Training Program 2024
Want to tap into the expert knowledge of the Royal Duyvis Wiener Food Technology team? Take a pick from the extensive training program! There is a wide array of training available, ranging from introductory courses for starters in the food & beverage industry to expert sessions and bring-your-own masterclasses.
Master your flavor bean origin & roasting techniques
to be determined
INTRODUCTION COURSE
The Master your flavor – Bean origin and roasting techniques masterclass will give you the right toolkit and unique insight into the art of flavor. The course addresses bean quality and characteristics of a superior bean, as is the influence of bean origin. The training combines theoretical sessions with hands-on machine training. There will be plenty of variation to keep you occupied. As an added bonus, taste bud stimulation is part of the training.
Press expert
training
to be determined
EXPERT SESSION
The cocoa press is the heart of each cocoa processing factory. This expert session will show you the tricks of trade of the pressing process. From a tour in the factory to see which components build the press, to actual testing and operating in the Technology Center, this expert session will cover all elements of the press process. Who better to learn from than the experts who developed and designed the Royal Duyvis Wiener press, the leading press in the world.
Chocolate – From Ingredient To Chocolate
28 – 30 May, 2024
INTRODUCTION COURSE
The world of chocolate is constantly changing. To help you stay ahead of the curve, this course covers all the relevant processing steps – a unique insight into the world of chocolate production. The course combines theoretical sessions on chocolate in the morning with practical training on the machines and product in the afternoon. There will be plenty of variety to keep you busy. Put your knowledge to the test with the latest Royal Duyvis machines. As an added bonus, taste bud stimulation is included in the training.
Conchology training
to be determined
EXPERT SESSION
The conche is considered to be the epicenter of the chocolate production plant. It’s the key piece of equipment to fine tune the right flavor and structure of your chocolate. What happens during this time consuming process? How and where can you speed this up? This training will unveil the secrets of the conching process and help you take the reins on all influencing external factors that impact your end product.
Taste the ingredient trends
to be determined
INTRODUCTION COURSE
The world of chocolate is always in motion. To help you stay ahead of the curve this course discusses all relevant trends in the food & beverage industry and which new ingredients come with these trends. You will learn about the challenges that some of those ingredients bring and practice hands-on in our Technology Center. Everything you need to keep your delicious signature chocolate on trend.
The Cocoa
Practicum
to be determined
Bring Your Own Masterclass
The Royal Duyvis Wiener Technology Center opens its doors for 3 days of testing whatever and however. All cocoa processing equipment of the pilot plant will be at your disposal as your own high-tech playground. Bring your own raw materials and work with our technologists to process or test. Roast your beans to match your envisioned roast profile, grind your nibs to a fine cocoa mass, test your cocoa liquor on our cocoa press and take home the result.
The Chocolate Practicum
to be determined
Bring Your Own Masterclass
The Royal Duyvis Wiener Technology Center opens its doors for 3 days of testing whatever and however. All chocolate processing equipment of the pilot plant will be at your disposal as your own high-tech playground. Bring your own ingredients and work with our technologists to process or test. Bring your recipes into our conches, compare ball mill refining, test different cocoa liquors into your best recipe or evaluate our conching alternatives.
Cocoa & Chocolate Processing
to be determined
INTRODUCTION COURSE
The Cocoa and Chocolate introduction will give you unique insight into the world of processing chocolate and cocoa. The training combines theoretical sessions on cocoa and chocolate with hands-on training with the machines and the product, plenty of variation to keep you occupied. Put your knowledge to the test in our pilot plant. As an added bonus, taste bud stimulation will be included in the training.
BESPOKE TRAINING OPTIONS
Are your training needs quite specific? Would you rather not share the forum with alternative companies or industries on prescheduled dates? Are you looking for a highly customized training course to be delivered on a date of your choice? Then our bespoke training service is just what you need!
Our training options are not limited to the Technology Center. Onsite or in-house training on maintenance or operating of your equipment or optimizing your process lines is available.
Reach out to the training & education to discuss the options available to you via marketing@duyviswiener.com or via +31(0)75 6126 126. Or leave your details and we will get back with you as soon as possible.
Your trainers
Roy Smith
Manager Technology Center
Roy Smith trained at the Van Hall Institute in Food Science and Technology and has a longstanding career in the cocoa and chocolate industry. After roles at key players in the industry, e.g. Verkade, Barry Callebaut, and ADM, Roy joined Royal Duyvis Wiener in 2016 as lead Food Technologist.
Dennis Mike Hemelaar
Food Technologist
Dennis Hemelaar trained at Inholland University in Food Commerce and Technology, specializing in Food Technology. After starting his career as a Quality Control Specialist he he shifted his focus to the cocoa & chocolate industry. He joined Royal Duyvis Wiener Technology Team in 2020.
Dane te Hennepe
Process Technologist
Dane te Hennepe completed his bachelor in Food Technology and master in Sustainable Food Process Engineering at Wageningen University. He has proviously worked for Coca Cola R&D, before making the transition to the cocoa industry. Dane has been Royal Duyvis Wiener’s Process Technologist since 2016.