Curso práctico de introducción sobre productos grageados
admin2024-10-02T09:44:38+00:00Curso práctico de introducción sobre productos grageados Fecha: 25.11. - 28.11.2024 Lengua: Español Ubicación: ZDS Solingen Este curso práctico trata [...]
Einführungspraktikum in die industrielle Hart- und Weichkaramell Herstellung
admin2024-08-08T08:37:50+00:00Einführungspraktikum in die industrielle Hart- und Weichkaramell Herstellung Datum: 05.11.2024 – 07.11.2024 Sprache: Deutsch Ort: ZDS Solingen Dieser praktische Einführungskurs vermittelt Grundkenntnisse in [...]
Producción Industrial de Confitería de azúcar
admin2024-09-12T11:13:40+00:00Producción 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 (Pectin & Co.)
admin2024-09-12T11:13:40+00:00Starchless 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
admin2024-09-24T07:20:29+00:00Web seminar: Aerated confectionery Date: 01.10.2024 – 02.10.2024 Language: English Venue: Online Aerated confectionery, often referred to as „aerated candy“, [...]
Industrial Sugar Confectionery Production: Intense Practical Course
admin2024-08-08T11:17:20+00:00Industrial Sugar Confectionery Production: Intense Practical Course Date: 19.08. – 30.08.2024 Language: English Venue: ZDS Solingen This intensive course imparts [...]
Pan-coating: Practical introduction course
admin2024-09-12T11:13:48+00:00Pan-coating: Practical introduction course Date: 09.09. - 13.09.2024 Language: English Location: ZDS Solingen This practical course deals with the production [...]
Introduction to the production technology of gums and jelly products
admin2024-09-12T11:13:49+00:0021.05.2024 - 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, [...]
Web-Seminar: Introduction Fondant
admin2024-09-12T11:13:46+00:00April 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
admin2024-09-12T11:13:46+00:00Gums and Jellies Production: Practical Introduction Course including selected topics for Functional Gums March 4 to 8, 2024 In this practical course about gums & [...]
