Web-Seminar:
Milk Products and Vegan
Alternatives for Chocolates

Date: 19.02.
– 20.02.2025
Language: English
Location: Online
Costs: 830,00 €

Milk chocolate is by far one of the most widely consumed chocolates in Europe. In addition to whole milk powder, other milk-based raw materials are also used. In this web seminar, we will take an in-depth look at the individual raw materials, properties, taste and quantities used. How is the taste influenced by the pre-treatment of milk and how can I influence the taste of a chocolate in the conching process. We will look at the different flavor trends on the different continents.

At the end we provide an overview of vegan dairy-free chocolate.

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Day 1 Start 1.30 pm End approx. 5 pm

  1. Welcome and overview of the usage of different milk ingredients
  2. Full cream and skimmed milk powder for chocolate application, roller-dried and spray-dried
  3. Spray-dried technology for milk powders
  4. Whey powders for chocolate
  5. AMF (Anhydrous Milk Fat) in chocolate application
  6. Chocolate tasting

 

Day 2 Start 13.30  End approx. 5 p.m.

  1. Milk taste – Focus North America
  2. Caramelized milk powders
  3. Milk crumb in chocolate
  4. Milk taste development during conching
  5. Vegan Chocolates – Overview
  6. Chocolate tasting

830,00 €

Questions?

For questions about the course please contact our seminar team:
seminar@zds-solingen.de +49 (0) 212 59 61 32

Your instructor:

Guillermo Geschwindner
Dipl.-Ing. Food Technology Technical
Instructor, Sugar Confectionery and Chocolate