Compound and Fat-Based Fillings<\/h1><\/div>Date:<\/b> 13\u201314 October 2027
\nLanguage:<\/b> English
\nVenue:<\/b> ZDS Solingen
\nFee:<\/strong> \u20ac1,960.00<\/p>\n<\/div><\/div><\/div>![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2024\/10\/compound-fillings_900x300px.jpg\" "\\"compound-fillings_900x300px\\"")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Description<\/h4><\/a><\/li>
Objective<\/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>\nThis course is ideal for professionals in the chocolate, confectionery and bakery industries who wish to deepen their specialist knowledge of the use of vegetable fats in chocolate, mixtures and fat-based fillings. Over two days, participants will gain a fundamental understanding of ingredient functionality, formulation and production techniques for mixtures and various fat-based fillings. Through a combination of theory and practical application, participants will learn key skills for producing stable, high-quality fillings for moulded and coated products.<\/p>\n<\/div><\/div>
Objective<\/h4><\/a><\/li><\/ul><\/div>\nYou will gain theoretical and practical knowledge, improve product consistency and broaden your understanding of modern filling applications in the chocolate industry.<\/p>\n<\/div><\/div>
Target group<\/h4><\/a><\/li><\/ul><\/div>\nExperts from the confectionery industry, product developers, quality and production staff, and anyone seeking practical knowledge of composite and fat-based fillings.<\/p>\n<\/div><\/div>
Program<\/h4><\/a><\/li><\/ul><\/div>\nJoint lunch in our premises around 13:00 CET<\/p>\n
\nWednesday, October 13, 2027<\/strong><\/p>\n9:00 Welcome and introduction<\/p>\n
Theory: Market overview<\/p>\n
Practice: Preparation of a compound mass and a fat based filling<\/p>\n
Theory: Raw materials for compound and fat-based fillings<\/p>\n
\n- Sugar and sugar alternatives<\/li>\n
- Milk powders<\/li>\n
- Cocoa butter<\/li>\n
- Cocoa mass<\/li>\n
- Cocoa powders<\/li>\n<\/ul>\n
11:00 Theory: Compound fats (CBE, CBR, CBS), Bunge Loders Croklaan B.V.<\/p>\n
Practice: Visit chocolate lab and discussion of different compound systems<\/p>\n
\n- Melanger<\/li>\n
- Five-roll-refiner<\/li>\n
- Conching<\/li>\n
- Universal Conche<\/li>\n
- Ball mill<\/li>\n
- Rumba system<\/li>\n<\/ul>\n
14:00 Theory: Compound Processing Technology, Sollich KG<\/p>\n
Practice: Preparation of compounds \u2013 Tempering and Moulding of CBE and CBS<\/p>\n
17:30 Final discussion<\/p>\n
\nThursday, October 14, 2027<\/strong><\/p>\n9:00 Welcome and Review of last day<\/p>\n
9:15 Theory: How lecithin improves products, processes and profits, Bunge Zrt.<\/p>\n
10:30 Theory: Fats for fat-based fillings, Bunge Loders Croklaan B.V.<\/p>\n
11:30 Theory: Production methods of compounds and fat based fillings, Roy Smith, Probat B.V.<\/p>\n
13:45 Theory: Dairy products for compound and fat-based fillings, Dr. Otto Suwelack Nachf. GmbH & Co. KG<\/p>\n
Practice: Preparation of filled pralines with different fat based fillings<\/p>\n
Practice: Aerated filling fat<\/p>\n
Theory and practice: Enrobing and cooling of compounds<\/p>\n
Theory: Optimizing production and troubleshooting<\/p>\n
16:30 Final discussion and end of the seminar<\/p>\n
\u2013 subject to changes \u2013<\/p>\n<\/div><\/div>
Services<\/h4><\/a><\/li><\/ul><\/div>\n\n- Course materials<\/li>\n
- Refreshments: snacks and drinks<\/li>\n
- Lunch in the ZDS canteen<\/li>\n
- Certificate of attendance<\/li>\n<\/ul>\n<\/div><\/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><\/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\/2024\/09\/ZDs_Geschwindner.jpg\" "\\"ZDs_Geschwindner\\"")
<\/span><\/div><\/div><\/div><\/div><\/div>\n
Date:<\/b> 13\u201314 October 2027 This course is ideal for professionals in the chocolate, confectionery and bakery industries who wish to deepen their specialist knowledge of the use of vegetable fats in chocolate, mixtures and fat-based fillings. Over two days, participants will gain a fundamental understanding of ingredient functionality, formulation and production techniques for mixtures and various fat-based fillings. Through a combination of theory and practical application, participants will learn key skills for producing stable, high-quality fillings for moulded and coated products.<\/p>\n<\/div><\/div> You will gain theoretical and practical knowledge, improve product consistency and broaden your understanding of modern filling applications in the chocolate industry.<\/p>\n<\/div><\/div> Experts from the confectionery industry, product developers, quality and production staff, and anyone seeking practical knowledge of composite and fat-based fillings.<\/p>\n<\/div><\/div> Joint lunch in our premises around 13:00 CET<\/p>\n Wednesday, October 13, 2027<\/strong><\/p>\n 9:00 Welcome and introduction<\/p>\n Theory: Market overview<\/p>\n Practice: Preparation of a compound mass and a fat based filling<\/p>\n Theory: Raw materials for compound and fat-based fillings<\/p>\n 11:00 Theory: Compound fats (CBE, CBR, CBS), Bunge Loders Croklaan B.V.<\/p>\n Practice: Visit chocolate lab and discussion of different compound systems<\/p>\n 14:00 Theory: Compound Processing Technology, Sollich KG<\/p>\n Practice: Preparation of compounds \u2013 Tempering and Moulding of CBE and CBS<\/p>\n 17:30 Final discussion<\/p>\n Thursday, October 14, 2027<\/strong><\/p>\n 9:00 Welcome and Review of last day<\/p>\n 9:15 Theory: How lecithin improves products, processes and profits, Bunge Zrt.<\/p>\n 10:30 Theory: Fats for fat-based fillings, Bunge Loders Croklaan B.V.<\/p>\n 11:30 Theory: Production methods of compounds and fat based fillings, Roy Smith, Probat B.V.<\/p>\n 13:45 Theory: Dairy products for compound and fat-based fillings, Dr. Otto Suwelack Nachf. GmbH & Co. KG<\/p>\n Practice: Preparation of filled pralines with different fat based fillings<\/p>\n Practice: Aerated filling fat<\/p>\n Theory and practice: Enrobing and cooling of compounds<\/p>\n Theory: Optimizing production and troubleshooting<\/p>\n 16:30 Final discussion and end of the seminar<\/p>\n \u2013 subject to changes \u2013<\/p>\n<\/div><\/div> 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> ZDS Solingen
\nFee:<\/strong> \u20ac1,960.00<\/p>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>Description<\/h4><\/a><\/li>
Objective<\/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>
Objective<\/h4><\/a><\/li><\/ul><\/div>
Target group<\/h4><\/a><\/li><\/ul><\/div>
Program<\/h4><\/a><\/li><\/ul><\/div>
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\nServices<\/h4><\/a><\/li><\/ul><\/div>
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Required equipment<\/h4><\/a><\/li><\/ul><\/div>
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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