Intense Practical Course: Chocolate Manufacturing – Chocolate and Fillings (3 weeks)<\/h1><\/div>Date:<\/b> 19 July \u2013 06 August 2027
\nLanguage:<\/b> English
\nVenue:<\/b> ZDS Solingen
\nFee:<\/strong> \u20ac9,960.00<\/p>\n<\/div><\/div><\/div>![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2024\/10\/chocolate_900x300px.jpg\" "\\"chocolate_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>\nWe have been offering this intensive chocolate-making course for many years. It is one of the most important technical seminars for producing chocolate from the bean to the cocoa mass and chocolate industrially, and for processing the chocolate into bars and filled chocolates by tempering and molding.<\/p>\n
The seminar can be booked as a complete 3-week course or divided into two separate modules:<\/p>\n
Part I: Chocolate (2 weeks) \u2013<\/strong> From the bean to the finished chocolate: learn all about the industrial production, tempering and molding of chocolate bars and pralines.<\/p>\nPart II: Fillings (1 week)<\/strong> \u2013 Discover the art of fillings and learn how different recipes and processing techniques affect the end product.<\/p>\nChoose flexibly between the entire seminar or individual modules – according to your needs!<\/p>\n<\/div><\/div>
Objective<\/h4><\/a><\/li><\/ul><\/div>\nBy the end of the course, participants will understand the complete chocolate production process, from cocoa cultivation and post-harvest treatment to the manufacture of cocoa mass and dark, milk and white chocolate. They will be able to assess raw materials and recipes, compare standard and alternative production methods, apply casting and coating techniques, select suitable cocoa butter alternatives and produce fillings, pralines and hollow figures. Participants will also gain the knowledge required to evaluate key quality parameters, including viscosity, yield value and allergen management.<\/p>\n<\/div><\/div>
Target Group<\/h4><\/a><\/li><\/ul><\/div>\n\n- Employees in the chocolate and confectionery industry<\/li>\n
- Production personnel, product development, quality assurance<\/li>\n<\/ul>\n<\/div><\/div>
Program<\/h4><\/a><\/li><\/ul><\/div>\nWEEK 1 CHOCOLATE<\/strong><\/p>\nMonday, July 19, 2027<\/strong><\/p>\n09:30 Welcome<\/p>\n
Theory: Cocoa<\/p>\n
\n- Cocoa tree, types and history<\/li>\n
- Harvest, fermentation and drying<\/li>\n
- Quality criteria<\/li>\n<\/ul>\n
Lunch<\/p>\n
Theory:<\/p>\n
Manufacturing of chocolate (tbc)
\nVertical ball mills for the production of chocolate, spreads, and compounds from dosification to finished products<\/p>\n
Practice:
\nChocolate manufacturing<\/p>\n
\n- B\u00fchler group – Mixing, refining (5-roll refining), conching – Milk chocolate<\/li>\n
- McIntyre Refiner\/ Conche\u2014Dark chocolate<\/li>\n
- Packint\u2014Ball mill\u2014Milk chocolate<\/li>\n
- Tasting: Milk chocolates, ZDS e.V.<\/li>\n<\/ul>\n
Final discussion and end of the first day – Dinner<\/p>\n
\nTuesday, July 20, 2027<\/strong><\/p>\n08:30 Theory: Raw materials: Cocoa butter, cocoa powder, sugar, milk ingredients, flavor ZDS e.V.<\/p>\n
