Sugar Confectionery: Practical Introduction Course PES 712 Seminar expired
This introductional course imparts basic knowledge of sugar confectionery production. The participants learn about the core ingredients and production techniques.
Theoretical and practical topics:
High boiled sweets (die-formed and deposited)
Toffees, fudges and soft chews
Gums and jellies
Sugar free and sugar reduced products
Who should attend?
Employees in the sugar confectionery industry, who are starting their career or wish further training
Members of the marketing and sales department of the sugar confectionery industry, who want to complete their knowledge.
Technical service and support staff of raw material and machinery industries.
- Members of manufacturing companies, who who wish to complete their knowledge
Theoretical and practical topics:
- The practical parts take place in the ZDS' own pilot plants.
- Demonstrations are given to show production on industrial level.
Tags used: English,Sugar Confectionery,High boilings,Toffees,Fudges,Jellies,Sugarfree
Date(s)1
17.07.2017 – 21.07.2017 | Solingen
Sugar Confectionery: Practical Introduction Course
Begin:
17.07.2017 | 10:00 o'clock
End:
21.07.2017 | 13:00 o'clock
Remarks
Description of the course: This course offers basic knowledge of sugar confectionery production in theory and practice. The characteristics of the raw materials are presented in detail, also example recipes are provided. During the practical parts the participants produce most of the products in small groups. Additionally industrial production is demonstrated using the ZDS' pilot machinery.
Instructor
Speaker(s):
Venue:
ZDS - Die Süßwaren-Akademie
De-Leuw-Str. 1-9
42653
Solingen
Participant limit
20 Participants for this seminar
5 Participants
per company
Sprache(n):
- EN
