Confectionery and chocolate fillings - Web-Seminar Block 2 PEC-2114/2
27.05.2021 - Water based fillings, jellies, aerated products and fillings
In this course we deal exclusively with fillings for pralines and chocolates. In this course you will get the necessary knowledge about raw materials, processing techniques and recipes.
Focus of the course:
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
Focus is laid on the production of fillings in theory as well as on molding and enrobing techniques.
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 fillings27.05.2021
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
Verwendete Schlagwörter:
Termin(e)1
27.05.2021 | Solingen
Water based fillings, jellies, aerated products and fillings
Maximale Teilnehmeranzahl
10 Teilnehmer im gesamten Seminar
3 Teilnehmer
je Unternehmen
Sprache(n):
- EN