Theory: Cocoa bean processing<\/p>\n
\n- Cleaning, Roasting (bean, nib, liquor)<\/li>\n
- Breaking, Winnowing<\/li>\n
- Grinding to liquor<\/li>\n
- Cocoa butter and powder<\/li>\n<\/ul>\n
Manufacturing of chocolate<\/p>\n
\n- Recipes<\/li>\n
- Manufacturing of chocolate (mixing process, refining process, conching process) ZDS e.V.<\/li>\n<\/ul>\n
Theory: Manufacturing of chocolate (tbc)<\/p>\n
\n- Recipes<\/li>\n
- Manufacturing of chocolate (mixing process, refining process, conching process) ZDS e.V.<\/li>\n<\/ul>\n
Lunch<\/p>\n
Theory: Milk ingredients for chocolate and fillings<\/p>\n
Theory: Cocoa bean processing<\/p>\n
\n- Cleaning, Roasting (bean, nib, liquor)<\/li>\n
- Breaking, Winnowing<\/li>\n
- Grinding to liquor<\/li>\n
- Cocoa butter and powder<\/li>\n<\/ul>\n
Practice: Cocoa bean evaluation and processing<\/p>\n
\n- Evaluation of different cocoa beans<\/li>\n
- Debacterisation<\/li>\n
- Breaking and winnowing<\/li>\n
- Nib roasting<\/li>\n
- Pre- and fine grinding of Cocoa Nibs<\/li>\n
- Tasting: Dark chocolates & cocoa mass ZDS e.V.<\/li>\n<\/ul>\n
17:15 Final discussion and end of the day – Dinner<\/p>\n
\nWednesday, July 21, 2027 <\/strong><\/p>\n08:30 Practice: Liquification of chocolate and finishing chocolates ZDS e.V.<\/p>\n
Theory and practice: Netzsch Rumba System Netzsch-Feinmahltechnik GmbH<\/p>\n
Lunch<\/p>\n
Practice: Chocolate tempering (manual tempering, seeding method) ZDS e.V.<\/p>\n
Practice: Netzsch Rumba System Netzsch-Feinmahltechnik GmbH<\/p>\n
Final discussion and end of the day – Dinner<\/p>\n
\nThursday, July 22, 2027<\/strong><\/p>\nVisit of Sollich KG, Bad Salzuflen<\/p>\n
6:45 Departure ZDS Arrival at Sollich<\/p>\n
Theory:<\/p>\n
\n- Tempering of chocolate<\/li>\n
- Enrobing<\/li>\n
- Cooling<\/li>\n<\/ul>\n
Factory visit and demos<\/p>\n
Lunch<\/p>\n
Departure Visit of Ludwig Weinrich GmbH & Co.KG, Herford<\/p>\n
Factory visit and demos<\/p>\n
Departure to ZDS<\/p>\n
Dinner at the ZDS<\/p>\n
\nFriday, July 23, 2027 <\/strong><\/p>\n08:30 Practice: Chocolate tempering exercise by hand, production of seasonal chocolate hollow figures<\/p>\n
Practice: Coating inlays with chocolate ZDS e.V.<\/p>\n
Practical exam of course topics – Part I<\/p>\n
Lunch<\/p>\n
In the afternoon visit Chocolate Museum in Cologne!<\/p>\n
\nWEEK 2 CHOCOLATE <\/strong><\/p>\nMonday, July 26, 2027<\/strong><\/p>\n08:30 Theory: How to Measure Viscosity and Yield Point of Chocolate Thermo Fisher Scientific<\/p>\n
Theory: Flow properties of chocolate – Practical application PGPR Lunch<\/p>\n
Theory: Particle Analysis Technology Sopat GmbH<\/p>\n
Practice: Particle Analysis Technology Sopat GmbH<\/p>\n
Theory & Practice: Sugar-reduced chocolates, dairy-free alternatives, specialty chocolates<\/p>\n
Final discussion and end of the day – dinner<\/p>\n
\nTuesday, July 27, 2027<\/strong><\/p>\n08:30 Theory: Allergen management R-Biopharm AG<\/p>\n
Theory: Emulsifier Lecithin Bunge Loders Croklaan B.V.<\/p>\n
Theory: Cocoa butter alternatives<\/p>\n
\n- CBE<\/li>\n
