Basic Gums & jellies Seminar and selected topics of functional gums PES-2007 Seminar expired
02.11.2020 - 06.11.2020 (3 hours per day)
In our Webseminar the participants get to know in theory the characteristics and technology of ingredients and their use in gums and jellies products.
The seminar will start at 14:00 CET and End: 17:00 CET.
Theoretical topics
Sugar and glucose syrup
- Starch gums
- Gum arabic PATILLES
- Pectin jellies
- Agar-Agar jellies
- Production methods starch & starchless deposting
- Functional gums and jellies, trends, ingredients, concepts
- Aerated products - Ingredients & Technology
- FMP's and masking flavours
- Antisticking agents
We are sending product samples (optional) at a price of approx 100,00 € (cost of market samples and shipping) per company.
Who should attend?
Food technologists from the confectionery industry, who are working in R&D, Production, QA
Technical service and supportive personnel of the raw material and machinery industry.
Members of manufacturing companies, who wish a technical introduction to this production range.
Tags used:
Date(s)1
02.11.2020 – 06.11.2020 | Venue: N.N.
Basic Gums & jellies Seminar and selected topics of functional gums
Begin:
02.11.2020 | 14:00 o'clock
End:
06.11.2020 | 17:00 o'clock
Instructor
Speaker(s):
Venue:
Participant limit
50 Participants for this seminar
5 Participants
per company
Sprache(n):
- EN
