The aim of the seminar is to identify possible weak points in the process, to provide insights into the production steps and to provide information about control options.
What are the optimal process and storage conditions? How can you identify vulnerabilities?
How can the common problem of fat bloom, be prevented and possible causes be identified?
After this seminar in theory and practice you will be able to better understand and monitor the manufacturing process. This includes knowledge about possible causes of fat bloom and information about control measures.
Well-known speakers will bring their experiences to the seminar.
The seminar aim at interested parties from the entire value chain of the cocoa and chocolate processing confectionery industry.
This includes the areas of industrial engineering, quality assurance, logistics, research & development.
30 Teilnehmer im gesamten Seminar
5 Teilnehmer je Unternehmen