Practical Introduction Course: Hard Candy Technology<\/h1><\/div>Date:<\/b> 17.02. – 18.02.2026
\nLanguage:<\/b> English
\nLocation:<\/b> ZDS Solingen
\nCosts:<\/b> 1.880,00 \u20ac<\/p>\n<\/div><\/div><\/div>![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2024\/10\/sugar-confectionery_900x300px.jpg\" "\\"sugar-confectionery_900x300px\\"")
<\/span><\/div><\/div><\/div><\/div><\/div>Description<\/h4><\/a><\/li>
Goal<\/h4><\/a><\/li>
Target group<\/h4><\/a><\/li>
Program<\/h4><\/a><\/li>
Services<\/h4><\/a><\/li>
Required equipment<\/h4><\/a><\/li><\/ul><\/div>Description<\/h4><\/a><\/li><\/ul><\/div>\n\u2022 Introduction to Hard Candy Manufacturing: Key ingredients, structure, and characteristics of high-quality sugar and sugar-free hard candies
\n\u2022 Stability of hard candy: Glass transition, crystallization
\n\u2022 Cooking and Process Techniques: Master the methods to ensure precise texture and durability in hard candy production
\n\u2022 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.<\/p>\n<\/div>
Goal<\/h4><\/a><\/li><\/ul><\/div>\nUnderstand 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.<\/p>\n<\/div>
Target group<\/h4><\/a><\/li><\/ul><\/div>\nThis course is ideal for professionals in the sugar confectionery industry looking to specialize in hard candy production, as well.<\/p>\n<\/div>
Program<\/h4><\/a><\/li><\/ul><\/div>\nTuesday, February 17, 2026<\/strong><\/h4>\n9:00 Welcome and introduction ZDS
\n<\/strong>Trends and Classification of HBC<\/p>\n\n- Products and concepts<\/li>\n
- Products with milk, extracts, honey, etc.<\/li>\n
- Products with fillings<\/li>\n
- Products with different textures<\/li>\n<\/ul>\n
Raw materials \u2013 focus HBC<\/p>\n
\n- Sugar, water, glucose syrup, flavour, colour, acid, milk ingredients, salts, etc.<\/li>\n
- Sugar substitutes, high intense sweeteners, fibres<\/li>\n<\/ul>\n
Practical:<\/strong> Preparation of sugar solutions
\n13:00 <\/strong>Lunch
\n14:00<\/strong> Isomalt for HBC
\n15:00 Practical:<\/strong><\/p>\n\n- High boiled candy production on Uniplast line<\/li>\n
- Sugarfree deposited hard candy \u2013 manual production<\/li>\n<\/ul>\n
17:00 Final discussion and end of day 1<\/strong><\/p>\nWednesday, February 18, 2026<\/h4>\n
8:30 Summary day 1
\n<\/strong>9:00<\/strong> Hard Boiled Candy \u2013 Process Technology<\/p>\n\n- Premix \u2013 Dosing, weighing<\/li>\n
- Cooking \u2013 Different cooking systems<\/li>\n
- Flavouring and tempering\/ cooling<\/li>\n
- Batch roller, sizing roller, die-forming<\/li>\n
- Cooling<\/li>\n
- Energy recovery system
\nManuel Stumpf, Hansella GmbH<\/em><\/li>\n<\/ul>\n12:30<\/strong> Lunch
\n13:30<\/strong> Practical: Filled hard candy (manually)
\n15:00<\/strong> Troubleshooting of hard candy production
\n16:00 Final discussion and end of the seminar<\/strong><\/p>\n<\/div>Services<\/h4><\/a><\/li><\/ul><\/div>\n\n- Course documents in digital form<\/li>\n
- Refreshments: Snacks and drinks<\/li>\n
- Lunch in the ZDS canteen<\/li>\n
- Certificate of attendance<\/li>\n<\/ul>\n<\/div>
Required equipment<\/h4><\/a><\/li><\/ul><\/div>\n\n- You should wear comfortable work clothes, long trousers, shoes.<\/li>\n
- We kindly ask you to bring your own coat.<\/li>\n
