Compound and Fat
Based Fillings

Date: 08.10. – 09.10.2025
Language: English
Location: ZDS Solingen
Costs: 1.780,00 €

This course is ideal for professionals in the chocolate, confectionery and bakery industries who wish to deepen their knowledge of the use of vegetable fats for chocolate, mixes and fat-based fillings. Over two days, participants will gain a basic understanding of ingredient functionality, formulation and production techniques for mixes and various fat-based fillings. Through theory and practical application, participants will learn essential skills for producing stable, high-quality fillings for molded and enrobed products.

Advantages:

You will acquire theoretical and practical knowledge, improve product consistency and expand your knowledge of modern filling applications in the chocolate industry.

Who should take part:

Professionals from the confectionery industry, product developers, quality and production staff and anyone looking for practical knowledge about compound and fat-based fillings.

Joint lunch in our premises around 13:00 CET

Wednesday, October 8, 2025

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 9, 2025

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 –

Included services

  • Course documentation
  • 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. Lebensmitteltechnologie, Fachlehrer Zuckerwaren und Schokolade