Technology:
Rolling and conching<\/h1><\/div>Date:<\/b> 14.10.2025
Language:<\/b> German
Location:<\/b> ZDS Solingen
Costs:<\/b> 890,00 \u20ac<\/p>\n<\/div><\/div><\/div>![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2024\/10\/walzen-conchieren_900x300px.jpg\" "\\"walzen-conchieren_900x300px\\"")
<\/span><\/div><\/div><\/div><\/div><\/div>Description<\/h4><\/a><\/li>
Goal<\/h4><\/a><\/li>
Target group<\/h4><\/a><\/li>
Program<\/h4><\/a><\/li>
Service<\/h4><\/a><\/li>
Required equipment<\/h4><\/a><\/li><\/ul><\/div>Description<\/h4><\/a><\/li><\/ul><\/div>\nMaking chocolate is an art – but also a precise science. In this seminar, we will delve into the world of mixing, rolling and conching together. <\/p>\n
The aim is to better understand processes, manage them in a more targeted manner and classify new developments.<\/p>\n
Whether grain size analysis, rolling mill settings or the diversity of today’s conching processes – we combine technological basics with sensory and analytical insights. The focus is on both classic chocolates and innovative recipes with a high cocoa content or sugar alternatives. <\/p>\n
The aim of rolling is to make the chocolate as fine-grained as possible so that it later has a smooth melting texture. Conching is one of the most important steps in chocolate production. Water and unwanted flavorings are removed from the chocolate mass and the aroma is developed. <\/p>\n
In this seminar, we want to discuss current findings, standard procedures and the latest research results with experts. What happens during rolling, where can I exert influence, what makes sense? How does my conching process of the various recipes work, where can I optimize, save time – promote taste development. Save costs. <\/p>\n
The seminar is aimed at experts in chocolate production who want to deepen their knowledge, gain new impulses and exchange ideas with colleagues.<\/p>\n
Look forward to a day full of knowledge, practical relevance and professional exchange!<\/p>\n<\/div>
Goal<\/h4><\/a><\/li><\/ul><\/div>\nThe aim of this event is to convey the technological principles and current developments in the processing of chocolate masses in a practical way. The focus is on mixing, rolling and conching – with a particular focus on sensory, rheological and analytical aspects. Participants should gain a deeper understanding of the processes and parameters that significantly influence the quality and characteristics of chocolate. <\/p>\n
In discussions with experts, both classic and modern processes will be covered – from setting the five-roll mill to conching variants for different types of chocolate, including those with sugar alternatives.
Numerous discussion rounds will provide space for questions, exchange of experience and in-depth reflection.<\/p>\n<\/div>
Target group<\/h4><\/a><\/li><\/ul><\/div>\nThis seminar is aimed at specialists from the chocolate and confectionery industry, in particular production managers, process engineers, quality assurance experts and product developers who wish to deepen their knowledge in the field of chocolate processing.<\/p>\n<\/div>
Program<\/h4><\/a><\/li><\/ul><\/div>\nRegistration<\/em> possible from approx. 8:30 am<\/div>\nStart <\/em>at 9:00 am<\/div>\nEnd<\/em> at 17:30<\/div>\nLunch together on our premises at around 1:00 pm<\/div>\n<\/div>\nSpeakers:<\/strong><\/div>\nChrista Schuster-Salas, Infopoint – Cocoa and more<\/div>\nDr. Gottfried Ziegleder<\/div>\nN.N., B\u00fchler<\/div>\n\n
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\n<\/div>\n<\/div>\nTuesday, October 14, 2025<\/strong><\/em><\/div>\n<\/div>\n\n- Greeting<\/li>\n
- Mixing and rolling chocolate masses – a foray into the world of chocolate<\/li>\n
- Determination of grain sizes in rolled material<\/li>\n
- Conching – sensory, technological, rheological and analytical aspects, Dr. Gottfried Ziegleder, Munich<\/em><\/li>\n
- Conching today – open, closed, left, right, slow, fast…<\/li>\n
- Setting the five-high rolling mill – Summary<\/li>\n
- Conching of dark chocolates, BS with high cocoa content, milk chocolates, BS with sugar alternatives, Dr. Gottfried Ziegleder, Munich<\/em><\/li>\n<\/ul>\n<\/div>\n-Subject to change without notice<\/div>\n<\/div>
Service<\/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>
Date:<\/b> 14.10.2025 Making chocolate is an art – but also a precise science. In this seminar, we will delve into the world of mixing, rolling and conching together. <\/p>\n The aim is to better understand processes, manage them in a more targeted manner and classify new developments.<\/p>\n Whether grain size analysis, rolling mill settings or the diversity of today’s conching processes – we combine technological basics with sensory and analytical insights. The focus is on both classic chocolates and innovative recipes with a high cocoa content or sugar alternatives. <\/p>\n The aim of rolling is to make the chocolate as fine-grained as possible so that it later has a smooth melting texture. Conching is one of the most important steps in chocolate production. Water and unwanted flavorings are removed from the chocolate mass and the aroma is developed. <\/p>\n In this seminar, we want to discuss current findings, standard procedures and the latest research results with experts. What happens during rolling, where can I exert influence, what makes sense? How does my conching process of the various recipes work, where can I optimize, save time – promote taste development. Save costs. <\/p>\n The seminar is aimed at experts in chocolate production who want to deepen their knowledge, gain new impulses and exchange ideas with colleagues.<\/p>\n Look forward to a day full of knowledge, practical relevance and professional exchange!<\/p>\n<\/div> The aim of this event is to convey the technological principles and current developments in the processing of chocolate masses in a practical way. The focus is on mixing, rolling and conching – with a particular focus on sensory, rheological and analytical aspects. Participants should gain a deeper understanding of the processes and parameters that significantly influence the quality and characteristics of chocolate. <\/p>\n In discussions with experts, both classic and modern processes will be covered – from setting the five-roll mill to conching variants for different types of chocolate, including those with sugar alternatives. This seminar is aimed at specialists from the chocolate and confectionery industry, in particular production managers, process engineers, quality assurance experts and product developers who wish to deepen their knowledge in the field of chocolate processing.<\/p>\n<\/div>
Language:<\/b> German
Location:<\/b> ZDS Solingen
Costs:<\/b> 890,00 \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>
Program<\/h4><\/a><\/li>
Service<\/h4><\/a><\/li>
Required equipment<\/h4><\/a><\/li><\/ul><\/div>
Description<\/h4><\/a><\/li><\/ul><\/div>
Goal<\/h4><\/a><\/li><\/ul><\/div>
Numerous discussion rounds will provide space for questions, exchange of experience and in-depth reflection.<\/p>\n<\/div>Target group<\/h4><\/a><\/li><\/ul><\/div>
Program<\/h4><\/a><\/li><\/ul><\/div>
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Service<\/h4><\/a><\/li><\/ul><\/div>
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![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2024\/07\/Christa-Schuster-Salas_500px.jpg\" "\\"Christa-Schuster-Salas_500px\\"")
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