Chocolate manufacturing: Practical introduction course PEC-2006

09.03. - 13.03.2020

This chocolate course gives insights into industrial chocolate manufacturing. The characteristics of raw materials and their impact on product quality and the technology of producing chocolate products are in focus. The participants get to know the stages of chocolate production from cocoa bean processing to cocoa liquor and chocolate mass manufacture.

Main focus:

•  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

•  CBE and CBS compound

•  Production problems and solutions

 

Target audience:

•  Employees of chocolate and confectionery industry:
Production staff, product development, quality assurance, marketing, sales staff

• Employees from raw material and machinery suppliers

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Date(s)1

09.03.2020 – 13.03.2020  |  Solingen

Chocolate Manufacturing: Practical Introduction Course

Begin:

09.03.2020 | 09:00 o'clock

End:

13.03.2020 | 13:00 o'clock

Instructor

Venue:

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

Participant limit

15 Participants for this seminar
3 Participants  per company

Sprache(n):

  • EN

Participant fee

2.595,00 €

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

1.975,00 €

Services included

  • Course documentation
  • Refreshments: snacks and drinks
  • Lunch and dinner at the ZDS refectory

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Descuento

Para el 2º y cualquier otro participante de la misma empresa se ofrecen atractivos descuentos. Para universidades 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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