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In this course we deal exclusively with fillings for pralines and chocolates. Whether sugar-based fillings, ...
Sugar Confectionery Technology
This intensive course imparts a broad overview of sugar confectionery products. The participants get to know ...
In Block 6 of our "Confectionery and chocolate fillings" Web-Seminar we will talk about truffles and ganache, ...
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.
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 crocant: whether hard, ...
This practical course deals with the production technology of hard, soft and chocolate panned goods. In ...
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, ...
In this course we deal exclusively with fillings for pralines and chocolates.
Here you will get the ...