Practical Course in Panning PED-612 Seminar expired
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.
Tags used: English,Sugar Confectionery,Panning
Date(s)1
Participant limit
15 Participants for this seminar
3 Participants
per company
File attachments to the seminar1
Practical course in Panning (PES-612_Practical_Course_in_Panning_Program.pdf)
Internal file attachments to the seminar5
To this seminar file attachments 5 are deposited. If you have booked this seminar, please login with your userdata to see this documents.
Sprache(n):
- EN
The annual program 2020
