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.


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02.11.2020 – 06.11.2020  |  Venue: N.N.

Basic Gums & jellies Seminar and selected topics of functional gums


02.11.2020 | 14:00 o'clock


06.11.2020 | 17:00 o'clock





Participant limit

50 Participants for this seminar
5 Participants  per company


  • EN

Participant fee

750,00 €

Reduced Participant fee (only for members of ZDS e.V.)

600,00 €

Services included

  • Course documentation
  • Product samples (optional)  at a price of approx 100,00  per company.

This seminar is already expired and can not be booked.

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For the 2nd and any further participant of the same company attractive discounts are available.
For universities a discount of 50% is granted

We are happy to help

Do you have questions, requests and/or suggestions?
Please contact us:

ZDS – The Academy of Sweets
De-Leuw-Str. 1 - 9
D-42653 Solingen, GERMANY
T. +49 (0) 212 / 59 61-32

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