Practical Introduction Course:<\/span> Date:<\/b> 16.03. – 19.03.2026 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.<\/p>\n Topics:<\/strong><\/p>\n Who Should Attend?<\/strong><\/p>\n 9:00<\/strong> Welcome & <\/strong>Introduction:<\/strong> Classification of gums and jellies and evaluation of market products \u00a008:30<\/strong> Theory: <\/strong>Hydrocolloids<\/p>\n 10:00 Theory:<\/strong> Pectin<\/p>\n \u00a0<\/strong>Practice: <\/strong>Elaboration of Agar Agar Jellies Theory:<\/strong> Flavors, colors, and acids for fruit gums 08:30<\/strong> Theory: <\/strong>Sugar substitutes, high-intense sweeteners, and dietary fibers 17:00<\/strong> Final discussion and end of day 3<\/strong><\/p>\n 08:30<\/strong> Theory and Practice: <\/strong>Mogul Technology – Overview of process and depositing Makat Candy Technology GmbH 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
\nGums & Jellies Production including Functional Gums<\/p><\/h1><\/div>
\nLanguage:<\/b> English
\nLocation:<\/b> ZDS Solingen
\nCosts:<\/b> 3.260,00 \u20ac<\/p>\n<\/div><\/div><\/div>![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2025\/10\/header_gums_900x300px.jpg\" "\\"header_gums_900x300px\\"")
<\/span><\/div><\/div><\/div><\/div><\/div>Description<\/h4><\/a><\/li>
Goal<\/h4><\/a><\/li>
Target group<\/h4><\/a><\/li>
Program<\/h4><\/a><\/li>
Service<\/h4><\/a><\/li>
Required equipment<\/h4><\/a><\/li><\/ul><\/div>
Description<\/h4><\/a><\/li><\/ul><\/div>
\n
Goal<\/h4><\/a><\/li><\/ul><\/div>
\n
Target group<\/h4><\/a><\/li><\/ul><\/div>
Monday, March 16, 2026<\/strong><\/h4>\n
\nTheory:<\/strong> Sugar, water, and glucose syrup
\n11:30 Theory:<\/strong> Modified starches in gums and jellies – Properties and application Cargill R & D Centre Europe BVBA<\/em>
\n13:00<\/strong> Lunch
\n14:00<\/strong> Practice:<\/strong> Elaboration of fruit gums with modified starch and gelatin
\n17:00<\/strong> Final discussion and end of day 1<\/strong><\/p>\nTuesday, March 17<\/strong><\/h4>\n
\n
\n
\n13:00<\/strong> Lunch
\n14:00<\/strong> Practice:<\/strong><\/p>\n\n
\n17:00<\/strong> Final discussion and end of day 2<\/strong><\/p>\nWednesday, March 18<\/strong><\/h4>\n
\n10:00 Theory and Practice: <\/strong>Dosing and cooking\/dissolving of gums and jellies H\u00e4nsel Processing GmbH<\/em>
\n13:00<\/strong> Lunch
\n14:00<\/strong> Practice:<\/strong><\/p>\n\n
Thursday, March 19<\/strong><\/h4>\n
\n<\/em>12:00<\/strong> Theory: <\/strong>Drying technology of gums and jellies
\n13:00 <\/strong>Lunch
\n13:45<\/strong> Theory: <\/strong>Antisticking agents, sugar and acid coating
\nPractice: <\/strong>Destarching, oiling, sugaring, and enrobing with chocolate of the produced gums and jellies
\n16:00<\/strong> Final discussion and end of the seminar<\/strong><\/p>\n<\/div>Program<\/h4><\/a><\/li><\/ul><\/div>
\n
Service<\/h4><\/a><\/li><\/ul><\/div>
\n
Required equipment<\/h4><\/a><\/li><\/ul><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
\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>![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2023\/06\/Guillermo_Geschwindner.jpg\" "\\"Guillermo_Geschwindner\\"")
<\/span><\/div><\/div><\/div><\/div><\/div>\n