Practical Introduction Course:<\/span> Industrial Sugar Confectionery Production<\/h1><\/div>Date:<\/b> 07.09. – 11.09.2026
\nLanguage:<\/b> English
\nLocation:<\/b> ZDS Solingen
\nCosts:<\/b> 3.750,00 \u20ac<\/p>\n<\/div><\/div><\/div>![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2025\/10\/header_zucker_900x300px.jpg\" "\\"header_zucker_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\n- Raw materials, recipes, and production processes of:<\/li>\n
- High boilings, caramels, toffees & fudges<\/li>\n
- Fruit gums, jellies<\/li>\n
- Panned goods<\/li>\n
- Sugar-free products<\/li>\n<\/ul>\n<\/div>
Goal<\/h4><\/a><\/li><\/ul><\/div>\nThis course imparts an overview of sugar confectionery products. The participants get to know the ingredients and production techniques. In the practical parts, the participants produce in small groups and watch demonstrations of ZDS\u2019 industrial pilot machinery. Furthermore, the schedule of the course allows the inclusion of additional topics relevant to the participants.<\/p>\n<\/div>
Target group<\/h4><\/a><\/li><\/ul><\/div>\n\u2022 Executives, members of management and company founders
\n\u2022 Employees of confectionery and sugar confectionery industry: Production staff, product development, quality assurance<\/p>\n<\/div>
Program<\/h4><\/a><\/li><\/ul><\/div>\nMonday, September 07, 2026<\/strong><\/h4>\n09:00 Welcome & Presentation of the program<\/strong>
\nTheory:<\/strong> Classification of sugar confectionery products, including tasting of market samples
\nRaw materials:
\n\u2022 Sugars
\n\u2022 Water
\n\u2022 Glucose syrup
\nPractice:<\/strong>
\n\u2022 Introduction to the laboratory
\n\u2022 Cooking of different sugar solutions
\n13:00<\/strong> Lunch
\n14:00 Theory: <\/strong>Manufacturing technology of die-formed candies
\nDemonstration: <\/strong>Production of die-formed hard boiled candies
\nPractice: <\/strong>Production of deposited hard boiled candies – sugarfree
\n17:00 Final discussion and end of day 1<\/strong><\/p>\nTuesday, September 08, 2026<\/strong><\/h4>\n08:30 Theory: <\/strong>Fruit chewy candies
\nPractice:<\/strong>
\n\u2022 Chewy candy – Cooking, pulling and cut & wrap
\n\u2022 Chewy candy with starch and gelatin
\n\u2022 Technology pulling and mixing
\n13:00<\/strong> Lunch
\n14:00 Theory: <\/strong>Manufacturing technology of milk toffees and fudge
\nDemonstration: <\/strong>Production of milk toffees on an industrial line
\nPractice: <\/strong>Production of Toffees and Fudge
\n17:00 Final discussion and end of day 2<\/strong><\/p>\nWednesday, September 09, 2026<\/strong><\/h4>\n08:30 Theory: <\/strong>Modern manufacturing technology of hard boiled and soft candy
\n10:00 Theory:<\/strong>
\n\u2022 Gelling and thickening agents for the use in gums and jellies – Gelatin, pectin, agar agar, gum arabic
\n\u2022 Native and modified starches for gums and jellies
\n12:00 Theory: <\/strong>Manufacturing technology of gums and jellies
\n13:00 Lunch<\/strong>
\n<\/em>14:00 Practice: <\/strong>Production of various gums and jellies – with gelatin, pectin, agar agar, starch
\n17:00 Final discussion and end of day 3<\/strong><\/p>\nThursday, September 10, 2026<\/strong><\/h4>\n08:30 Practice: <\/strong>Production of various sugar reduced and sugarfree gums and jellies
\n11:00 Theory:<\/strong> Sugar reduced confectionery
\n13:00 <\/strong>Lunch
\n14:00 Practice: <\/strong>Production of various gums and jellies and deposited marshmallows
\n17:00 Final discussion and End of day 4<\/strong><\/p>\nFriday, September 11, 2026<\/strong><\/h4>\n08:30 Theory: <\/strong>Glazing and antisticking agents
\nPractice:<\/strong> Destarching sanding, oiling, enrobing of the prepared product samples
