Industrial Sugar Confectionery Production: Intense Practical Course<\/h1><\/div>Date:<\/b> 19.08. \u2013 30.08.2024 Language:<\/b> English Venue:<\/b> ZDS Solingen<\/p>\n<\/div><\/div><\/div>![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2023\/12\/hart-weich-karamell_900x300px.jpg\" "\\"hart-weich-karamell_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>
Costs Services included<\/h4><\/a><\/li><\/ul><\/div>Description<\/h4><\/a><\/li><\/ul><\/div>\nThis intensive course imparts a broad overview of sugar confectionery products. The participants get to know the ingredients and production techniques in detail. This comprehensive program will equip participants with all the necessary knowledge and skills to produce a wide range of sugar confectionery. From sugar and sugar-free hard candies to toffee \/ fudge, caramels, marshmallows, bubblegums, and much more, we cover it all! During the theoretical sessions, topics such as \u201esugar substitutes\u201c and \u201ehigh-intensity sweeteners\u201c will be discussed, along with the production technology of sugar-based confectionery. This comprehensive program is designed to immerse participants in the intricacies of sugar confectionery production, providing both theoretical knowledge and hands-on experience in our facility. Our experienced experts will provide intensive training using our own machinery park. With over 75 years of experience and conducting more than 50 seminars yearly, ZDS has established itself as a leading educational and training institution in the confectionery industry worldwide. Upon completion of the two-week program, participants will have the opportunity to earn our internationally recognized diploma by passing a written examination.<\/p>\n<\/div>
Goal <\/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>
Target group<\/h4><\/a><\/li><\/ul><\/div>\n\n- Executives, members of management, and company founders<\/li>\n
- Employees of confectionery and sugar confectionery industry: Production staff, product development, quality assurance<\/li>\n<\/ul>\n<\/div>
Program<\/h4><\/a><\/li><\/ul><\/div>\nMonday, August 19, 2024<\/h2>\n
09:00 Welcome and introduction – Presentation of the program<\/strong>Theory:<\/strong> Classification of sugar confectionery products Raw materials:<\/strong><\/p>\n\n- Carbohydrates, sugar, water, glucose syrup<\/li>\n
- Acids for confectionery products<\/li>\n<\/ul>\n
13:00 Lunch<\/strong> 14:00 Practice<\/strong> Introduction to the laboratory, cooking of different sugar solutions, die-formed hard boiled candies 17:00 Final discussion End of day<\/strong><\/p>\n
\nTuesday, August 20, 2024<\/h2>\n
09:00 Theory:<\/strong> Sugar substitutes, high intense sweeteners, fibers Hard candy classification Practice:<\/strong> Sugar and sugarfree hard candy production 13:00 Lunch<\/strong>14:00 Practice:<\/strong> Deposited hard boiled candies, die-formed filled hard boiled candies, milk hard boiled candies 16:00 Theory:<\/strong> Sugarfree and sugar reduced raw materials for confectionery productsIsomalt, Inulin, FOS, Isomaltulose 17:00 Final discussion End of day<\/strong><\/p>\n
\nWednesday, August 21, 2024<\/h2>\n
09:00 Theory:<\/strong> Caramel, toffee and chewy candy, Raw materials: fat, emulsifiers, milk ingredients and hydrocolloids, Process technology of toffee and fudge 11:00 Practice<\/strong>: Toffee \/ Fudge 13:00 Lunch<\/strong>14:00 Practice:<\/strong> Toffee \/ Fudge 17:00 Final discussion End of day<\/strong><\/p>\n
\nThursday, August 22, 2024<\/h2>\n
09:00 Summary of former trials<\/strong>09:30 Practice:<\/strong> Fruit chewy candies 11:30 Lunch<\/strong> 12.00 Departure to Hansella GmbH, Viersen 13:00 Arrival at Hansella<\/strong> Welcome and Introduction to the Agenda Presentation and Training in modern sugar based confectionery production \u2022 About Hansella \u2022 Sugar technology <\/p>\n* Basics * Heat Exchangers * Boiling Curve and Vacuum application<\/p>\n
\u2022 Production Technology <\/p>\n
* Hard and Soft-Candy Production processes<\/p>\n
Questions and Discussions Facility Tour through Hansella 17.00 Final Discussion, Summary, End of day Departure back to ZDS e.V., Solingen<\/strong><\/p>\n
\nFriday, August 23, 2024<\/h2>\n
