In addition, many producers no longer only process "standard" cocoa varieties, but are expanding their portfolio with fine cocoa from a wide variety of provenances, which places new demands on the roasting process. Even with nuts, the roasting process is crucial for aroma development and product quality.
At this event, experts will give lectures on the latest findings on roasting processes.
• Executives from production and technology, management
• Employees of the confectionery, raw material and machine supply industries
100 Participants for this seminar
5 Participants per company