Gums & jellies production: Practical introduction course including functional gums<\/h1><\/div>Date:<\/b> 07. \u2013 10.06.2027
\nLanguage:<\/b> English
\nVenue:<\/b> ZDS Solingen
\nCosts:<\/strong> 3.460,00 \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><\/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>\nTopics:<\/strong><\/p>\n\n- Sugar, water and glucose syrup<\/li>\n
- Modified starches<\/li>\n
- Fruit gums with modified starch and gelatin<\/li>\n
- Gelatin, Pectin and Agar Agar<\/li>\n
- Flavors, colors and acids for fruit gums<\/li>\n
- Sugar substitutes, high-intensity sweeteners and dietary fibres<\/li>\n
- Production methods starch & starchless depositing<\/li>\n
- Dosing and cooking \/ dissolving of gums and jellies<\/li>\n
- Sugar-free and suger reduction, drying technology<\/li>\n
- Destarching, oiling, sugaring and enrobing with chocolate<\/li>\n
- Antisticking agents<\/li>\n<\/ul>\n<\/div><\/div>
Goal<\/h4><\/a><\/li><\/ul><\/div>\nIn 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<\/div><\/div>
Target group<\/h4><\/a><\/li><\/ul><\/div>\nWho Should Attend?<\/strong><\/p>\n\n- Food technologists from the confectionery industry, who are working in R&D, Production, QA<\/li>\n
- Technical service and support personnel of the raw material and machinery industry.<\/li>\n
- Members of manufacturing companies who wish a technical introduction to this product range.<\/li>\n<\/ul>\n<\/div><\/div>
Program<\/h4><\/a><\/li><\/ul><\/div>\nYour Content Goes Here<\/p>\n<\/div><\/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><\/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><\/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
Date:<\/b> 07. \u2013 10.06.2027 Topics:<\/strong><\/p>\n 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<\/div><\/div> Who Should Attend?<\/strong><\/p>\n Your Content Goes Here<\/p>\n<\/div><\/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
\nVenue:<\/b> ZDS Solingen
\nCosts:<\/strong> 3.460,00 \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>
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Goal<\/h4><\/a><\/li><\/ul><\/div>
Target group<\/h4><\/a><\/li><\/ul><\/div>
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Program<\/h4><\/a><\/li><\/ul><\/div>
Services<\/h4><\/a><\/li><\/ul><\/div>
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Required equipment<\/h4><\/a><\/li><\/ul><\/div>
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\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