Compound and Fat Based Fillings
Date: 13. – 14.10.2027
Language: English
Venue: ZDS Solingen
Costs: 1.960,00 €
This course is ideal for professionals in the chocolate, confectionery and bakery industries who wish to deepen their specialist knowledge of the use of vegetable fats in chocolate, mixtures and fat-based fillings. Over two days, participants will gain a fundamental understanding of ingredient functionality, formulation and production techniques for mixtures and various fat-based fillings. Through a combination of theory and practical application, participants will learn key skills for producing stable, high-quality fillings for moulded and coated products.
You will gain theoretical and practical knowledge, improve product consistency and broaden your understanding of modern filling applications in the chocolate industry.
Experts from the confectionery industry, product developers, quality and production staff, and anyone seeking practical knowledge of composite and fat-based fillings.
Joint lunch in our premises around 13:00 CET
Wednesday, October 13, 2027
9:00 Welcome and introduction
Theory: Market overview
Practice: Preparation of a compound mass and a fat based filling
Theory: Raw materials for compound and fat-based fillings
- Sugar and sugar alternatives
- Milk powders
- Cocoa butter
- Cocoa mass
- Cocoa powders
11:00 Theory: Compound fats (CBE, CBR, CBS), Bunge Loders Croklaan B.V.
Practice: Visit chocolate lab and discussion of different compound systems
- Melanger
- Five-roll-refiner
- Conching
- Universal Conche
- Ball mill
- Rumba system
14:00 Theory: Compound Processing Technology, Sollich KG
Practice: Preparation of compounds – Tempering and Moulding of CBE and CBS
17:30 Final discussion
Thursday, October 14, 2027
9:00 Welcome and Review of last day
9:15 Theory: How lecithin improves products, processes and profits, Bunge Zrt.
10:30 Theory: Fats for fat-based fillings, Bunge Loders Croklaan B.V.
11:30 Theory: Production methods of compounds and fat based fillings, Roy Smith, Probat B.V.
13:45 Theory: Dairy products for compound and fat-based fillings, Dr. Otto Suwelack Nachf. GmbH & Co. KG
Practice: Preparation of filled pralines with different fat based fillings
Practice: Aerated filling fat
Theory and practice: Enrobing and cooling of compounds
Theory: Optimizing production and troubleshooting
16:30 Final discussion and end of the seminar
– subject to changes –
- Course materials
- Refreshments: snacks and drinks
- Lunch in the ZDS canteen
- Certificate of attendance
- Sie sollten bequeme Arbeitskleidung, lange Hosen und Schuhe tragen.
- Wir bitten Sie, Ihren eigenen Mantel mitzubringen.
- Bitte bringen Sie Ihren Laptop mit, um vor Ort auf die Kursunterlagen zugreifen zu können.
Questions?
If you have any questions about the event, please contact our project organization:
seminar@zds-solingen.de
+49 (0) 212 59 61 32
Your instructor:
Guillermo Geschwindner
Dipl.-Ing. Food Technology, Specialist teacher for Confectionery and Chocolate