09:00 Theory: <\/strong> Gum base, bubble gum and chewing gum raw materials, types of chewing gum Production technology of chewing and bubble gum 13:00 Lunch<\/strong>14:00 Practice:<\/strong> Bubble gum production, chewy candy follow up 16:00 End of the first week<\/strong><\/p>\n
\nMonday, August 26, 2024<\/h2>\n
09:00 Theory: <\/strong> Raw materials for the production of gums and jellies, gelatin, modified starch, pectin, agar-agar, gum arabic, carrageenan 11.30 Theory:<\/strong> Flavours for confectionery products Curt Georgi GmbH Co. KG 13:00 Lunch<\/strong>14:00 Practice <\/strong> Manufacturing of gums and jellies, gelatin gums, modified starch 17:00 Final discussion End of day<\/strong><\/p>\n
\nTuesday, August 27, 2024<\/h2>\n
09:00 Theory: <\/strong> Starchless depositing of gums and jellies 10:30 Theory<\/strong> Aerated confectionery and Marshmallows: types, process and machinery 13:00 Lunch<\/strong>14:00 Practice: <\/strong> Practice of gums and jellies and marshmallows, pectin jelly, agar-agar, aerated confectionery and Marshmallows 17.00 Final discussion End of day<\/strong><\/p>\n
\nWednesday, August 28, 2024<\/h2>\n
09:00 Theory: <\/strong> Participants: Written exam of course topics Theory: <\/strong> Chocolate panning, soft panning 13:00 Lunch<\/strong>14:00 Practice: <\/strong> Chocolate panning, soft panning 17.00 Final discussion End of day<\/strong><\/p>\n
\nThursday, August 29, 2024<\/h2>\n
09:00 Theory:<\/strong> Raw materials and production technology of panned goods, hard panning Practice:<\/strong> Sugar hard panning 12:00 Theory: Natural colours in confectionery and especially for panning, GNT Europe GmbH 13:00 Lunch<\/strong>14:00 <\/strong>Practice:<\/strong> Sugar hard panning, destarching of gummies Whitening and colouring 17.00 Final discussion End of day \/ 18:00 Farewell-dinner<\/strong><\/p>\n
\nFriday, August 30, 2024<\/h2>\n
09:00 <\/strong>Theory:<\/strong> Polishing of hard, soft and chocolate panned goods Practice:<\/strong> Polishing of hard, soft and chocolate panned goods 13:00 Final disussion and End of the course \/ Lunch<\/strong>– subject to alterations –<\/strong> <\/p>\n<\/div>
Date:<\/b> 19.08. \u2013 30.08.2024 Language:<\/b> English Venue:<\/b> ZDS Solingen<\/p>\n<\/div><\/div><\/div> This intensive course imparts a broad overview of sugar confectionery products. The participants get to know the ingredients and production techniques in detail. This comprehensive program will equip participants with all the necessary knowledge and skills to produce a wide range of sugar confectionery. From sugar and sugar-free hard candies to toffee \/ fudge, caramels, marshmallows, bubblegums, and much more, we cover it all! During the theoretical sessions, topics such as \u201esugar substitutes\u201c and \u201ehigh-intensity sweeteners\u201c will be discussed, along with the production technology of sugar-based confectionery. This comprehensive program is designed to immerse participants in the intricacies of sugar confectionery production, providing both theoretical knowledge and hands-on experience in our facility. Our experienced experts will provide intensive training using our own machinery park. With over 75 years of experience and conducting more than 50 seminars yearly, ZDS has established itself as a leading educational and training institution in the confectionery industry worldwide. Upon completion of the two-week program, participants will have the opportunity to earn our internationally recognized diploma by passing a written examination.<\/p>\n<\/div> 09:00 Welcome and introduction – Presentation of the program<\/strong>Theory:<\/strong> Classification of sugar confectionery products Raw materials:<\/strong><\/p>\n 13:00 Lunch<\/strong> 14:00 Practice<\/strong> Introduction to the laboratory, cooking of different sugar solutions, die-formed hard boiled candies 17:00 Final discussion End of day<\/strong><\/p>\n 09:00 Theory:<\/strong> Sugar substitutes, high intense sweeteners, fibers Hard candy classification Practice:<\/strong> Sugar and sugarfree hard candy production 13:00 Lunch<\/strong>14:00 Practice:<\/strong> Deposited hard boiled candies, die-formed filled hard