Passwort vergessen?
Als Neukunde registrieren
You are here:
Chocolate Technology
In this course we deal exclusively with fillings for pralines and chocolates. Whether sugar-based fillings, ...
19.05.2021 | Solingen
Una cristallización optima de manteca de cacao es importante para una buena calidad de productos de chocolate.
27.10.2021 | Solingen
Flexible learning, wherever and any time you want! In this online course of the ZDS we show you in ...
01.11.2021 | Solingen
In the 7th part of our web seminar especially about chocolate fillings, we deal with croquant: whether hard, ...
03.11.2021 | Solingen
In Block 6 of our "Confectionery and chocolate fillings" Web-Seminar we will talk about truffles and ganache, ...
17.11.2021 | Solingen
INTER PRALINE has long been known as a top-class congress on all aspects of pralines and chocolate. In 2021, ...
08.12.2021 | Solingen
In this course we deal exclusively with fillings for pralines and chocolates. Here you will get the ...
15.12.2021 | Solingen
Optimum crystallisation of cocoa butter is crucial for the quality of chocolate products. Cocoa butter with a ...
03.02.2022 | Solingen
Sugar Confectionery Technology
This practical course deals with the production technology of hard, soft and chocolate panned goods. In ...
21.02.2022 | Solingen
More and more consumers are choosing a vegetarian or completely vegan lifestyle. Meanwhile many manufacturers ...
15.03.2022 | Solingen
The food of the gods - From the bean to the cocoa mass, you will learn everything about the superfood in this ...
05.04.2022 | Solingen
This chocolate course gives insights into industrial chocolate manufacturing. The characteristics of raw ...
02.05.2022 | Solingen
Cocoa, food of gods - The second part of the web-seminar deals with possible contaminants and ways to reduce ...
23.05.2022 | Solingen
During this web-seminar about sugar-free and sugar-reduced confectionery we will discuss the basics of raw ...
08.06.2022 | Solingen
This introductional course imparts basic knowledge of sugar confectionery production. The participants get to ...
27.06.2022 | Solingen
Biscuits and Snack Technology
The Cookies and cracker course provides basic knowledge about the manufacture of fine baked goods. The topics ...
11.07.2022 | Solingen
In this practical course about gums & jellies production the participants get to know in theory and practice ...
22.08.2022 | Solingen
Una cristalización optima de manteca de cacao es importante para una buena calidad de productos de chocolate.
24.08.2022 | Solingen
