Practical Introduction Course: Pan-Coating<\/div><\/h1><\/div>Date:<\/b> 02.03. – 05.03.2026
\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\/2023\/12\/dragee_900x300px-1.jpg\" "\\"dragee_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 <\/p>\n
This practical course deals with the production technology of hard, soft and chocolate panned goods. During the one-week course, the theoretical knowledge gained is put into practice in our Pan-Coating department.<\/p>\n
This course offers a broad overview of recipes and manufacturing processes for hard, soft and chocolate coated panned goods in theory, followed by practical group work and demonstrations. During practice, participants work with conventional panning equipment composed of several, different sized rotating pans. Furthermore demonstrations are given on an automatic pan and a chocolate belt coating system.<\/p>\n
The aim is for the participants to be able to produce the most important types of panned goods independently at the end of the practical course.<\/p>\n<\/div>
Goal<\/h4><\/a><\/li><\/ul><\/div>\nTheoretical and Practical Topics:<\/strong><\/p>\n\n- Hard panned goods (chocolate lentils)<\/li>\n
- Soft panned goods (jelly beans, etc.)<\/li>\n
- Chocolate panned goods (hazelnuts, almonds, crisps)<\/li>\n
- Raw materials<\/li>\n
- Processes<\/li>\n
- Technical parameters<\/li>\n
- Sugar-free\/sugar-reduced<\/li>\n<\/ul>\n<\/div>
Target group<\/h4><\/a><\/li><\/ul><\/div>\nWho Should Attend?<\/strong><\/p>\n\n- Food technologists from the confectionery industry working in R&D<\/li>\n
- Technical service and supportive personnel of the raw material and machinery industry<\/li>\n
- Members of manufacturing companies, who need a technical introduction into this topic<\/li>\n
- People interested in this topic who want to gain further knowledge<\/li>\n<\/ul>\n<\/div>
Program<\/h4><\/a><\/li><\/ul><\/div>\nMonday, March 2, 2026<\/strong><\/h4>\n10:00 Welcome and Introduction
\n<\/strong>Theory:<\/strong> Introduction \u2013 classification and composition of drag\u00e9es, tasting of market samples: hard, soft and chocolate drag\u00e9es
\nTheory:<\/strong> Pre-Coating and stabilisation of dragee centers,\u00a0Andreas Eberhard, NOREVO GmbH<\/em>
\nPractical:<\/strong> Coating and stabilisation of different centers
\nPractical:<\/strong> Chocolate coating of hazelnuts and almonds
\n17:00 Final discussion and end of the day<\/strong><\/p>\nTuesday, March 3, 2026<\/strong><\/h4>\n09:00 Summary of the previous day
\n<\/strong>Theory:<\/strong> Chocolate coating technology \u2013 raw materials, process, technical parameters
\nTheory:<\/strong> Automatic belt coating system
\nPractical:<\/strong> Chocolate coating of various centers
\nTheory:<\/strong> Soft coating technology \u2013 raw materials, process, technical parameters
\nPractical:<\/strong> Soft coating of various centers
\n17:00 Final discussion and end of the day<\/strong><\/p>\nWednesday, March 4 2026<\/strong><\/h4>\n09:00 Summary of the previous day
\n<\/strong>09:15 Theory:<\/strong>Sucrose esters in panning confectionery, Lia Bax, Sisterna BV<\/em>
\n<\/strong>Theory:<\/strong> Overview of hard coating \u2013 raw materials, process, technical parameters, sugar, glucose syrup, gum arabic, titanium dioxide alternatives, sugar esters in coated confectionery, etc.
