Program

Thursday, April 10, 2018
10:00 Registration
10:20 Congress opening and welcome by ZDS managing director Andreas Bertram, ZDS
10:30 Legal aspects of toolings for the manufacture of chocolate moulds (ownership, storage, transfer) Markus Gebhart, Hanns Brunner GmbH
11:00 New plant concepts based on alternative mould transports Katharina Hilker, Bühler GmbH
11:30 Coffee break
12:00 Economical and technical basics for efficient mould cleaning Jens Templin, Hildebrand Industry AG
12:30 Defects and damage analyses on polycarbonate chocolate moulds; interaction with detergents, ingredients and other external factors Dr. Rudolf Fernengel, 2R Kunststofftechnik GmbH & Co.
13:00 Lunch
14:00 ZDS-Tour
14:30 Adaptive 3D detection by profile scanner with reflex optics (mould break check, Dirt, Foreign objects) Ronald Krzywinski, Bi-Ber GmbH & Co. Engineering KG
15:00 The Chocolate Mold 4.0 - Identification and mold management at a different level Dr. Bernhard Grimm, Hans Turck GmbH & Co. KG
15:30 Process optimization through intelligent forms Dr.-Ing. Bernard Rocklage, FOM / iVC
16:00 Coffee break
17:00 Food safety through production transparency Volker Krämer, Agathon GmbH & Co. KG
17:30 Smart Mould - Entry into 'Condition Based Monitoring' to increase your plant availability Bernd Plies, Winkler und Dünnebier Süßwarenmaschinen GmbH
18:00 Small dimensions for big effects: added value through holographic effects on molded chocolate Dr. Veronica Savu, Morphotonix S.à.r.l.
18:45 Discussion / End of the first day
19:00 Dinner
Wednesday, April 11, 2018
9:00 Welcome - Beginning of the second day
9:15 Increased product flexibility through the use of changeable/magnetic moulds Markus Gebhart, Hanns Brunner GmbH
9:45 3D printing: the key to effective product development and small series production Burkard van Soest, CTO
10:15 Coffee break
11:15 Individualisation concepts for small series - blister moulds with imprinted motives Martin Zirbs, Zirbs Kunststoffverarbeitung - Verpackung e. Kfr.
11:45 How does mold surface affect the chocolate gloss - An update from the research project Dr. Knut Franke und Dr. Dana Middendorf, Deutsches Institut für Lebensmitteltechnik e.V., DE
12:15 Contribution of molding technique and adjusted cooling tunnel parameter to improve fat bloom stability of filled chocolates Isabell Rothkopf, Fraunhofer Institut für Verfahrenstechnik und Verpackung
12:45 Final discussion
13:00 End of the congress
Subject for Alteration!
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