Confectionery and chocolate fillings - Forming technologies PEC-2114/8

15.12.2021 - Block 8

In this course we deal exclusively with fillings for pralines and chocolates. Here you will get the necessary knowledge about raw materials, processing techniques and recipes.

Focus of the course:

a. Types of fondant with market products

b. Raw materials

c. Production process of raw fondant

d. Invertase

e. Deposited fondant, extruded, decoration


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.

6. Truffle and ganache 06.10.2021

7. Hard, soft and laminated crocant 03.11.2021

8. Forming technologies 15.12.2021

Tags used:


15.12.2021  |  Solingen

Forming technologies


15.12.2021 | 13:00 o'clock


15.12.2021 | 17:00 o'clock


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



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

Participant limit

10 Participants for this seminar
3 Participants  per company


  • EN

Participant fee

450,00 €

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

300,00 €

Services included

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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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