BOOKED OUT!<\/span><\/strong><\/div>\n <\/span><\/strong><\/p>\nPractical Introduction Course: <\/span>Bar Manufacturing Technology – Protein Bars<\/h1><\/div>Datum:<\/b> 29.09. – 01.10.2026
\nLanguage:<\/b> English
\nVenue:<\/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>
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 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.<\/p>\n<\/div><\/div>
Goal<\/h4><\/a><\/li><\/ul><\/div>\nProduct categories:<\/strong>
\n\u2022 Cereal bars
\n\u2022 Protein bars
\n\u2022 Fruit bars
\n\u2022 Candy bars
\n\u2022 Baked bars
\n\u2022 Raw materials:
\n\u2022 Sugar, sugar syrups, humectants, sugar substitutes, fibers
\n\u2022 Cereals, dry fruits, nuts
\n\u2022 Proteins \u2013 dairy-based and vegetable-based
\n\u2022 Whipping agents
\n\u2022 Vegetable fats
\n\u2022 Chocolate and compound for enrobing
\n\u2022 Cooking, Mixing and Forming technology
\n\u2022 Shelf life \u2013 water content, water activity, etc.<\/p>\n<\/div><\/div>Program<\/h4><\/a><\/li><\/ul><\/div>\nDay 1<\/strong>
\n9:00 Welcome and program overview
\n9:20 Binder\u2014Raw materials
\nTheory: 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: Water and concepts of water content and water activity
\n11:00 The role of caseinates in high protein bar applications
\nSofia Christopoulou, Friesland Campina Ingredients
\n11:30 Theory: Milk Proteins
\n12:45 Lunch
\n13:45 Practical: 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<\/p>\n
Day 2<\/strong>
\n9:00 Theory: Collagen for protein bars
\n09:30 Collagen in Bars: How to Achieve the Perfect Texture\u2013Protein Profile
\nAgnieszka Mateja, Gelita AG
\n10:00 Theory: Vegan proteins for protein bars
\n11:00 Theory: Cooking and Mixing
\nTheory: Protein bar technology and systems
\n12:45 Lunch
\n13:45 Practical: Focus High Protein bars and vegan protein bars
\n17:00 Final discussion and end of day 2<\/p>\nDay 3<\/strong>
\n9:00 Theory: Sugarfree and protein enriched chocolate and compounds
\nTheory: Tempering, enrobing and cooling of chocolate
\nPractical: Practical development of YOUR protein bar
\n12:45 Lunch
\n13:45 Practical: Enrobing and cooling of protein bars
\nPractical: Finishing of samples
\n16:00 Final discussion and end of the seminar<\/p>\n<\/div><\/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><\/div>
<\/span><\/strong><\/p>\n Practical Introduction Course: <\/span>Bar Manufacturing Technology – Protein Bars<\/h1><\/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 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.<\/p>\n<\/div><\/div> Product categories:<\/strong> Day 1<\/strong> Theory: Water and concepts of water content and water activity Different types of binder – sugar, sugarfree Day 2<\/strong> Day 3<\/strong>
\nLanguage:<\/b> English
\nVenue:<\/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>
Program<\/h4><\/a><\/li>
Services<\/h4><\/a><\/li>
Required equipment<\/h4><\/a><\/li><\/ul><\/div>
Description<\/h4><\/a><\/li><\/ul><\/div>
Goal<\/h4><\/a><\/li><\/ul><\/div>
\n\u2022 Cereal bars
\n\u2022 Protein bars
\n\u2022 Fruit bars
\n\u2022 Candy bars
\n\u2022 Baked bars
\n\u2022 Raw materials:
\n\u2022 Sugar, sugar syrups, humectants, sugar substitutes, fibers
\n\u2022 Cereals, dry fruits, nuts
\n\u2022 Proteins \u2013 dairy-based and vegetable-based
\n\u2022 Whipping agents
\n\u2022 Vegetable fats
\n\u2022 Chocolate and compound for enrobing
\n\u2022 Cooking, Mixing and Forming technology
\n\u2022 Shelf life \u2013 water content, water activity, etc.<\/p>\n<\/div><\/div>Program<\/h4><\/a><\/li><\/ul><\/div>
\n9:00 Welcome and program overview
\n9:20 Binder\u2014Raw materials
\nTheory: Raw materials and importance for the bar technology<\/p>\n\n
\n11:00 The role of caseinates in high protein bar applications
\nSofia Christopoulou, Friesland Campina Ingredients
\n11:30 Theory: Milk Proteins
\n12:45 Lunch
\n13:45 Practical: Milk ingredients for protein bars<\/p>\n\n
\nCaramel with and without protein enrichment
\n17:00 Final discussion and end of day 1<\/p>\n
\n9:00 Theory: Collagen for protein bars
\n09:30 Collagen in Bars: How to Achieve the Perfect Texture\u2013Protein Profile
\nAgnieszka Mateja, Gelita AG
\n10:00 Theory: Vegan proteins for protein bars
\n11:00 Theory: Cooking and Mixing
\nTheory: Protein bar technology and systems
\n12:45 Lunch
\n13:45 Practical: Focus High Protein bars and vegan protein bars
\n17:00 Final discussion and end of day 2<\/p>\n
\n9:00 Theory: Sugarfree and protein enriched chocolate and compounds
\nTheory: Tempering, enrobing and cooling of chocolate
\nPractical: Practical development of YOUR protein bar
\n12:45 Lunch
\n13:45 Practical: Enrobing and cooling of protein bars
\nPractical: Finishing of samples
\n16:00 Final discussion and end of the seminar<\/p>\n<\/div><\/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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