Introduction Sugar Confectionery

Course details:

Begin: 18.07.2016 | 10:00

End: 22.07.2016 | 13:00

Tuesday to Thursday from 9:00 to 17:00.

In between several coffee breaks between 10 - 15 min.

Lunch from 13:00 to 14:00

Dinner at our refectory from 17:30 to 19:00

Schedule of the course:

Welcome - Presentation of the programme

High Boiled Candies  

THEORY:

- Manufacturing technology of die-formed candies  

Practice:

- Production of die-formed high boiled candies and Practical Group Work

Tuesday, July 19, 2016  

Toffees, Fudges, Soft Chews

THEORY:

- Modern manufacturing technology of high boiled & soft candy, Frank Jansen, Robert Bosch GmbH

- Manufacturing technology of milk toffees & fudges

- Colour applications in confectionery, Maike Frerichs, GNT Europa GmbH

- Manufacturing technology of soft chews  

Practice:

- Production of soft chews, milk toffees on an industrial line

Wednesday, July 20, 2016

Gums & Jellies

THEORY:

- Gelling & thickening agents / Manufacturing technology of gums and jellies

- Starches in Gums & Jellies, Jürgen Detert, Cargill Texturizing Solutions Deutschland GmbH & Co. KG 

Practice:

- Production of gelatine gums on a pressure dissolver

Thursday, July 21, 2016

Calorie-reduced Sugar Confectionery Products  

THEORY:

- Intense sweeteners, N.N. Tate & Lyle

- Flavours in sugar confectionery and flavour workshop, Sabine Widder, Symrise AG

Practice:

- Production of various gums and jellies

Friday, July 22, 2016  

Practice: 

- Demoulding, Sanding, Oiling, Enrobing of the prepeared product samples  

Discussion  and time for questions

Course Leader:

Mr Jörg Braun and Mr Bernd Kossack, Sugar Confectionery Technologists

and further speakers from the industrie