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Training & Conferences

  • Innovation and Development / Product Development / Ingredients / Confectionery and Snacks /

    Chocolate Confectionery Production

    Description

    Explore the world of chocolate confectionery. This year Chocolate Confectionery Production will focus more on the end product. Presentations such as Flow Properties of Chocolate and Panning will truly help you get the best from your development work.

    This well-established, popular course allows delegates to gain knowledge about the production and handling of chocolate. Lectures are given by industry experts, and a highlight of the course is the practical sessions that allow delegates to have hands-on training.

    Chocolate Confectionery Production is targeted at product developers, new comers to handling chocolate and those wishing to extend their knowledge on chocolate processing and handling. Due to the emphasis on one-to-one tuition in the practical sessions, places on this course are limited.

    You may also be interested in our Sugar Confectionery Production course. Click on the course title (in green) for more information.

    Programme

    Click on the tab in the blue bar above or follow the link to the Chocolate Confectionery Production programme.

    Who should attend?

    • Those in involved in the production of chocolate confectionery
    • Development Technologists
    • Process Engineers
    • Newcomers to the industry

    From this course you will

    • Understand the factors affecting flavour and how to control mouth feel
    • Discover how to control bloom of chocolate
    • Understand how the choice of centres affects the bloom of chocolate
    • Establish the factors of formulation changes in chocolate
    • Take part in practical workshops to temper chocolate using different techniques. Gain experience in using Leatherhead’s small-scale manufacturing and quality assessment equipment with on-hand assistance from the experts
    • Understand the polymorphic forms of cocoa butter and which is best

    Hotels

    Follow the link for further information on a variety of local hotels to suit all budgets. 

     

    » Show prices in £ € $
    Explore the world of chocolate confectionery. Presentations covering Global Trends in Chocolate, Legislation, the Production of Chocolate, Chocolate Application, as well as Practical Workshops will truly help you get the best from your development work.

    Overview

    Programme

    2012 programme available soon.

    2011 Programme - Day 1

    08.15 Registration and Refreshments
    08.45 Welcome and Introduction
    Persis Subramaniam, Project Manager: Product Development and Annie Teoh, Senior Research Scientist, Leatherhead Food Research
      Session 1 - Setting the Scene
    09.00 Global Trends in Chocolate
    Mia Naprta, Market Analyst, Leatherhead Food Research

    Keep up to date with the current trends surrounding chocolate confectionery.
    09.40 Legislation
    Agota Ditchfield, Senior Regulatory Advisor, Leatherhead Food Research 

    Legislation is always something to consider in any development process. Understand the basics with this presentation.
    10.20 Refreshments
      Session 2 – Production of Chocolate
    10.40 Cocoa from Farm to Factory
    Naomi Baker, NPD Technologist, ADM Classic Couverture

    Describes the methods used for the production of cocoa liquor, the growing regions of cocoa trees, harvesting, fermentation, drying and processing.
    11.30 Chocolate Recipes and Flavouring
    Naomi Baker, NPD Technologist, ADM Classic Couverture

    Learn how the ingredients can affect the flavour of the final product. You will also have the option to taste a range of chocolates.
    12.00  Refining and Conching
    Dave Cruickshank, Consultant, Dave Cruickshank Associates

    Learn about refining and conching, the importance of each process and the critical parameters that need to be controlled. 
    12.45  Lunch
    13.30 Cocoa Butter and Chocolate Tempering
    Kevin W Smith, Consultant, Fat Science Consulting Ltd

    The cocoa butter in chocolate can crystallise into six different crystal forms. Chocolate needs to be tempered to get the fat into the correct crystal form, which results in the chocolate having better gloss, contraction and shelf life. Methods of tempering will be described, as well as how to measure the temper of your chocolate.
    14.30 Vegetable Fats for Chocolate and Coatings
    Geoff Talbot, The Fat Consultant

    Vegetable fats used in chocolate and coatings fall into three main groups – cocoa butter equivalents, cocoa butter replacers and cocoa butter substitutes. The differences between these groups will be explained.
    15.15 Refreshments
    15.30 Cooling and Handling of Chocolate
    Kevin W Smith, Consultant, Fat Science Consulting Ltd

    Describes the importance of the correct handling of chocolate, such as humidity and temperature.
      Session 3 – Chocolate Application
    16.20 Countline Production
    Dave Cruickshank, Consultant, Dave Cruickshank Associates

    This presentation will cover production of countline products with particular emphasis on recipe considerations in formulating multi-component products to minimise stability problems such as moisture and fat migration. Manufacturing options and typical steps used for different countline production will also be covered.
    17.00 Close

    2011 Programme - Day 2

    08.30 Registration and Refreshments
      Session 3 – Chocolate Application, Continued
    09.00 Flow Properties of Chocolate
    Martin Wells, Chocolate Consultant

    Covers the meaning of terms such as viscosity, shear rate and shear stress; learn how to measure chocolate viscosity and about the appropriate shear rate conditions; and discover the main factors which affect chocolate flow properties.
    09.45 Panning
    Nick Hewitt, Managing Director, Capol (UK) Ltd

    The art and science of panning including: preparation of centres; production methods for hard coating, soft coating, chocolate coating; and polishing and sealing methods.
      Session 4 – Practical Workshops
    10.15  Chocolate Tempering, Panning and Assessment
    Persis Subramaniam, Project Manager: Product Development, Kathy Groves, Consultant Microscopist and Annie Teoh, Senior Research Scientist, Leatherhead Food Research
    Nick Hewitt, Managing Director, Capol (UK) Ltd

    A chance to get hands-on with chocolate, tempering, dipping, moulding and cooling. Also check the crystalline form under the microscope – did you temper your chocolate correctly? 
    11.15 Refreshments
    11.35 Chocolate Tempering, Panning and Assessment (continued)
    Persis Subramaniam, Project Manager: Product Development, Kathy Groves, Consultant Microscopist and Annie Teoh, Senior Research Scientist, Leatherhead Food Research
    Nick Hewitt, Managing Director, Capol (UK) Ltd
    12.45 Lunch
      Session 5 - Analysis
    13.30 Microbial Issues Concerning Chocolate
    Dr Peter Wareing, Principal Food Safety Advisor, Leatherhead Food Research

    Microbiological aspects of chocolate production are discussed, from initial fermentation, through to roasting, conching and packing. Spoilage and food safety aspects will be reviewed. Some typical case histories of food poisoning outbreaks will be outlined, together with their implications.
    14.15 Trouble-Shooting Workshop
    Persis Subramaniam, Project Manager: Product Development and Annie Teoh, Senior Research Scientist, Leatherhead Food Research

    See where things went wrong/right during the practical session. Participants may also bring in their own samples or submit a question for the workshop - please contact Persis Subramaniam in advance at psubramaniam@leatherheadfood.com.
    15.00 Close

    Locations & Pricing

    • Member Price
       £1,130.00 £1,017.00 Plus VAT

      Non-Member Price
       £1,470.00 £1,323.00 Plus VAT

      Leatherhead Food Research, Leatherhead, UK from 27/11/2012 to 29/11/2012

      Book a place on a training course or conference up to 90 days in advance and receive a 10% discount on the delegate fee. (See Terms & Conditions)

      Book Now » Add To Outlook »

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