Industrial Chocolate Manufacturing: Practical Introduction Course PEC-2112
03.05. - 07.05.2021
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
• 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
Additional information about Covid 19:
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. In addition, we offer free cancellation (valable until July 2021).
Verwendete Schlagwörter:
Termin(e)1
Maximale Teilnehmeranzahl
10 Teilnehmer im gesamten Seminar
3 Teilnehmer
je Unternehmen
Sprache(n):
- EN
