The functions of the ingredients as well as the involved process technology and production techniques will be discussed in detail.
During the practice, participants will work on conventional panning equipment composed of several, different sized rotating pans. Demonstrations will be made on an automatic pan and chocolate belt coating system.
This course is intended for:
* Food technologists from the confectionery industry, who are working in R&D
* Technical service and supportive personnel of the raw material and machinery industry
* Members of manufacturing companies, who need a technical introduction to this production
The number of participants is limited to a maximum of 15 persons.
15 Participants for this seminar
3 Participants per company
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