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Thursday, April 10, 2018 |
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10:00 |
Registration |
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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 |
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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 |
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14:00 |
ZDS-Tour |
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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 |
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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 |
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19:00 |
Dinner |
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Wednesday, April 11, 2018 |
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9:00 |
Welcome - Beginning of the second day |
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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 |
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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 |
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13:00 |
End of the congress |
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Subject for Alteration! |
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