As Manager of the Technology Center in Hamelin, Jens is an experienced chef who worked for 12 years as a head chef at sea before transitioning into food technology. Since joining Stephan in 2007, he has specialized in dairy technology and processed cheese. He conducts training sessions, lectures, webinars, and seminars on Stephan process equipment, particularly in processed cheese production. As a seasoned process specialist, he supports customer trials and provides valuable expertise with genuine passion and enthusiasm, contributing to a positive customer experience.
SECURE YOUR SPOT NOW FOR OUR UPCOMING SEMINAR
FOOD SEMINAR: HOT SAUCES, DIPS & SPREADS
Join us on May 05–06, 2026, for two inspiring days of expert knowledge, live demonstrations, and hands-on food processing technology.
At the ProXES Technology Center in Hamelin, you will experience two days of live production focused on hot sauces, dips, and spreads. Discover how innovative processing solutions enable consistent quality, efficient manufacturing, and scalable product concepts – demonstrated directly on our machines.
Each day delivers practical insights into modern production processes, from hot-processed sauces such as Béchamel and Sweet Chili to a variety of industrially stable dips and spreads, including Mutabbal, Chili Cheese, and Tahini.
The program combines live demonstrations, technology deep dives, and application expertise – covering topics such as starch handling, fine size reduction with MicroCut, milling systems, and complete process lines in operation.
Whether you attend one or both days, you will gain valuable knowledge to transfer product ideas into reliable, cost-efficient industrial production.
The participation fee is €750 per person and per day and includes all seminar materials, catering, and the evening networking event.
WHAT TO EXPECT
- Expert presentations on the development and industrial production of hot sauces, dips, and spreads
- Live demonstrations of ProXES processing technologies, including cooking, mixing, MicroCut, and milling
- Real-life production of applications such as Béchamel, Sweet Chili, Mutabbal, Chili Cheese, and Tahini
- Networking with ProXES experts and industry professionals
- Evening event in a relaxed setting
PROGRAM HIGHLIGHTS
Day 1 - May 05 HOT SAUCES
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Processing and stabilization of hot sauces
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Live production of Béchamel and Sweet Chili
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Starch handling, emulsification, and texture control
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Technology focus: cooking, mixing, and hot processing systems
Day 2 - May 05 DIPS AND SPREADS
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Industrial production of dips and spreads with stable texture and shelf life
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Live production of Mutabbal, Chili Cheese, and Tahini
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Starch handling, emulsification, and texture control
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Technology focus: cooking, mixing, and hot processing systems
LOCATION
ProXES Technology Center, Hamelin, Germany
Learn how we co-create with customers to turn ideas into efficient processing solutions.
Seats are limited – secure your spot now and experience ProXES innovation first-hand.
Eager to learn more?
Explore our upcoming webinars and stay up to date with the latest ProXES Knowledge Sessions.
YOUR SEMINAR TEAM
Jens Herold
Manager of Technology Center Hamelin
Martin Auschner
Food Technologist
Martin started his career at Stephan Machinery in 2018 as a food technologist. He has specialized in processes for the industrial production of processed cheese as well as convenience foods and ready meals. His responsibilities include training machine operators on-site at customer locations and conducting machine acceptance tests. He is also involved in webinars, seminars, and various forms of customer support.
Dennis Wagner
Food Technologist
Dennis joined Stephan Machinery in 2019 as a food technologist. As a former chef, he is experienced with a wide range of products, particularly in the convenience sector. Since then, he has conducted trials and training sessions at the Hamelin testing facility and is also responsible for machine commissioning for ProXES equipment worldwide.
Secure your place at the ProXES Food Seminar on May 05–06, 2026 in Hamelin.
Experience two days of expert insights and live demonstrations focused on the industrial production of hot sauces, dips, and spreads.
Whether you attend one or both days, you will gain practical know-how to develop scalable products and optimize your production processes.
Participation fee: €750 per person and per day
Registration deadline: April 21, 2026
Please use the form to request your participation. We will contact you personally to confirm your registration.
