Confectionery and chocolate fillings - Web-Seminar PEC-2114

8 Blocks starting 19.05.2021 to 15.12.2021

In this course we deal exclusively with fillings for pralines and chocolates. Whether sugar-based fillings, ganache and truffle fillings or varieties with nuts: In this course you will get the necessary knowledge about raw materials, processing techniques and recipes.

We will offer this course in 8 Blocks during 2021 as a Web-Seminar. 

1.Fondant raw mass, fondant, fondant glazings19.05.2021
2.Water based fillings, jellies, aerated products and fillings14.07.2021
3. Liquid chocolate fillings and caramel16.06.2021
4.Fat based fillings25.08.2021
5.Nougat, Gianduja and Marzipan07.09.2021
6.Truffle and ganache06.10.2021
7.Hard, soft and laminated crocant03.11.2021
8.Forming technologies15.12.2021

Focus is laid on the production of fillings in theory as well as on molding and enrobing techniques.


Target audience:

• Employees of industrial chocolate manufacturers

• Production staff, product development, quality assurance, marketing, sales staff

• Employees from raw material and machinery suppliers

 

Samples will be sent prior to the seminar at an additional cost of 50,00 €. To get the samples on time please do your booking as soon as possible.

Every block could be booked individually. 

 

 

 

 

Tags used: #fillings

Date(s)8

19.05.2021  |  Solingen

Fondant raw mass, fondant, fondant glazings

Begin:

19.05.2021 | 13:00 o'clock

End:

19.05.2021 | 17:00 o'clock

Remarks

a. Types of fondant with market products
b. Raw materials
c. Production process of raw fondant
d. Invertase
e. Deposited fondant, extruded, decoration

Instructor

Venue:

ZDS - Die Süßwaren-Akademie
De-Leuw-Str. 1-9
42653 Solingen

27.05.2021  |  Solingen

Water based fillings, jellies, aerated products and fillings

Begin:

27.05.2021 | 13:00 o'clock

End:

27.05.2021 | 17:00 o'clock

Remarks

a. Types of water based fillings and market products
b.  Raw materials
c. Process of pectin jellies
d. Process of Agar jellies
e. Aeration technology

Instructor

Venue:

ZDS - Die Süßwaren-Akademie
De-Leuw-Str. 1-9
42653 Solingen

16.06.2021  |  Solingen

Liquid chocolate fillings and caramel

Begin:

16.06.2021 | 13:00 o'clock

End:

16.06.2021 | 17:00 o'clock

Remarks

a. Types of liquid fillings with market products
b.  Raw materials
c. Types of liquid fillings with market products
d. Raw materials
e. Shells
f. Pre-formed chocolate shells
g. Sugar crust licors with and without alcohol

Instructor

Venue:

ZDS - Die Süßwaren-Akademie
De-Leuw-Str. 1-9
42653 Solingen

25.08.2021  |  Solingen

Fat based fillings

Begin:

25.08.2021 | 13:00 o'clock

End:

25.08.2021 | 13:00 o'clock

Remarks

a. Types of fat based fillings and market products
b. Raw materials
c. Production process - overview
d. Ball mill
e. Universal conche
f. Depositing technology

Instructor

Venue:

ZDS - Die Süßwaren-Akademie
De-Leuw-Str. 1-9
42653 Solingen

07.09.2021  |  Solingen

Nougat, Gianduja and Marzipan

Begin:

07.09.2021 | 13:00 o'clock

End:

07.09.2021 | 17:00 o'clock

Remarks

a. Types of nougat and gianduja and market products
b. Raw materials
c. Production processes nougat
d. Production processes gianduja
e. Forming technology

Instructor

Venue:

ZDS - Die Süßwaren-Akademie
De-Leuw-Str. 1-9
42653 Solingen

06.10.2021  |  Solingen

Truffle and ganache

Begin:

06.10.2021 | 13:00 o'clock

End:

06.10.2021 | 17:00 o'clock

Remarks

a. Types of Truffle and ganache and market products
b. Raw materials
c. Production process
d. Production process via vacuum - Stephan
e. Forming
f. Shef life

Instructor

Venue:

ZDS - Die Süßwaren-Akademie
De-Leuw-Str. 1-9
42653 Solingen

03.11.2021  |  Solingen

Hard, soft and laminated crocant

Begin:

03.11.2021 | 13:00 o'clock

End:

03.11.2021 | 17:00 o'clock

Remarks

a. Types of croquant and market products
b. Raw materials
c. Production process discontinous and continous
d. Demo laminated croquant
e. Products - Production Process

Instructor

Venue:

ZDS - Die Süßwaren-Akademie
De-Leuw-Str. 1-9
42653 Solingen

15.12.2021  |  Solingen

Forming technologies

Begin:

15.12.2021 | 13:00 o'clock

End:

15.12.2021 | 17:00 o'clock

Remarks

a. One Shot
b.  Depositing technology
c.  Frozen cone
d.  Frozen shell
e.  Hollow figure
f. Klassisches system

Instructor

Venue:

ZDS - Die Süßwaren-Akademie
De-Leuw-Str. 1-9
42653 Solingen

Participant limit

10 Participants for this seminar
3 Participants  per company

Sprache(n):

  • EN

Participant fee

3.240,00 €

Reduced Participant fee (only for members of ZDS e.V.)

2.160,00 €

Services included

  •  Course documentation via download

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Discount

For the 2nd and any further participant of the same company attractive discounts are available.
For universities a discount of 50% is granted

We are happy to help

Do you have questions, requests and/or suggestions?
Please contact us:

ZDS – The Academy of Sweets
De-Leuw-Str. 1 - 9
D-42653 Solingen, GERMANY
T. +49 (0) 212 / 59 61-32

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