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.
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.
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.
Stefanie Keller, Ricardo de Gregorio and Erich Staubli welcome you, and look forward to sharing the practical touch and experience of professional chocolate making.
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