\nPractical:<\/strong> Hard coating on precoated center and whitening
\n12:00 Theory:<\/strong> Colouring of coated confectionery
\nGNT Europa GmbH<\/em>
\n14:00 Practical:<\/strong> Coloring of hard coated centers
\n17:00 Final discussion and end of the day<\/strong><\/p>\nThursday, March 5, 2026<\/strong><\/h4>\n09:00 Summary
\n<\/strong>Theory:<\/strong> Overview of automatic coating technology, Julien Mouron, Dumoulin<\/em>
\nTheory:<\/strong> Polishing and sealing of hard, soft and chocolate panned goods
\nBenjamin Greene, Capol GmbH<\/em>
\nTheory:<\/strong> Sugar-free hard coating with isomalt, xylitol and maltitol
\nPractical:<\/strong> Finishing: Polishing and sealing of hard, soft and chocolate drag\u00e9es
\n16:00 Final discussion and end of the course<\/strong><\/p>\n\u2013 Subject to changes \u2013<\/p>\n<\/div>
Services<\/h4><\/a><\/li><\/ul><\/div>\n\n- Course documentation in digital format<\/li>\n
- Refreshments: snacks and drinks<\/li>\n
- Lunch at the ZDS refectory<\/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> 02.03. – 05.03.2026 <\/p>\n This practical course deals with the production technology of hard, soft and chocolate panned goods. During the one-week course, the theoretical knowledge gained is put into practice in our Pan-Coating department.<\/p>\n This course offers a broad overview of recipes and manufacturing processes for hard, soft and chocolate coated panned goods in theory, followed by practical group work and demonstrations. During practice, participants work with conventional panning equipment composed of several, different sized rotating pans. Furthermore demonstrations are given on an automatic pan and a chocolate belt coating system.<\/p>\n The aim is for the participants to be able to produce the most important types of panned goods independently at the end of the practical course.<\/p>\n<\/div> Theoretical and Practical Topics:<\/strong><\/p>\n Who Should Attend?<\/strong><\/p>\n 10:00 Welcome and Introduction 09:00 Summary of the previous day 09:00 Summary of the previous day 09:00 Summary \u2013 Subject to changes \u2013<\/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> 3.260,00 \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>
Goal<\/h4><\/a><\/li><\/ul><\/div>
\n
Target group<\/h4><\/a><\/li><\/ul><\/div>
\n
Program<\/h4><\/a><\/li><\/ul><\/div>
Monday, March 2, 2026<\/strong><\/h4>\n
\n<\/strong>Theory:<\/strong> Introduction \u2013 classification and composition of drag\u00e9es, tasting of market samples: hard, soft and chocolate drag\u00e9es
\nTheory:<\/strong> Pre-Coating and stabilisation of dragee centers,\u00a0Andreas Eberhard, NOREVO GmbH<\/em>
\nPractical:<\/strong> Coating and stabilisation of different centers
\nPractical:<\/strong> Chocolate coating of hazelnuts and almonds
\n17:00 Final discussion and end of the day<\/strong><\/p>\nTuesday, March 3, 2026<\/strong><\/h4>\n
\n<\/strong>Theory:<\/strong> Chocolate coating technology \u2013 raw materials, process, technical parameters
\nTheory:<\/strong> Automatic belt coating system
\nPractical:<\/strong> Chocolate coating of various centers
\nTheory:<\/strong> Soft coating technology \u2013 raw materials, process, technical parameters
\nPractical:<\/strong> Soft coating of various centers
\n17:00 Final discussion and end of the day<\/strong><\/p>\nWednesday, March 4 2026<\/strong><\/h4>\n
\n<\/strong>09:15 Theory:<\/strong>Sucrose esters in panning confectionery, Lia Bax, Sisterna BV<\/em>
\n<\/strong>Theory:<\/strong> Overview of hard coating \u2013 raw materials, process, technical parameters, sugar, glucose syrup, gum arabic, titanium dioxide alternatives, sugar esters in coated confectionery, etc.
\nPractical:<\/strong> Hard coating on precoated center and whitening
\n12:00 Theory:<\/strong> Colouring of coated confectionery
\nGNT Europa GmbH<\/em>
\n14:00 Practical:<\/strong> Coloring of hard coated centers
\n17:00 Final discussion and end of the day<\/strong><\/p>\nThursday, March 5, 2026<\/strong><\/h4>\n
\n<\/strong>Theory:<\/strong> Overview of automatic coating technology, Julien Mouron, Dumoulin<\/em>
\nTheory:<\/strong> Polishing and sealing of hard, soft and chocolate panned goods
\nBenjamin Greene, Capol GmbH<\/em>
\nTheory:<\/strong> Sugar-free hard coating with isomalt, xylitol and maltitol
\nPractical:<\/strong> Finishing: Polishing and sealing of hard, soft and chocolate drag\u00e9es
\n16:00 Final discussion 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