Confectionery and chocolate fillings - Hard, soft and laminated croquant PEC-2114-7 Séminaire expiré
02.12.2021 - Web-Seminar Block 7
In the 7th part of our web seminar especially about chocolate fillings, we deal with croquant: whether hard, soft or laminated - in the web seminar you will learn everything about raw materials, production techniques and recipes.
Focus of the course:
a. Types of croquant and market products
b. Raw materials
c. Production process discontinous and continous
d. Demo laminated croquant
e. Products - Production Process
Focus is laid on the production of fillings in theory as well as on molding and enrobing techniques.
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. To get the samples on time please do your booking as soon as possible.
Further Blocks:
6. Truffle and ganache 17.11.2021 7. Hard, soft and laminated croquant 03.11.2021 |
Tags utilisés:
Date(s)1
02.12.2021 | Solingen
Hard, soft and laminated croquant
Début:
02.12.2021 | 13:00 Heure
Fin:
02.12.2021 | 17:00 Heure
Remarques
Instructeur
Lieu:
ZDS - Die Süßwaren-Akademie
De-Leuw-Str. 1-9
42653
Solingen
Nombre maximale des participants
10 Participants de ce séminaire
3 Participant
par entreprise
Sprache(n):
- EN
