Chocolate Manufacturing: Intense practical course (3 weeks) PEC-2412
08. - 26.07.2024
For many years we are offering this intensive chocolate manufacturing course. It is one of the most important technical seminars to produce chocolate industrially from the bean to cocoa mass and chocolate and to transform the chocolate by tempering and molding to tablets and filled chocolates. This year, we offer the theoretical part as a self-study course on Moodle. When subsequently staying at the ZDS you will have time to put your acquired knowledge into practice, bring forward your questions and ask for advice, if needed.
In the new concept, we will present the theory of this (former 4-weeks) course online - thus we can offer the course in a shorter presence time and maximum practical sessions on small-scale industrial production machines!
Main focus:
- Cocoa qualities, cultivation and post-harvesting
- Raw materials and recipes
- Cocoa mass production
- Production of dark, milk, and white chocolate
- Standard and alternative processes
- Molding and enrobing techniques
- Fillings & centers: praliné, fondant, truffle, fat-based fillings, etc.
- Cocoa butter alternatives: CBE, CBR, CBS, and fat fillings
- Hollow figures, premium confectionery chocolates
- Quality control: viscosity, yield value, allergens, etc.
Target audience:
• Employees in the chocolate and confectionery industry:
Production staff, product development, quality assurance
ZDS diploma
The uniqueness of this course lies in the possibility to obtain not only a certificate of participation but a diploma in chocolate technology when passing the practical, written, and oral exams. Our diploma is internationally highly recognized.
Verwendete Schlagwörter:
Termin(e)1
Maximale Teilnehmeranzahl
10 Teilnehmer im gesamten Seminar
3 Teilnehmer
je Unternehmen
Sprache(n):
