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
f. Shelf life
Focus is laid on the production of fillings in theory as well as on molding and enrobing techniques.
• 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.
50 Participants de ce séminaire
3 Participant par entreprise