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?
Food technologists from the confectionery industry, who are working in R & D, production or quality assurance
Technical service and supportive personnel of the raw material and machinery industry
The practical parts take place in the ZDS' own pilot plants.
Demonstrations are given to show production on industrial level.
20 Teilnehmer im gesamten Seminar
3 Teilnehmer je Unternehmen