Industrielle Zuckerwarenherstellung: Intensives Praktikum
Datum: 19.08. – 30.08.2024
Sprache: Englisch
Ort: ZDS Solingen
![hart-weich-karamell_900x300px](https://zds-solingen.de/wp-content/uploads/2023/12/hart-weich-karamell_900x300px.jpg)
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
![Guillermo_Geschwindner](https://zds-solingen.de/wp-content/uploads/2023/06/Guillermo_Geschwindner.jpg)