Centers and Fillings for Chocolate: Practical Course 04. - 06.09.2018 PEC-807 Seminar expired

This course presents the technologies and raw materials involved in the manufacturing of filled chocolates and spreads.

Focus is laid on the production of fillings and spreads in theory and practice as well as on molding and enrobing techniques.

Main Focus:

• Chocolate and praline fillings and spreads: Fondant, praliné truffle, croqant

• Practical work with One-Shot and Frozen Cone

• Production processes and support with production problems

Target audience:

• Employees of industrial chocolate manufacturers

• Production staff, product development, quality assurance, marketing, sales staff

• Employees from raw material and machinery suppliers

Tags used: #English,#chocolate,#practical course

Date(s)1

03.09.2018 – 07.09.2018  |  Solingen

Chocolate Fillings & Spreads Technology

Begin:

03.09.2018 | 10:00 o'clock

End:

07.09.2018 | 13:00 o'clock

Instructor

Venue:

ZDS - Die Süßwaren-Akademie
De-Leuw-Str. 3-9
42653 Solingen

Participant limit

20 Participants for this seminar
3 Participants  per company

Sprache(n):

  • EN

Bilder

Participant fee

2.575,00 €

Reduced Participant fee (only for members of ZDS e.V.)

1.975,00 €

Services included

  • Congress documentation on flashcard
  • Refreshments: snacks and drinks
  • Lunch and dinner 

This seminar is already expired and can not be booked.

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Descuento

Para el 2º y cualquier otro participante de la misma empresa se ofrecen atractivos descuentos.Para universidades e institutos se concede un descuento del 50%.

 

Estaremos encantados de ayudarle

¿Tiene preguntas, solicitudes y/o sugerencias? Póngase en contacto con nosotros:

ZDS - Zentralfachschule der Deutschen Süßwarenwirtschaft e.V.
De-Leuw-Str. 3 - 9
42653 Solingen
T. +49 (0) 212 / 59 61-32
seminar(at)zds-solingen(dot)de

 

 

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