We will offer this course in 8 Blocks during 2021 as a Web-Seminar.
|1.||Fondant raw mass, fondant, fondant glazings||19.05.2021|
|2.||Water based fillings, jellies, aerated products and fillings||14.07.2021|
|3.||Liquid chocolate fillings and caramel||16.06.2021|
|4.||Fat based fillings||25.08.2021|
|5.||Nougat, Gianduja and Marzipan||07.09.2021|
|6.||Truffle and ganache||06.10.2021|
|7.||Hard, soft and laminated crocant||03.11.2021|
Focus is laid on the production of fillings in theory as well as on molding and enrobing techniques.
• 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.
10 Participants for this seminar
3 Participants per company