Samenvatting
This intensive course explores the structural and functional properties of key ingredients in chocolate such as cocoa ingredients, sugar, dairy ingredients and dispersing agents, as well as potential alternative ingredients.
Doelgroep
Professionals and researchers in the chocolate and confectionery industry.
Voorkennis
A basic to intermediate understanding of analytical techniques (equivalent to a bachelor's degree in a scientific discipline) is required to fully benefit from this masterclass.
Inhoud
- session 1: The backbone of chocolate: cocoa ingredients and alternatives
- session 2: The science behind sweetness: sugar and alternatives
- session 3: Creaminess and beyond: milk powders and alternatives
- session 4: Fine-tuning performance: dispersing agents
Duur
4 sessies van 3,5u