Focus is laid on the production of fillings in theory and practice as well as on molding and enrobing techniques.
• Chocolate and praline fillings and spreads: Fondant, praliné truffle, croqant
• Production processes and support with production problems
• Employees of industrial chocolate manufacturers
• Production staff, product development, quality assurance, marketing, sales staff
• Employees from raw material and machinery suppliers
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).
10 Teilnehmer im gesamten Seminar
3 Teilnehmer je Unternehmen