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 – Raw 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>\nThis course imparts an overview of bar manufacturing\u00a0 with focus on protein bars. The participants get to know the ingredients and production techniques. In the practical parts, the participants produce in small groups and watch demonstrations of ZDS\u2019 industrial pilot machinery. Furthermore, the schedule of the course allows the inclusion of additional topics relevant to the participants.<\/p>\n<\/div>
Target group<\/h4><\/a><\/li><\/ul><\/div>\n\n- Executives, members of management and company founders<\/li>\n
- Employees of the confectionery industry, especially from bar manufacturing: Production staff, product development, quality assurance<\/li>\n<\/ul>\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 – Raw 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
\n11:00<\/strong> The role of caseinates in high protein bar applications Sofia Christopoulou, FrieslandCampina Ingredients <\/em><\/span>
\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
\n0<\/strong>9:30 Theory: <\/strong>Collagen in Bars: How to Achieve the Perfect Texture\u2013Protein Profile Agnieszka Mateja, Gelita AG<\/em>
\n<\/strong>10:00 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>
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 This course imparts an overview of bar manufacturing\u00a0 with focus on protein bars. The participants get to know the ingredients and production techniques. In the practical parts, the participants produce in small groups and watch demonstrations of ZDS\u2019 industrial pilot machinery. Furthermore, the schedule of the course allows the inclusion of additional topics relevant to the participants.<\/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
\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>
\n
Program<\/h4><\/a><\/li><\/ul><\/div>
Tuesday, September 29, 2026<\/h4>\n
\n9:20<\/strong>\u00a0 Binder – Raw materials
\nTheory:<\/strong> Raw materials and importance for the bar technology<\/p>\n\n
\n11:00<\/strong> The role of caseinates in high protein bar applications Sofia Christopoulou, FrieslandCampina Ingredients <\/em><\/span>
\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
\n0<\/strong>9:30 Theory: <\/strong>Collagen in Bars: How to Achieve the Perfect Texture\u2013Protein Profile Agnieszka Mateja, Gelita AG<\/em>
\n<\/strong>10:00 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
![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2023\/06\/Guillermo_Geschwindner.jpg\" "\\"Guillermo_Geschwindner\\"")
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