Chocolate manufacturing: Intense practical course PEC-2022

19.10. - 13.11.2020

This comprehensive ‘bean to bar’ course aims at imparting practical and theoretical knowledge about the manufacture of chocolate and confectionery products.

Main focus:

• Raw materials and recipes

• Cocoa mass production

• Production of dark, milk and white chocolate

• Standard and alternative processes

• Molding and enrobing techniques

• Fillings & centers: praliné, fondant and creams

• Hollow figures, premium confectionery and showpieces

• Cocoa qualities, cultivation and post-harvesting

• Quality control: analytics and inspection

• Sustainability and certifications in chocolate production

Target audience:

• Executives, members of management, company founders

• Employees of chocolate and confectionery industry:

Production staff, product development, quality assurance

ZDS diploma

The uniqueness of this course lies in the possibility to obtain not only a certificate of participation, but a diploma in chocolate technology when passing the practical, written and oral exams. Our diploma is internationally highly recognized.

Accommodation

The price includes hotel accomodation as well as a Taxi-Transfer from/to Düsseldorf or Cologne Airport.

Verwendete Schlagwörter:

Termin(e)1

19.10.2020 – 13.11.2020 | Solingen