The Program - INTER PRALINE 2017

Monday, December, 2017  
19.00 "Welcome-Get-Together" & Foyer-Exhibition and Fingerfood + Demonstration of chocolates t
21.00|End of the evening|
|Tuesday, December 05, 2017|
|Presenters: Johanna Stevens und Andreas Reichert|
9:00|Congress-Opening and welcome by : Andreas Bertram, ZDS|
|Topic 1: International market development and product trends|
9:15|Arabic chocolates in europe: Growth market or niche product?|Iyad Slik, Maison du Slik, DE
9:45|Belgian chocolates: The long road to the name of origin -Special quality as element for market security-|Daisy Dejonghe, Barry Callebaut Belgium NV
10:15|Farm to Bar - Authentic single origin chocolate|Oliver Coppeneur, Confiserie Coppeneur et Compagnon GmbH, DE
10:45|Product sample presentation "Belgian chocolates" and Foyer-Exhibition and Handing over of Macintyre Refiner / Chonche of Hamburg Dresdner Maschinenfabriken GmbH|
11:45|E-Commerce for the chocolates market: Hype or Future Trend |Susan Weißflug, Chocri GmbH. DE
12:15|"Life is like a box of chocolates" - Cultural functions of chocolates from a nutritional sociological perspective|Dr. Daniel Kofahl, APEK - Büro für Agrarpolitik und Ernährungskultur, DE
12:45|Lunch|
|Topic 2: Raw materials: Qualities, Availabilities, procedures|
14:00|Alternativ raw materials and procedures for vegan chocolates|Solvejg Klein, Das Bernsteinzimmer, DE
14:30|Bitter off-taste in hazelnuts: Molecular principles as well as biotic and abiotic factors|Dr. Andreas Dunkel, TU München
15:00|Latest developments on palm oil markets: Availability of 2,3-MCPD and GE -reduced, sustainable palm fats as well as alternative fats and oils|Melanie Klasen, Walter Rau AG, DE
15:30|Product sample presentation "Arabic chocolates" and Foyer-Exhibition |
|Topic 3: Innovative technological developments|
16:30|Next Generation of one shot technology|Andy Maetzler, Aasted ApS, DK
17:00|Innovative rotatation technology when manufacturing hollow figures|Uwe Bindler, Bindler Ingenieurbüro für Lebensmitteltechnik, DE
17:30|Plants for the flexible manufacturing of small series |Joel Tschannen, Knobel Maschinenbau AG, DE
18:00|Final discussion and end of the first congress day|
18:20|Festive dinner|
||
|Wednesday, December 06, 2017|
8:50|Opening of the 2. second congress day and welcome|
|Topic 4: Latest research on cocoa butter crystallization|
9:00|Latest product concepts for tropical chocolates|Prof. Dr. Koen Dewettinck, Ghent University/Cacaolab, BE
9:30|The influence of minor components on cocoa butter crystallization|Miriam Müller, Hochschule Trier, DE
10:00|Quality improvement by means of ultrasonic measurement in the determination of the degree of crystallization of cocoa butter|Prof. Imogen Foubert, KU Leuven, BE
10:30|Product sample presentation and Foyer-Exhibition |
|Topic 5: Modern quality control|
11:30|In the focus of MOSH / MOAH: Causes and avoidance of raw material contamination|Martin Lommatzsch, Labor Lommatzsch, DE
12:00|An overview: Optical sorting of raw materials using infrared technology (NIR)|Johan Abbink, Key Technology, NL
13:00| Lunch|
14:00|Modern optimization methods for the confectionery industry|Volker Sudowe, IPAL Institut, DE
|Topic 6: Digitization in production|
14:30|Remote maintenance in the digital age: Augmented and Virtual Reality for time and quality gains|Kai Wegner, Exozet Berlin GmbH, DE
15:00|Product sample presentation and Foyer-Exhibition |
15:30|Outlook into the future: Networking potentials of confectionery manufacturing and packaging plants|Dr.-Ing. Egbert Röhm, THEEGARTEN-PACTEC GmbH & Co. KG
16:00|Vertical integration from the business level (ERP) to the machines (project examples with SAP MES)|Erich Übelmesser, IGZ Ingenieurgesellschaft für logistische Informationssysteme mbH+, DE
16:30|Final discussion|
16:45|End of the congress|

Do you have some questions or suggestions for this event?

Sandra Steinmetz.

Phone: +49 212 596132

seminar(at)zds-solingen(dot)de

 

Kristina Stajic.

Phone: +49 212 5961 15

seminar(at)zds-solingen(dot)de

 

Top of page