Practical Introduction Course:
Hard Candy Technology

• Introduction to Hard Candy Manufacturing: Key ingredients, structure, and characteristics of high-quality sugar and sugar-free hard candies
• Stability of hard candy: Glass transition, crystallization
• Cooking and Process Techniques: Master the methods to ensure precise texture and durability in hard candy production
• Machinery and Process Automation: Overview of modern machinery and automated production lines for efficiency and scalability

Who Should Attend?

This course is ideal for professionals in the sugar confectionery industry looking to specialize in hard candy production, as well.

Tuesday, February 17, 2026

9.00   Welcome and introduction ZDS

Trends and Classification of HBC

• Products and concepts
• Products with milk, extracts, honey, etc.
• Products with fillings
• Products with different textures

Raw materials – focus HBC

• Sugar, water, glucose syrup, flavour, colour, acid, milk ingredients, salts, etc.
• Sugar substitutes, high intense sweeteners, fibres

Practical: Preparation of sugar solutions

13:00  Lunch

14:00  Isomalt for HBC

15:00  Practical: High boiled candy production on Uniplast line

Practical: Sugarfree deposited hard candy – manual production

17:00  Final discussion and end of day 1

Wednesday, February 18, 2026

8.30   Summary day 1

9.00  Hard Boiled Candy – Process Technology

• Premix – Dosing, weighing
• Cooking – Different cooking systems
• Flavouring and tempering/ cooling
• Batch roller, sizing roller, die-forming
• Cooling
• Energy recovery system

12:30  Lunch

13:30  Practical: Filled hard candy (manually)

15:00  Troubleshooting of hard candy production

16:00  Final discussion and end of the seminar

• Course materials
• Refreshments: snacks and drinks
• Lunch in the ZDS canteen
• Certificate of attendance