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