Gums & jellies production: Practical introduction course including functional gums

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.

Who Should Attend?

• Food technologists from the confectionery industry, who are working in R&D, Production, QA
• Technical service and support personnel of the raw material and machinery industry.
• Members of manufacturing companies, who wish a technical introduction to this product range.

Monday, June 07, 2027

9:00 Welcome

Introduction: Classification of gums and jellies and evaluation of market products

Theory: Sugar, water, and glucose syrup

11:30 Theory: Modified starches in gums and jellies – Properties and application

13:00 Lunch

14:00 Practice: Elaboration of fruit gums with modified starch and gelatin

17:00 Final discussion and end of day 1

Tuesday, June 08, 2027

08:30 Theory: Hydrocolloids

• Gelatin
• Agar Agar

10:00 Theory: Pectin

• Pectins for use in jellies and functional gums

Practice: Elaboration of Agar Agar Jellies

13:00 Lunch

14:00 Practice:

• Pectin for gums and jellies
• Gelatin gummies with a foam layer
• Agar Agar jellies

Theory: Flavors, colors, and acids for fruit gums

17:00 Final discussion and end of day 2

Wednesday, June 09, 2027

08:30 Theory: Sugar substitutes, high-intense sweeteners, and dietary fibers

09:00 Theory: Drying technology of gums and jellies

10:00 Theory and Practice: Dosing and cooking/dissolving of gums and jellies

13:00  Lunch

14:00 Practice:

• Sugar-free and sugar-reduced gums and jellies
• Gelatin gummies starchless

17:00 Final discussion and end of day 3

Thursday, June 10, 2027

08:30 Theory and Practice: Mogul Technology – Overview of process      and depositing

12:00 Theory: Drying technology of gums and jellies

13:00 Lunch

13:45 Theory: Antisticking agents, sugar, and acid coating

Practice: Destarching, oiling, sugaring, and enrobing with chocolate of the produced gums and jellies

16:00 Final discussion and end of the seminar

• Course documentation in digital format
• Refreshments: snacks and drinks
• Lunch at the ZDS refectory
• Certificate of attendance

• Sie sollten bequeme Arbeitskleidung, lange Hosen und Schuhe tragen.
• Wir bitten Sie, Ihren eigenen Mantel mitzubringen.
• Bitte bringen Sie Ihren Laptop mit, um vor Ort auf die Kursunterlagen zugreifen zu können.