Practical Introduction Course: Bar Manufacturing Technology – Protein Bars
Datum: 29.09. – 01.10.2026
Language: English
Location: ZDS Solingen
Costs: 2.750,00 €
Bar products are confectionery, snacks and healthy snack products. The variants are diverse and are constantly reinventing themselves. We focus on protein bars with the corresponding raw materials in binders and the associated technology.
In the practical part, we put theory into practice and manufacture bars on our production equipment. Final results will be evaluated and there will also be time for your own creativity.
Product categories:
- Binder—Raw materials
- Sugars and alternative sugars and syrups, substitutes and fibres
- Humectant, vegetable fats and emulsifiers
- Water and concepts of water content and water activity
- Milk proteins
- Collagen
- Vegan proteins
- Cooking, Mixing and Forming technology
- Sugarfree and protein enriched chocolate and compounds
- Enrobing and cooling of protein bars
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Tuesday, September 29, 2026
9:00 Welcome and program overview
9:20 Binder—Raw materials
Theory: Raw materials and importance for the bar technology
- Sugars and alternative sugars and syrups
- Sugar substitutes and fibers
- Humectants
- Vegetable fats
- Emulsifiers
Theory: Water and concepts of water content and water activity
11:30 Theory: Milk Proteins
12:45 Lunch
13:45 Practical: Milk ingredients for protein bars
- Milk proteins
- Whey proteins
Different types of binder – sugar, sugarfree
Caramel with and without protein enrichment
17:00 Final discussion and end of day 1
Wednesday, September 30, 2026
9:00 Theory: Collagen for protein bars
10:00 Theory: Vegan proteins for protein bars
11:00 Theory: Cooking and Mixing
Theory: Protein bar technology and systems
12:45 Lunch
13:45 Practical: Focus High Protein bars and vegan protein bars
17:00 Final discussion and end of day 1
Thursday, October 1, 2026
9:00 Theory: Sugarfree and protein enriched chocolate and compounds
Theory: Tempering, enrobing and cooling of chocolate
Practical: Practical development of YOUR protein bar
12:45 Lunch
13:45 Practical: Enrobing and cooling of protein bars
Practical: Finishing of samples
16:00 Final discussion and end of the seminar
- Course documents in digital form
- Refreshments: Snacks and drinks
- Lunch in the ZDS canteen
- 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
