Pan-coating:
Practical introduction course
Datum: 09.09. – 13.09.2024
Sprache: Englisch
Ort: ZDS Solingen
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 dragee department.
Content of the course
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.
The aim is for the participants to be able to produce the most important types of panned goods independently at the end of the practical course.
Theoretical and practical topics:
- Hard panned goods (chocolate lentils)
- Soft panned goods (jelly beans, etc.)
- Chocolate panned goods (hazelnuts, almonds, crisps)
- Raw materials
- Processes
- Technical parameters
- Sugar-free/sugar-reduced products
- Coloring, polishing, finishing
- Food technologists from the confectionery industry working in R&D
- Technical service and supportive personnel of the raw material and machinery industry
- Members of manufacturing companies, who need a technical introduction into this topic
- People interested in this topic who want to gain further knowledge
Monday, September 09, 2024
10:00 Welcome and Introduction
ZDS e.V.
Theory
Introduction – Classification and composition of dragees, tasting of market
products: Hard, soft and chocolate dragees
ZDS e.V.
Theory
Pre-coating and stabilizatifon of dragee centers
Norevo GmbH
13.00 Lunch
Practice
Pre-coating and stabilization of different centers
Practice
Chocolate panning of hazelnuts and almonds
ZDS e.V.
Final discussion
17:30 End of day 1
Tuesday, September 10, 2024
09.00 Summary of the previous day
Theory
Technology of chocolate panning – Raw materials, process, technical parameters
ZDS e.V.
Theory
Automatic belt coating system
René Maurice Wolf, Lothar A. Wolf Spezialmaschinen GmbH
Practice
Chocolate panning of different centers with belt coater and classical system
ZDS e.V.
Practice
Flavoring and coloring of chocolate and chocolate panning of different centers
ZDS e.V.
13.00 Lunch
Theory
Soft panning technology – Raw materials, process, technical parameters
ZDS e.V.
Practice
Soft panning of different centers
ZDS e.V.
Final discussion
17.30 End of day 2
Wednesday, September 11, 2024
09.00 Summary of the previous day
Theory
Overview of hard panning – raw materials, processes, technical parameters
Sugar, glucose syrup, gum arabic, titanium dioxide alternatives, colors etc.
ZDS e.V.
Theory
Sucrose esters in panning confectionery
Lia Bax, Sisterna BV
Practice
Hard panning on pre-coated centers
ZDS e.V.
13.00 Lunch
Theory
Coloring of panned goods and titanium dioxide replacer
Christoph Müller, Döhler GmbH
Practice
Hard panning on the pre-coated center – sugar coating, whitening, and coloring
ZDS e.V.
Final discussion
17.30 End of day 3
Thursday, September 12, 2024
09.00 Summary of the previous day
Theory
Overview – Automatic coating technology
Julien Mouron, Dumoulin
Theory
Sugarfree hard panning with Isomalt, Xylitol and Maltitol
ZDS e.V.
Practice
Sugarfree hard panning with Isomalt, Xylitol and / or Maltitol
ZDS e.V.
13.00 Lunch
Theory
Overview – Automatic coating technology
Theory
Surface pearlescent effects on panned goods, color fl akes and color spots –
Raw materials and application
Ralf Schweinfurth, Merck KGaA
Practice
Surface pearlescent effects on panned goods, color fl akes, and color spots-
Raw materials and application
ZDS e.V. & Ralf Schweinfurth, Merck KGaA
Final discussion
17.30 End of day 4
Friday, September 13, 2024
8.30 Summary of the previous day
Theory
Polishing and sealing of hard, soft, and chocolate panned goods
Wilfried Kukowski, Döhler GmbH
Practice
Finishing – surface acidifi cation, color effects
Polishing and sealing of hard, soft, and chocolate panned goods
ZDS e.V.
12.30 Final discussion
13.00 End of the course – optional lunch
-subject to changes
3.390,00 €
Services Included
• Course documentation
• Refreshments: snacks and drinks
• Lunch 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
