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In this course we deal exclusively with fillings for pralines and chocolates. Whether sugar-based fillings, ...
In this course we focus on fillings for pralines and chocolates.
This block deals about fat-based fillings: ...
In block 5 of our series "Confectionery and chocolate fillings" we talk about nougat, gianduja and marzipan ...
CHOCO TEC is one of the most successful congresses and most important meeting places for the chocolate ...
Sugar Confectionery Technology
In this course the participants get to know in theory and practice the characteristics and technology of ...
Este curso tiene como objetivo impartir conocimientos teóricos de la fabricación de chocolate desde el grano ...
Flexible learning, wherever and any time you want!
In this online course of the ZDS we show you in ...
This intensive course imparts a broad overview of sugar confectionery products. The participants get to know ...
In this course we deal exclusively with fillings for pralines and chocolates.
Here you will get the ...
For the first time we offer our popular intense course in a mix of Online-Theory and practical exercises ...
Una cristallización optima de manteca de cacao es importante para una buena calidad de productos de chocolate.
Biscuits and Snack Technology
Obtaining the ‘perfect’ cake despite modern challenges in cake manufacturing!
This workshop will cover the ...
Industry CongressesChocolate Technology
INTER PRALINE has long been known as a top-class congress on all aspects of pralines and chocolate. In 2021, ...