Webinar Series: Food & Confectionery

Join our FREE webinars

Chocolate manufacturing, alternative ingredients


Across the globe, NETZSCH provides support for your confectionery mass production projects, from the raw materials all the way through to the finished product.

The Rumba® plant concept from NETZSCH-Feinmahltechnik GmbH is a complete process for the production of high-quality chocolate. In addition to standard chocolates, you can also produce specialties such as diet chocolate or chocolate with different types of sugar or sugar substitutes, milk substitutes and additives. Compared to other systems, the Rumba® process is characterized by reduced requirements for energy, cooling water and space as well as shortened processing times.

Cleaning is extremely easy, so the formulation can be changed at any time without major effort.

Thursday, 02.12.2021
10:00 AM - 11:00 AM CET

Lecture language: English

Register now!

 

Thursday, 02.12.2021
02:00 PM - 03:00 PM CET

Lecture language: English

Register now!

 


MasterRefiner Efficient refining technology of fat-based confectionery masses and cocoa


With this webinar NETZSCH will give a more detailed view on the MasterRefiner Ball Mill technology for processing of different fat-based confectionery masses as well as cocoa. Due to the horizontal design and the efficient agitator, the MasterRefiner is the flexible and energy saving grinding machine for the food market.

Tuesday, 07.12.2021
10:00 AM - 11:00 AM CET

Lecture language: English

Register now!

 

Tuesday, 07.12.2021
02:00 PM - 03:00 PM CET

Lecture language: English

Register now!

 


Micronization of sweetening powders


Although the word „sugar“ is commonly only used when referring to monosaccharides such as fructose and glucose, it actually encompasses disaccharides, such as sucrose, lactose and/or maltose. The most important disaccharide in economic terms is sucrose (crystal- or household sugar) which is obtained from sugar cane and sugar beet in an industrial process. Sugars are grouped under the term sweeteners together with natural and synthetic sugar substitutes. Compared to sugar, artificial sweeteners either have no or a negligible amount of calories. They are manufactured synthetically or consist of natural compounds.

For the dry-grinding of all these products first class equipment is just one part of a proven production process. NETZSCH also determines the optimum process parameters for each material. Fineness, temperature and throughput are perfectly coordinated to guarantee an economical process which gives a high-quality product.

In this webinar, we will introduce to you our dry grinding technologies: With fine impact mills and jet mills in hygienic design we can easily set target fineness between 10 µm and 150 µm.

Tuesday, 14.12.2021
10:00 AM - 11:00 AM CET

Lecture language: English

Register now!

 

Tuesday, 14.12.2021
02:00 PM - 03:00 PM CET

Lecture language: English

Register now!

 


Processing of natural food colorants


However food and beverages are processed, one of the key aspects is an adequate appearance of the product. With the help of natural food colorants, brilliant color shades rises! The highly specialized formula are supplied as liquids, powders, gels or pastes.

Hereby, we supply most modern technology for size reduction of pigments in a dry – or a wet composition. With dry jet milling at a ConJet®, particle sizes below 10 µm are common, whereas in wet-formulation, dispersions in the sub-micron/nano range are feasible with agitator bead mills Discus or Zeta®.

Thursday, 16.12.2021
10:00 AM - 11:00 AM CET

Lecture language: English

Register now!

 

Thursday, 16.12.2021
02:00 PM - 03:00 PM CET

Lecture language: English

Register now!

 


Hydrocolloids for food applications


A large group of polysaccharides and proteins which have a high capacity for gelling are known as hydrocolloids. A large number of these originate from nature most of them from the plant world. However, hydrocolloids can also be obtained from algae, bacteria and animal sources. The extraction of hydrocolloids is carried out using several very different processes and often the products obtained are further modified in order to regulate certain properties.

Hydrocolloids are used in the food industry as gelling- and thickening agents, stabilizers, humectants etc. Furthermore, their properties give each particular food its appearance and the usual (texture) mouth feel.

We from NETZSCH offer optimum solutions for customers requirements with NETZSCH´s proven technology including impact-, classifier-, jet- and fine-cutting mills.

Thursday, 13.01.2022
10:00 AM - 11:00 AM CET

Lecture language: English

Register now!

 

Thursday, 13.01.2022
02:00 PM - 03:00 PM CET

Lecture language: English

Register now!

 


Product exchange and cleaning possibilities of NETZSCH Confectionery Systems


Flexibility in the production of Food and Confectionery Masses gets more and more important, due to space constrains in the production area and the wider range of different products. For such assignment of tasks NETZSCH developed a cleaning procedure and system for the chocolate and filling lines Rumba® and Salsa®. With this Webinar we will explain and introduce our cleaning and product exchange solutions for the confectionery market.

Tuesday, 18.01.2022
10:00 AM - 11:00 AM CET

Lecture language: English

Register now!

 

Tuesday, 18.01.2022
02:00 PM - 03:00 PM CET

Lecture language: English

Register now!

 


Nuts & oilseeds – Fine paste production based on health promoting raw materials


Especially in the food & confectionery industry, the customers and consumers request more and more healthy products, which have a positive effect on the body and health.

As nuts & oilseeds are rich in proteins, vitamins and have a high content of valuable fats these products are getting more important in the global growing market. We as NETZSCH have developed the very compact and efficient milling system ZUMBA for continuous processing of nuts & oilseeds. With this system, we achieve highest product qualities with regard to fineness, rheological parameters and taste while keeping the product temperatures during grinding low.

Thursday, 20.01.2022
10:00 AM - 11:00 AM CET

Lecture language: English

Register now!

 

Thursday, 20.01.2022
02:00 PM - 03:00 PM CET

Lecture language: English

Register now!

 


Alternative proteins


The increasing growth of the worldwide population creates an increasing need for foodstuffs, including the supply of proteins. Therefore and due to sustainable reasons, e.g. protein enriched flours from pulses are used for plant-based food. Furthermore, protein sources like algae and yeast become more and more into focus of attention. In this session, we are focusing on two different processing technologies:

Protein shifting via dry milling and air classification of peas and beans: An environmentally friendly dry process technology that preserves the high nutritional and functional quality of the used, natural pulses.

Protein-extraction of algae and yeast cell: The core technology within a wet downstream process for specific destruction of cell wall fragments with the help of agitator bead mills.

Tuesday, 25.01.2022
10:00 AM - 11:00 AM CET

Lecture language: English

Register now!

 

Tuesday, 25.01.2022
02:00 PM - 03:00 PM CET

Lecture language: English

Register now!

 


Processing of condiments while keeping the aroma and taste of the ingredients


Different fat, fibers or moisture levels having a strong influence on spice milling, resulting from a great variety of raw material properties. Furthermore, sensitive aroma characteristics should be preserved. In this challenging field of processing, we highlight our versatile impact mill systems Condux® Compact, the jet mill ConJet® for finest milling of spices less than 40 µm and the high-performance cutting mill SecoMy® for milling of product with fibrous structure.

At the end, a compact outlook is given about further processing technologies for wet processing applications in the field of savory sauces.

Thursday, 27.01.2022
10:00 AM - 11:00 AM CET

Lecture language: English

Register now!

 

Thursday, 27.01.2022
02:00 PM - 03:00 PM CET

Lecture language: English

Register now!