Industrielle Zuckerwarenherstellung: Intensives Praktikum

Datum: 19.08. – 30.08.2024
Sprache: Englisch
Ort: ZDS Solingen

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 „sugar substitutes“ and „high-intensity sweeteners“ 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.

  • Raw materials, recipes, and production processes of:
  • High boilings, Caramels, toffees & fudges
  • Fruit gums, jellies
  • Panned goods
  • Sugar-free products
  • Executives, members of management, and company founders
  • Employees of confectionery and sugar confectionery industry: Production staff, product development, quality assurance

Monday, August 19, 2024

09:00 Welcome and introduction – Presentation of the program

Theory: Classification of sugar confectionery products

Raw materials:

  • Carbohydrates, sugar, water, glucose syrup
  • Acids for confectionery products

13:00 Lunch

14:00 Practice
Introduction to the laboratory, cooking of different sugar solutions, die-formed hard boiled candies

17:00 Final discussion & End of day

Tuesday, August 20, 2024

09:00 Theory:
Sugar substitutes, high intense sweeteners, fibers

Hard candy classification

Practice: Sugar and sugarfree hard candy production

13:00 Lunch

14:00 Practice:
Deposited hard boiled candies, die-formed filled hard boiled candies,
milk hard boiled candies

16:00 Theory:
Sugarfree and sugar reduced raw materials for confectionery productsIsomalt,
Inulin, FOS, Isomaltulose

17:00 Final discussion & End of day

Wednesday, August 21, 2024

09:00 Theory:
Caramel, toffee and chewy candy, Raw materials: fat, emulsifiers,
milk ingredients and hydrocolloids, Process technology of toffee and fudge

11:00 Practice: Toffee / Fudge

13:00 Lunch

14:00 Practice: Toffee / Fudge

17:00 Final discussion & End of day

Thursday, August 22, 2024

09:00 Summary of former trials

09:30 Practice: Fruit chewy candies

11:30 Lunch

12.00 Departure to Hansella GmbH, Viersen

13:00 Arrival at Hansella

Welcome and Introduction to the Agenda

Presentation and Training in modern sugar based confectionery production
• About Hansella
• Sugar technology

* Basics
* Heat Exchangers
* Boiling Curve and Vacuum application

• Production Technology

* Hard and Soft-Candy Production processes

Questions and Discussions

Facility Tour through Hansella

17.00 Final Discussion, Summary, End of day Departure back to ZDS e.V., Solingen

Friday, August 23, 2024

09:00 Theory:
Gum base, bubble gum and chewing gum raw materials,
types of chewing gum

Production technology of chewing and bubble gum

13:00 Lunch

14:00 Practice: Bubble gum production, chewy candy follow up

16:00 End of the first week

Monday, August 26, 2024

09:00 Theory:
Raw materials for the production of gums and jellies, gelatin,
modified starch, pectin, agar-agar, gum arabic, carrageenan

11.30 Theory:
Flavours for confectionery products
Curt Georgi GmbH & Co. KG

13:00 Lunch

14:00 Practice
Manufacturing of gums and jellies, gelatin gums, modified starch

17:00 Final discussion & End of day

Tuesday, August 27, 2024

09:00 Theory:
Starchless depositing of gums and jellies

10:30 Theory
Aerated confectionery and Marshmallows: types, process and machinery

13:00 Lunch

14:00 Practice:
Practice of gums and jellies and marshmallows, pectin jelly, agar-agar,
aerated confectionery and Marshmallows

17.00 Final discussion & End of day

Wednesday, August 28, 2024

09:00 Theory:
Participants: Written exam of course topics

Theory:
Chocolate panning, soft panning

13:00 Lunch

14:00 Practice:
Chocolate panning, soft panning

17.00 Final discussion & End of day

Thursday, August 29, 2024

09:00
Theory: Raw materials and production technology of panned goods, hard panning
Practice: Sugar hard panning

12:00 Theory: Natural colours in confectionery and especially for panning, GNT Europe GmbH

13:00 Lunch

14:00
Practice: Sugar hard panning, destarching of gummies
Whitening and colouring

17.00 Final discussion & End of day / 18:00 Farewell-dinner

Friday, August 30, 2024

09:00
Theory: Polishing of hard, soft and chocolate panned goods
Practice: Polishing of hard, soft and chocolate panned goods

13:00 Final disussion and End of the course / Lunch

– subject to alterations –

6.250,00 €

Leistungen

  • Course documentation
  • Learning platform Moodle
  • Transport and visit to machinery and/or raw material supplier
  • Refreshments: snacks and drinks
  • Lunch and dinner at the ZDS refectory

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