Technology of fillings for wafers, biscuits, bars, confectionery and enrobing

• Meet the industry and expand your network with raw material suppliers, equipment solution providers, and other bar manufacturers.
• Get an overview of the market and the various wafers, biscuits, and bars from different regions of the world, and develop new ideas for your market.
• Understand the raw materials and their functionality for fillings in relation to wafers, biscuits, and bars.
• Learn and understand the mechanical process of creams for wafers, as well as the production of bake-stable fruit fillings with pectin and starch, and their processing in biscuit and bar products.
• Learn how to develop a new bar recipe and implement the various raw materials directly in practice on a small scale.
• Thermal technology and plant concepts
• Get to know different ingredient suppliers and learn about the technological impact of their ingredients for creams and bake-stable fillings — including a “touch and feel” experience in corresponding practical hands-on demonstrations.

Anyone who has basic knowledge of and interest in creams for wafers and bake-stable fillings for biscuits and bars.

• Training documentation in paper or digital format
• Theoretical lessons and practical demonstrations using our plant and laboratories
• Lunch and refreshments each day
• Certificate of participation