{"id":1017,"date":"2023-08-29T13:10:29","date_gmt":"2023-08-29T12:10:29","guid":{"rendered":"https:\/\/interpraline.de\/program\/"},"modified":"2026-02-26T11:28:13","modified_gmt":"2026-02-26T10:28:13","slug":"program","status":"publish","type":"page","link":"https:\/\/interpraline.de\/en\/program\/","title":{"rendered":"Program"},"content":{"rendered":"

Tuesday, April 21, 2026<\/h3><\/div>
\n\n\n\n\t\n\t\n\t\n\t\n\t
16:50<\/em><\/td>Welcome - Opening of the Inter Praline<\/em><\/td>ZDS Solingen<\/td>\n<\/tr>\n
THE KICK-OFF: INSPIRATION FOR THE FUTURE OF CHOCOLATES<\/strong><\/td>\n<\/tr>\n
17:00<\/td>Advancing product development guidance with AI Sensory (Language: Englisch)<\/td>Carolin Critchley, NIQ <\/td>\n<\/tr>\n
17:30<\/td>Unlock the Emotional Power of Chocolate - Consumer insights (Language: Englisch)<\/td>Stefanie Engel, D\u00f6hler GmbH<\/td>\n<\/tr>\n
18:00<\/em><\/td>Get Together Evening and Foyer Exhibition<\/em><\/td><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/div><\/div><\/div><\/div><\/div>

Wednesday, April 22, 2026<\/h3><\/div>
\n\n\n\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t
09:30<\/em><\/td>Welcome & Program Schedule<\/em><\/td>\n<\/tr>\n
INTERNATIONAL GROWTH MARKETS AND TRENDS<\/strong><\/td>\n<\/tr>\n
09:40<\/td>Redefining Indulgence \u2013 Today\u2019s Solutions, Tomorrow\u2019s Possibilities (Language: Englisch)<\/em><\/td>Dr. Dimitris Lykomitros, CCS, Cargill<\/td>\n<\/tr>\n
RAW MATERIALS AND FILLINGS<\/strong><\/td>\n<\/tr>\n
10:10<\/td>Minimisation of filling oil migration through milk components in nougat masses<\/td>Dr. Birgit B\u00f6hme,
\nTechnische Universit\u00e4t Dresden<\/td>\n<\/tr>\n
10:40<\/em><\/td>Networking Break & Foyer Exhibition<\/em><\/td><\/td>\n<\/tr>\n
11:40<\/td>Authentic insights into the flow and solidification behaviour of chocolate \/ compound shell and filling compounds under industrial production conditions<\/td>Prof. em. Dr.-Ing. Erich J. Windhab,
\nETH Z\u00fcrich<\/td>\n<\/tr>\n
ALTERNATIVE AND STATE OF THE ART PRODUCTION PROCESS \/ PROCESS TECHNOLOGY<\/strong><\/td>\n<\/tr>\n
12:10<\/td>Innovative chocolate creations: One-shot technology for outstanding pralines and bars<\/td>Dr. Thomas Ahlburg, AWEMA AG<\/td>\n<\/tr>\n
12:40<\/td>Fat bloom in chocolate: Mechanisms, influencing factors and prevention<\/td>Christa Schuster-Salas, Infopoint - Kakao und mehr<\/td>\n<\/tr>\n
13:20<\/em><\/td>Lunch<\/em><\/td><\/td>\n<\/tr>\n
14:20<\/td>Cocoa-free indulgence: Technological innovations and practical implementation<\/td>Lukas G\u00f6ldner,
\nPlanet A Foods GmbH<\/td>\n<\/tr>\n
14:50<\/td>Revolutionary plant technology in the field of moulding. The latest plant technology \u2013
\ncompletely modular and chainless.<\/td>		Roman Dillmann,
\nB\u00fchler AG<\/td>\n<\/tr>\n
15:20<\/td>Chocolate coating machine: Fast chocolate changeover and reduction in downtime<\/td>Manuel Stumpf,
\nHansella GmbH<\/td>\n<\/tr>\n
15:50<\/em><\/td>Networking Break & Foyer Exhibition<\/em><\/td><\/td>\n<\/tr>\n
16:30<\/td>Reworktemper<\/td>Till B\u00e4umer, Sollich KG <\/td>\n<\/tr>\n
17:00<\/td>Deep insight into chocolate production \u2013 riding along on a mould<\/td>Viktor Janzen,
\nWinkler und D\u00fcnnebier S\u00fc\u00dfwarenmaschinen GmbH<\/td>\n<\/tr>\n
17:30<\/em><\/td>End of the second Day & Festive Dinner<\/em><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/div><\/div><\/div><\/div><\/div>

Thursday, April 23, 2026<\/h3><\/div>
\n\n\n\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t
09:00<\/em><\/td>Welcome<\/em><\/td>\n<\/tr>\n
09:10<\/td>Flavor signatures for confectionery through sensory analysis (Language: Englisch)<\/em><\/td>Elodie Giret, Prova SAS<\/td>\n<\/tr>\n
PROGRESS AND LIMITATIONS IN PROCESS AND PRODUCT DESIGN AND FILLINGS<\/strong><\/td>\n<\/tr>\n
09:40<\/td>Focus on cleaning processes \u2013 Current methods for dry production areas and their limitations<\/td>Holger H\u00f6lzemann, Commercial Food Sanitation L.L.C.<\/td>\n<\/tr>\n
10:10<\/td>The importance of hygienic design as a preventive control measure<\/td>Dirk Nikoleiski,
\nFood Hygiene Consulting<\/td>\n<\/tr>\n
10:40<\/td>Holographic Surface Design on Chocolate \u2013 Potential and Limitations of Polymers<\/td>Dr. Sarah Schroeder, Julia Gebauer,
\nAgathon Moulds<\/td>\n<\/tr>\n
11:10<\/em><\/td>Coffee break & Snacks<\/em><\/td>\n<\/tr>\n
11:40<\/td>Effect of different tempering practices on the crystallization properties of chocolate;
\nApplication on enrobed biscuits (Language: Englisch)<\/em><\/td>		Dr. Eleni Ioannidi,
\nAasted ApS<\/td>\n<\/tr>\n
GENERAL CONDITIONS PACKAGING & PACKAGING LAWS<\/strong><\/td>\n<\/tr>\n
12:10<\/td>Application of Spinning Machines in Fine Chocolate Confectionery<\/td>Markus Gebhart,
\nHans Brunner GmbH<\/td>\n<\/tr>\n
12:40<\/td>Confectionery packaging for the future - flexible packaging designed for recycling<\/td>Michael Gruber und Dr. Nicolas Reinhardt, Constantia Flexibles Group GmbH<\/td>\n<\/tr>\n
13:10<\/em><\/td>End of the Congress<\/em><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/div><\/div><\/div>
<\/i><\/span>Subject to changes – Program will be updated regularly!<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":{"footnotes":""},"class_list":["post-1017","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/pages\/1017","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/comments?post=1017"}],"version-history":[{"count":71,"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/pages\/1017\/revisions"}],"predecessor-version":[{"id":5593,"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/pages\/1017\/revisions\/5593"}],"wp:attachment":[{"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/media?parent=1017"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}