Toffee, Fudge and chewy candy
Date: 22. – 24.06.2027
Language: English
Venue: ZDS Solingen
Costs: 2.960,00 €
This three-day seminar combines theoretical knowledge with practical production trials focusing on toffee, fudge and chewy candy. Participants learn how raw materials, formulations and processing parameters influence flavour, texture and product quality.
Participants gain a practical understanding of the production processes for toffee, fudge and chewy candy. They learn how to adjust formulations and processing parameters, identify causes of quality variations and transfer the knowledge gained to product development and industrial production.
Professionals and newcomers from product development, production, application technology and quality assurance in the confectionery industry.
- Product and market overview
- Raw materials and their technological functions
- Formulation of toffee, fudge and chewy candy
- Caramelisation, Maillard reaction and crystallisation
- Batch and continuous cooking processes
- Practical production of different product variants
- Casting, forming, cutting and wrapping technologies
- Vegan, reduced-sugar and sugar-free concepts
- 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
