Web-Seminar:
Milk Products and Vegan
Alternatives for Chocolates
Date: 06.05. – 07.05.2025
Language: English
Place: 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 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
- Welcome and overview of the usage of different milk ingredients
- Full cream and skimmed milk powder for chocolate application, roller-dried and spray-dried
- Spray-dried technology for milk powders
- Whey powders for chocolate
- AMF (Anhydrous Milk Fat) in chocolate application
- Chocolate tasting
Day 2 Start 1.30 pm End approx. 5 pm
- Milk taste – Focus North America
- Caramelized milk powders
- Milk crumb in chocolate
- Milk taste development during conching
- Vegan Chocolates – Overview
- Chocolate tasting
830,00 €
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
