Practical Introduction Course: <\/span>Bar Manufacturing Technology – Protein Bars<\/h1><\/div>Datum:<\/b> 29.09. – 01.10.2026
\nLanguage:<\/b> English
\nLocation:<\/b> ZDS Solingen
\nCosts:<\/b> 2.750,00 \u20ac<\/p>\n<\/div><\/div><\/div>![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2025\/10\/header_bar_900x300px.jpg\" "\\"header_bar_900x300px\\"")
<\/span><\/div><\/div><\/div><\/div><\/div>Description<\/h4><\/a><\/li>
Goal<\/h4><\/a><\/li>
Target group<\/h4><\/a><\/li>
Program<\/h4><\/a><\/li>
Services<\/h4><\/a><\/li>
Required equipment<\/h4><\/a><\/li><\/ul><\/div>Description<\/h4><\/a><\/li><\/ul><\/div>\nBar 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.<\/p>\n
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.<\/p>\n
Product categories:<\/strong><\/p>\n\n- Binder\u2014Raw materials<\/li>\n
- Sugars and alternative sugars and syrups, substitutes and fibres<\/li>\n
- Humectant, vegetable fats and emulsifiers<\/li>\n
- Water and concepts of water content and water activity<\/li>\n
- Milk proteins<\/li>\n
- Collagen<\/li>\n
- Vegan proteins<\/li>\n
- Cooking, Mixing and Forming technology<\/li>\n
- Sugarfree and protein enriched chocolate and compounds<\/li>\n
- Enrobing and cooling of protein bars<\/li>\n<\/ul>\n<\/div>
Goal<\/h4><\/a><\/li><\/ul><\/div>\nYour Content Goes Here<\/p>\n<\/div>
Target group<\/h4><\/a><\/li><\/ul><\/div>\nYour Content Goes Here<\/p>\n<\/div>
Program<\/h4><\/a><\/li><\/ul><\/div>\nTuesday, September 29, 2026<\/h4>\n
9:00 Welcome and program overview<\/strong>
\n9:20<\/strong>\u00a0 Binder\u2014Raw materials
\nTheory:<\/strong> Raw materials and importance for the bar technology<\/p>\n\n- Sugars and alternative sugars and syrups<\/li>\n
- Sugar substitutes and fibers<\/li>\n
- Humectants<\/li>\n
- Vegetable fats<\/li>\n
- Emulsifiers<\/li>\n<\/ul>\n
Theory:<\/strong> Water and concepts of water content and water activity
\n11:30 Theory:<\/strong> Milk Proteins
\n12:45<\/strong> Lunch
\n13:45 Practical:<\/strong> Milk ingredients for protein bars<\/p>\n\n- Milk proteins<\/li>\n
- Whey proteins<\/li>\n<\/ul>\n
Different types of binder – sugar, sugarfree
\nCaramel with and without protein enrichment
\n17:00 Final discussion and end of day 1<\/strong><\/p>\nWednesday, September 30, 2026<\/h4>\n
9:00 Theory:<\/strong> Collagen for protein bars
\n10:00 Theory:<\/strong> Vegan proteins for protein bars
\n11:00 Theory:<\/strong> Cooking and Mixing
\nTheory:<\/strong> Protein bar technology and systems
\n12:45<\/strong> Lunch
\n13:45 Practical:<\/strong> Focus High Protein bars and vegan protein bars
\n17:00 Final discussion and end of day 2<\/strong><\/p>\nThursday, October 1, 2026<\/h4>\n
9:00 Theory:<\/strong> Sugarfree and protein enriched chocolate\u00a0 and compounds
\nTheory:<\/strong> Tempering, enrobing and cooling of chocolate
\nPractical:<\/strong> Practical development of YOUR protein bar
\n12:45<\/strong> Lunch
\n13:45 Practical:<\/strong> Enrobing and cooling of protein bars
\nPractical:<\/strong> Finishing of samples
\n16:00 Final discussion and end of the seminar<\/strong><\/p>\n<\/div>Services<\/h4><\/a><\/li><\/ul><\/div>\n\n- Course documents in digital form<\/li>\n
- Refreshments: Snacks and drinks<\/li>\n
- Lunch in the ZDS canteen<\/li>\n
- Certificate of attendance<\/li>\n<\/ul>\n<\/div>
Required equipment<\/h4><\/a><\/li><\/ul><\/div>\n\n- You should wear comfortable work clothes, long trousers, shoes.<\/li>\n
- We kindly ask you to bring your own coat.<\/li>\n
