27/10/2017 | Ingredients

ZDS to organize Inter Praline and Powder Tec

In the last month of the year, the ZDS – Zentralfachschule der Deutschen Süßwarenwirtschaft e. V., Solingen/Germany, offers an interesting event duo. The first event from 5 to 6 December is Inter Praline. For more than 30 years, this congress with focus on chocolates and pralines stands for high-caliber lectures and an extensive framework programme.

Especially the influence of new cultures and products can be a growth opportunity for the chocolate market – this year, Inter Praline considers in particular innovative product trends and the impact of Arab cultures on the European market.

The technology block will present exciting topics such as the latest research approaches to cocoa butter crystallization or compliance with product quality at high temperatures. A whole session about digitization in production completes this congress.


From 13 to 14 December, the ZDS will organize the Powder Tec. At this congress, experts from science, research and industrial practice will present the latest findings on the subject of powder.

Powders are increasingly used in the food, confectionery, pharmaceutical and beverage industry. The special handling of mixtures and their raw materials, transport, storage, mixing technology, liquefaction etc. requires special expertise.

According to the motto “Redesign your process”, the participants will learn how to optimize the powder input in liquids by intelligent induction, wetting and dispersing, or how to preserve sensitive food by mixing it by means of gravity and yet to achieve an excellent result.