Confectionery and chocolate fillings - Forming technologies PEC-2114-8

15.12.2021 - Web-Seminar Block 8

In this course we deal exclusively with fillings for pralines and chocolates. In the last block of the series we will talk about forming technologies for chocolate fillings.

Focus of the course:

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.

6. Truffle and ganache 06.10.2021

7. Hard, soft and laminated crocant 03.11.2021

8. Forming technologies 15.12.2021

Tags used:


15.12.2021  |  Solingen

Forming technologies


15.12.2021 | 13:00 o'clock


15.12.2021 | 17:00 o'clock


a. One Shot
b.  Depositing technology
c.  Frozen cone
d.  Frozen shell
e.  Hollow figure
f. Klassisches system



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

Participant limit

10 Participants for this seminar
3 Participants  per company


  • EN

Participant fee

450,00 €

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

300,00 €

Services included

Into the shopping basket

Back to the overview


Para el 2º y cualquier otro participante de la misma empresa se ofrecen atractivos descuentos. Para universidades se concede un descuento del 50%.


Estaremos encantados de ayudarle

¿Tiene preguntas, solicitudes y/o sugerencias? Póngase en contacto con nosotros:

ZDS - Zentralfachschule der Deutschen Süßwarenwirtschaft e.V.
De-Leuw-Str. 1 - 9
42653 Solingen
T. +49 (0) 212 / 59 61-32



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