Pan-coating: Practical introduction course
Date: 22. – 25.11.2027
Language: English
Venue: ZDS Solingen
Fee: €3,460.00
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 Pan-Coating department.
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
Who Should Attend?
- 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, November 22, 2027
10:00 Welcome and Introduction
Theory: Introduction – classification and composition of dragées, tasting of market samples: hard, soft and chocolate dragées
Theory: Coating and stabilisation of coated candy fillings
Practical: Coating and stabilisation of different fillings
Practical: Chocolate coating of hazelnuts and almonds
17:30 Final discussion and end of the day
Tuesday, November 23, 2027
09:00 Summary of the previous day
Theory: Chocolate coating technology – raw materials, process, technical parameters
Theory: Automatic belt coating system
Practical: Chocolate coating of various fillings
Theory: Soft coating technology – raw materials, process, technical parameters
Practical: Soft coating of various fillings
17:30 Final discussion and end of the day
Wednesday, November 24, 2027
09:00 Summary of the previous day
Theory: Overview of hard coating – raw materials, process, technical parameters, sugar, glucose syrup, gum arabic, titanium dioxide substitutes, sugar esters in coated confectionery, etc.
Practical: Hard coating on covered fillings
Theory: Colouring of coated confectionery and titanium dioxide substitutes
Practical: Hard coating on covered inserts – sugar coating, whitening and colouring
17:30 Final discussion and end of the day
Thursday, November 25, 2027
09:00 Summary
Theory: Sugar-free hard coating with isomalt, xylitol and maltitol
Practical: Sugar-free hard coating with isomalt, xylitol and/or maltitol
Theory: Glazing and sealing of hard, soft and chocolate dragées
Theory: Overview of automatic coating technology
Practical: Finishing: Glazing and sealing of hard, soft and chocolate dragées
17:30 Final discussion and end of the course
– Subject to changes –
- Course documentation in digital format
- Refreshments: snacks and drinks
- Lunch at the ZDS refectory
- Certificate of attendance
- You should wear comfortable work clothes, long trousers, shoes.
- We kindly ask you to bring your own coat.
- Kindly bring your laptop to access the course documents on-site.
Questions?
If you have any questions about the event, please contact our project organization:
seminar@zds-solingen.de
+49 (0) 212 59 61 32
Your instructor:
Guillermo Geschwindner
Dipl.-Ing. Food Technology, Specialist teacher for Confectionery and Chocolate
