Web-Seminar: Finishing of chocolate - cooling/solidification/contraction/shaping-storage SCE-2315 Seminar abgelaufen
13.06. - 14.06.2023
The production of perfect chocolate products is the focus of this seminar. Today, only pralines and chocolates that are flawless(perfect) in terms of appearance and sensory quality can meet customer expectations. In order to convince the consumer, there is a desire for a high gloss on the surfaces, the right crunch of the chocolate, a delicate melt-in-the-mouth and a high-quality texture. The manufacturer needs knowledge and experience to ensure the desired product quality from the flow behaviour of the masses to tempering, shaping, cooling and crystallization of cocoa butter and chocolate.
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.
Target group
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.
Verwendete Schlagwörter:
Termin(e)1
13.06.2023 – 14.06.2023 | Solingen
Web-Seminar: Finishing of chocolate
Beginn:
13.06.2023 | 13:30 Uhr
Ende:
14.06.2023 | 17:30 Uhr
Trainer
Referent(en):
Dr. Dr.-Ing. Gottfried Ziegleder
Ort:
Maximale Teilnehmeranzahl
30 Teilnehmer im gesamten Seminar
5 Teilnehmer
je Unternehmen
Sprache(n):
- EN