- CBR<\/li>\n
- CBS Bunge Loders Croklaan<\/li>\n<\/ul>\n
Practice: Elaboration of compounds Bunge Loders Croklaan \/ ZDS e.V.<\/p>\n
Lunch<\/p>\n
Practice: Elaboration of compounds Bunge Loders Croklaan B.V. \/ ZDS e.V.<\/p>\n
Final discussion and end of the day – Dinner<\/p>\n
\nWednesday, July 28, 2027<\/strong><\/p>\n08:30 Theory: Sensorial evaluation of cocoa beans and cocoa mass (part 1), Infopoint Kakao und mehr<\/p>\n
Theory: Crystallisation of cocoa butter<\/p>\n
\n- Composition of cocoa butter<\/li>\n
- Temperindex \u2022 Multitherm – B\u00fchler Crystallization Index<\/li>\n
- DSC Infopoint Kakao und mehr Practice: Crystallization of cocoa butter<\/li>\n
- Temperindex \u2022 Multitherm – B\u00fchler Crystallization Index<\/li>\n<\/ul>\n
Infopoint Kakao und mehr<\/p>\n
Lunch<\/p>\n
Practice: Crystallization of cocoa butter<\/p>\n
\n- Temperindex<\/li>\n
- Multitherm – B\u00fchler Crystallization Index<\/li>\n<\/ul>\n
Infopoint Kakao und mehr<\/p>\n
Theory: Fat bloom and sugar bloom, Infopoint Kakao und mehr<\/p>\n
Final discussion and end of the day – Dinner<\/p>\n
\nThursday, July 29, 2027<\/strong><\/p>\n08:30 Theory: Sensorial evaluation of chocolate (part 2) Infopoint Kakao und mehr<\/p>\n
Lunch<\/p>\n
Theory: Elevating quality & efficiency CHoNova AG<\/p>\n
Practice: \u2022 WDS Chocolate bar plant, production and cooling<\/p>\n
Final discussion and end of the day – Dinner<\/p>\n
\nFriday, July 30, 2027<\/strong><\/p>\n08:30 Theory: Chocolate panning, ZDS e.V.<\/p>\n
Practice: Chocolate panning<\/p>\n
\n- Precoating<\/li>\n
- Engrossing<\/li>\n
- Smoothening<\/li>\n
- Polishing<\/li>\n
- Sealing<\/li>\n<\/ul>\n
ZDS e.V.<\/p>\n
End of the seminar Part 1<\/p>\n
Lunch<\/p>\n
Departure at ZDS<\/p>\n
Visit at Schloss Burg Solingen<\/p>\n
\nWEEK 3 CHOCOLATE FILLINGS<\/strong><\/p>\nMonday, August 02, 2027<\/strong><\/p>\n09:00 Welcome and presentation of the programme<\/p>\n
Theory: Fondant raw mass<\/p>\n
Practical: Production of fondant raw mass Molding technology<\/p>\n
\n- Traditional moulding<\/li>\n
- Book moulding<\/li>\n
- Cold stamping<\/li>\n
- One Shot<\/li>\n<\/ul>\n
Aasted Germany GmbH<\/p>\n
Lunch<\/p>\n
Practice:<\/p>\n
\n- Fondant deposited in starch or silicone moulds<\/li>\n
- Fondant for chocolate shells<\/li>\n
- Fondant for extrusion<\/li>\n<\/ul>\n
Final discussion and end of the day – Dinner<\/p>\n
\nTuesday, August 03, 2027<\/strong><\/p>\n09:00 Theory: Fat-based fillings and creams<\/p>\n
\n- Fat chemistry<\/li>\n
- Raw materials<\/li>\n
- Fats for fillings and creams<\/li>\n<\/ul>\n
Practical: Production of fat-based filling<\/p>\n
Practical: Traditional shell production<\/p>\n
Lunch<\/p>\n
Practical: Production of fat-based filling<\/p>\n
\n- Fillings with different texture<\/li>\n
- Aerated fat filling<\/li>\n
- Filling and sealing<\/li>\n<\/ul>\n
\nWednesday, August 04, 2027<\/strong><\/p>\n9:00 Theory: Pralin\u00e9 (German Nougat) ZDS e.V.<\/p>\n
Practical: Pralin\u00e9<\/p>\n
\n- Basic pralin\u00e9 with different methods<\/li>\n
- Pralin\u00e9 as filling<\/li>\n
