Last month, the incidence rate in Germany dropped below 15. As a result, things that were forbidden during the lockdown have been possible again – this includes on-site events. “For some topics, seminars can be offered very well as online courses, but if there is a high practical content, an online event makes little sense,” says Guillermo Geschwindner, Specialist Instructor at the ZDS for the area of sugar confectionery and chocolate.

One of the live seminars with Christa Schuster-Salas, Dr Gottfried Ziegleder, Dr Yuantong Zeng and numerous other excellent speakers from 22 to 23 July 2021 is dedicated to the topic “Crystallization of cocoa butter – theory and practice, introduction to the problem of fat bloom”. Among other things, the role of crystallization in chocolate and form development will be discussed, the crystallization behaviour of cocoa butter and the crystallization behaviour of fats will be investigated, and a live BCI measurement will be performed. Other analysis and investigation methods such as chocolate analyser measurement and NMR technique will be presented on the second day of the seminar. This seminar will be held in English language also from 9 to 10 December 2021.

The practical introduction course “Sugar Confectionery Production: Practical Introduction Course” from 5 to 9 July 2021 provides the basic knowledge of sugar confectionery production. Participants will learn the raw materials and production techniques of hard candies, toffees, fudges and chewy candies, gummies and jellies, as well as sugar-free and sugar-reduced products.

The face-to-face courses take place with a limited number of participants, so that appropriate distances and all hygiene rules can be observed. A comprehensive hygiene concept has been developed for this purpose in cooperation with the ZDS vocational school. Additional safety for participants gives the free cancellation option (valid until July 2021).