|Date||Wednesday 20 and Thursday 21 June 2018|
William Angliss Institute
This workshop is designed to deliver traditional confectionery science and provide a twist. Themed Chocolate innovation with a twist, the ConTech2018 two-day practical workshop will extend your knowledge and understanding of the principles impacting confectionery science and production. The workshop will feature fundamental chocolate and compound chocolate manufacture, fat and oil chemistry, factors that influence bloom stability, coatings, fillings and inclusions, textures and nutritional enhancements.
We are delighted to announce Anders Pedersen, Customer Innovation Manager for AAK based in Denmark and Tony Raponi, Process Specialist Manager at Nestlé Campbellfield, will lead you on our Chocolate innovation with a twist workshop, in association with Peter Brazel, Business Development Director, AAK South East Asia (Singapore) and Jude Wong, Regional Applications Centre Manager, Chr Hansen (Singapore).