Curso práctico de introducción sobre productos grageados 25. - 29.11.2024 Este curso práctico trata de la tecnología de producción de grageas duros, blandos y de chocolate. Durante el curso [...]
Einführungspraktikum in die industrielle Hart- und Weichkaramell Herstellung Datum: 05.11.2024 – 07.11.2024Sprache: Deutsch Ort: ZDS Solingen Dieser praktische Einführungskurs vermittelt Grundkenntnisse [...]
Producción Industrial de Confitería 21.10.2024 - 31.10.2024 Este curso intensivo ofrece una amplia visión general de los productos de confitería. Los participantes conocen en detalle los ingredientes y las [...]
Starchless Depositing 08.10.2024 - 10.10.2024 Starchless depositing is a cutting-edge manufacturing technique in the confectionery industry that has revolutionized the way various types of candies and sweets are produced. [...]
Web seminar: Aerated confectionery 01.10.2024 - 02.10.2024 Aerated confectionery, often referred to as "aerated candy", represents a delightful and innovative category within the world of sweets. This confectionery is [...]
19.08. - 30.08.2024 This intensive course imparts a broad overview of sugar confectionery products. The participants get to know the ingredients and production techniques in detail. This comprehensive program [...]
09.09.2024 - 13.09.2024 This practical course deals with the production technology of hard, soft and chocolate panned goods. During the one-week course, the theoretical knowledge gained is put into [...]
21.05.2024 - 24.05.2024 Introduction to the production technology of gums and jelly products" deals with producing these specific confectionery items in theory and practice. In a series of presentations, [...]
April 9 - 10, 2024 The raw material fondant basically consists of sugar, water and glucose syrup. Fondant is used as a semi-finished product and [...]
Gums and Jellies Production: Practical Introduction Course including selected topics for Functional Gums March 4 to 8, 2024 In this practical course about gums & [...]