Curso práctico de introducción sobre productos grageados

2024-02-05T13:27:05+00:00

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 [...]

Curso práctico de introducción sobre productos grageados2024-02-05T13:27:05+00:00

Introductory internship in industrial hard and soft caramel production

2024-02-05T13:26:58+00:00

Introductory internship in industrial hard and soft caramel production 05.11.2024 - 07.11.2024 This practical introductory course teaches the basics of making hard and soft caramels. Participants will learn about [...]

Introductory internship in industrial hard and soft caramel production2024-02-05T13:26:58+00:00

Producción Industrial de Confitería de azúcar

2024-02-05T13:26:58+00:00

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 [...]

Producción Industrial de Confitería de azúcar2024-02-05T13:26:58+00:00

Starchless Depositing (Pectin & Co.)

2024-02-05T13:26:58+00:00

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. [...]

Starchless Depositing (Pectin & Co.)2024-02-05T13:26:58+00:00

Web seminar: Aerated confectionery

2024-02-05T13:26:58+00:00

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 [...]

Web seminar: Aerated confectionery2024-02-05T13:26:58+00:00

Industrial Sugar Confectionery Production: Intense Practical Course

2024-02-05T13:26:58+00:00

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 [...]

Industrial Sugar Confectionery Production: Intense Practical Course2024-02-05T13:26:58+00:00

Pan-coating: Practical introduction course

2024-02-05T13:26:58+00:00

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 [...]

Pan-coating: Practical introduction course2024-02-05T13:26:58+00:00

Introductory internship rubber and jelly articles

2024-02-05T13:26:58+00:00

21.05.2024 - 24.05.2024 "Introduction to the production technology of gum and jelly products" deals with the production of these special confectionery products in theory and practice. In a series [...]

Introductory internship rubber and jelly articles2024-02-05T13:26:58+00:00

Web-Seminar: Introduction Fondant

2024-02-05T13:26:58+00:00

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 [...]

Web-Seminar: Introduction Fondant2024-02-05T13:26:58+00:00

Introductory internship: Coating production technology

2024-02-05T13:26:58+00:00

This practical course deals with the production technology of hard, soft and chocolate coating. In particular, natural coloring and the shining of dragées are discussed. During the one-week course, [...]

Introductory internship: Coating production technology2024-02-05T13:26:58+00:00
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