Staff training is a vital issue and a long term investment for each company. The ZDS College in Germany, Solingen is specialized in the full-time training for personnel of the chocolate and confectionery industry, both from Europe and overseas. We set highest standards in the theoretical and practical courses, training students on modern process plants and machinery to produce on small and large scale equipment a comprehensive range of products.
Description of the course:
This course will survey the technologies and raw materials involved in the production of the following products in theory and practice:
* High boiled sweets (die-formed and deposited)
* Toffees, fudges and soft chews
* Gums and jellies
* Sugar free and sugar reduced products
The functions of the ingredients as well as the involved recipes and production techniques will be discussed in detail.
The production of all these products will be demonstrated on industrial and small scaled lines. Participants will produce sweets in group work.
Who shall participate?
This course is intended for:
* Food technologists from the confectionery industry, who are working in R&D, production or quality assurance, and who are relatively new to the industry
* Technical service and supportive personnel of the raw material and machinery industry
* Members of manufacturing companies, who need a technical introduction to these productions
The number of participants is limited to a maximum of 20 persons.
Date / Venue Tuesday, 22 April 2014, 10:00 until
Friday, 25 April 2014, 13:00
=> 5% discount for the 2nd participant of a company!
Fee Members of the ZDS Association € 1.495,-
Non-members € 2.060,-
| <b>Tuesday, 22.04.2014</b> | ||
| 10.00 | Welcome - Presentation of the programme | Jörg Braun, ZDS |
| 10.10 | THEORY<br />Classification of sugar confectionery products | Jörg Braun, ZDS |
| 10.40 | <i>Coffee break</i> | |
| 11.00 | THEORY<br />Raw materials: sucrose, glucose syrup | Jörg Braun, ZDS |
| <b>High Boiled Candies</b> | ||
| 11.40 | THEORY<br />Manufacturing technology of die-formed candies | Jörg Braun, ZDS |
| 13.00 | <i>Lunch</i> | |
| 14.00 | DEMONSTRATION<br />Production of die-formed high boiled candies | Jörg Braun, ZDS |
| PRACTICAL GROUP WORK<br />Production of various different high boiled candies | ||
| DEMONSTRATION<br />Production of a one-shot deposited product | ||
| <i>In between coffee break</i> | ||
| 17.00 | <i>Light dinner</i> - <i>End of the first day</i> | |
| <b>Wednesday, 23.04.2014</b> | ||
| <b>Toffees, Fudges, Soft Chews</b> | ||
| 9.00 | THEORY<br />Manufacturing technology of milk toffees & fudges | Jörg Braun, ZDS |
| 10.00 | <i>Coffee break</i> | |
| 10.30 | DEMONSTRATION<br />Production of milk toffees on an industrial line | Jörg Braun, ZDS |
| 12.00 | THEORY<br />Modern manufacturing technology of high boiled & soft candy | Andreas Leitze, Robert Bosch GmbH |
| 13:00 | <i>Lunch</i> | |
| 14:00 | Colour applications in confectionery | Fabian Uelner, GNT Europa GmbH |
| 14:30 | THEORY<br />Manufacturing technology of soft chews | Jörg Braun, ZDS |
| 15:00 | DEMONSTRATION<br />Production of soft chews | Jörg Braun, ZDS |
| <i>In between coffee break</i> | ||
| DEMONSTRATION<br />Production of fudge | Jörg Braun, ZDS | |
| 17.00 | <i>Light dinner</i> | |
| <b>Thursday, 24.04.2014</b> | ||
| <b>Gums & Jellies</b> | ||
| 9:00 | THEORY<br />Gelling & thickening agents | Jörg Braun, ZDS |
| 10.00 | THEORY<br />Starches in Gums & Jellies | Jürgen Detert, Cargill Texturizing Solutions |
| 10.30 | <i>Coffee break</i> | |
| 11.00 | THEORY<br />Manufacturing technology of gums and jellies | Jörg Braun, ZDS |
| 12.00 | DEMONSTRATION<br />Production of gelatine gums on a pressure dissolver | Jörg Braun, ZDS |
| 13.00 | <i>Lunch</i> | |
| 14.00 | PRACTICAL GROUP WORK<br />Production of various gums and jellies | Jörg Braun, ZDS |
| <i>In between coffee break</i> | ||
| 17.00 | <i>Light dinner</i> | |
| <b>Friday, 25.04.2014</b> | ||
| <b>Flavours / Calorie-reduced Sugar Confectionery Products</b> | ||
| 9:00 | Intense sweeteners | Andrea de Groot, Tate and Lyle |
| 9:30 | Flavours in sugar confectionery and flavour workshop | Dr. Simone Peschke, Symrise AG |
| <i>in between Coffee break</i> | ||
| 12.30 | Discussion | |
| 13.00 | <i>Lunch / End of the course</i> | |
| (subject to alteration) | ||
| <b>Course leader:</b> | <br />Jörg Braun, Sugar Confectionery Technologist ZDS,<br />Technical Instructor Sugar Confectionery | |
| + speakers from the confectionery industry | ||
Jörg Braun
Sugar Confectionery Technologist, ZDS
Tel.: +49 (0) 212 5961 -40
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