ZDS seminars and continuing education courses are again dual-positioned for 2022: webinars and online courses will be offered to enable participants who aren’t allowed to travel to have access to continuing education measures. To this end there is, for example, the web seminar “Crystallization of Cocoa Butter” from 3 to 4 February 2022, which was already very successful as a German web seminar in 2021. It provides information on what influences the crystallization behaviour, examines the influence of minor components and addresses crystal nucleation in tempering machines, too.

More and more consumers are choosing a vegetarian or completely vegan lifestyle. Meanwhile, many manufacturers adapted themselves to the characteristics of this nourishing way and manufacture vegan confectionery. In the web seminar “Vegetarian & Vegan Confectionery” from 8 to 9 March 2022, there will be shown alternatives for the products of animal origin and discussed special features in the production. There are also no limits to creativity for vegan confectionery – here new ideas and raw materials will be presented.

The first practical seminars will then take place – pandemic conditions permitting – at the beginning of May. The classic “Industrial Chocolate Manufacturing: Practical Introduction Course” from 2 to 6 May 2022 will give insights into industrial chocolate manufacturing. The characteristics of raw materials and their impact on product quality and the technology of manufacturing chocolate products are focused. The participants will get to know the stages of chocolate production from cocoa bean processing to cocoa liquor and chocolate mass manufacture.

In June, ZDS will continue with the “Sugar Confectionery Production: Intense Practical Course” (27 June to 8 July 2022), which imparts a broad overview of sugar confectionery products. The participants get to know the ingredients and production techniques in detail.