stora Enso Deutschland GmbH
  • Winkler & Dünnebier GmbH

Join the event and meet the exhibitors soon.


More Information

Tuesday, November 24, 2015, 14:00 until
Thursday, November 26, 2015, about 13:00

ZDS-The Academy of Sweets
De-Leuw-Str. 3-9
42653 Solingen

Fee for members of the ZDS-association: 1320,- Euro
Fee for non-members:                            1750,- Euro
25% deduction for each further participant of a company

Do you have any questions or suggestions? Please call us or send us an email!

The fee includes the congress documentation (digital on USB-Card), refreshments, lunch and a festive buffet dinner at the first congress day.










Your Project Assistant

Melanie Skrzys

Do you have some questions or suggestions for INTER PRALINE? Or do you like to registrate?

Please call me or send me an e-mail.

Tel: +49 (0) 212 59 61 -14

Mon. - Fri. 08:00 - 16:45


The Organizing Committee

Chairwoman: Johanna Stevens, Lindt & Sprüngli GmbH

An event with kind support of:

Our Media Partners

Your Project Assistant

Melek Aksoy

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. / 0212/59 61 15


The general programme:

• Supplier-foyer exhibition
• Product exhibition
• Presentation / demonstration of the productsTarget groups:
Product development, quality control, technical application, production, marketing and specialist stores.

• Trends in the global chocolate market
• The Italian world of taste: The key for growth in the confectionery industry?
• The plantation concept: A future for the praline

• Sustainability, how can you protect yourself from bad news?
• Quality, availability, price trend
• Aware consumers are demanding sustainable pralines: how a cocoa market based upon sustainability is developing  

• Overview speech nougat specialities
• Nougat tempering
• Moulding technology layered nougat / turrón

• Reciprocity fat/water/migration 
• Barrier spraying

• Alcohol-free truffles
• Candied pralines / fruits 

• Micro ventilation of high-fat fillings
• Hygienic design in the production of confectionery 
• Ultrasonic cutting technology

• Packaging technique, prevention of the migration of packaging material
• Automation packaging
• Pick-and-Place-Line pralines

• Significance of seals of approval for the consumers/ the retail market
• TPM award recipient, company ETI Gida San ve Tic. A.S.
• Aw value measuring
• Current declaration law

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