About
Chocolate is no.1 ingredient in most of sweet confectionary products and its demand continue to grow in South East Asia. At the same time, it is important for food manufacturer to catch up with consumer trend seeking for better quality, delicious and yet healthy and sustainable product.

Get the overview on how cocoa and chocolate is processed to create maximum-quality product in safe and efficient way.
on-demand webinar
Agenda
  • Outlook and trend of consumer food industry in South East Asia
  • Overview on how cocoa bean is processed to cocoa powder
  • Overview on how to produce good quality chocolate
  • Collaboration opportunity with Buhler Application and Trial Centre
Presenters
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Agnes Ervina
Technologist Cocoa, Chocolate and Coffee, Bühler
Ervina is Technologist for Buhler Consumer Food business especially in Cocoa , Chocolate and Coffee. She holds a master degree in Food Techonology from Wageningen University, The Netherlands. Ervina has experiences as R&D in FMCG company and over 7 years with Bühler now, Ervina extensively involved in starting-up of many cocoa and chocolate plant project in South East Asia and beyond including Australia, New Zealand and India. She is also managing Buhler’s Application centre in Indonesia serving training course, product trial and development.
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Ricko Gosiga
Sales Manager Consumer Food, Indonesia, Bühler
Ricko is the Sales Manager for Consumer Food covering Indonesia market. With a education background in Food Technology, Ricko drives Bühler’s presence in this biggest consumer food market in South East Asia, supporting confectionery companies with technology and innovation to producing better quality product and grow their business further.
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