Dairy Ingredients for Chocolate Production
Date: 16–17 February 2027
Language: English
Venue: Online
Fee: €990.00
You will learn how milk processing affects flavour and how the conching process can shape the final taste of chocolate. The seminar also looks at differences in chocolate flavour preferences across continents.
As part of a bachelor’s thesis conducted in collaboration with Hochschule Niederrhein, ZDS produced several milk chocolates using roller-dried and spray-dried whole milk powder, skimmed milk powder, milk fat and house-made milk crumb. Samples will be sent to participants for tasting where customs regulations permit.
Participants will be able to distinguish between key dairy ingredients used in milk and white chocolate and explain how ingredient selection, milk processing and conching influence flavour.
Professionals in chocolate product development, production, application technology and quality assurance, as well as anyone working with dairy ingredients in chocolate.
- Dairy ingredients for milk and white chocolate: properties and use
- The influence of milk processing and conching on chocolate flavour
- Chocolate flavour preferences in different regions
- Tasting of milk chocolates made with different dairy ingredients, where sample delivery is possible
- Course materials in digital format
- Refreshments: snacks and drinks
- Lunch in the ZDS canteen
- Certificate of attendance
- You should wear comfortable work clothes, long trousers and shoes.
- Please bring your own coat.
- Please bring your laptop so that you can access the course materials 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
