Gums & jellies production: Basic practical course including functional gums PES-2126
13.09. - 17.09.2021
In this course the participants get to know in theory and practice the characteristics and technology of ingredients and their use in gums and jellies products.
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
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.
Additional information about Covid 19:#
We take your health seriously! In our practical courses you will be in a class with a maximum of 10 participants, so that appropriate distances and hygiene rules can be maintained.
In cooperation with the vocational school of the ZDS we have developed a comprehensive hygiene concept. In addition, we offer free cancellation (valable until July 2021).
Verwendete Schlagwörter:
Termin(e)1
Maximale Teilnehmeranzahl
10 Teilnehmer im gesamten Seminar
6 Teilnehmer
je Unternehmen
Sprache(n):
- EN
