Cocoa and Chocolate processing
16-20 May, 2022 – Koog aan de Zaan
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 in the morning and hands-on training with the machines and the product in the afternoon. There will be plenty of variation to keep you occupied. Put your knowledge to the test with actual Royal Duyvis Machinery. As an added bonus, taste bud stimulation will be included in the training.
The history of the cocoa bean
You will learn about the historical development and usage of the cocoa bean, the origin of beans, practical sensory and pre-processing.
Press and beyond
The press is the Royal Duyvis Wiener masterpiece, but what happens to the product after the press? This segment also includes the processing of the end products; butter treatment and cake grinding
The first phase of cocoa processing
This first processing phase addresses the cocoa bean intake, roasting the beans or nibs and the breaking & winnowing process.
Chocolate: past, present and future
Learn all about the history of chocolate through the years. How did ingredients and recipes evolve over the years and what are the future trends?
Processing the cocoa beans
Cocoa sterilizing is an important phase in the process, but also taste components via alkalizing and the theory behind grinding lines will be discussed.
What makes the best chocolate? It’s not just the ingredients, but also the process. In this course we touch upon mixing and refining. We also talk about the flavor heart of every chocolate factory: the conche
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.
Additional information about Covid 19:
We take are taking all precautionary measures to ensure a safe environment. Group sizes are limited to 10 participants. All guidelines provided by the Dutch government will be adhered to.