The emphasis is on equipment knowledge and information to guide the chocolatier for future investment.
An important part of the chocolatier training is also dedicated to the pan coating market knowledge including best suited suppliers of equipment and ingredients needed for your production. Having worked in industry for many years himself, Frédéric Menguy works to create links between the artisanal and the industrial world.
Having worked in industry for many years himself, Frédéric Menguy works to create links between the artisanal and the industrial world. These links should enable the artisan to work rationally, emphasising on monitoring temperatures, humidity and weight taking into account the variations in meteorological parameters.
He proposes hands on training which allows the artisan chocolatier to set up parameters of a new product while learning. Production can then start immediately after training.
In this case, Frédéric Menguy adapts the content of the panned chocolate training to the needs of the artisan. All the following operations can be carried out:
Please unload program in the News Section (in the footer of this page)
Sessions each year in October
Duration of session: 5 days
You can also choose a date between 2 or 3 French sessions proposed each year. See website Confédération des Chocolatiers.
Sessions each year between April and September
Duration of session: 3 days
See French News sections for more details
Duration can be adapted for your needs. Please feel free to contact us directly.
By e-mail : firstname.lastname@example.org
By phone : +33.6188.8.131.52
Today recognized as one of the best experts in pan coating, he guides industrial confectioners and artisan chocolatiers in their development in France as well as internationally.