What you will learn
- Brief overview form bean to bar as a start
- Highlighting the influence of raw material in chocolate production
- Basic theory and practical insights into dosing mixing two-stage refining and conching
- Flow behavior of chocolate masses, dosing of different masses,
- Moulding principals as OneShot applications, shell forming and cold stamping method
- Insights on pre-crystallization of chocolate
- Thermal technology and plant concepts
Required skill level
This course is aimed at production employees with basic knowledge, product developers and technologists in chocolate processing industry.
What is included
- Accommodation for the duration of the training
- Training documentation
- Practical demonstrations using our plant and laboratory
- Lunch and dinner
- Certificate of participation
Dates & Booking
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Registration
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.
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Infrastructure and amenities
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How to find us
Contact our training expert
Assistant to Management
Barbara Sosa
courses.sc@buhlergroup.com
+41 71 955 20 53
Gupfenstrasse 5
9240 Uzwil
Switzerland
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your Bühler Team
