• Raw materials and recipes
• Winnowing, roasting, grinding, conching, tempering
• Production of dark, milk and white chocolate
• Standard and alternative processes
• Molding and enrobing techniques
• Hollow figures, filled chocolates
• Production problems and solutions
• Employees of chocolate and confectionery industry:
Production staff, product development, quality assurance, marketing, sales staff
• Employees from raw material and machinery suppliers
Additional information about Covid 19:
We take your health seriously! In our practical courses you will be in a class with a maximum of 10 participants, so that appropriate distances and hygiene rules can be maintained.
In cooperation with the vocational school of the ZDS we have developed a comprehensive hygiene concept.
10 Participants de ce séminaire
3 Participant par entreprise