VDMA Symposium

E-Mail [email protected]
VDMA
Registration
German Engineering Federation
Lyoner Str. 18
60528 Frankfurt Germany
Contact & Registration
VDMA India, Mumbai
Name of participant
Function
E-mail
Phone
Company
VDMA Symposium
German Technology for Confectionery
Production and Packaging
Deadline for registrations
20. November 2015
Participation
Participation is free of charge
8th December 2015
The Leela Palaces, Hotels and Resorts,
Mumbai
Venue
The Leela Palaces, Hotels and Resorts
Sahar, Mumbai 400059
Phone +91 22 6691 1234
Fax
+91 22 6691 1212
Supported by
Oil & Food Journal
Title: shutterstock,Olga
Symposium: German Technology
for Confectionery Production and Packaging
8th December 2015
Contact & Registration
VDMA India, Mumbai
Mrs. Jamly John
Phone +91 9819045109 or
+91 33 23219522
Fax+91-33-23217073
[email protected]
Company address
Please confirm:
Participation dinner reception
December 8th 2015
Yes
No
www.vdma.org
Design Studio
Fax +91-33-23217073
Food Processing and
Packaging Machinery
All about confectionery
productionand packaging
Within the last years volume sales of confectionery products
has been growing steadily in India. The increasing consumption
of chocolate, candies, jellies as well as cookies and snacks
is clearly reflected in a higher demand for confectionery
machines and equipment. Over the last five years total imports
of confectionery machines amounted to 150 million Euros.
One third thereof came from Germany.
With the VDMA Symposium “German Technology for
Confectionery Production and Packaging” VDMA member
companies want to give an overview of state-of-the-art technology for economic, flexible and energy saving confectionery
production and packaging: From raw material handling, cocoa
processing, production of chocolate mass, chocolate products,
fillings, sugar candies such as soft and hard bonbons, chewing
gum to wafers and snacks.
The following companies invite you to attend:
•AZO
•Chocotech
• Food Masters Freiberg
• Hänsel Processing
•Hebenstreit
• Hosokawa Bepex
•Loeschpack
•Netzsch
•OKA
• Robert Bosch
•Sollich
•Theegarten-Pactec
•WDS
Program
Program
9:00 a.m.
Registration and welcome tea/coffee
1:10 p.m.
Lunch
10:00 a.m.
Welcome address
Richard Clemens, VDMA
10:10 a.m.
Ingredient automation in the confectionary
industry: From raw material to final product
Steffen Throm, AZO
2.30 p.m.
Bars, gums, hard boiled, jelly:
Technological and economical opportunities
for the confectionery industry
Peter Dressler, Jürgen Gaspers, Robert Bosch
10:30 a.m.
The universal ball roasting system for nuts,
cocoa and coffee: One roasting system for best individual flavor development
Jürgen Fischer, Food Masters Freiberg
2:50 p.m.
New machinery concepts for bakery
and confectionery innovations
Matthias Drees, OKA
3:10 p.m.
Innovative chocolate and compound production
Christian Langkraer, Netzsch
10:50 a.m.
Bar production from small scale to large scale
for cereal and healthy bars
Mike Beckert, Hosokawa Bepex
Tea Break
11:10 a.m.
Modern depositing technology
for confectionery products
Waldemar Heinrich, WDS
3:30 p.m.
4:10 p.m.
11:30 a.m.
Tea Break
4:30 p.m.
Leading process technology
and efficient production principles
Andreas Niebuhr, Sollich
12:10 p.m.
Continuous production of hard and soft candy
Siegfried May, Hänsel Processing
Modern and efficient wrapping technology
for confectionery products
Markus Rustler, Theegarten-Pactec
12:30 p.m.
Wafer and snack technology:
Products from around the world
Daniel Nahrhold, Hebenstreit
4:50 p.m.
5:10 p.m.
5:30 p.m.
Cocktail & Dinner Reception
12:50 p.m.
From primary packaging to point of sales
Frank Weber, Loesch
8:30 p.m.
End
Confectionary processes:
Tradition meets modern technology
Martin McDermott, Chocotech
Closing Words