Gums & jellies production: Practical introduction course including functional gums
Date: 07. – 10.06.2027
Language: English
Venue: ZDS Solingen
Costs: 3.460,00 €
Topics:
- Sugar, water and glucose syrup
- Modified starches
- Fruit gums with modified starch and gelatin
- Gelatin, Pectin and Agar Agar
- Flavors, colors and acids for fruit gums
- Sugar substitutes, high-intensity sweeteners and dietary fibres
- Production methods starch & starchless depositing
- Dosing and cooking / dissolving of gums and jellies
- Sugar-free and suger reduction, drying technology
- Destarching, oiling, sugaring and enrobing with chocolate
- Antisticking agents
In this practical course about gums & jellies production, the participants get to know in theory and practice the characteristics and technology of ingredients and their use in products. In addition, we talk about the specifics of raw materials, formulations, and processing technology for the production of functional gums.
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.
Your Content Goes Here
- Course documentation in digital format
- Refreshments: snacks and drinks
- Lunch at the ZDS refectory
- Certificate of attendance
- You should wear comfortable work clothes, long trousers, shoes.
- We kindly ask you to bring your own coat.
- Kindly bring your laptop to access the course documents on-site.
Questions?
If you have any questions about the event, please contact our project organization:
seminar@zds-solingen.de
+49 (0) 212 59 61 32
Your instructor:
Guillermo Geschwindner
Dipl.-Ing. Lebensmitteltechnologie, Fachlehrer Zuckerwaren und Schokolade
