Sugar Confectionery Production: Practical Introduction Course PES-2243
10.10. - 14.10.2022
This introductional course imparts basic knowledge of sugar confectionery production. The participants get to know the core ingredients and production techniques.
Theoretical and practical topics:
High boiled sweets (die-formed and deposited)
Toffees, fudges and soft chews
Gums and jellies
Sugar free and sugar reduced products
Who should attend?
Food technologists from the confectionery industry, who are working in R & D, production or quality assurance
Technical service and supportive personnel of the raw material and machinery industry
- Members of manufacturing companies, who who wish to complete their knowledge
General information
The practical parts take place in the ZDS' own pilot plants.
- Demonstrations are given to show production on industrial level
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.
Tags utilisés:
Date(s)1
Nombre maximale des participants
10 Participants de ce séminaire
3 Participant
par entreprise
Sprache(n):
- EN
