Confectionery and chocolate fillings - Web-Seminar - Block 3 PEC-2114-3 Seminar abgelaufen

17.06.2021 Chocolate with liquid and caramel fillings

In this course we deal exclusively with fillings for pralines and chocolates. The block about caramel and liquid fillings shows you the necessary knowledge about raw materials, processing techniques and recipes.

Program of Block 3

Thursday, June 17, 2021

 

12:30 Welcome 

  Caramel as filling or for enrobing

            • Introduction: Types of caramel and market products

            • Raw materials: Sugars, glucose syrup, milk ingredients, fats, emulsifier, flavors

            • Recipes, composition

            • Water content, water activity and shelf life

            • Production process continuous and discontinuous

            • Depositing and Forming processes

            • Troubleshooting

       Liquid fillings – with and without sugar crust

            • Introduction: Types of  liquid fillings and market products

                      • Liquid filling with sugar crust  – indirect method

                      • Liquid filling with sugar crust  – direct method

                      • Liquid filling without sugar crust

            • Raw materials: Sugars, flavors, hydrocolloids

            • Recipes, composition

            • Water migration, sugar bloom

            • Production process

            • Depositing in starch trays, destarching, enrobing

            • Chocolate forming/ moulding, filling, stabilizing, closing

            • Troubleshooting

17:30 End of the Block

 - Subject to changes -

 

 

Target audience:

• Employees of industrial chocolate manufacturers

• Production staff, product development, quality assurance, marketing, sales staff

• Employees from raw material and machinery suppliers

 

Samples will be sent prior to the seminar at an additional cost of 50,00 €. To get the samples on time please do your booking as soon as possible.

Further Blocks:

1. Fondant raw mass, fondant, fondant glazings 19.05.2021

2. Water based fillings, jellies, aerated products and fillings 14.07.2021

3. Liquid chocolate fillings and caramel 17.06.2021

4. Fat based fillings 25.08.2021

5. Nougat, Gianduja and Marzipan 07.09.2021

6. Truffle and ganache 06.10.2021

7. Hard, soft and laminated crocant 03.11.2021

8. Forming technologies 15.12.2021

Verwendete Schlagwörter:

Termin(e)1

17.06.2021  |  Solingen

Liquid chocolate fillings and caramel

Beginn:

17.06.2021 | 12:00 Uhr

Ende:

17.06.2021 | 17:30 Uhr

Anmerkungen

a. Types of liquid fillings with market products
b.  Raw materials
c. Types of liquid fillings with market products
d. Raw materials
e. Shells
f. Pre-formed chocolate shells
g. Sugar crust licors with and without alcohol

Trainer

Ort:

ZDS - Die Süßwaren-Akademie
De-Leuw-Str. 1-9
42653 Solingen

Maximale Teilnehmeranzahl

10 Teilnehmer im gesamten Seminar
3 Teilnehmer  je Unternehmen

Sprache(n):

  • EN

Teilnahmegebühr

450,00 €

Reduzierte Teilnahmegebühr (nur für Mitglieder der ZDS e.V.)

300,00 €

Leistungen

  • Course documentation via download

Dieses Seminar ist abgelaufen und kann nicht gebucht werden.

Zurück zur Übersicht

Rabatt

Ab dem 2. Teilnehmer eines Unternehmens stehen attraktive Vergünstigungen zur Verfügung.
Für Universitäten und Fachhochschulen wird ein Rabatt von 50% gewährt.

 

Wir helfen gerne weiter

Sie haben Fragen, Wünsche und/oder Anregungen? Sprechen Sie uns an:

ZDS - Zentralfachschule der Deutschen Süßwarenwirtschaft e.V.
De-Leuw-Str. 1 - 9
42653 Solingen
T. +49 (0) 212 / 59 61-32
seminar(at)zds-solingen(dot)de

 

 

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