Industrial Chocolate Manufacturing: Practical Course<\/h1><\/div>Date:<\/b> 15. \u2013 19.11.2027
\nLanguage:<\/b> English
\nVenue:<\/b> ZDS Solingen
\nCosts:<\/strong> 3.960,00 \u20ac<\/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>
Goal<\/h4><\/a><\/li>
Target group<\/h4><\/a><\/li>
Programme<\/h4><\/a><\/li>
Services<\/h4><\/a><\/li>
Required equipment<\/h4><\/a><\/li><\/ul><\/div>Description<\/h4><\/a><\/li><\/ul><\/div>\nThis chocolate course gives insights into industrial chocolate manufacturing. The characteristics of raw materials and their impact on product quality and the technology of producing chocolate products are focused. The participants get to know the stages of chocolate production from cocoa bean processing to cocoa liquor and chocolate mass manufacture. On the last day, the topic of compound and moulding technology will be addressed.<\/p>\n<\/div><\/div>
Goal<\/h4><\/a><\/li><\/ul><\/div>\n\n- Raw materials and recipes<\/li>\n
- Cocoa mass, cocoa butter, cocoa powder<\/li>\n
- Practical production process from cocoa beans to cocoa mass<\/li>\n
- Practical production of dark, milk and white chocolate (at least two types)<\/li>\n
- Standard and alternative processes<\/li>\n
- Tempering, Molding and cooling<\/li>\n
- Enrobing techniques<\/li>\n
- Hollow figures, filled chocolates<\/li>\n
- Fat bloom and sugar bloom<\/li>\n
- Compound types and technology<\/li>\n<\/ul>\n<\/div><\/div>
Target group<\/h4><\/a><\/li><\/ul><\/div>\n\n- Employees of chocolate and confectionery industry: Production staff, product development, quality assurance, marketing, sales staff<\/li>\n
- Employees from raw material and machinery suppliers<\/li>\n<\/ul>\n<\/div><\/div>
Programme<\/h4><\/a><\/li><\/ul><\/div>\nYour Content Goes Here<\/p>\n<\/div><\/div>
Services<\/h4><\/a><\/li><\/ul><\/div>\n\n- Course documentation in digital format<\/li>\n
- Refreshments: snacks and drinks<\/li>\n
- Lunch at the ZDS refectory<\/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> 15. \u2013 19.11.2027 This chocolate course gives insights into industrial chocolate manufacturing. The characteristics of raw materials and their impact on product quality and the technology of producing chocolate products are focused. The participants get to know the stages of chocolate production from cocoa bean processing to cocoa liquor and chocolate mass manufacture. On the last day, the topic of compound and moulding technology will be addressed.<\/p>\n<\/div><\/div> Your Content Goes Here<\/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
\nCosts:<\/strong> 3.960,00 \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>
Programme<\/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>
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Target group<\/h4><\/a><\/li><\/ul><\/div>
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Programme<\/h4><\/a><\/li><\/ul><\/div>
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>
\nDipl.-Ing. Food Technology, Specialist teacher for Confectionery and Chocolate<\/p>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>\n