PRODUCTION TECHNOLOGIES OF CHOCOLATES, COMPOUNDS AND PLANT-BASED ALTERNATIVES,
INCLUDING CURRENT TRENDS.
The open seminar on chocolate and chocolate products covers the selection and processing of suitable raw materials as well as the further processing and storage of chocolate.
PARTICIPATION FEE
3.200 € ALL-INCLUSIVE*
*This amount includes the following costs: training materials, raw materials, hotel accommodation (4 nights) with breakfast as well as lunch & coffee breaks at the D&F training center. The amount does not include travel expenses or private expenses such as telephone costs. All prices are net prices plus statutory VAT.
THEMES
Raw materials
- Cocoa bean fermentation
- Cocoa butter
- Cocoa powder
- Cocoa mass
- Different greases: CBR, CBS, CBE and CBI
- Different types of sugar
- Mixtures
- Fillings
- Dried fruits
- Plant-based alternative products
- Functional ingredients
- Sugar substitutes
Elaboration of different types of chocolate
- Dark chocolate, milk chocolate, white chocolate
Technical knowledge
- Technique and equipment for chocolate production
Production of chocolate substitutes, dragées, wrappers and hollow figures
- Conching
- Tempering / Pre-crystallization
Quality control
- Yield point, includes viscosity and yield point
- Temperature
- Fat and sugar surfaces
- Cooling
