Chocolate Manufacturing: Practical Introduction Course
| Monday, 15th May | ||||
| 9:30 | Welcome | Normann Wagner, ZDS | ||
| 10:00 | Theory: Cocoa Processing - Cocoa Cultivation and Post Harvesting Processes | Julia Kieck, ZDS | ||
| 11:00 | Theory: Cocoa Bean Processing - Cleaning, Roasting (bean, nib, liquor) Breaking, Winnowing, Grinding to liquor, Cocoa Butter and Powder Manufacturing | Kai Stange, Hamburger Dresdner Maschinenfabrik GmbH | ||
| 13:00 | Lunch | |||
| 14:00 | Practice: Cocoa Bean Evaluation and Processing | Normann Wagner, ZDS | ||
| 16:30 | Practice: Manufacture of Chocolate and Coatings | Normann Wagner, ZDS | ||
| 17:30 | End of the first day - cold dinner | |||
| Tuesday, 16th May | ||||
| 8:30 | Practice: Chocolate Manufacture "Liquefy" | Normann Wagner, ZDS | ||
| 9:00 | Theory: Manufacture of dark, milk and white chocolate and coatings | |||
| 10:15 | Theory: Chocolate Manufacturing of White Chocolate with the "Choco Easy System" | Johannes Martin, Netzsch-Feinmahltechnik GmbH | ||
| 12:00 | Practice: Chocolate Manufacture (dark or milk) | Normann Wagner, ZDS | ||
| 13:00 | Lunch | |||
| 14:00 | Theory: Emulsifiers | Jürgen Detert, Cargill Texturizing Solutions Deutschland GmbH & Co.KG | ||
| 15:00 | Chocolate Tempering | Normann Wagner, ZDS | ||
| 17:00 | End of the second day | |||
| 17:30 | Cold dinner | |||
| Wednesday, 17th May | ||||
| 8:30 | Theory: Chocolate Tempering and Enrobing | Karsten Richter, Sollich KG | ||
| 10:00 | Theory: Moulding Technologies | Holger Brack, Winkler und Dünnebier Süßwarenmaschinen GmbH (WDS) | ||
| 11:30 | Practice: Chocolate Moulding, One Shot Moulding | Normann Wagner, ZDS | ||
| 13:00 | Lunch | |||
| 14:00 | Theory: Fats as an important raw material | Melanie Klasen, Walter Rau -Neusser Öl u. Fett AG | ||
| 15:30 | Practice: Use of Vegetable Fats; Chocolate Moulding (continuation) | Bernd Kossack, ZDS | ||
| 16:30 | Theory: Centres and Fillings for Chocolates | Bernd Kossack, ZDS | ||
| 17:30 | End of the third day - cold dinner | |||
| Thursday, 18th May | ||||
| 8:30 | Theory: Centres and Fillings for Chocolates | Bernd Kossack, ZDS | ||
| 9:15 | Practice: Manufacture of Fillings and Centres, Group work | Bernd Kossack, ZDS | ||
| 13:00 | Lunch | |||
| 14:00 | Practice: Production of Chocolates with Fillings (Praline, Fondant and Fondant Cream, Truffles) | Bernd Kossack, ZDS | ||
| 17:30 | End of the fourth day - dinner | |||
| Friday, 19th May | ||||
| 8:30 | Practice - Continuation ( Praline, Truffles, Fondant and Fondant Cream, Enrobing of Products | Bernd Kossack, ZDS | ||
| 13:00 | End of the course - Lunch |
Any questions?
Our project assistant, Andrea Heller, will be happy to provide you with all information concerning the registration and the program.
Give us a call or contact us by e-mail!
Telefon: +49 212 5961-19
