Web-Seminar: Crystallization of cocoa butter SCE-2202 Seminar expired
03.02 - 04.02.2022
The quality of chocolate is the focus of this web-seminar about crystallization of cocoa butter. Customer demand for high-quality chocolates and chocolate-coated products is constantly increasing. A visually flawless product, among many other requirements, is the basic prerequisite for meeting the demand and fulfilling expectations.
Do you know the cocoa butter, responsible for the gloss, dense structure, good bite and melting behavior and the appearance of chocolate.
What are the weak points, what are the standard requirements to be met, what are the possibilities for control?
After this online seminar, you will be able to better monitor the manufacturing process. You will be able to recognize possible causes for the development of fat bloom during the manufacturing process and you will know possible control measures.
Target group
The seminar is aimed at interested parties from the entire value chain of the cocoa and chocolate processing confectionery industry.
This includes the areas of marketing & purchasing, product development and production & quality assurance.
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Date(s)1
03.02.2022 – 04.02.2022 | Solingen
Web-Seminar: Crystallization of cocoa butter
Begin:
03.02.2022 | 13:00 o'clock
End:
04.02.2022 | 17:45 o'clock
Instructor
Speaker(s):
Dr. Dr.-Ing. Gottfried Ziegleder
Venue:
ZDS - Die Süßwaren-Akademie
De-Leuw-Str. 1-9
42653
Solingen
Participant limit
30 Participants for this seminar
3 Participants
per company
Sprache(n):
- EN
