Pan-Coating: Practical Introduction Course<\/h1><\/div>Date:<\/b> 03.11. – 06.11.2025
\nLanguage:<\/b> English
\nLocation:<\/b> ZDS Solingen
\nCosts: <\/b>3.100,00\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><\/div><\/div><\/div><\/div>Description<\/h4><\/a><\/li>
Goal<\/h4><\/a><\/li>
Target group<\/h4><\/a><\/li>
Program<\/h4><\/a><\/li>
Services included<\/h4><\/a><\/li>
Equipment Required<\/h4><\/a><\/li><\/ul><\/div>Description<\/h4><\/a><\/li><\/ul><\/div>\nThis 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<\/div>
Goal<\/h4><\/a><\/li><\/ul><\/div>\nThis 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<\/strong> 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>\nTheoretical and Practical Topics:<\/strong>
\n– Hard panned goods (chocolate lentils)
\n– Soft panned goods (jelly beans, etc.)
\n– Chocolate panned goods (hazelnuts, almonds, crisps)
\n– Raw materials
\n– Processes
\n– Technical parameters
\n– Sugar-free\/sugar-reduced products
\n– Coloring, polishing, finishing<\/p>\n<\/div>Target group<\/h4><\/a><\/li><\/ul><\/div>\n– Food technologists from the confectionery industry working in R&D
\n– Technical service and supportive personnel of the raw material and machinery industry
\n– Members of manufacturing companies, who need a technical introduction into this topic
\n– People interested in this topic who want to gain further knowledge<\/p>\n<\/div>
Program<\/h4><\/a><\/li><\/ul><\/div>\nJoint lunch at our premises at around 13:00 CET.<\/p>\n
\nMonday, 3 November 2025<\/strong><\/p>\n10:00 Welcome and Introduction<\/strong><\/p>\nTheory:<\/strong> Introduction \u2013 classification and composition of drag\u00e9es, tasting of market samples: hard, soft and chocolate drag\u00e9es.<\/p>\nTheory:<\/strong> Coating and stabilisation of coated candy fillings<\/p>\nPractical:<\/strong> Coating and stabilisation of different fillings<\/p>\nPractical:<\/strong> Chocolate coating of hazelnuts and almonds<\/p>\n17:30 Final discussion and end of the day<\/strong><\/p>\n
\nTuesday, 04.11.2025<\/strong><\/p>\n09:00 Summary of the previous day<\/strong><\/p>\nTheory:<\/strong> Chocolate coating technology \u2013 raw materials, process, technical parameters<\/p>\nTheory:<\/strong> Automatic belt coating system<\/p>\nPractical:<\/strong> Chocolate coating of various fillings<\/p>\nTheory:<\/strong> Soft coating technology \u2013 raw materials, process, technical parameters<\/p>\nPractical:<\/strong> Soft coating of various fillings<\/p>\n17:30 Final discussion and end of the day<\/strong><\/p>\n
\nWednesday, 05.11.2025<\/strong><\/p>\n09:00 Summary of the previous day<\/strong><\/p>\nTheory:<\/strong> Overview of hard coating \u2013 raw materials, process, technical parameters, sugar, glucose syrup, gum arabic, titanium dioxide substitutes, sugar esters in coated confectionery, etc.<\/p>\nPractical:<\/strong> Hard coating on covered fillings<\/p>\nTheory:<\/strong> Colouring of coated confectionery and titanium dioxide substitutes<\/p>\nPractical:<\/strong> Hard coating on covered inserts \u2013 sugar coating, whitening and colouring<\/p>\n17:30 Final discussion and end of the day<\/strong><\/p>\n
\nThursday, 6 November 2025<\/strong><\/p>\n09:00 Summary<\/strong><\/p>\nTheory:<\/strong> Sugar-free hard coating with isomalt, xylitol and maltitol<\/p>\nPractical:<\/strong> Sugar-free hard coating with isomalt, xylitol and\/or maltitol<\/p>\nTheory:<\/strong> Glazing and sealing of hard, soft and chocolate drag\u00e9es<\/p>\nTheory:<\/strong> Overview of automatic coating technology<\/p>\nPractical:<\/strong> Finishing: Glazing and sealing of hard, soft and chocolate drag\u00e9es<\/p>\n17:30 Final discussion and end of the course<\/strong><\/p>\n\u2013 Subject to change \u2013<\/strong><\/em><\/p>\n<\/div>Services included<\/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>
