Chocolates: Introduction to the production technology of crust products
(alcoholic & non-alcoholic fillings)
Date: 27.05. – 28.05.2025
Language: German
Location: ZDS Solingen
Costs: 1.780,00 €
Discover the art of industrial production of crust products in the chocolate sector! This hands-on course will provide you with in-depth knowledge and valuable insights into the various techniques, processes and latest trends that are crucial for the production of high-quality, liquid-filled chocolate products.
– Introduction to the production of crust products: basic raw materials, structure and properties of crust products
– Chocolate coating techniques: perfecting the crunchy shell and consistency of chocolate crusts
– Innovative fillings and flavor combinations: Optimal selection and composition of fillings for maximum indulgence and quality
– Process technology and machine science: overview of modern machines and production processes for industrial production lines
– Quality control and storage: optimizing shelf life and maintaining fresh taste throughout the production process
After completing the course, you will have comprehensive knowledge and practical skills to produce crunchy, high-quality chocolate crust products on an industrial scale. You will be well prepared to meet the demands of the market and successfully develop innovative products.
The course is aimed at professionals in food production, particularly in the chocolate industry, who wish to specialize in the production of crust products. This course is also ideal for entrepreneurs and production managers who want to develop innovative products or optimize existing processes.
Participation fee
1.780,00 €
Services
- Seminar documents for download
- Drinks and snacks during breaks
- Lunch in the ZDS canteen
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 course instructor:
Valentin Focke
Industrial master food technologist, chocolate instructor
