Technology of extruded fruit gums PES-2127
21.09. - 23.09.2021
Main focus of this course with practical demonstration on a cooking extruder is the introduction to the industrial manufacturing of extruded products. This product range requires very special know-how and experience in raw materials and process technology ensuring the desired distinctive textures and eating characteristics of the products.
Main focus:
• Raw materials and their influence on texture and taste of the end product
• Recipes and trend products
• Artisanal and industrial manufacturing of extruded products
• Manufacturing technology of extruded and co-extruded licorice products (licorice sticks)
• Specifications and quality control requirements
Target audience:
• Employees of confectionery industry:
Product development, production staff, quality assurance, marketing, sales staff
• Employees from raw material and machinery suppliers
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
3 Teilnehmer
je Unternehmen
Sprache(n):
- EN
