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Plant to Plate Course – Singapore

5 days: 6th - 10th March 2023
Jakarta, Indonesia
Production employees, product developers and technologists involved in cocoa and chocolate manufacture
  • Raw ingredients characterization and functionality for post-extruded and final products
  • Impact of different parameters of extrusion through exploring basics, control and pre-extrusion flavouring.
  • Impact of oil/fibre content, texture and freezing, and post-processing prototyping.
  • Market insights, industrial scalability, regulatory and food safety, and consumer acceptance.

This course is aimed at alternative protein start-up owners, academic researchers, large food manufacturers to ingredient companies.

  • Training documentation
  • Practical demonstrations using our laboratory equipment
  • Lunch and refreshments
  • A group dinner as get-together
  • Certificate of participation
  • Cost per person: USD 2500
  • Small group class of 7-12 participants 


Registration for the popular course is now closed. Kindly register your interest for the course to be the first to be notified when registration reopens for the next edition!

More about this course

Tangerang, Indonesia

Agnes Ervina

Agnes and her team welcome you, ready to share their expertise and conduct trials on our cocoa and chocolate processing machines.

Uzwil, Switzerland

Process Technology Team

One of our senior process engineers at Bühler Switzerland will coordinate the training, which will take place in Tangerang, Indonesia.

The trainers know well on the concepts, technical & troubleshoot parts. The whole training covered enough on chocolate & the processing. Even for beginners, I think this training would be very useful. It provides us with more insights to solve our problem.

Nur Izzatul Akmar Hassan, Bunge Loders Croklaan Oils

How to find us

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Contact our training expert

Technologist - Cocoa, Chocolate and Coffee

Agnes Ervina


+62 21 3044 8585

The Prominence
Jl Jalur Sutera Blok 38H No.7-9
15143 Alam Sutera, Tangerang, Jakarta