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