Web-Seminar: Quality Aspects - Ingredient cocoa bean SEC-2341 Seminar abgelaufen
28.11. - 29.11.2023
The food of the gods - From the bean to the cocoa mass, you will learn everything about the superfood in this web seminar.
Objectives and content:
Cocoa - This is the basis of all chocolate, the raw material around which everything revolves and which, as a base, determines the quality and taste of the end product.
From the cocoa tree to the industrial processing into cocoa mass and cocoa butter, we will talk about cocoa: In the web seminar, we give you details and information about the cocoa varieties, cultivation, care of the plantations, and certification.
Furthermore, we look at how to support local cocoa farmers and talk about post-harvest treatment, fermenting and drying, storage, and further processing of the bean into cocoa liquor and cocoa butter.
Target group
- The web seminar is aimed at those interested in the entire value chain of the cocoa and chocolate processing confectionery industry.
- This includes the areas of marketing & purchasing, product development, and production & quality assurance.
Verwendete Schlagwörter:
Termin(e)1
28.11.2023 – 29.11.2023 | Solingen
Web-Seminar: Quality Aspects of - Ingredient cocoa bean
Beginn:
28.11.2023 | 13:30 Uhr
Ende:
29.11.2023 | 17:30 Uhr
Trainer
Referent(en):
Prof. Dr. Susanne Miescher Schwenninger
Ort:
Maximale Teilnehmeranzahl
25 Teilnehmer im gesamten Seminar
5 Teilnehmer
je Unternehmen
Sprache(n):
- EN
