Confectionery and chocolate fillings - Truffle and ganache PEC-2114-6 Seminar abgelaufen
15.12.2021 - Web-Seminar Block 6
In Block 6 of our "Confectionery and chocolate fillings" Web-Seminar we will talk about truffles and ganache, the raw materials which are needed and show how to produce truffles and ganache with different equipment.
Focus of the course:
a. Types of Truffle and ganache and market products
b. Raw materials
c. Production process
d. Production process via vacuum - Stephan
e. Forming
f. Shelf life
Focus is laid on the production of fillings in theory as well as on molding and enrobing techniques.
You can find the whole program here:
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.
Further Blocks of the confectionery & fillings series:
26.01.2022: Moulding technologies - Block 8 -
Verwendete Schlagwörter: #Trüffel,#Ganache,#Füllungen,#Schokolade
Termin(e)1
15.12.2021 | Solingen
Truffle and ganache
Beginn:
15.12.2021 | 13:00 Uhr
Ende:
15.12.2021 | 17:00 Uhr
Anmerkungen
Trainer
Referent(en):
Ort:
ZDS - Die Süßwaren-Akademie
De-Leuw-Str. 1-9
42653
Solingen
Maximale Teilnehmeranzahl
50 Teilnehmer im gesamten Seminar
3 Teilnehmer
je Unternehmen
Sprache(n):
- EN
