In this web-seminar we will show alternatives for the products of animal origin contained in the chocolates and discuss special features of production.
There are also no limits to the creativity of the chocolatiers when it comes to fillings for chocolates and pralines - here we present new ideas and raw materials.
• Employees of chocolate and confectionery industry: Production staff, product development, quality assurance, marketing, sales staff
• Employees from raw material and machinery suppliers
• Small chocolate companies
We are sending product and market samples (optional). Min. 15 chocolates, compounds and fillings.
Therefore, please register in time so that the samples can reach you in time.
Nele Marike Eble from Chokumi
Marjolein Regelink, Ashbury, GB
50 Participants for this seminar
3 Participants per company