Gums and Jellies: Focus
Cooking and Depositing

Datum: 06.10. – 07.10.2025
Sprache: Englisch
Ort: ZDS Solingen
Kosten: 1.780,00 €

This intensive seminar offers a comprehensive overview of the production of gums and jellies, with a focus on cooking and depositing technologies. Participants will gain insights into various cooking systems, including batch, coil, jet cooker, and pressure dissolver.

In the practical part, we utilise the Hänsel Processing Micro Lab Equipment, including the Hansamixer PicoMix, and for the depositing trials, the Makat Lab Depositor. We demonstrate the possibilities and functions of the processes, and by adjusting parameters, we immediately observe changes in the final product.
In addition to technical presentations from industry experts, the practical demos will help to understand the different product parameters.

The seminar is recommended for machine operators, shift leaders, product developers, quality assurance personnel, and anyone who wants to gain a deeper understanding of the process of gum and jelly production.

Here are some key benefits of starchless depositing:

Enhanced Product Quality: Starchless depositing allows for greater control over the production process, resulting in candies with consistent size, shape and texture. This level of precision is challenging to achieve with traditional starch molding.

Reduced Waste: Starch molds are often single-use, leading to significant waste in terms of materials and resources. Starchless depositing reduces waste by eliminating the need for starch molds, making it a more sustainable option.

Versatility: Manufacturers can easily adjust the depositing process to create a wide variety of candy shapes and sizes. This flexibility enables the production of unique and customized confectionery products.

Improved Efficiency: Starchless depositing systems are highly automated, allowing for higher production speeds and reduced labor costs. This efficiency can lead to cost savings for manufacturers.

Hygienic Production: Starchless depositing equipment is designed with cleanliness and hygiene in mind. This reduces the risk of contamination and ensures compliance with food safety standards.

Faster Setup and Changeovers: Switching between different candy types or flavors is quicker and more straightforward with starchless depositing, making it easier for manufacturers to meet market demands for product variety.

While starchless depositing offers numerous advantages, it also requires significant investment in specialized equipment and training. However, many confectionery companies view this investment as worthwhile due to the improved quality, efficiency and sustainability it brings to their production processes.

In conclusion, starchless depositing has emerged as a game-changing technology in the confectionery industry, offering numerous benefits over traditional starch molding methods. This innovative approach to candy production enables manufacturers to create high-quality products with greater precision, efficiency and versatility while also reducing waste and improving overall production hygiene.

  • Confectionery Manufacturers: Companies producing gummies, jellies, and soft chews that are interested in more efficient, hygienic, and sustainable production methods.
  • Production Managers & Engineers: Professionals responsible for planning, optimizing, and modernizing manufacturing processes.
  • Food Technologists & R&D Teams: Experts focused on new manufacturing techniques and product development in the confectionery industry.
  • Investors & Decision-Makers: Companies considering investments in new production facilities and evaluating the long-term benefits of starchless depositing.
  • Suppliers of Machinery & Technology: Manufacturers and providers of confectionery production equipment who want to stay informed about market trends and demand for new technology.
  • Quality & Food Safety Officers: Professionals responsible for hygiene standards, certifications, and sustainable production in confectionery manufacturing.

Start: 9:00 CET

Joint lunch in our premises around 13:00 CET

End: 17:30 CET and optional dinner in our premises

Monday, October 06, 2025

9:00 Welcome and presentation program and ZDS

Introduction and classification deposited fruit gums

Raw materials – basic overview

  • Sugars
  • Glucose syrup
  • Humectants
  • Hydrocolloids
  • Flavors, colors and acids

Theory: Dosification, weighing, cooking/dissolving, vacuum, flavouring

Practice: Dissolving and cooking of different gums and jellies masses (discontinous and continous)
  • on Chocotech Princess cooker (discontinous)
  • and Hänsel Processing Mikro Lab dissolver/ cooker(continous)

Theory: Energy calculation, energy recovery systems

17:00 Final discussion and end of day

Tuesday, October 07, 2025

08:30 Summary day 1

Theorie: Mogul Technology – Overview of process and depositing demonstration

  • Depositing Parameters
  • Depositing of Fruit Gummies including One Shot Depositing

Theory and Practice: Overview of process and depositing, Daniel Szott, Makat Candy Technology GmbH

Theory and Practice: Aerating technology – Aeration with PicoMix (Hansamixer) and depositing

Theory and Practice: 

  • Moulding starch
  • Oiling and sugaring of fruit gums
  • Troubleshooting

Practice: Destarching, oiling and sugaring of produced fruit gums

16:30 Summary and End of the seminar

– subject to changes –

  • Kursunterlagen in digitalem Format
  • Erfrischungen: Snacks und Getränke
  • Mittag- und Abendessen in der ZDS-Mensa
  • Teilnahmebescheinigung
  • Sie sollten bequeme Arbeitskleidung, lange Hosen und geschlossenes Schuhwerk tragen.
  • Wir bitten Sie, Ihre eigene Kittel mitzubringen.
  • Bringen Sie bitte Ihren Laptop mit, damit Sie während des Kurses auf die Unterlagen zugreifen können.

Fragen? 

Für Fragen zur Veranstaltung steht Ihnen unsere Projekt-Organisation zur Verfügung:
seminar@zds-solingen.de
+49 (0) 212 59 61 32

Ihr Kursleiter:

Guillermo Geschwindner
Dipl.-Ing. Lebensmitteltechnologie,

Fachlehrer Zuckerwaren und Schokolade