Focus is laid on the production of fillings and spreads in theory and practice as well as on molding and enrobing techniques.
• 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
• Employees of industrial chocolate manufacturers
• Production staff, product development, quality assurance, marketing, sales staff
• Employees from raw material and machinery suppliers