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  • Séminaire expiré

Schokoladen-Technologie

  • EN

Small batch chocolate production - Online course - Ongoing entry possible!

Flexible learning, wherever and any time you want! In this online course of the ZDS we show you in ...

01.02.2021 | Solingen

Schokoladen-Technologie

  • EN

Confectionery and chocolate fillings - Web-Seminar

In this course we deal exclusively with fillings for pralines and chocolates. Whether sugar-based fillings, ...

19.05.2021 | Solingen

  • Nouveau

Schokoladen-Technologie

  • EN

Confectionery and chocolate fillings - Web-Seminar Block 1

In this course we deal exclusively with fillings for pralines and chocolates. In this course you will get ...

19.05.2021 | Solingen

  • Nouveau

Schokoladen-Technologie

  • EN

Confectionery and chocolate fillings - Web-Seminar Block 2

In this course we deal exclusively with fillings for pralines and chocolates. In this course you will get ...

27.05.2021 | Solingen

Schokoladen-Technologie

  • EN

Confectionery and chocolate fillings - Web-Seminar - Block 3

In this course we deal exclusively with fillings for pralines and chocolates. In this course you will get ...

16.06.2021 | Solingen

Zuckerwarenindustrie

  • EN

Sugar Confectionery Production: Practical Introduction Course

This introductional course imparts basic knowledge of sugar confectionery production. The participants get to ...

05.07.2021 | Solingen

Backwaren- und Snackindustrie

  • EN

Cookies and Cracker: Practical introduction course

The course provides basic knowledge about the manufacture of fine baked goods. The course topics are ...

12.07.2021 | Solingen

Schokoladen-Technologie

  • ES

Tecnología de la Fabricación de Chocolate: Curso Práctico de Introducción

Este curso tiene como objetivo impartir conocimientos prácticos y teóricos de la fabricación de chocolate ...

16.08.2021 | Solingen

Schokoladen-Technologie

  • EN

Confectionery and chocolate fillings - Web-Seminar Block 4

In this course we deal exclusively with fillings for pralines and chocolates. In this course you will get ...

25.08.2021 | Solingen

Schokoladen-Technologie

  • DE

Whistleblower – CHOCO TEC - Das Web-Seminar - "Nachhaltigkeit"

Die CHOCO TEC ist einer der erfolgreichsten Kongresse und wichtigsten Treffpunkte für die ...

09.09.2021 | Solingen

Schokoladen-Technologie

  • EN

Confectionery and chocolate fillings - Web-Seminar Block 5

In this course we deal exclusively with fillings for pralines and chocolates. In this course you will get ...

09.09.2021 | Solingen

Zuckerwarenindustrie

  • EN

Gums & jellies production: Basic practical course including functional gums

In this course the participants get to know in theory and practice the characteristics and technology of ...

13.09.2021 | Solingen

Zuckerwarenindustrie

  • EN

Technology of extruded fruit gums

Main focus of this course with practical demonstration on a cooking extruder is the introduction to the ...

21.09.2021 | Solingen

Zuckerwarenindustrie

  • EN

Sugar confectionery production: Intense practical course

This intensive course imparts a broad overview of sugar confectionery products. The participants get to know ...

04.10.2021 | Solingen

Schokoladen-Technologie

  • EN

Confectionery and chocolate fillings - Web-Seminar Block 6

In this course we deal exclusively with fillings for pralines and chocolates. In this course you will get ...

06.10.2021 | Solingen

Schokoladen-Technologie

  • EN

Confectionery and chocolate fillings - Web-Seminar Bock 7

In this course we deal exclusively with fillings for pralines and chocolates. In this course you will get ...

03.11.2021 | Solingen

Zuckerwarenindustrie

  • EN

Pan-coating: Practical introduction course

This practical course deals with the production technology of hard, soft and chocolate panned goods. In ...

15.11.2021 | Solingen

Backwaren- und Snackindustrie

  • EN

Workshop: Modern cake production

Obtaining the ‘perfect’ cake despite modern challenges in cake manufacturing! This workshop will cover the ...

30.11.2021 | Solingen

Schokoladen-Technologie

  • EN

Crystallization of cocoa butter - theory and practice, introduction to the problem of fat bloom

Optimum crystallisation of cocoa butter is crucial for the quality of chocolate products. Cocoa butter with a ...

09.12.2021 | Solingen

Schokoladen-Technologie

  • EN

Confectionery and chocolate fillings - Web-Seminar Block 8

In this course we deal exclusively with fillings for pralines and chocolates. In this course you will get ...

15.12.2021 | Solingen

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