- Laminated pralin\u00e9<\/li>\n<\/ul>\n
Lunch<\/p>\n
Practical: One Shot and Cold stamping technology with different fillings<\/p>\n
Final discussion and end of the day – Dinner<\/p>\n
\nThursday, August 05, 2027<\/strong><\/p>\n08:30 Theory: Truffle and ganache<\/p>\n
\n- Raw materials<\/li>\n
- Production methods<\/li>\n
- Shelf-life<\/li>\n<\/ul>\n
Practical: Truffle and ganache methods Part 1<\/p>\n
\n- Deposited<\/li>\n
- Extruded\/ piped<\/li>\n
- Cutted<\/li>\n
- Rolled<\/li>\n
- Comparison Kitchen Aid, Stephan mixer and Stephan mixer with vacuum<\/li>\n
- Short, middle, long shelf-life<\/li>\n<\/ul>\n
ZDS e.V.<\/p>\n
Lunch<\/p>\n
Practical: Truffle and ganache methods Part 2<\/p>\n
\n- Deposited<\/li>\n
- Extruded\/ piped<\/li>\n
- Cutted<\/li>\n
- Rolled<\/li>\n
- Comparison Kitchen Aid, Stephan mixer and Stephan mixer with vacuum<\/li>\n
- Short, middle, long shelf-life<\/li>\n<\/ul>\n
ZDS e.V.<\/p>\n
Final discussion and end of the day – Farewell Dinner<\/p>\n
\nFriday, August 06, 2027<\/strong><\/p>\n08:30 Theory: Croquant and brittle<\/p>\n
Practical: Croquant<\/p>\n
\n- Hard croquant<\/li>\n
- Laminated croquant<\/li>\n
- Caramell: molded and cut<\/li>\n<\/ul>\n
Practical: Finishing all products<\/p>\n
Final discussion and end of the seminar<\/p>\n
– subject to changes –<\/p>\n<\/div><\/div>
Services<\/h4><\/a><\/li><\/ul><\/div>\n\n- Course documentation (digital)<\/li>\n
- Transportation and visit to machines and raw material suppliers as well as the chocolate museum in Cologne<\/li>\n
- Refreshments: Snacks and drinks<\/li>\n
- Accommodation in the ZDS (optional)<\/li>\n
- Lunch and dinner in the ZDS canteen<\/li>\n
- ZDS Diploma \u201cChocolate\/Sugar Confectionery\u201d<\/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
Dipl.-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
Date:<\/b> 19 July \u2013 06 August 2027 We have been offering this intensive chocolate-making course for many years. It is one of the most important technical seminars for producing chocolate from the bean to the cocoa mass and chocolate industrially, and for processing the chocolate into bars and filled chocolates by tempering and molding.<\/p>\n The seminar can be booked as a complete 3-week course or divided into two separate modules:<\/p>\n Part I: Chocolate (2 weeks) \u2013<\/strong> From the bean to the finished chocolate: learn all about the industrial production, tempering and molding of chocolate bars and pralines.<\/p>\n Part II: Fillings (1 week)<\/strong> \u2013 Discover the art of fillings and learn how different recipes and processing techniques affect the end product.<\/p>\n Choose flexibly between the entire seminar or individual modules – according to your needs!<\/p>\n<\/div><\/div> By the end of the course, participants will understand the complete chocolate production process, from cocoa cultivation and post-harvest treatment to the manufacture of cocoa mass and dark, milk and white chocolate. They will be able to assess raw materials and recipes, compare standard and alternative production methods, apply casting and coating techniques, select suitable cocoa butter alternatives and produce fillings, pralines and hollow figures. Participants will also gain the knowledge required to evaluate key quality parameters, including viscosity, yield value and allergen management.