Date:<\/b> 03.11. – 06.11.2025 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<\/div> 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<\/strong> 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 Theoretical and Practical Topics:<\/strong> – Food technologists from the confectionery industry working in R&D Joint lunch at our premises at around 13:00 CET.<\/p>\n Monday, 3 November 2025<\/strong><\/p>\n 10:00 Welcome and Introduction<\/strong><\/p>\n Theory:<\/strong> Introduction \u2013 classification and composition of drag\u00e9es, tasting of market samples: hard, soft and chocolate drag\u00e9es.<\/p>\n Theory:<\/strong> Coating and stabilisation of coated candy fillings<\/p>\n Practical:<\/strong> Coating and stabilisation of different fillings<\/p>\n Practical:<\/strong> Chocolate coating of hazelnuts and almonds<\/p>\n 17:30 Final discussion and end of the day<\/strong><\/p>\n Tuesday, 04.11.2025<\/strong><\/p>\n 09:00 Summary of the previous day<\/strong><\/p>\n Theory:<\/strong> Chocolate coating technology \u2013 raw materials, process, technical parameters<\/p>\n Theory:<\/strong> Automatic belt coating system<\/p>\n Practical:<\/strong> Chocolate coating of various fillings<\/p>\n Theory:<\/strong> Soft coating technology \u2013 raw materials, process, technical parameters<\/p>\n Practical:<\/strong> Soft coating of various fillings<\/p>\n 17:30 Final discussion and end of the day<\/strong><\/p>\n Wednesday, 05.11.2025<\/strong><\/p>\n 09:00 Summary of the previous day<\/strong><\/p>\n Theory:<\/strong> Overview of hard coating \u2013 raw materials, process, technical parameters, sugar, glucose syrup, gum arabic, titanium dioxide substitutes, sugar esters in coated confectionery, etc.<\/p>\n Practical:<\/strong> Hard coating on covered fillings<\/p>\n Theory:<\/strong> Colouring of coated confectionery and titanium dioxide substitutes<\/p>\n Practical:<\/strong> Hard coating on covered inserts \u2013 sugar coating, whitening and colouring<\/p>\n 17:30 Final discussion and end of the day<\/strong><\/p>\n Thursday, 6 November 2025<\/strong><\/p>\n 09:00 Summary<\/strong><\/p>\n Theory:<\/strong> Sugar-free hard coating with isomalt, xylitol and maltitol<\/p>\n Practical:<\/strong> Sugar-free hard coating with isomalt, xylitol and\/or maltitol<\/p>\n Theory:<\/strong> Glazing and sealing of hard, soft and chocolate drag\u00e9es<\/p>\n Theory:<\/strong> Overview of automatic coating technology<\/p>\n Practical:<\/strong> Finishing: Glazing and sealing of hard, soft and chocolate drag\u00e9es<\/p>\n 17:30 Final discussion and end of the course<\/strong><\/p>\n \u2013 Subject to change \u2013<\/strong><\/em><\/p>\n<\/div>
\nLanguage:<\/b> English
\nLocation:<\/b> ZDS Solingen
\nCosts: <\/b>3.100,00\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 included<\/h4><\/a><\/li>
Equipment Required<\/h4><\/a><\/li><\/ul><\/div>
Description<\/h4><\/a><\/li><\/ul><\/div>
Goal<\/h4><\/a><\/li><\/ul><\/div>
\n– Hard panned goods (chocolate lentils)
\n– Soft panned goods (jelly beans, etc.)
\n– Chocolate panned goods (hazelnuts, almonds, crisps)
\n– Raw materials
\n– Processes
\n– Technical parameters
\n– Sugar-free\/sugar-reduced products
\n– Coloring, polishing, finishing<\/p>\n<\/div>Target group<\/h4><\/a><\/li><\/ul><\/div>
\n– Technical service and supportive personnel of the raw material and machinery industry
\n– Members of manufacturing companies, who need a technical introduction into this topic
\n– People interested in this topic who want to gain further knowledge<\/p>\n<\/div>Program<\/h4><\/a><\/li><\/ul><\/div>
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\nServices included<\/h4><\/a><\/li><\/ul><\/div>
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![](\"https:\/\/zds-solingen.de\/wp-content\/uploads\/2023\/06\/Guillermo_Geschwindner.jpg\" "\\"Guillermo_Geschwindner\\"")
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