Practical Introduction Course: Industrial Sugar Confectionery Production

This course imparts an overview of sugar confectionery products. The participants get to know the ingredients and production techniques. In the practical parts, the participants produce in small groups and watch demonstrations of ZDS’ industrial pilot machinery. Furthermore, the schedule of the course allows the inclusion of additional topics relevant to the participants.

• Executives, members of management and company founders
• Employees of confectionery and sugar confectionery industry: Production staff, product development, quality assurance

Monday, September 14, 2026

09:00 Welcome & Presentation of the program
Theory: Classification of sugar confectionery products, including tasting of market samples
Raw materials:
• Sugars
• Water
• Glucose syrup
Practice:
• Introduction to the laboratory
• Cooking of different sugar solutions
13:00 Lunch
14:00 Theory: Manufacturing technology of die-formed candies
Demonstration: Production of die-formed hard boiled candies
Practice: Production of deposited hard boiled candies – sugarfree
17:00 Final discussion and end of day 1

Tuesday, September 15, 2026

08:30 Theory: Fruit chewy candies
Practice:
• Chewy candy – Cooking, pulling and cut & wrap
• Chewy candy with starch and gelatin
• Technology pulling and mixing
13:00 Lunch
14:00 Theory: Manufacturing technology of milk toffees and fudge
Demonstration: Production of milk toffees on an industrial line
Practice: Production of Toffees and Fudge
17:00 Final discussion and end of day 2

Wednesday, September 16, 2026

08:30 Theory: Modern manufacturing technology of hard boiled and soft candy
10:00 Theory:
• Gelling and thickening agents for the use in gums and jellies – Gelatin, pectin, agar agar, gum arabic
• Native and modified starches for gums and jellies
12:00 Theory: Manufacturing technology of gums and jellies
13:00 Lunch
14:00 Practice: Production of various gums and jellies – with gelatin, pectin, agar agar, starch
17:00 Final discussion and end of day 3

Thursday, September 17, 2026

08:30 Practice: Production of various sugar reduced and sugarfree gums and jellies
11:00 Theory: Sugar reduced confectionery
13:00 Lunch
14:00 Practice: Production of various gums and jellies and deposited marshmallows
17:00 Final discussion and End of day 4

Friday, September 18, 2026

08:30 Theory: Glazing and antisticking agents
Practice: Destarching sanding, oiling, enrobing of the prepared product samples
12:30 Final discussion and time for questions
13:00 Lunch and end of the course

– subject to changes –

• Kursunterlagen in digitaler Form
• Erfrischungen: Snacks und Getränke
• Mittagessen in der Kantine der ZDS
• Teilnahmebescheinigung

• Sie sollten bequeme Arbeitskleidung, lange Hosen und Schuhe tragen.
• Wir bitten Sie, Ihren eigenen Mantel mitzubringen.
• Bitte bringen Sie Ihren Laptop mit, um vor Ort auf die Kursunterlagen zugreifen zu können.