In this course we will show alternatives for the products of animal origin contained in the chocolates and discuss special features of production.
There are also no limits to the creativity of the chocolatiers when it comes to fillings for chocolates and pralines - here we present new ideas and raw materials.
• Employees of chocolate and confectionery industry: Production staff, product development, quality assurance, marketing, sales staff
• Employees from raw material and machinery suppliers
• Small chocolate companies
We will offer this course as a web seminar if we see a changement of the course conditions due to Covid19
3 weeks before the course starts.
In addition, we offer free cancellation (valable until July 2021).
We take your health seriously! In our practical courses you will be in a class with a maximum of 10 participants, so that appropriate distances and hygiene rules can be maintained.
In cooperation with the vocational school of the ZDS we have developed a comprehensive hygiene concept.
10 Teilnehmer im gesamten Seminar
3 Teilnehmer je Unternehmen