boiled candies, milk hard boiled candies 16:00 Theory:<\/strong> Sugarfree and sugar reduced raw materials for confectionery productsIsomalt, Inulin, FOS, Isomaltulose 17:00 Final discussion End of day<\/strong><\/p>\n 09:00 Theory:<\/strong> Caramel, toffee and chewy candy, Raw materials: fat, emulsifiers, milk ingredients and hydrocolloids, Process technology of toffee and fudge 11:00 Practice<\/strong>: Toffee \/ Fudge 13:00 Lunch<\/strong>14:00 Practice:<\/strong> Toffee \/ Fudge 17:00 Final discussion End of day<\/strong><\/p>\n 09:00 Summary of former trials<\/strong>09:30 Practice:<\/strong> Fruit chewy candies 11:30 Lunch<\/strong> 12.00 Departure to Hansella GmbH, Viersen 13:00 Arrival at Hansella<\/strong> Welcome and Introduction to the Agenda Presentation and Training in modern sugar based confectionery production \u2022 About Hansella \u2022 Sugar technology <\/p>\n * Basics * Heat Exchangers * Boiling Curve and Vacuum application<\/p>\n \u2022 Production Technology <\/p>\n * Hard and Soft-Candy Production processes<\/p>\n Questions and Discussions Facility Tour through Hansella 17.00 Final Discussion, Summary, End of day Departure back to ZDS e.V., Solingen<\/strong><\/p>\n 09:00 Theory: <\/strong> Gum base, bubble gum and chewing gum raw materials, types of chewing gum Production technology of chewing and bubble gum 13:00 Lunch<\/strong>14:00 Practice:<\/strong> Bubble gum production, chewy candy follow up 16:00 End of the first week<\/strong><\/p>\n 09:00 Theory: <\/strong> Raw materials for the production of gums and jellies, gelatin, modified starch, pectin, agar-agar, gum arabic, carrageenan 11.30 Theory:<\/strong> Flavours for confectionery products Curt Georgi GmbH Co. KG 13:00 Lunch<\/strong>14:00 Practice <\/strong> Manufacturing of gums and jellies, gelatin gums, modified starch 17:00 Final discussion End of day<\/strong><\/p>\n 09:00 Theory: <\/strong> Starchless depositing of gums and jellies 10:30 Theory<\/strong> Aerated confectionery and Marshmallows: types, process and machinery 13:00 Lunch<\/strong>14:00 Practice: <\/strong> Practice of gums and jellies and marshmallows, pectin jelly, agar-agar, aerated confectionery and Marshmallows 17.00 Final discussion End of day<\/strong><\/p>\n 09:00 Theory: <\/strong> Participants: Written exam of course topics Theory: <\/strong> Chocolate panning, soft panning 13:00 Lunch<\/strong>14:00 Practice: <\/strong> Chocolate panning, soft panning 17.00 Final discussion End of day<\/strong><\/p>\n 09:00 Theory:<\/strong> Raw materials and production technology of panned goods, hard panning Practice:<\/strong> Sugar hard panning 12:00 Theory: Natural colours in confectionery and especially for panning, GNT Europe GmbH 13:00 Lunch<\/strong>14:00 <\/strong>Practice:<\/strong> Sugar hard panning, destarching of gummies Whitening and colouring 17.00 Final discussion End of day \/ 18:00 Farewell-dinner<\/strong><\/p>\n 09:00 <\/strong>Theory:<\/strong> Polishing of hard, soft and chocolate panned goods Practice:<\/strong> Polishing of hard, soft and chocolate panned goods 13:00 Final disussion and End of the course \/ Lunch<\/strong>– subject to alterations –<\/strong> <\/p>\n<\/div><\/span><\/div><\/div><\/div><\/div><\/div>Description<\/h4><\/a><\/li>
Goal <\/h4><\/a><\/li>
Target group<\/h4><\/a><\/li>
Program<\/h4><\/a><\/li>
Costs Services included<\/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, August 19, 2024<\/h2>\n
\n
\nTuesday, August 20, 2024<\/h2>\n
\nWednesday, August 21, 2024<\/h2>\n
\nThursday, August 22, 2024<\/h2>\n
\nFriday, August 23, 2024<\/h2>\n
\nMonday, August 26, 2024<\/h2>\n
\nTuesday, August 27, 2024<\/h2>\n
\nWednesday, August 28, 2024<\/h2>\n
\nThursday, August 29, 2024<\/h2>\n
\nFriday, August 30, 2024<\/h2>\n
![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2023\/06\/Guillermo_Geschwindner.jpg\" "\\"Guillermo_Geschwindner\\"")
<\/span><\/div><\/div><\/div><\/div><\/div>\n<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":4950,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[77,82],"tags":[],"class_list":["post-2865","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-confectionery","category-seminar-en"],"yoast_head":"\n