The influence of different ingredients such as different gum bases, acids, polyols and flavours will be studied, as well as the production parameters of chewing gum masses. Mainly stripes and pillows will be produced. Furthermore participants will have the possibility to pan centres during the course.
This course is intended for
Food technologists from the sugar confectionery industry
Technical service and support staff from the raw material industry
Members of the product development department from the confectionery industry who wish to get a technical introduction into this part of their industry
15 Participants for this seminar
3 Participants per company