Program Chocolate Manufacturing: Intense Practical Course

Chocolate Manufacturing: Intense Practical Course (4 weeks)
1st week 2nd week 3rd week 4th week
Monday, 8 Monday, 15 Monday, 22nd Monday, 29th
09:00 Welcome & Introduction 08.30 Emulsifiers 08:30 Theory: Raw materials: Chocolate fillings 08:30 Written exam
10:00 Raw materials: Chocolate 09:30 Sugar reduction in chocolate 10:00 Theory: Raw materials: Fondant, sugar, marzipan
11:00 Cocoa field management and post-harvest treatments 11:00 Mould cleaning
13:00 Lunch 13:00 Lunch 13:00 Lunch 13:00 Lunch
14:00 Quality of cocoa beans: sources of contamination and prevention 14:00 Practice 14:00 Practice 14:00 Practice
16:30 Practice: Quality control raw cocoa beans 16:00 Workshop / Answers
18:00 Dinner 18:00 Dinner 18:00 Dinner 18:00 Dinner
Tuesday, 9 Tuesday, 16 Tuesday, 23rd Tuesday, 30th
08:30 Safety instructions 07:30 Company visit (planned Läderach (Deutschland) GmbH) 08:00 Company visit (planned Givaudan Deutschland GmbH) 08:30 Premium confectionery and showpieces (Workshop with the confectioner Georg Maushagen)
Theory/Practice - Cocoa mass manufacturing
13:00 Lunch Lunch Lunch 13:00 Lunch
14:00 Theory: Cocoa butter: pressing 15:00 Company visit (planned Winkler und Dünnebier Süßwarenmaschinen GmbH (WDS)) 15:30 Return to ZDS 14:00 Premium confectionery and showpieces
15:30 Theory: Chocolate manufacturing
18:30 Dinner 18:00 Dinner 18:00 Dinner 18:00 Dinner
Wednesday, 10 Wednesday, 17 Wednesday, 24th Wednesday, 31st
08:30 Plants for the manufacturing of chocolate 08:30 Analysis of salmonellae in chocolate by PCR method in theory and practice 08:30 Off flavours of packed food - can packaging help? 08:30 Premium confectionery and showpieces (Workshop with the confectioner Georg Maushagen)
10:30 Practice: Chocolate manufacturing and ChocoEasy 11:30 Analysis of chocolate and its raw materials by NIR methodology 09:30 Theory: Crocant, nougat, truffles
13:00 Lunch 13:00 Lunch 13:00 Lunch 13:00 Lunch
14:00 Practice: Chocolate manufacturing 14:00 Theory/Practice. Rheology 14:00 Practice 14:00 Premium confectionery and showpieces
16:00 Practice: Small batch chocolate production 15:00 Particle-size determination by laser 16:30 A clean product: Identification of contaminations during chocolate production
18:30 Dinner 18:00 Dinner 18:00 Dinner 18:00 Dinner
Thursday, 11 Thursday, 18 Thursday, 25th Thursday, 1st
08:30 Pigging Technology 08:00 Company visit (planned Dr.Ing. Kaupert GmbH & Co.KG) 07:00 Company visit (planned Barry Callebaut, Belgium) 08:30 Oral exam
11:00 Practice: Chocolate manufacturing 11:00 Practice
14.00 Oral exam
13:00 Lunch Lunch Lunch 13:00 Lunch
14:00 Tempering and Enrobing 14:00 Visit of Chocolate Museum Cologne 14:30 Return to ZDS 14:00 Practice
16:00 Theory/Practice: Tempering of chocolate and different tempermeters
18:00 Dinner 18:00 Return or evening at free disposal in Cologne 18:30 Dinner 18:00 Farewell-dinner and diploma
Friday, 12 Friday, 19 Friday, 26th Friday, 2nd
08:30 Sustainability/Siegel Fare Trade 08:30 Practice: Chocolate bars & hollow figures 08:30 Practical exam preparations 08:30 Practice
09:30 Fats and Fillings 11:00 Practical exam preparations
11:30 Practice: Chocolate manufacturing
13:00 Lunch 13:00 Lunch 13:00 Lunch 13:00 Lunch
14:00 Practice: Chocolate manufacturing 14:00 Practical exam 14:00 Practical exam End of the course
16:00 end of the week/dinner at request 18:00 end of the week, dinner at request 16:00 end of the week / dinner at request
subject to alterations
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