Confectionery and chocolate fillings - Web-Seminar Block 2 PEC-2114/2 Seminar expired

14.07.2021 - Water based fillings, jellies, aerated products and fillings

In this course we focus on fillings for pralines and chocolates. This block deals about water-based fillings, jellies and aerated products: Here you will get the necessary knowledge about raw materials, processing techniques and recipes.

Program - Block 2

 

12:30      Welcome

 Jellies and water based chocolate fillings:           

  • Introduction: Types of jellies and water based chocolate fillings and market products
  • Pectin jellies and Pate de fruit
  • Agar Agar Jellies
  • Starch jellies type Lokum
  • Marmelade type fillings
  • Raw materials: Sugar, glucose syrup, humectants, hydrocolloids, acids, flavors, fruit pastes
  • Recipes, composition
  • Water content and water activity
  • Production process
  • Starch and starchless depositing and enrobing with chocolate
  • Depositing in chocolate shells
  • Troubleshooting

  Pectin Jellies - Raw material, pectin types, gelation process, textrues, recipes

  N.N., Herbstreith & Fox GmbH & Co. KG

Aerated  Products for enrobed chocolate products:

  • Introduction: Types of aerated products and market products
  • Angel kiss
  • Marshmallow (deposited and extruded)
  • Marshmallow (grained and ungrained)
  • Nougat Montelimar
  • Candy bar – Nougat
  • Production process: Cooking, aeration, depositing and extrusion process
  • Enrobing and moulding process
  • Troubleshooting
  • 17:30   End of the Block

 

 

 - Subject to changes -

 

 

 


Target audience:

• Employees of industrial chocolate manufacturers

• Production staff, product development, quality assurance, marketing, sales staff

• Employees from raw material and machinery suppliers

 

Samples will be sent prior to the seminar at an additional cost of 50,00 €. To get the samples on time please do your booking as soon as possible.

Further Blocks:

1. Fondant raw mass, fondant, fondant glazings 19.05.2021

2. Water based fillings, jellies, aerated products and fillings14.07.2021

3. Liquid chocolate fillings and caramel 16.06.2021

4. Fat based fillings 25.08.2021

5. Nougat, Gianduja and Marzipan 07.09.2021

6. Truffle and ganache 06.10.2021

7. Hard, soft and laminated crocant 03.11.2021

8. Forming technologies 15.12.2021

Tags used:

Date(s)1

14.07.2021  |  Solingen

Water based fillings, jellies, aerated products and fillings

Begin:

14.07.2021 | 13:00 o'clock

End:

14.07.2021 | 17:00 o'clock

Remarks

a. Types of water based fillings and market products
b.  Raw materials
c. Process of pectin jellies
d. Process of Agar jellies
e. Aeration technology

Instructor

Venue:

ZDS - Die Süßwaren-Akademie
De-Leuw-Str. 1-9
42653 Solingen

Participant limit

20 Participants for this seminar
3 Participants  per company

Sprache(n):

  • EN

Participant fee

450,00 €

Reduced Participant fee (only for members of ZDS e.V.)

300,00 €

Services included

This seminar is already expired and can not be booked.

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Discount

For the 2nd and any further participant of the same company attractive discounts are available.
For universities a discount of 50% is granted

We are happy to help

Do you have questions, requests and/or suggestions?
Please contact us:

ZDS – The Academy of Sweets
De-Leuw-Str. 1 - 9
D-42653 Solingen, GERMANY
T. +49 (0) 212 / 59 61-32

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