<\/p>\n<\/div><\/div> WEEK 1 CHOCOLATE<\/strong><\/p>\n Monday, July 19, 2027<\/strong><\/p>\n 09:30 Welcome<\/p>\n Theory: Cocoa<\/p>\n Lunch<\/p>\n Theory:<\/p>\n Manufacturing of chocolate (tbc) Practice: Final discussion and end of the first day – Dinner<\/p>\n Tuesday, July 20, 2027<\/strong><\/p>\n 08:30 Theory: Raw materials: Cocoa butter, cocoa powder, sugar, milk ingredients, flavor ZDS e.V.<\/p>\n Theory: Cocoa bean processing<\/p>\n Manufacturing of chocolate<\/p>\n Theory: Manufacturing of chocolate (tbc)<\/p>\n Lunch<\/p>\n Theory: Milk ingredients for chocolate and fillings<\/p>\n Theory: Cocoa bean processing<\/p>\n Practice: Cocoa bean evaluation and processing<\/p>\n 17:15 Final discussion and end of the day – Dinner<\/p>\n Wednesday, July 21, 2027 <\/strong><\/p>\n 08:30 Practice: Liquification of chocolate and finishing chocolates ZDS e.V.<\/p>\n Theory and practice: Netzsch Rumba System Netzsch-Feinmahltechnik GmbH<\/p>\n Lunch<\/p>\n Practice: Chocolate tempering (manual tempering, seeding method) ZDS e.V.<\/p>\n Practice: Netzsch Rumba System Netzsch-Feinmahltechnik GmbH<\/p>\n Final discussion and end of the day – Dinner<\/p>\n Thursday, July 22, 2027<\/strong><\/p>\n Visit of Sollich KG, Bad Salzuflen<\/p>\n 6:45 Departure ZDS Arrival at Sollich<\/p>\n Theory:<\/p>\n Factory visit and demos<\/p>\n Lunch<\/p>\n Departure Visit of Ludwig Weinrich GmbH & Co.KG, Herford<\/p>\n Factory visit and demos<\/p>\n Departure to ZDS<\/p>\n Dinner at the ZDS<\/p>\n Friday, July 23, 2027 <\/strong><\/p>\n 08:30 Practice: Chocolate tempering exercise by hand, production of seasonal chocolate hollow figures<\/p>\n Practice: Coating inlays with chocolate ZDS e.V.<\/p>\n Practical exam of course topics – Part I<\/p>\n Lunch<\/p>\n In the afternoon visit Chocolate Museum in Cologne!<\/p>\n WEEK 2 CHOCOLATE <\/strong><\/p>\n Monday, July 26, 2027<\/strong><\/p>\n 08:30 Theory: How to Measure Viscosity and Yield Point of Chocolate Thermo Fisher Scientific<\/p>\n Theory: Flow properties of chocolate – Practical application PGPR Lunch<\/p>\n Theory: Particle Analysis Technology Sopat GmbH<\/p>\n Practice: Particle Analysis Technology Sopat GmbH<\/p>\n Theory & Practice: Sugar-reduced chocolates, dairy-free alternatives, specialty chocolates<\/p>\n Final discussion and end of the day – dinner<\/p>\n Tuesday, July 27, 2027<\/strong><\/p>\n 08:30 Theory: Allergen management R-Biopharm AG<\/p>\n Theory: Emulsifier Lecithin Bunge Loders Croklaan B.V.<\/p>\n Theory: Cocoa butter alternatives<\/p>\n Practice: Elaboration of compounds Bunge Loders Croklaan \/ ZDS e.V.<\/p>\n Lunch<\/p>\n Practice: Elaboration of compounds Bunge Loders Croklaan B.V. \/ ZDS e.V.