-
Food, feed & confectioneryAdvanced materials
What you will learn
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.
Required skill level
This course is especially designed for experts in the chocolate industry who have already attended our Chocolate course classic and/or have many years of experience in chocolate production.
What is included
Do you want to join this training? Then please fill out the form below to register and send it via mail to our expert: courses.sc@buhlergroup.com
We will get in touch with you to give you detailed information and to confirm your participation request.
Combining more than 50 years of experience with the different process steps in cocoa and chocolate manufacturing, our experts Stefanie Keller, Ricardo de Gregorio, Erich Staubli, Katharina Stallinger and Tanja Berti will share their expertise with you under the leadership of Stefanie Keller. As a process specialist with more than 10 years experience, she is a hands-on expert for chocolate mass production on customer’s sites with deep-dive scientific background.
Assistant to Management
courses.sc@buhlergroup.com
+41 71 955 20 53
Gupfenstrasse 5
9240 Uzwil
Switzerland
Thank you for contacting us. Our expert will get in touch with you within the next days.
Kind regards,
your Bühler Team
We use cookies to make our website more user-friendly and to continuously improve your web experience. While some of the cookies may be strictly necessary for your usage of the website and its features, others help us to improve your online experience. You can accept all cookies by clicking "I accept" or reject all but the strictly necessary cookies by clicking on "Accept only strictly necessary cookies". To find further information about what cookies we use and how to manage them, please consult our Cookie Policy.