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!

Practical Course in Panning

Begin                                          End
Monday, 23 March 2015, 14:00     Friday, 27 March 2015, 13:00


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.

Course leader:
 Jörg Braun, ZDS

Josef A. Merl, European-Foodpool
Thomas Marten, Norevo GmbH
Ralf Schweinfurth, Merck KGaA
Francois Adèle, Dumoulin
Bernd Grabherr, DRIAM Anlagenbau GmbH
Roland Zsembery, BENEO-Palatinit GmbH
Wilfried Kukowski, Capol GmbH
Lia Bax, Sisterna

Fees

Members of the ZDS association    1.845 € 
Non-members                                 2.460 € 
5% discount from the second participant of a company

The price includes the course materials (digital to USB Card), refreshments, lunch and dinner in the ZDS-Mensa.

The Program

<b>Monday, March 23, 2015</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 A. Merl
15.10 THEORY<br />Overview of panning and process (1) Josef A. Merl
16.10 <i>Coffee break</i>
16.30 THEORY<br />Pre-coating of Dragee Centres Thomas Marten
17.00 PRACTICAL GROUP WORK + DEMONSTRATION<br />Pre-coating of centres
18.00 <i>Supper</i>
<b>Tuesday, March 24, 2015</b>
09.30 THEORY<br />Overview of panning and process (2) Josef A. Merl
10.30 PRACTICAL GROUP WORK<br /> Sugar and chocolate panning Jörg Braun
<i>in between coffee break</i>
13.00 <i>Lunch</i>
14.00 THEORY<br />Natural colours for panning Anne-Lise Sylvest
14.30 PRACTICAL GROUP WORK Jörg Braun
<i>In between coffee break</i>
17.00 <i>Supper</i>
<b>Wednesday, March 25, 2015</b>
09.00 THEORY<br />Pearlescent panned goods Ralf Schweinfurth
09.30 Sucrose-Esters Lia Bax
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 Bernd Grabherr
15.00 PRACTICAL GROUP WORK<br /> Sugar and chocolate panning Jörg Braun
<i>In between coffee break</i>
17.00 <i>Supper</i>
<b>Thursday, March 26, 2015</b>
9:00 THEORY<br />Sugar free panning with Isomalt Roland Zsembery
9:30 PRACTICAL GROUP WORK<br />Sugar and chocolate panning (belt coating) Jörg Braun
<i>In between coffee break</i>
13.00 <i>Lunch</i>
14.00 THEORY<br />Polishing and glazing of panned Sweets Wilfried Kukowski
14.30 PRACTICAL GROUP WORK<br />Sugar and chocolate panning Jörg Braun
<i>In between coffee break</i>
17.00 <i>Supper</i>
<b>Friday, March 27, 2015</b>
09.00 THEORY<br />Automatic coating Technology Francois Adèle
10.00 PRACTICAL GROUP WORK<br />Polishing and glazing of produced panned Sweets Jörg Braun
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)

Your Courseleader

Jörg Braun

Sugar Confectionery Technologist, ZDS

Tel.: +49 212 5961 -40

Email: j.braun(at)zds-solingen(dot)de

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

seminar(at)zds-solingen(dot)de

Combine your training at ZDS with a visit at INTERPACK

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