Practical Introduction Course: Bar Manufacturing Technology – Protein Bars
Date: 24–25 May 2027
Language: English
Venue: ZDS Solingen
Fee: €2,960.00
Bar products are confectionery, snacks, and healthy snack products. The variants are diverse and are constantly reinventing themselves. We show many variants of bars with the corresponding raw materials in binders and dry ingredients and the associated technologies. In the practical part, we make bars manually and everyone can show their creativity. In the further part, we produce different bars on production equipment and evaluate the final results.
Product categories:
• Cereal bars
• Protein bars
• Fruit bars
• Candy bars
• Baked bars
• Raw materials:
• Sugar, sugar syrups, humectants, sugar substitutes, fibers
• Cereals, dry fruits, nuts
• Proteins – dairy-based and vegetable-based
• Whipping agents
• Vegetable fats
• Chocolate and compound for enrobing
• Cooking, Mixing and Forming technology
• Shelf life – water content, water activity, etc.
Your Content Goes Here
Day 1
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
11:00 The role of caseinates in high protein bar applications
Sofia Christopoulou, Friesland Campina Ingredients
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
Day 2
9:00 Theory: Collagen for protein bars
09:30 Collagen in Bars: How to Achieve the Perfect Texture–Protein Profile
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 2
Day 3
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. Food Technology, Specialist teacher for Confectionery and Chocolate