\n12:30<\/strong> Final discussion and time for questions
\n13:00 Lunch and end of the course<\/strong><\/p>\n– subject to changes –<\/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><\/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><\/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> 07.09. – 11.09.2026 This course imparts an overview of sugar confectionery products. The participants get to know the ingredients and production techniques. In the practical parts, the participants produce in small groups and watch demonstrations of ZDS\u2019 industrial pilot machinery. Furthermore, the schedule of the course allows the inclusion of additional topics relevant to the participants.<\/p>\n<\/div> \u2022 Executives, members of management and company founders 09:00 Welcome & Presentation of the program<\/strong> 08:30 Theory: <\/strong>Fruit chewy candies 08:30 Theory: <\/strong>Modern manufacturing technology of hard boiled and soft candy 08:30 Practice: <\/strong>Production of various sugar reduced and sugarfree gums and jellies 08:30 Theory: <\/strong>Glazing and antisticking agents – subject to changes –<\/p>\n<\/div> 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> 3.750,00 \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
Goal<\/h4><\/a><\/li><\/ul><\/div>
Target group<\/h4><\/a><\/li><\/ul><\/div>
\n\u2022 Employees of confectionery and sugar confectionery industry: Production staff, product development, quality assurance<\/p>\n<\/div>Program<\/h4><\/a><\/li><\/ul><\/div>
Monday, September 07, 2026<\/strong><\/h4>\n
\nTheory:<\/strong> Classification of sugar confectionery products, including tasting of market samples
\nRaw materials:
\n\u2022 Sugars
\n\u2022 Water
\n\u2022 Glucose syrup
\nPractice:<\/strong>
\n\u2022 Introduction to the laboratory
\n\u2022 Cooking of different sugar solutions
\n13:00<\/strong> Lunch
\n14:00 Theory: <\/strong>Manufacturing technology of die-formed candies
\nDemonstration: <\/strong>Production of die-formed hard boiled candies
\nPractice: <\/strong>Production of deposited hard boiled candies – sugarfree
\n17:00 Final discussion and end of day 1<\/strong><\/p>\nTuesday, September 08, 2026<\/strong><\/h4>\n
\nPractice:<\/strong>
\n\u2022 Chewy candy – Cooking, pulling and cut & wrap
\n\u2022 Chewy candy with starch and gelatin
\n\u2022 Technology pulling and mixing
\n13:00<\/strong> Lunch
\n14:00 Theory: <\/strong>Manufacturing technology of milk toffees and fudge
\nDemonstration: <\/strong>Production of milk toffees on an industrial line
\nPractice: <\/strong>Production of Toffees and Fudge
\n17:00 Final discussion and end of day 2<\/strong><\/p>\nWednesday, September 09, 2026<\/strong><\/h4>\n
\n10:00 Theory:<\/strong>
\n\u2022 Gelling and thickening agents for the use in gums and jellies – Gelatin, pectin, agar agar, gum arabic
\n\u2022 Native and modified starches for gums and jellies
\n12:00 Theory: <\/strong>Manufacturing technology of gums and jellies
\n13:00 Lunch<\/strong>
\n<\/em>14:00 Practice: <\/strong>Production of various gums and jellies – with gelatin, pectin, agar agar, starch
\n17:00 Final discussion and end of day 3<\/strong><\/p>\nThursday, September 10, 2026<\/strong><\/h4>\n
\n11:00 Theory:<\/strong> Sugar reduced confectionery
\n13:00 <\/strong>Lunch
\n14:00 Practice: <\/strong>Production of various gums and jellies and deposited marshmallows
\n17:00 Final discussion and End of day 4<\/strong><\/p>\nFriday, September 11, 2026<\/strong><\/h4>\n
\nPractice:<\/strong> Destarching sanding, oiling, enrobing of the prepared product samples
\n12:30<\/strong> Final discussion and time for questions
\n13:00 Lunch and end of the course<\/strong><\/p>\nServices<\/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