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

Schokoladen-Technologie

  • EN

Small batch chocolate production - Self-study online course

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

01.11.2021 | Solingen

Schokoladen-Technologie

  • EN

Confectionery and chocolate fillings - Hard, soft and laminated croquant

In the 7th part of our web seminar especially about chocolate fillings, we deal with croquant: whether hard, ...

03.11.2021 | Solingen

Schokoladen-Technologie

  • EN

Confectionery and chocolate fillings - Truffle and ganache

In Block 6 of our "Confectionery and chocolate fillings" Web-Seminar we will talk about truffles and ganache, ...

17.11.2021 | 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

Confectionery and chocolate fillings - Forming technologies

In this course we deal exclusively with fillings for pralines and chocolates. In the last block of the ...

15.12.2021 | Solingen

Schokoladen-Technologie

  • EN

Web-Seminar: Crystallization of cocoa butter

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

03.02.2022 | Solingen

Zuckerwarenindustrie

  • EN

Pan-coating: Practical introduction course

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

21.02.2022 | Solingen

Zuckerwarenindustrie

  • EN

Web-Seminar: Vegetarian & vegan confectionery

More and more consumers are choosing a vegetarian or completely vegan lifestyle. Meanwhile many manufacturers ...

15.03.2022 | Solingen

  • Nouveau

Schokoladen-Technologie

  • EN

Web-Seminar: All about cocoa (Part 1)

The food of the gods - From the bean to the cocoa mass, you will learn everything about the superfood in this ...

05.04.2022 | Solingen

  • Nouveau

Schokoladen-Technologie

  • EN

Industrial Chocolate Manufacturing: Practical Introduction Course

This chocolate course gives insights into industrial chocolate manufacturing. The characteristics of raw ...

02.05.2022 | Solingen

Schokoladen-Technologie

  • EN

Web-Seminar: All about cocoa (Part 2)

Cocoa, food of gods - The second part of the web-seminar deals with possible contaminants and ways to reduce ...

23.05.2022 | Solingen

  • Nouveau

Zuckerwarenindustrie

  • EN

Web-Seminar: Sugarfree and sugar reduced confectionery

During this web-seminar about sugar-free and sugar-reduced confectionery we will discuss the basics of raw ...

08.06.2022 | Solingen

  • Nouveau

Zuckerwarenindustrie

  • EN

Sugar Confectionery Production: Practical Introduction Course

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

27.06.2022 | Solingen

Backwaren- und Snackindustrie

  • EN

Cookies and Cracker: Practical introduction course

The Cookies and cracker course provides basic knowledge about the manufacture of fine baked goods. The topics ...

11.07.2022 | Solingen

Zuckerwarenindustrie

  • EN

Gums & jellies production: Practical introduction course including functional gums

In this practical course about gums & jellies production the participants get to know in theory and practice ...

22.08.2022 | Solingen

Schokoladen-Technologie

  • ES

Seminario web: Cristalización de manteca de cacao - Parte 2-

Una cristalización optima de manteca de cacao es importante para una buena calidad de productos de chocolate.

24.08.2022 | Solingen

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