Dairy Ingredients for Chocolate Production<\/h1><\/div>Date:<\/b> 16\u201317 February 2027
\nLanguage:<\/b> English
\nVenue:<\/b> Online
\nFee:<\/strong> \u20ac990.00<\/p>\n<\/div><\/div><\/div>![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2026\/09\/20260924_milk-ingredients_900x300px.jpg\" "\\"20260924_milk-ingredients_900x300px\\"")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Description<\/h4><\/a><\/li>
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Required equipment<\/h4><\/a><\/li><\/ul><\/div>Description<\/h4><\/a><\/li><\/ul><\/div>Milk chocolate is among the most widely consumed types of chocolate in Europe. Alongside whole milk powder, manufacturers use a range of other dairy ingredients. This online seminar examines their properties, flavour contributions and use in milk and white chocolate.<\/p>\nYou will learn how milk processing affects flavour and how the conching process can shape the final taste of chocolate. The seminar also looks at differences in chocolate flavour preferences across continents.<\/p>\n
As part of a bachelor\u2019s thesis conducted in collaboration with Hochschule Niederrhein, ZDS produced several milk chocolates using roller-dried and spray-dried whole milk powder, skimmed milk powder, milk fat and house-made milk crumb. Samples will be sent to participants for tasting where customs regulations permit.<\/div><\/div>
Objective<\/h4><\/a><\/li><\/ul><\/div>\nParticipants will be able to distinguish between key dairy ingredients used in milk and white chocolate and explain how ingredient selection, milk processing and conching influence flavour.<\/p>\n<\/div><\/div>
Target Group<\/h4><\/a><\/li><\/ul><\/div>\nProfessionals in <\/span>chocolate<\/span> product<\/span> development<\/span>, <\/span>production<\/span>, <\/span>application<\/span> technology<\/span> and <\/span>quality<\/span> assurance<\/span>, as <\/span>well<\/span> as <\/span>anyone<\/span> working<\/span> with<\/span> dairy<\/span> ingredients<\/span> in <\/span>chocolate<\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n<\/div><\/div>Program<\/h4><\/a><\/li><\/ul><\/div>\n\n- Dairy ingredients for milk and white chocolate: properties and use<\/li>\n
- The influence of milk processing and conching on chocolate flavour<\/li>\n
- Chocolate flavour preferences in different regions<\/li>\n
- Tasting of milk chocolates made with different dairy ingredients, where sample delivery is possible<\/li>\n<\/ul>\n<\/div><\/div>
Services<\/h4><\/a><\/li><\/ul><\/div>\n\n- Course materials in digital format<\/li>\n
- Certificate of attendance<\/li>\n<\/ul>\n<\/div><\/div>
Required equipment<\/h4><\/a><\/li><\/ul><\/div>\nRequired:<\/strong><\/p>\n\n- Stable internet connection<\/li>\n
- Laptop, PC or tablet with an up-to-date browser (e.g. Chrome, Firefox, Safari or Edge. Please ensure your browser is up to date.)<\/li>\n
- Headset or speakers and microphone (a headset is recommended for better sound quality)<\/li>\n
- Webcam (optional, but recommended)<\/li>\n
- Access to the seminar platform (Zoom \u2013 you will receive your login details in advance)<\/li>\n<\/ul>\n
Optional:<\/strong><\/p>\n\n- Power adaptor\/charger nearby<\/li>\n
- Notepad or digital device for taking notes<\/li>\n<\/ul>\n<\/div><\/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. Food Technology, Specialist teacher for Confectionery and Chocolate<\/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>
Date:<\/b> 16\u201317 February 2027 You will learn how milk processing affects flavour and how the conching process can shape the final taste of chocolate. The seminar also looks at differences in chocolate flavour preferences across continents.<\/p>\n As part of a bachelor\u2019s thesis conducted in collaboration with Hochschule Niederrhein, ZDS produced several milk chocolates using roller-dried and spray-dried whole milk powder, skimmed milk powder, milk fat and house-made milk crumb. Samples will be sent to participants for tasting where customs regulations permit.<\/div><\/div> Participants will be able to distinguish between key dairy ingredients used in milk and white chocolate and explain how ingredient selection, milk processing and conching influence flavour.<\/p>\n<\/div><\/div> Professionals in <\/span>chocolate<\/span> product<\/span> development<\/span>, <\/span>production<\/span>, <\/span>application<\/span> technology<\/span> and <\/span>quality<\/span> assurance<\/span>, as <\/span>well<\/span> as <\/span>anyone<\/span> working<\/span> with<\/span> dairy<\/span> ingredients<\/span> in <\/span>chocolate<\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n<\/div><\/div> Required:<\/strong><\/p>\n Optional:<\/strong><\/p>\n 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
\nVenue:<\/b> Online
\nFee:<\/strong> \u20ac990.00<\/p>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>Description<\/h4><\/a><\/li>
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\nseminar@zds-solingen.de<\/a>
\n+49 (0) 212 59 61 32<\/p>\n<\/div><\/div><\/div>
\nDipl.-Ing. Food Technology, Specialist teacher for Confectionery and Chocolate<\/p>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>\n