The goal of our chocolate technology day is to providean overview of improvements in capabilities for theproduction of chocolate masses.
The emphasis will be atheoretical and practical insight into the latest conchingand bead milling technology of the ChocoEasy® process,with the possibility to incorporate cleaning in place (CIP) systems.
Finally we present the economical benefits of the ChocoEasy® process in comparison to traditional roller refinerprocess.
Includes representatives from the following areas:
- Owners and Managers
- Process Technology
- Research & Development
Arrival | 25th April 2017
20:00 Evening program with reception and dinner
Program | 26th February 2017
8.30 Official welcome and presentation of participants
9:00 ChocoEasy® process: Theoretical insights
10:00 “WhiteLab”: Part I Processing of milk chocolate – Potentialities of the dry conching phase
11:00 New developments for enhanced line efficiency and cleaning of NETZSCH Food &Confectionery plants
12:00 Guest lecture: Sugar substitutes in the confectionery industry Frau Dr. Böhme – TU Dresden
12:30 Lunch Time
14:00 “WhiteLab”: Part II Processing of milk chocolate – Finegrinding
15:00 An user’s view: Chocolate production with ChocoEasy® process
15:30 Analysis: Quantitative nutrition constituents of confectionery masses and raw materials by NIR spectroscopy Unity Scientific
16:00 Evaluation of the day and finishing of workshopChallenges of Modern Chocolate Processing
|26 Apr 2017||Selb||Germany||Register|