Confectionery and chocolate fillings - Web-Seminar Block 1 PEC-2114/1 Seminar expired

19.05.2021 - Fondant as semi-finished product, fondant production, applications

In this course we exclusively deal with fillings for pralines and chocolates. You'll learn the different types of fondant products and the secret behind and get to know the secret behind each type of fondant filling!

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

Topics of the program:

13:30  Welcome 

Fondant as semi finished product:

  • Product overview
  • Definition
  • Raw materials: Sugar, glucose syrup
  • Composition and recipes
  • Shelf life, water activity and water content
  • Dry fondant (Powdered fondant)

Guillermo Geschwindner,  ZDS 

Industrial production of fondant –

F. Perchtold, A.Kloster, Company Chocotech GmbH

Types of fondant products and their characteristics, including evaluation of fondant market products:

  • Overview
  • Raw materials: Fats, flavors, colors
  • Starch and starchless deposited fondant products
  • Fillings
  • Enzymes in fondant fillings
  • Frappé
  • Fondant for bakery applications
  • Sugarfree and sugarreduced fondant 

Guillermo Geschwindner, ZDS

17:00  End of the  first Block

   - Subject to changes -

 


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.

Further Blocks:

1. Fondant raw mass, fondant, fondant glazings 19.05.2021

2.Water based fillings, jellies, aerated products and fillings14.07.2021

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

8. Forming technologies 15.12.2021

Tags used: #fillings

Date(s)1

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

Participant limit

10 Participants for this seminar
3 Participants  per company

Sprache(n):

  • EN

Participant fee

450,00 €

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

300,00 €

Services included

  • Course documentation via download

This seminar is already expired and can not be booked.

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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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