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
The practical parts take place in the ZDS' own pilot plants.
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.
10 Participants de ce séminaire
3 Participant par entreprise