Do you know the cocoa butter, responsible for the gloss, dense structure, good bite and melting behavior and the appearance of chocolate.
What are the weak points, what are the standard requirements to be met, what are the possibilities for control?
After this online seminar, you will be able to better monitor the manufacturing process. You will be able to recognize possible causes for the development of fat bloom during the manufacturing process and you will know possible control measures.
The seminar is aimed at interested parties from the entire value chain of the cocoa and chocolate processing confectionery industry.
This includes the areas of marketing & purchasing, product development and production & quality assurance.
30 Participants for this seminar
3 Participants per company