Industrial Chocolate Manufacturing: Practical Course
Date: 15. – 19.11.2027
Language: English
Venue: ZDS Solingen
Costs: 3.960,00 €
This chocolate course gives insights into industrial chocolate manufacturing. The characteristics of raw materials and their impact on product quality and the technology of producing chocolate products are focused. The participants get to know the stages of chocolate production from cocoa bean processing to cocoa liquor and chocolate mass manufacture. On the last day, the topic of compound and moulding technology will be addressed.
- Raw materials and recipes
- Cocoa mass, cocoa butter, cocoa powder
- Practical production process from cocoa beans to cocoa mass
- Practical production of dark, milk and white chocolate (at least two types)
- Standard and alternative processes
- Tempering, Molding and cooling
- Enrobing techniques
- Hollow figures, filled chocolates
- Fat bloom and sugar bloom
- Compound types and technology
- Employees of chocolate and confectionery industry: Production staff, product development, quality assurance, marketing, sales staff
- Employees from raw material and machinery suppliers
Your Content Goes Here
- Course documentation in digital format
- Refreshments: snacks and drinks
- Lunch at the ZDS refectory
- Certificate of attendance
- You should wear comfortable work clothes, long trousers, shoes.
- We kindly ask you to bring your own coat.
- Kindly bring your laptop to access the course documents on-site.
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
