Practical Course in Panning

Begin                                           End
Monday, 12 May 2014, 2.00 pm     Friday, 16 May 2014, 1.00 pm


Description of the course

This course will survey the technologies and raw materials involved in the production of the following panned products in theory and practice:

 * Hard panned goods (chocolate lentils)
 * Soft panned goods (jelly beans, ...)
 * Chocolate panned goods (hazelnuts, almonds, crisps)

The functions of the ingredients as well as the involved process technology and production techniques will be discussed in detail.
During the practice, participants will work on conventional panning equipment composed of several, different sized rotating pans. Demonstrations will be made on an automatic pan and chocolate belt coating system.


Participants

This course is intended for:
* Food technologists from the confectionery industry, who are working in R&D
* Technical service and supportive personnel of the raw material and machinery industry
* Members of manufacturing companies, who need a technical introduction to this production

The number of participants is limited to a maximum of 15 persons.

 

Fees

Members of the ZDS association    1.675 € 
Non-members                              2.235 € 
5% discount from the second participant of a company

Combine your training at ZDS with a visit at INTERPACK 2014 for free


As something really special, we would like to offer you free entrance to the world famous trade fair in Düsseldorf the INTERPACK, including free to use public transportation from Solingen to Düsseldorf there and back.

You don't have to change your hotel room during your trip to Germany as Solingen is located just 30 minutes (by train) apart from Düsseldorf. Please let us know, if you would like to make use of this offer.

We are pleased to welcome you soon!

The Program

<b>Monday, 12.05.2014</b>
14.00 Welcome and objectives of the course
14.10 INTRODUCTION<br />Classification and composition of panned products<br />* including presentation of an international assortment of samples Josef Merl, European-Foodpool
15.10 THEORY<br />Overview of panning and process (1) Josef Merl, European-Foodpool
16.10 <i>Coffee break</i>
16.30 THEORY<br />Pre-coating of centres Thomas Marten, Norevo GmbH
17.00 PRACTICAL GROUP WORK + DEMONSTRATION<br />Pre-coating of centres
18.00 <i>Supper</i>
<b>Tuesday, 13.05.2014</b>
09.30 THEORY<br />Overview of panning and process (2) Josef Merl, European-Foodpool
10.30 PRACTICAL GROUP WORK<br /> Sugar and chocolate panning Nils Schünemann, ZDS
<i>in between coffee break</i>
13:00 <i>Lunch</i>
14:00 PRACTICAL GROUP WORK Nils Schünemann, ZDS
<i>In between coffee break</i>
17.00 <i>Supper</i>
<b>Wednesday, 14.05.2014</b>
09:00 THEORY<br />Natural colours for panning Anne-Lise Sylvest, Chr. Hansen A/S
09.30 THEORY<br />Pearlescent panned goods Ralf Schweinfurth, Merck KGaA
10.00 PRACTICAL GROUP WORK + DEMONSTRATION<br />Pearlescent panned goods<br />
<i>In between coffee break</i>
13.00 <i>Lunch</i>
14.00 THEORY<br />Modern automatic panning Dr. Rainer Bastian
15.00 PRACTICAL GROUP WORK<br /> Sugar and chocolate panning Nils Schünemann, ZDS
<i>In between coffee break</i>
17.00 <i>Supper</i>
<b>Thursday, 15.05.2014</b>
9:00 THEORY<br />Sugar free panning with Isomalt Mirco Gschwander, Beneo Palatinit
9:30 THEORY<br />Flexible belt coating System Michael-Lothar Wolf, Lothar A. Wolf Spezialmaschinen GmbH
10.10 PRACTICAL GROUP WORK<br />Sugar and chocolate panning (belt coating) Nils Schünemann, ZDS
<i>In between coffee break</i>
13.00 <i>Lunch</i>
14.00 THEORY<br />Polishing and glazing of panned Sweets Manuel Zunke, Capol GmbH
14.30 PRACTICAL GROUP WORK<br />Sugar and chocolate panning Nils Schünemann, ZDS
<i>In between coffee break</i>
17.00 <i>Supper</i>
<b>Friday, 16.05.2014</b>
09.00 THEORY<br />Automatic coating Technology Francois Adéle, Dumoulin
10.00 PRACTICAL GROUP WORK<br />Polishing and glazing of produced panned Sweets Nils Schünemann, ZDS
11.00 <i>Coffee break</i>
11.30 PRACTICAL GROUP WORK
12.30 Final discussion
13.00 <i>End of the course – Lunch</i>
(subject to alteration)
<b>Course leader:</b><br />Nils Schuenemann,ZDS
<b>+ Speakers from the confectionery industry

Your Courseleader

Nils Schünemann

• Confectionery  Technologist, ZDS

Your Project Assistant

Do you have some questions or suggestions for this event? Or do you like to registrate? Please call me or send me an e-mail!

Phone: Mon. - Fri. 08:00 a.m. - 04:00 p.m. / +49 212 - 59 61 14

seminar(at)zds-solingen(dot)de

Combine your training at ZDS with a visit at INTERPACK

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