<\/p>\n Final discussion and end of the day – Dinner<\/p>\n Wednesday, July 28, 2027<\/strong><\/p>\n 08:30 Theory: Sensorial evaluation of cocoa beans and cocoa mass (part 1), Infopoint Kakao und mehr<\/p>\n Theory: Crystallisation of cocoa butter<\/p>\n Infopoint Kakao und mehr<\/p>\n Lunch<\/p>\n Practice: Crystallization of cocoa butter<\/p>\n Infopoint Kakao und mehr<\/p>\n Theory: Fat bloom and sugar bloom, Infopoint Kakao und mehr<\/p>\n Final discussion and end of the day – Dinner<\/p>\n Thursday, July 29, 2027<\/strong><\/p>\n 08:30 Theory: Sensorial evaluation of chocolate (part 2) Infopoint Kakao und mehr<\/p>\n Lunch<\/p>\n Theory: Elevating quality & efficiency CHoNova AG<\/p>\n Practice: \u2022 WDS Chocolate bar plant, production and cooling<\/p>\n Final discussion and end of the day – Dinner<\/p>\n Friday, July 30, 2027<\/strong><\/p>\n 08:30 Theory: Chocolate panning, ZDS e.V.<\/p>\n Practice: Chocolate panning<\/p>\n ZDS e.V.<\/p>\n End of the seminar Part 1<\/p>\n Lunch<\/p>\n Departure at ZDS<\/p>\n Visit at Schloss Burg Solingen<\/p>\n WEEK 3 CHOCOLATE FILLINGS<\/strong><\/p>\n Monday, August 02, 2027<\/strong><\/p>\n 09:00 Welcome and presentation of the programme<\/p>\n Theory: Fondant raw mass<\/p>\n Practical: Production of fondant raw mass Molding technology<\/p>\n Aasted Germany GmbH<\/p>\n Lunch<\/p>\n Practice:<\/p>\n Final discussion and end of the day – Dinner<\/p>\n Tuesday, August 03, 2027<\/strong><\/p>\n 09:00 Theory: Fat-based fillings and creams<\/p>\n Practical: Production of fat-based filling<\/p>\n Practical: Traditional shell production<\/p>\n Lunch<\/p>\n Practical: Production of fat-based filling<\/p>\n Wednesday, August 04, 2027<\/strong><\/p>\n 9:00 Theory: Pralin\u00e9 (German Nougat) ZDS e.V.<\/p>\n Practical: Pralin\u00e9<\/p>\n Lunch<\/p>\n Practical: One Shot and Cold stamping technology with different fillings<\/p>\n Final discussion and end of the day – Dinner<\/p>\n Thursday, August 05, 2027<\/strong><\/p>\n 08:30 Theory: Truffle and ganache<\/p>\n Practical: Truffle and ganache methods Part 1<\/p>\n ZDS e.V.<\/p>\n Lunch<\/p>\n Practical: Truffle and ganache methods Part 2<\/p>\n ZDS e.V.<\/p>\n Final discussion and end of the day – Farewell Dinner<\/p>\n Friday, August 06, 2027<\/strong><\/p>\n 08:30 Theory: Croquant and brittle<\/p>\n Practical: Croquant<\/p>\n Practical: Finishing all products<\/p>\n Final discussion and end of the seminar<\/p>\n – subject to changes –<\/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> \u20ac9,960.00<\/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>
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Program<\/h4><\/a><\/li><\/ul><\/div>
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\nVertical ball mills for the production of chocolate, spreads, and compounds from dosification to finished products<\/p>\n
\nChocolate manufacturing<\/p>\n\n
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Services<\/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>
Dipl.-Ing. Food Technology, Specialist teacher for Confectionery and Chocolate<\/p>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>\n