What is the content of this course?
The main point of this course with practical demonstration on a cooking extruder is the introduction to the industrial manufacturing of licorice products. This product range requires very special know-how and experience in raw materials and process technology ensuring the desired distinctive textures and eating characteristics of the products. The participants will get an introduction to the manufacturing technology of extruded and co-extruded licorice and of licorice all-sorts.
The aim of the practical course is
... to provide the participants with basic information on raw materials and their influence on texture and taste of the end product.
... to give an overview of manufacturing processes of various licorice products.
Who should attend this course?
The course is especially for product development and application technology people, which like to gain more understanding for the industrial processes involved. But it is also an opportunity for people, who have just started in the licorice industry as well as for those, who are already working there to refresh or extend their knowledge.
+ speakers from further companies of confectionery industry
Martijn HILLENIUS, Extrugroup B.V
Jürgen Detert, Cargill Texturizing Solutions
Maike Frerichs, GNT Europa GmbH
Jens Milt, Norevo GmbH
Katrin Herrmann, Capol GmbH
Timo Piilola, Nordic Sugar A/S
Oliver Ludwig, Chocotech GmbH
Dirk Husemöller, Silesia Gerhard Hanke GmbH & Co.KG
Ortwin Winter, Silesia Gerhard Hanke GmbH & Co.KG
Michael Tenhaft, Silesia Gerhard Hanke GmbH & Co.KG
Sandra Kroworsch, Silesia Gerhard Hanke GmbH & Co.KG
Simone Selker, Silesia Gerhard Hanke GmbH & Co.KG
Sabine Wahler, Silesia Gerhard Hanke GmbH & Co.KG
Claudia Leuter, Silesia Gerhard Hanke GmbH & Co.KG
Koop Fleddérus, Ruitenberg BasIQs B.V.
Date / Venue:
Tuesday, September 15, 2015 until Thursday, September 17, 2015
Zentralfachschule der Deutschen Süßwarenwirtschaft e.V.
42653 Solingen / Germany
Members ZDS Association € 1.320,-
Non-members € 1.685,-
5% off for any further participant of the same company.
The price includes the course materials (digital to USB Card), refreshments, lunch and dinner in the ZDS-Mensa.
|<b>Tuesday, September 15, 2015</b>|
|14.05||Licorice Products - An Overview||Jörg Braun|
|14.20||Licorice Extract - Confectionery Ingredient, Commercial Forms, Properties and Applications||Jens Milt|
|14.50||Sugar cane syrups for licorice sweets||Timo Piilola|
|15.50||Sweetness and Starches in Licorice Products||Jürgen Detert|
|16.10||Processing and Handling of Licorice Twists||Martijn Hillenius|
|17.00||Demo Black Licorice Products Extruded on an Extrufood Pilot Plant||Martijn Hillenius|
|18.15||<i>End of the first day / Light dinner</i>|
|<b>Wednesday, September 16, 2015</b>|
|8.30||Departure by bus to the company Silesia|
|9.00||Wecome and short presentation of Silesia||Dirk Husemöller|
|9.20||Flavouring of Licorice Strings and Tubes||Ortwin Winter|
|10.00||Demo: Single and Co-Extruded Licorice||Michael Tenhaft, Sandra Kroworsch, Simone Selker|
|Trends in Licorice Products/Market Samples||Sabine Wahler, Claudia Leuter|
|12.10||Bus trip back to ZDS|
|14.00||Colouring of Licorice Products||Maike Frerichs|
|14.30||Releasing Agents for Licorice Products||Katrin Herrmann|
|15:15||Liquorice, from root till candy||Koop Fleddérus|
|15.45||Demo: Sour Belts Using Cooking-Extrusion Process (Extrufood Pilot Plant)||Martijn Hillenius|
|18.00||<i>End of the second day / Light dinner</i>|
|<b>Thursday, September 17, 2015</b>|
|9.00||Fruit Leather with High Real Fruit Content||Oliver Ludwig|
|9.50||Demo: Fruit Snacks (on Extrufood Pilot Plant) and Sugar Paste||Martijn Hillenius|
|13.00||<i>End of the Seminar / Lunch</i>|
|-Subject to alteration-|
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 32