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In this course we deal exclusively with fillings for pralines and chocolates. Whether sugar-based fillings, ...
Una cristallización optima de manteca de cacao es importante para una buena calidad de productos de chocolate.
Flexible learning, wherever and any time you want!
In this online course of the ZDS we show you in ...
In the 7th part of our web seminar especially about chocolate fillings, we deal with croquant: whether hard, ...
In Block 6 of our "Confectionery and chocolate fillings" Web-Seminar we will talk about truffles and ganache, ...
INTER PRALINE has long been known as a top-class congress on all aspects of pralines and chocolate. In 2021, ...
In this course we deal exclusively with fillings for pralines and chocolates.
Here you will get the ...
Optimum crystallisation of cocoa butter is crucial for the quality of chocolate products. Cocoa butter with a ...
Sugar Confectionery Technology
This practical course deals with the production technology of hard, soft and chocolate panned goods. In ...
More and more consumers are choosing a vegetarian or completely vegan lifestyle. Meanwhile many manufacturers ...
The food of the gods - From the bean to the cocoa mass, you will learn everything about the superfood in this ...
This chocolate course gives insights into industrial chocolate manufacturing. The characteristics of raw ...
Cocoa, food of gods - The second part of the web-seminar deals with possible contaminants and ways to reduce ...
During this web-seminar about sugar-free and sugar-reduced confectionery we will discuss the basics of raw ...
This introductional course imparts basic knowledge of sugar confectionery production. The participants get to ...
Biscuits and Snack Technology
The Cookies and cracker course provides basic knowledge about the manufacture of fine baked goods.
The topics ...
In this practical course about gums & jellies production the participants get to know in theory and practice ...
Una cristalización optima de manteca de cacao es importante para una buena calidad de productos de chocolate.