Web seminar: Cocoa sensory analysis
admin2024-09-12T11:13:48+00:00Web seminar: Cocoa sensory analysis Date: 19.09.2024Language: GermanLocation: ZDS Solingen Sensor technology - tests with a major impact on quality [...]
Web seminar: Sensory analysis – nuts
admin2024-09-12T11:13:48+00:00Web seminar: Sensory nuts Date: 16.09.2024 Language: German Place: ZDS Solingen Sensor technology - tests with a major impact on [...]
Grundlagenseminar für Anlagenführer: Vom Bediener zum Operator
admin2024-08-08T06:52:11+00:00Grundlagenseminar für Anlagenführer: Vom Bediener zum Operator Datum: 27.08. – 28.08.2024 Sprache: Deutsch Ort: ZDS Solingen In diesem Webseminar geht [...]
Industrial Sugar Confectionery Production: Intense Practical Course
admin2024-08-08T11:17:20+00:00Industrial Sugar Confectionery Production: Intense Practical Course Date: 19.08. – 30.08.2024 Language: English Venue: ZDS Solingen This intensive course imparts [...]
Pan-coating: Practical introduction course
admin2024-09-12T11:13:48+00:00Pan-coating: Practical introduction course Date: 09.09. - 13.09.2024 Language: English Location: ZDS Solingen This practical course deals with the production [...]
Chocolate Manufacturing: Intense practical course (3 weeks)
admin2024-09-12T11:13:49+00:00Chocolate Manufacturing: Intense practical course 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 [...]
Introduction to the production technology of gums and jelly products
admin2024-09-12T11:13:49+00:0021.05.2024 - 24.05.2024 Introduction to the production technology of gums and jelly products" deals with producing these specific confectionery items in theory and practice. In a series of presentations, [...]
Introduction to cocoa butter crystallization: fat maturity formation in chocolate products
admin2024-09-12T11:13:46+00:00Fat 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 [...]
Web-Seminar: Sugarfree and Sugar-reduced Chocolates
admin2024-09-12T11:13:46+00:00Sugarfree, 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. [...]
Web-Seminar: Introduction Fondant
admin2024-09-12T11:13:46+00:00April 9 - 10, 2024 The raw material fondant basically consists of sugar, water and glucose syrup. Fondant is used as a semi-finished product and [...]
