Aeretaed Fruit Gums


Thursdy, February 21, 2017

10:00 Welcome

10:15 Introduction of Aerated Sweets - with samples

10:45 Theory - Introduction Raw Materials: Sugar, Glucose Syrup, Gelatine, Agar

            in between coffee break

13:00 Lunch

14:00 Practical Work: Production of Aerated Gums and Jellies

          in between coffee break

17:00 Discussion - End of the first day - Dinner

Wednesday, February 22, 2017

9:00 Theory - Raw Materials and Production of:
          - Short nougat
          - Marshmallows & Chocolate Marshmallows
          - Bird's milk

          in between coffee break

11.00  Practical Work: Manufacturing of above mentioned sweets

13.00  Lunch

14.00 Continuation of Practical Work: Manufacturing of above mentioned sweets

in between coffee break

17:00 Discussion - End of the second day - Dinner   

Tuesday, February 23, 2017

9:00 Practical Work: Chewy Candys and Turrón/Turkish Honey

         Demoulding, Sanding, Oiling, Enrobing of the Prepared Product Samples

          in between coffee break

13:00 Final Discussion - End of the course - Lunch

 -Subject to alteration-

Course Leader and Speaker

Bernd Kossack - ZDS
Course Leader
Jan Jaap van Heiningen
Tanis Confectionery
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