- Kindly bring your laptop to access the course documents on-site.<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Registration<\/span><\/a><\/div><\/div><\/div>Back to the overview<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
Questions?\u00a0<\/strong><\/p>\nIf you have any questions about the event, please contact our project organization:
\nseminar@zds-solingen.de<\/a>
\n+49 (0) 212 59 61 32<\/p>\n<\/div><\/div><\/div>Your instructor:<\/strong><\/p>\nGuillermo Geschwindner
\nDipl.-Ing. Lebensmitteltechnologie, Fachlehrer Zuckerwaren und Schokolade<\/p>\n<\/div><\/div><\/div>
![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2023\/06\/Guillermo_Geschwindner.jpg\" "\\"Guillermo_Geschwindner\\"")
<\/span><\/div><\/div><\/div><\/div><\/div>\n<\/div><\/div>
Datum:<\/b> 29.09. – 01.10.2026 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.<\/p>\n 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.<\/p>\n Product categories:<\/strong><\/p>\n Your Content Goes Here<\/p>\n<\/div> Your Content Goes Here<\/p>\n<\/div> 9:00 Welcome and program overview<\/strong> Theory:<\/strong> Water and concepts of water content and water activity Different types of binder – sugar, sugarfree 9:00 Theory:<\/strong> Collagen for protein bars 9:00 Theory:<\/strong> Sugarfree and protein enriched chocolate\u00a0 and compounds Questions?\u00a0<\/strong><\/p>\n If you have any questions about the event, please contact our project organization: Your instructor:<\/strong><\/p>\n Guillermo Geschwindner
\nLanguage:<\/b> English
\nLocation:<\/b> ZDS Solingen
\nCosts:<\/b> 2.750,00 \u20ac<\/p>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>Description<\/h4><\/a><\/li>
Goal<\/h4><\/a><\/li>
Target group<\/h4><\/a><\/li>
Program<\/h4><\/a><\/li>
Services<\/h4><\/a><\/li>
Required equipment<\/h4><\/a><\/li><\/ul><\/div>
Description<\/h4><\/a><\/li><\/ul><\/div>
\n
Goal<\/h4><\/a><\/li><\/ul><\/div>
Target group<\/h4><\/a><\/li><\/ul><\/div>
Program<\/h4><\/a><\/li><\/ul><\/div>
Tuesday, September 29, 2026<\/h4>\n
\n9:20<\/strong>\u00a0 Binder\u2014Raw materials
\nTheory:<\/strong> Raw materials and importance for the bar technology<\/p>\n\n
\n11:30 Theory:<\/strong> Milk Proteins
\n12:45<\/strong> Lunch
\n13:45 Practical:<\/strong> Milk ingredients for protein bars<\/p>\n\n
\nCaramel with and without protein enrichment
\n17:00 Final discussion and end of day 1<\/strong><\/p>\nWednesday, September 30, 2026<\/h4>\n
\n10:00 Theory:<\/strong> Vegan proteins for protein bars
\n11:00 Theory:<\/strong> Cooking and Mixing
\nTheory:<\/strong> Protein bar technology and systems
\n12:45<\/strong> Lunch
\n13:45 Practical:<\/strong> Focus High Protein bars and vegan protein bars
\n17:00 Final discussion and end of day 2<\/strong><\/p>\nThursday, October 1, 2026<\/h4>\n
\nTheory:<\/strong> Tempering, enrobing and cooling of chocolate
\nPractical:<\/strong> Practical development of YOUR protein bar
\n12:45<\/strong> Lunch
\n13:45 Practical:<\/strong> Enrobing and cooling of protein bars
\nPractical:<\/strong> Finishing of samples
\n16:00 Final discussion and end of the seminar<\/strong><\/p>\n<\/div>Services<\/h4><\/a><\/li><\/ul><\/div>
\n
Required equipment<\/h4><\/a><\/li><\/ul><\/div>
\n
\nseminar@zds-solingen.de<\/a>
\n+49 (0) 212 59 61 32<\/p>\n<\/div><\/div><\/div>
\nDipl.-Ing. Lebensmitteltechnologie, Fachlehrer Zuckerwaren und Schokolade<\/p>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>\n