16:50 Welcome – Opening of the Inter Praline
ZDS Solingen

The Kick-off: Inspiration for the future of chocolates

17:00 Advancing product development guidance with AI Sensory (Language: Englisch)
Carolin Critchley, NIQ

17:30 Unlock the Emotional Power of Chocolate – Consumer insights (Language: English)
Stefanie Engel, Döhler GmbH

18:00 Get Together evening and foyer exhibition

09:30 Welcome & Program Schedule

International growth markets and trends

09:40 Redefining Indulgence – Today’s Solutions, Tomorrow’s Possibilities (Language: English)
Dr. Dimitris Lykomitros, CCS, Cargill

Raw materials and fillings

10:10 Effect of Milk Components on Fat Bloom in Filled Chocolate
Dr. Birgit Böhme, Technische Universität Dresden

10:40 Networking break & foyer exhibition

11:40 Authentic insights into the flow and solidification behaviour of chocolate / compound shell and filling compounds under industrial production conditions Prof. em. Dr.-Ing. Erich J. Windhab, ETH Zürich

Alternative and state of the art production process / Process technology

12:10 Innovative chocolate creations: One-shot technology for outstanding pralines and bars
Dr. Thomas Ahlburg, AWEMA AG

12:40 Fat bloom in chocolate: Mechanisms, influencing factors and prevention
Christa Schuster-Salas, Infopoint – Kakao und mehr

13:20 Lunch

14:20 Cocoa-free indulgence: Technological innovations and practical implementation
Lukas Göldner, Planet A Foods GmbH

14:50 Chocolate coating machine: Fast chocolate changeover and reduction in downtime
Waldemar Breckel, Hansella GmbH

15:20 Networking break & foyer exhibition

16:00 Reworktemper
Till Bäumer, Sollich KG

16:30 Unlocking the next generation of chocolate with emulsifiers
Kasper Stranddorf, Palsgaard

17:00 End of the second day & festive dinner

9:00 Welcome

9:10 Flavor signatures for confectionery through sensory analysis (Language: English)
Elodie Giret, Prova SAS

Progress and limitations in process and product design and fillings

9:40 Focus on cleaning processes – Current methods for dry production areas and their limitations
Holger Hölzemann, Commercial Food Sanitation L.L.C.

10:10 The importance of hygienic design as a preventive control measure
Dirk Nikoleiski, Food Hygiene Consulting

10:40 Holographic Surface Design on Chocolate – Potential and Limitations of Polymers
Dr. Sarah Schroeder, Dr. Julia Gebauer, Agathon Moulds

11:10 Coffee break & snacks

11:40 Application of Spinning Machines in Fine Chocolate Confectionery”
Markus Gebhart, Hans Brunner GmbH

12:10 Confectionery packaging for the future – flexible packaging designed for recycling
Michael Gruber und Dr. Nicolas Reinhardt, Constantia Flexibles Group GmbH

12:40 End of the congress