Invitation Flyer VDMA Symposium

E-Mail [email protected] VDMA Food Processing andRegistration Packaging MachineryFax +91-33-23217073 German Engineering Federation Lyoner Str. 18 VDMA SymposiumSymposium: German Technology 60528 Frankfurt Germanyfor Confectionery Production and Packaging German Technology for Confectionery8th December 2015 Contact & Registration VDMA India, Mumbai Production and PackagingContact & Registration Mrs. Jamly JohnVDMA India, Mumbai Phone +91 9819045109 or 8th December 2015 +91 33 23219522 The Leela Palaces, Hotels and Resorts,Name of participant Fax +91-33-23217073 MumbaiFunction E-Mail [email protected] Design Studio Title: shutterstock,OlgaPhone Deadline for registrationsCompany 20. November 2015Company address ParticipationPlease confirm: Participation is free of chargeParticipation dinner reception Venue The Leela Palaces, Hotels and ResortsDecember 8th 2015 Sahar, Mumbai 400059 Phone +91 22 6691 1234Yes No Fax +91 22 6691 1212 Supported by Oil & Food Journal www.vdma.org

All about confectionery Programproduction and packaging ProgramWithin the last years volume sales of confectionery productshas been growing steadily in India. The increasing consumption 9:00 a.m. Registration and welcome tea/coffee 1:10 p.m. Lunchof chocolate, candies, jellies as well as cookies and snacksis clearly reflected in a higher demand for confectionery 10:00 a.m. Welcome address 2.30 p.m. Bars, gums, hard boiled, jelly:machines and equipment. Over the last five years total imports Richard Clemens, VDMA Technological and economical opportunitiesof confectionery machines amounted to 150 million Euros.One third thereof came from Germany. 10:10 a.m. Ingredient automation in the confectionary for the confectionery industry industry: From raw material to final product Peter Dressler, Jürgen Gaspers, Robert BoschWith the VDMA Symposium “German Technology for Steffen Throm, AZOConfectionery Production and Packaging” VDMA member 2:50 p.m. New machinery concepts for bakerycompanies want to give an overview of state-of-the-art tech- and confectionery innovationsnology for economic, flexible and energy saving confectionery 10:30 a.m. The universal ball roasting system for nuts, Matthias Drees, OKAproduction and packaging: From raw material handling, cocoa cocoa and coffee: One roasting system for best processing, production of chocolate mass, chocolate products, individual flavor development 3:10 p.m. Innovative chocolate and compound productionfillings, sugar candies such as soft and hard bonbons, chewing Jürgen Fischer, Food Masters Freiberg Christian Langkraer, Netzschgum to wafers and snacks. 10:50 a.m. Bar production from small scale to large scale 3:30 p.m. Tea BreakThe following companies invite you to attend: for cereal and healthy bars Mike Beckert, Hosokawa Bepex 4:10 p.m. Confectionary processes:• AZO Tradition meets modern technology• Chocotech 11:10 a.m. Modern depositing technology Oliver Ludwig, Chocotech• Food Masters Freiberg for confectionery products• Hänsel Processing Waldemar Heinrich, WDS 4:30 p.m. Leading process technology• Hebenstreit and efficient production principles• Hosokawa Bepex 11:30 a.m. Tea Break Andreas Niebuhr, Sollich• Loeschpack• Netzsch 12:10 p.m. Continuous production of hard and soft candy 4:50 p.m. Modern and efficient wrapping technology• OKA Siegfried May, Hänsel Processing for confectionery products• Robert Bosch Markus Rustler, Theegarten-Pactec• Sollich• Theegarten-Pactec 12:30 p.m. Wafer and snack technology:• WDS Products from around the world Daniel Nahrhold, Hebenstreit 5:10 p.m. Closing Words 5:30 p.m. Cocktail & Dinner Reception 12:50 p.m. From primary packaging to point of sales 8:30 p.m. End Frank Weber, Loesch