Web-Seminar:
Milk Products and Vegan
Alternatives for Chocolates

Milk chocolate is by far one of the most widely consumed chocolates in Europe. In addition to whole milk powder, other milk-based raw materials are also used.

In this web seminar, we will take an in-depth look at the individual raw materials, properties, flavour and quantities used.

How is the flavour influenced by the pre-treatment of milk and how can I influence the flavour of a chocolate in the conching process. We look at the different flavour trends on the different continents.

At the end we give an overview of vegan dairy-free chocolate.