Gums & jellies production: Practical introduction course including functional gums
Date: 07–10 June 2027
Language: English
Venue: ZDS Solingen
Fee: €3,460.00 €
Topics:
- Sugar, water and glucose syrup
- Modified starches
- Fruit gums with modified starch and gelatin
- Gelatin, Pectin and Agar Agar
- Flavors, colors and acids for fruit gums
- Sugar substitutes, high-intensity sweeteners and dietary fibres
- Production methods starch & starchless depositing
- Dosing and cooking / dissolving of gums and jellies
- Sugar-free and suger reduction, drying technology
- Destarching, oiling, sugaring and enrobing with chocolate
- Antisticking agents
In this practical course about gums & jellies production, the participants get to know in theory and practice the characteristics and technology of ingredients and their use in products. In addition, we talk about the specifics of raw materials, formulations, and processing technology for the production of functional gums.
Who Should Attend?
- Food technologists from the confectionery industry, who are working in R&D, Production, QA
- Technical service and support personnel of the raw material and machinery industry.
- Members of manufacturing companies who wish a technical introduction to this product range.
Monday, June 07, 2027
9:00 Welcome
Introduction: Classification of gums and jellies and evaluation of market products
Theory: Sugar, water, and glucose syrup
11:30 Theory: Modified starches in gums and jellies – Properties and application
13:00 Lunch
14:00 Practice: Elaboration of fruit gums with modified starch and gelatin
17:00 Final discussion and end of day 1
Tuesday, June 08, 2027
08:30 Theory: Hydrocolloids
- Gelatin
- Agar agar
10:00 Theory: Pectin
- Pectins for use in jellies and functional gums
Practice: Elaboration of Agar Agar Jellies
13:00 Lunch
14:00 Practice:
- Pectin for gums and jellies
- Gelatin gummies with a foam layer
- Agar agar jellies
Theory: Flavors, colors, and acids for fruit gums
17:00 Final discussion and end of day 2
Wednesday, June 09, 2027
08:30 Theory: Sugar substitutes, high-intense sweeteners, and dietary fibers
09:00 Theory: Drying technology of gums and jellies
10:00 Theory and Practice: Dosing and cooking/dissolving of gums and jellies
13:00 Lunch
14:00 Practice:
- Sugar-free and sugar-reduced gums and jellies
- Gelatin gummies starchless
17:00 Final discussion and end of day 3
Thursday, June 10, 2027
08:30 Theory and Practice: Mogul Technology – Overview of process and depositing
12:00 Theory: Drying technology of gums and jellies
13:00 Lunch
13:45 Theory: Antisticking agents, sugar, and acid coating
Practice: Destarching, oiling, sugaring, and enrobing with chocolate of the produced gums and jellies
16:00 Final discussion and end of the seminar
- 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. Food Technology, Specialist teacher for Confectionery and Chocolate
