This course offers you a deeper look into different chocolate mass production processes and the structures, flow properties and sensorial properties that each process delivers.
We will discuss the influence of raw materials (fats, sugar replacers, emulsifiers) on the different processes and the end products, as well as rheology, chocolate structures and flavor. We will focus on flavor development during conching, as well as on different analytical tools for flavor analysis.
You will have the opportunity to put what you learn into practice in our plant. At the end of the course you will have a deeper understanding of all of the process steps and technology required to create maximum-quality chocolate mass.