Training & Education in the Technology Center – launching training program 2023
Want to tap into the expert knowledge of the Royal Duyvis Food Technology team? Take a pick from the extensive training program! There is a wide array of training available, ranging from introduction courses for starters in the food & beverage industry to expert sessions and bring-your-own masterclasses. Prefer a bespoke training program? Reach out to discuss the options.
Find the full Training Program 2023 here. The Technology Center is looking forward to your visit!
State of the art Technology
At Royal Duyvis Wiener we’ve developed a leading test facility comprising state of the art technology. Our groundbreaking food academy is placed at your disposal when you become one of our customers. No matter how specific or unique a client’s requirements are, we will ensure that the relevant tests and trials are conducted professionally.
Our experienced technical experts utilise our optimum-quality equipment to analyse any type of chocolate, cream, or compound that you wish. This means that you will receive the best possible advice with respect to the development of cocoa and chocolate products, as well as creams and compounds for your needs.
Our food academy is dedicated to research, making them sites where theoretical knowledge, technical expertise, and a customer-centred ethic seamlessly combine. A unique aspect of these centres is our recipe and parameter database, which contains historical and research-derived data. Both technology centres have their own specialities.
Research-led custom design
Our food academy provides the best possible services in the three crucial fields of research, analysis, and expertise. The production process is thus underpinned by up-to-the-minute expertise and equipment, and is guided continually by specialised research, bespoke recipe development, and the highest standards of training.
We deploy a wide spectrum of research, even when we are dealing with very special cases (researching and testing sugar-free chocolates for instance). Our teams also specialise in the professional testing of oily seeds and nuts such as peanuts, as well as sesame and shea seeds. Tempering equipment is installed at Royal Duyvis Wiener’s Food Academy for the tempering of cocoa butter and liquor as well as cocoa powder. DSC graphs are used to monitor tempering results with the utmost accuracy, whilst fineness results are analysed using the latest Sympatec laser diffraction equipment.
Cocoa and Chocolate processing
The Cocoa and Chocolate introduction course 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.