Bühler Group organizes a practical three-day course on ‘Technology of fillings for wafers, biscuits, bars, confectionery and enrobing’. Anyone who has basic knowledge of and interest in creams for wafers and bake-stable fillings for biscuits and bars is eligible to join.

The course will explain the raw materials and their functionality for fillings in relation to wafers, biscuits, and bars. The mechanical process of creams for wafers will be showcased, as well as the production of bake-stable fruit fillings with pectin and starch, and their processing in biscuit and bar products. Specialists will show how to develop a new bar recipe and implement the various raw materials directly in practice on a small scale. Thermal technology and plant concepts will be presented.

An overview of the market and the various wafers, biscuits, and bars from different regions of the world will be included to serve as inspiration for new ideas. The event will provide a meeting point with raw material suppliers, equipment solution providers, and other bar manufacturers.

The course will be held at Bühler’s Food Creation Center in Uzwil, Switzerland, from November 24 to 26, 2026. The fillings technology course is organized in collaboration with AAK, Cargill, Döhler, Herbstreith & Fox, and Taura.

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