ZDS offers a theoretical and practical course in its facilities on chewing gum and bubble gum technology.During the course the participants will be given theoretical information about ingredients and processes and they will run trials on pilot plant equipment during the practical part.
This course is intended for:
Food technologists from the sugar confectionery industry, who are at the beginning of their career in the industry, or who need further training in the field of chewing gum.
Technical service and support staff from the raw material industries.
Members of the product development department from the confectionery industry who require a technical introduction to this part of their industry.
This course will be run as a workshop. We will study the influence of ingredients such as different gum bases, acid, polyols and flavour and of production parameters on chewing gum masses. We will produce mainly stripes and pillows. Participants will have the possibilities to pan centres during the course.
Michael Hendrickx, euro base inernational NV, Belgium
Nils SCHÜNEMANN, Confectionery Technologist, ZDS
• Speakers from the industry
Alexander Schneider, Hermann Linden GmbH & Co. KG
Wolfgang Weber, Roquette GmbH
Axel Schumacher, Robert Bosch GmbH
Josef A. Merl, European-Foodpool
Oliver Luhn, BENEO-Palatinit GmbH
Members of the ZDS Association € 1.320,-
Non-members € 1.650,-
Monday, June 16, 2014
to Wednesday, June 18, 2014
|<b>Monday, June 16, 2014</b>|
|10.10||Introduction to chewing gum trends and market||Michael Hendrickx|
|10.40||Gum base: different types and utilisation in the production of chewing gum & bubble gum masses||Michael Hendrickx|
|11.40||Chewing gum evaluation demonstration||Michael Hendrickx|
|12.10||Polyols in the manufacture of chewing gum||Wolfgang Weber|
|14:00||Overview of Chewing Gum Processing||Axel Schumacher|
|14:30||Presentation of the practical work||Michael Hendrickx|
|14:40||Practical work - Kneading trials showing the ifluence<br />• kneading time<br />• order of addition<br />• particle size of sugar||Michael Hendrickx|
|<i>In between coffee break</i>|
|17.30||<i>End of the first day</i>|
|<b>Tuesday, June 17, 2014</b>|
|8:30||Sensory evaluation of chewing gum and bubble gum<br />-Physical parameters<br />-Long lasting||Michael Hendrickx|
|9:00||Practical work<br />-Kneading trials showing the influence of gum base types/presence of acid<br />|
|<i>In between Coffee break</i>|
|14:00||Sugar-Free Panning with Isomalt||Oliver Luhn|
|14:30||Functional Gums||Josef A. Merl|
|15:15||Flavouring of chewing gum and bubble gum masses||Josef A. Merl|
|15:45||Soft and hard panning of chewing gum and bubble gum||Simon Tidman|
|16:15||Demonstration<br />-Panning of chewing gum and bubble gum centres||Simon Tidman|
|<b>Wednesday, June 18, 2014</b>|
|8:30||Departure to company <b>Hermann Linden GmbH & Co. KG</b>, Marienheide|
|10:00||Lab equipment for chewing gum manufacturing||Alexander Schneider|
|10:30||Demonstration of lab line for filled chewing gum pellets|
|12.00||<b>Return to ZDS</b>|
|13:45||<i>End of the course / Lunch</i>|
|(subject to alteration)|
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