Fat bloom in chocolate products 08.05.2024 This seminar focuses on the search for the cause of "why fat maturity again". This one-day seminar uses theory and practice to show [...]
Sugarfree, sugar-reduced and calorie-reduced chocolates 19.06.2024 - 20.06.2024 Alternative sugars, rare sugars, and sugar substitutes that partially or completely replace sucrose in chocolate are not always easy to use. [...]
April 9 - 10, 2024 The raw material fondant basically consists of sugar, water and glucose syrup. Fondant is used as a semi-finished product and [...]
Industrielle Feine Backwarenherstellung: Einführungspraktikum 26.03.2024-28.03.2024 Dieser Kurs führt in die Grundlagen der industriellen Herstellungsprozesse Feiner Backwaren in theoretischer und praktischer Form ein. Inhalte der Veranstaltung In diesem Praktikum werden [...]
19. März - 20. März 2024 Hygiene und damit verbundene Themen der Lebensmittelsicherheit sind in der Schokoladeindustrie wichtiger denn je. Schon scheinbar kleine Fehler können [...]
March 18 - March 21, 2024 The introductory practical course in chocolate deals with the production technologies of chocolate and the products made from it [...]
Gums and Jellies Production: Practical Introduction Course including selected topics for Functional Gums March 4 to 8, 2024 In this practical course about gums & [...]
Web seminar Technology for chocolate enjoyment: Rolling and conching 27.02.2024-28.02.2024 After this two-day classroom seminar, you will know how chocolate production can be influenced technologically. You will learn which [...]
Introductory internship: Coating production technology This practical course deals with the production technology of hard, soft and chocolate coating. In particular, natural coloring and the shining of dragées are [...]
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