- Kindly bring your laptop to access the course documents on-site.<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>Registration<\/span><\/a><\/div><\/div><\/div>Back to the overview<\/span><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
Questions?\u00a0<\/strong><\/p>\nIf you have any questions about the event, please contact our project organization:
\nseminar@zds-solingen.de<\/a>
\n+49 (0) 212 59 61 32<\/p>\n<\/div><\/div><\/div>Your instructor:<\/strong><\/p>\nGuillermo Geschwindner
\nDipl.-Ing. Lebensmitteltechnologie, Fachlehrer Zuckerwaren und Schokolade<\/p>\n<\/div><\/div><\/div>
![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2023\/06\/Guillermo_Geschwindner.jpg\" "\\"Guillermo_Geschwindner\\"")
<\/span><\/div><\/div><\/div><\/div><\/div>\n<\/div><\/div>
Date:<\/b> 17.02. – 18.02.2026 \u2022 Introduction to Hard Candy Manufacturing: Key ingredients, structure, and characteristics of high-quality sugar and sugar-free hard candies 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.<\/p>\n<\/div> This course is ideal for professionals in the sugar confectionery industry looking to specialize in hard candy production, as well.<\/p>\n<\/div> 9:00 Welcome and introduction ZDS Raw materials \u2013 focus HBC<\/p>\n Practical:<\/strong> Preparation of sugar solutions 17:00 Final discussion and end of day 1<\/strong><\/p>\n 8:30 Summary day 1 12:30<\/strong> Lunch Questions?\u00a0<\/strong><\/p>\n If you have any questions about the event, please contact our project organization: Your instructor:<\/strong><\/p>\n Guillermo Geschwindner
\nLanguage:<\/b> English
\nLocation:<\/b> ZDS Solingen
\nCosts:<\/b> 1.880,00 \u20ac<\/p>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>Description<\/h4><\/a><\/li>
Goal<\/h4><\/a><\/li>
Target group<\/h4><\/a><\/li>
Program<\/h4><\/a><\/li>
Services<\/h4><\/a><\/li>
Required equipment<\/h4><\/a><\/li><\/ul><\/div>
Description<\/h4><\/a><\/li><\/ul><\/div>
\n\u2022 Stability of hard candy: Glass transition, crystallization
\n\u2022 Cooking and Process Techniques: Master the methods to ensure precise texture and durability in hard candy production
\n\u2022 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.<\/p>\n<\/div>Goal<\/h4><\/a><\/li><\/ul><\/div>
Target group<\/h4><\/a><\/li><\/ul><\/div>
Program<\/h4><\/a><\/li><\/ul><\/div>
Tuesday, February 17, 2026<\/strong><\/h4>\n
\n<\/strong>Trends and Classification of HBC<\/p>\n\n
\n
\n13:00 <\/strong>Lunch
\n14:00<\/strong> Isomalt for HBC
\n15:00 Practical:<\/strong><\/p>\n\n
Wednesday, February 18, 2026<\/h4>\n
\n<\/strong>9:00<\/strong> Hard Boiled Candy \u2013 Process Technology<\/p>\n\n
\nManuel Stumpf, Hansella GmbH<\/em><\/li>\n<\/ul>\n
\n13:30<\/strong> Practical: Filled hard candy (manually)
\n15:00<\/strong> Troubleshooting of hard candy production
\n16:00 Final discussion and end of the seminar<\/strong><\/p>\n<\/div>Services<\/h4><\/a><\/li><\/ul><\/div>
\n
Required equipment<\/h4><\/a><\/li><\/ul><\/div>
\n
\nseminar@zds-solingen.de<\/a>
\n+49 (0) 212 59 61 32<\/p>\n<\/div><\/div><\/div>
\nDipl.-Ing. Lebensmitteltechnologie, Fachlehrer Zuckerwaren und Schokolade<\/p>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>\n