Practical Course in Gums, Jellies and Aerated Products

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

• Starch gums
• Gum arabic gums
• Pectin jellies
• Agar-Agar jellies
• Combination products
• Aerated sugar confectioneries (marshmallows, angel kisses, ...)

The functions of the ingredients as well as the involved recipes and production techniques will be discussed in detail. The production of some trendy products will be demonstrated (filled gums and sugar reduced products).

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 20 persons.

Bernd KOSSACK, Sugar confectionery technologist, ZDS

Speakers from supplying industry
Dietmar FREUND, Süßwarenberatung
Henrik Aabye JENSEN, DuPont Nutrition Biosciences ApS
Britta SCHULTZE, Norevo GmbH
Britta Henne, Chr. Hansen GmbH
Jan Jaap VAN HEININGEN, Tanis Confectionery
Uwe Brennecke, Firmenich GmbH
Nadia Camuel, Tereos Syral S.A.S.
Hubert de Kezel, Cargill Europe

March 31 to April 4, 2014

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

All coffee breaks as well lunch and dinner is included in the fee.

Please remember to bring a white coat and safety shoes for the practical work.


<b>Monday March 31, 2014</b>
10.00 Welcome – Introduction to the practical course B. Kossack
10:10 Introduction: Classification and composition of gums, jellies and aerated products – with samples B. Kossack
10:45 Theory: Starch in gums and jellies Hubert de Kezel
11:15 Coffee break
11:30 Theory: Overview of the complete industrial process of gums & jellies making "Coffee break in between" D. Freund
13.00 Lunch
14.00 Practical Work: Production of gums made of gelatine – gum arabic – combination B. Kossack
17:15 Discussion - End of the first day - Dinner
<b>Tuesday April 1, 2014</b>
9:00 Theory: Gum arabic – Properties and application in gums and Agar Agar – Properties and application in jellies B. Schultze
10:00 Theory: Jellies made with pectin and carrageenan Henrik Aabye JENSEN
10:45 Coffee break
11:00 Theory: Colouring of gums, jellies and aerated products B. Henne
11:30 Theory: Gelatine for gums B. Kossack
12:00 Practical Work
13.00 Lunch
14:00 Practical Work: Production of Gelatin and Agar Agar B. Kossack
16:30 Theory: Flavouring of gums, jellies and aerated sweets U. Brennecke
17:15 Discussion - End of the second day - Dinner
<b>Wednesday April 2, 2014</b>
9:00 Practical Work: Production of jellies made of – pectin – Agar-Agar Coffee break in between" B. Kossack
13.00 Lunch
14.00 Theory: The use of polyols in the production of gums and jellies Nadia Camuel
14:45 Coffee break
15:00 Practical Work: Production of sugarfree gums and jellies Demonstration: Production of sugar reduced gelatine gums B. Kossack
17:15 Discussion - End of the third day - Dinner
<b>Thursday April 3, 2014</b>
09.00 Theory: Aerated products – Types and characteristics – Raw materials and recipes – Manufacturing technologies J. van Heiningen
10:30 Coffee break
11.00 Practical Work: Manufacturing of aerated products J. van Heiningen
13.00 Lunch
14.00 Practical Work (continuation) In between coffee break J. van Heiningen
17:15 Discussion - End of the third day - Dinner
<b>Friday April 4, 2014</b>
09.00 Practical Work B.Kossack
13:00 Discussion/Review - End of the course - Lunch
-subject to alteration-

Your Project Assistant

Sandra Steinmetz

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 32


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