Production technologies for 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
1100 € ALL-INCLUSIVE*
*This amount includes the following costs: 1 token with access to our webinar, all training materials, applicable formulas, the hands-on kit, and a Q&A session during the webinar and at the end of each webinar session. 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
