Practical Introduction Course: Hard Candy Technology
Date: 17.02. – 18.02.2026
Language: English
Location: ZDS Solingen
Costs: 1.880,00 €
• Introduction to Hard Candy Manufacturing: Key ingredients, structure, and characteristics of high-quality sugar and sugar-free hard candies
• Stability of hard candy: Glass transition, crystallization
• Cooking and Process Techniques: Master the methods to ensure precise texture and durability in hard candy production
• Machinery and Process Automation: Overview of modern machinery and automatedand trends in hard candy technology, equipping you with the expertise needed to excel in modern candy manufacturing.
Understand the secrets of industrial hard candy production! This seminar provides comprehensive insights into the hard candy structure, raw materials, shelf-live, production techniques, processes, and trends in hard candy technology, equipping you with the expertise needed to excel in modern candy manufacturing.
This course is ideal for professionals in the sugar confectionery industry looking to specialize in hard candy production, as well.
Tuesday, February 17, 2026
9:00 Welcome and introduction ZDS
Trends and Classification of HBC
- Products and concepts
- Products with milk, extracts, honey, etc.
- Products with fillings
- Products with different textures
Raw materials – focus HBC
- Sugar, water, glucose syrup, flavour, colour, acid, milk ingredients, salts, etc.
- Sugar substitutes, high intense sweeteners, fibres
Practical: Preparation of sugar solutions
13:00 Lunch
14:00 Isomalt for HBC
15:00 Practical:
- High boiled candy production on Uniplast line
- Sugarfree deposited hard candy – manual production
17:00 Final discussion and end of day 1
Wednesday, February 18, 2026
8:30 Summary day 1
9:00 Hard Boiled Candy – Process Technology
- Premix – Dosing, weighing
- Cooking – Different cooking systems
- Flavouring and tempering/ cooling
- Batch roller, sizing roller, die-forming
- Cooling
- Energy recovery system
Manuel Stumpf, Hansella GmbH
12:30 Lunch
13:30 Practical: Filled hard candy (manually)
15:00 Troubleshooting of hard candy production
16:00 Final discussion and end of the seminar
- Course documents in digital form
- Refreshments: Snacks and drinks
- Lunch in the ZDS canteen
- 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. Lebensmitteltechnologie, Fachlehrer Zuckerwaren und Schokolade
