Practical Introduction Course
including Functional Gums:
Gums & Jellies Production

Start: September 22 at 10:00 CET

Joint lunch in our premises around 13:00 CET

End: September 26 at 13:00 CET and optional lunch in our premises

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Monday, September 22

10:00 Welcome

Theory: Introduction: Classification of gums and jellies and evaluation of market products

Theory: Sugar, glucose syrup and other carbohydrates

Theory: Modified starches in gums and jellies – Properties and application

Theory: Hydrocolloids for gums and jellies Gelatin

Practice: Gummies with modified starch

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Tuesday, September 23

09:00 Welcome

Practice: Gelatin gummies

Theory: Hydrocolloids

• Pectin
• Agar Agar
• Gum Arabic

Theory: Pectins for use in jellies and functional gums, Marlene Beicht, HERBSTREITH & FOX GmbH & Co. KG

Theory: Coloring of gums and jellies

Practice:

• Pectin for gums and jellies
• Gelatin gummies with foam layer
• Agar Agar jellies

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Wednesday, September 24

09:00 Welcome

Theory and Practice: Dosing and cooking / dissolving of gums and jellies

Theory and Practice: Mogul Technology – Overview of process and depositing, Daniel Szott, Makat Candy Technology GmbH

Practice:

• Pectin gummies starchless
• Gelatin gummies starchless
• Sugarfree and sugar-reduced gums and jellies

Theory: Drying technology of gums and jellies

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Thursday, September 25

09:00 Welcome

Theory: Technology of aerated products

• Raw materials – aeration agents

Theory: Principles of aeration – Process steps and machinery technology

Theory: Polyols, high intense sweeteners and dietary fibres

Practice: Sugarfree and sugar reduced gummies

Practice: Production of aerated products

• Deposited aerated products
• Deposited marshmallows

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Friday, September 26

09:00 Welcome

Theory: Antisticking agents, sugar and acid coating

Practice: Destarching, oiling, enrobing of gums and jellies and aerated products

13:00 Final discussion and end of the Seminar / Optional Lunch

Topics:
– Sugar and glucose syrup
– Starch gums
– Gum arabic pastillas
– Pectin jellies
– Agar-agar jellies
– Production methods starch & starchless depositing
– Functional gums and jellies, trends, ingredients, concepts
– Aerated products – Ingredients & Technology
– FMPs and masking flavors
– Antisticking agents

Who Should Attend?
– Food technologists from the confectionery industry, who are working in R&D, Production, QA
– Technical service and support personnel of the raw material and machinery industry.
– Members of manufacturing companies, who wish a technical introduction to this product range.

Participant fee

3.560,00 €

Services included

• Course documentation
• Learning platform Moodle
• Refreshments: snacks and drinks
• Lunch at the ZDS refectory