18.03.2026
Inspiring the Next Generation of Food Technologists at NETZSCH in Selb
From Cocoa Nibs to Chocolate and Nougat – Process Technology in Practice
On March 10, we had the pleasure of welcoming 36 students from the HTL School of Food Technology and the Master School for Millers, Bakers, and Confectioners in Wels to our NETZSCH Grinding & Dispersing facility in Selb. The visit focused on modern process engineering, analytical methods, and the practical teaching of technological processes in food production.
A particular highlight was the live demonstration in our WhiteLab, where 70% chocolate and nougat were produced step by step from roasted cocoa nibs and hazelnuts.
The raw materials were first pre-ground into a paste using the MasterCream. The cocoa nibs were then conched in the MasterConch 50 for three hours to develop the characteristic chocolate aroma. After adding sugar and cocoa butter, the mass was finely ground into 70% chocolate with the MasterRefiner 6. In parallel, the hazelnut paste was further processed into nougat in subsequent refining steps.
An especially valuable aspect for the students was the opportunity to taste different intermediate stages. This hands-on experience clearly demonstrated how aroma, texture, and overall product quality evolve throughout the individual process steps.
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Insights into Production and Analytics within the NETZSCH Group
The program was complemented by guided tours at NETZSCH-Feinmahltechnik GmbH and NETZSCH-Gerätebau GmbH. During these tours, the students gained direct insight into the production of an oscillating rheometer and into advanced analytical investigations using a scanning electron microscope.
The visit provided a comprehensive overview – from raw material processing and refining to analytical quality control – highlighting the technological expertise within the NETZSCH Group.
We would like to thank all participants for the engaging exchange and their strong interest in our technologies. Supporting practical education and fostering technical understanding remain an important part of our commitment to the next generation of food technology professionals.
