Workshop: Deposited Sugar Confectionery

What is the content of the course?

Workshop Deposited Sugar Confectionery from July 13 to 15, 2015
This course with practical demonstrations on pilot machines will be held in the facilities of the ZDS.

It will present the technologies and raw materials involved in the manufacturing of deposited sugar confectionery products including single shot, swirled, two-layers, and centre-filled products. This course will especially focus on innovations and trends in deposited sugar products.

The aim of the 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 the manufacturing processes of innovative deposited products and to give ideas for new developments.

Who belongs to the target group?

The course is especially meant for product development and application technology people who would like to gain more understanding for the industrial processes and raw materials involved.

It is a good opportunity for people who have just started in the candy industry but is particularly beneficial for those who are already working there to extend their knowledge and give ideas for new products.

Co-ordination and speaker of the course:

Bernd KOSSACK, Sugar confectionery technologist, ZDS
André Weins, Winkler und Dünnebier Süßwarenmaschinen GmbH
Holger Brack, Winkler und Dünnebier Süßwarenmaschinen GmbH

Date/Venue:

Monday, July 13 to Wednesday, July 15, 2015

ZDS - The Academy of Sweets
De-Leuw-Str. 3-9, D-42653, GERMANY

Fee:

Members of the ZDS association      1.445,- €
Non-members                                1.925,- €
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.

<b>Program<b>
<b>Monday, July 13, 2015</b>
09:30 Welcome
10:00 Theory:<br />Deposited Sugar Confectionery -An Overview Bernd Kossack, ZDS
11:00 Theory:<br />Bases of raw materials:<br />sugar, syrup, acids, gelling agent<br /> Bernd Kossack, ZDS
<i>in between Coffee Break</i>
12:15 Theory:<br />Depositing Technologies André Weins, Winkler und Dünnebier Süßwarenmaschinen GmbH
13:00 <i>Lunch</i>
14:00 Practice:<br />-Deposited Gums & Jellies<br />-Production of One-Shot Deposited Products Holger Brack, Winkler und Dünnebier Süßwarenmaschinen GmbH & Bernd Kossack, ZDS
17:00 Discussion
17:30 End of First Day / Light Dinner
<b>Tuesday, July 14, 2015</b>
09:00 Theory:<br />Manufacturing Technology of Fondant and Crust Liqueur Bernd Kossack, ZDS
10:00 <i>Coffee Break</i>
10:15 Practice:<br />Production of Fondant and Crust Liqueur Bernd Kossack, ZDS
13:00 Lunch
14:00 Continuous of Practice Bernd Kossack, ZDS
15:45 <i>Coffee Break</i>
16:00 Theory:<br />Manufacturing of High Boiled & Soft Candies Bernd Kossack, ZDS
17:00 Discussion
17:30 End of the Second Day/Light Dinner
<b>Wednesday, July 15, 2015</b>
09:00 Practice:<br />Continuous of Practice of High Boiled & Soft Candies<br />Depowder of Products and Enrobing Bernd Kossack, ZDS
<i>in between Coffee Break</i>
12:30 Discussion
13:00 Lunch / End of the Seminar
-subject to alteration-

Your Course leader

Bernd Kossack

  • Master in Industry, Sugar Confectionery
  • Technical Instructor, Sweets / Confectionery

Your Project Assistant

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!

Tel: +49 (0) 212 5961 -14

Mon. - Fri. 08:00 - 04:45

seminar(at)zds-solingen(dot)de

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