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1. Sugar Confectionery  
Working together with experts Apart from benefiting from the extensive theoretical expertise that ZDS specialist teachers and external contributors provide, our practical seminars particularly profit  
2. Seminar // abgelaufen // : Productie van Chocolade: Praktische inleidende cursus, 26.03. - 29.03.2018 (PNC-806)  
Bereidingstechnologie van chocolade en cacaoprodukten. Doel:  Geïnformeerd worden over de stand van technologie, wettelijke en hygiënische aspecten van cacaoboon tot chocolade en van  
3. Sugar Confectionery Technology  
Working together with experts Apart from benefiting from the extensive theoretical expertise that ZDS specialist teachers and external contributors provide, our practical seminars particularly  
4. Sugar Confectionery Technology  
Working together with experts Apart from benefiting from the extensive theoretical expertise that ZDS specialist teachers and external contributors provide, our practical seminars particularly  
5. PNC-505 Bereidingstechnologie van chocolade en cacaoprodukten  
Your Project Assistant Do you have some questions or suggestions for this event? Or do you like to registrate? Please call me or send me an e-mail! Phone: +49(0)212 59 61 -14 Mon. - Fri. 08:00  
6. Speakers  
The Speaker of Less Sugar - Same Taste Simone Schiller, DLG - Reduction of sugar, fat and salt in food, Between feasibility and consumer expectations Simone Schiller completed a butcher  
7. CIO-632 Mould Handling Management  
Foyer - Exhibition Greet your potential customers here! Take the opportunity and log in to book one of our new exhibition stands! The number of booths is limited and will be allocated according to  
8. CIS-627 SWEET TEC 2016  
At SWEET TEC from 26th to 27th of October 2016 focus is laid on international confectionery trends and markets and how to get involved. Listen to interesting talks, watch imposing demonstrations and  
9. CAKE TEC 2014  
Tastier and less unhealthy cakes thanks to smart freshness sticker FreshCare: Natural preservation of taste and extension of shelf life with a clean label ‘Oxygen is one of the causes of food  
10. PEB-524 Bakery Technology in Practice  
Your Course Leader Frank Müller Master Baker & State-certified Food Technician Technical Instructor Pastries, Biscuits and Snacks Program Monday, March 9, 2015 10:00 Welcome / Introduction /  
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