Practical Introduction Course
Including Functional Gums:
Gums & Jellies Production

Date: 12.05. – 16.05.2025
Language: English
Location: ZDS Solingen
Costs: € 3,560.00

In this practical course on the production of gums and jelly products, participants will learn about the properties and technology of ingredients and their use in products in theory and practice. In addition, the special features of raw materials, formulations and processing technologies for the production of functional rubbers are discussed.

Start: May 12 at 10:00 CET

Joint lunch in our premises around 13:00 CET

End: May 16 at 13:00 CET and optional lunch in our premises

Monday, May 12

10:00 Welcome

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

Theory: Sugar, glucose syrup and other carbohydrates

Theory: Modifi ed starches in gums and jellies – Properties and application, Carlos Soler, Cargill R&D Center Europe EMEA

Theory: Hydrocolloids for gums and jellies Gelatin

Practice: Gummies with modifi ed starch

Tuesday, May 13

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, Carmen Schneider, Sensient Technologies Europe GmbH (Online)

Practice:

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

Wednesday, May 14

09:00 Welcome

Theory and Practice: Dosing and cooking / dissolving of gums and jellies, Bernhard Kopf, HÄNSEL PROCESSING GMBH

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, Sören Berger, Soeren Berger partner of Pinco SA

Thursday, May 15

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

Friday, May 16

09:00 Welcome

Theory: Antisticking agents, sugar and acid coating, Wilfried Kukowski, DOEHLER GmbH

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

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

– Sugar and glucose syrup
– Starchy gums
– Gum arabic pastillas
– Pectin jellies
– Agar-agar jellies
– Starch and non-starchy casting production methods
– Functional gums and jellies, trends, ingredients, concepts
– Aerated products – Ingredients & technology
– FMPs and masking flavorings
– Non-stick products

Who should attend?
– Food technologists from the confectionery industry who work in R&D, production and quality assurance
– Technical service and support personnel from the raw materials and machinery industry
– Members of production companies who would like a technical introduction to this product range

Participation fee:

3.560,00 €

Services

  • Course documentation
  • Moodle learning platform
  • Refreshments: Snacks and drinks
  • Lunch in the ZDS canteen

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