Técnologia de chocolate

  • 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, ...

06.10.2021 | Solingen

Técnologia de chocolate

  • ES

Cristalización de manteca de cacao - Introducción, Índice de temperado - Web-Seminar

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

27.10.2021 | Solingen

Técnologia de chocolate

  • 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

Técnologia de chocolate

  • EN

Confectionery and chocolate fillings - Hard, soft and laminated crocant

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

03.11.2021 | 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

KongresseTécnologia de chocolate

INTER PRALINE - The digital chocolates congress

INTER PRALINE has long been known as a top-class congress on all aspects of pralines and chocolate. In 2021, ...

08.12.2021 | Solingen

Técnologia de chocolate

  • 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

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