Practical Introduction Course: Pan-Coating
Datum: 30.11. – 03.12.2026
Sprache: Englisch
Ort: ZDS Solingen
Kosten: 3.260,00 €
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 30, 2026
10:00 Welcome and Introduction
Theory: Introduction – classification and composition of dragées, tasting of market samples: hard, soft and chocolate dragées.
12:00 Theory: Pre-coating and stabilization of dragee centers, NN, NOREVO GmbH
Practical: Coating and stabilisation of different centers
Practical: Chocolate coating of hazelnuts and almonds
17:00 Final discussion and end of the day
Tuesday, December 1, 2026
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 centers
Theory: Soft coating technology – raw materials, process, technical parameters
Practical: Soft coating of various center
17:00 Final discussion and end of the day
Wednesday, December 2, 2026
09:00 Summary of the previous day
09:15 Theory: Sucrose esters in panning confectionery, NN, Sisterna BV
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
12:00 Theory: Colouring of coated confectionery and titanium dioxide alternatives, Christoph Müller, Döhler GmbH
14:00 Practical: Coloring of ard coated centers
17:00 Final discussion and end of the day
Thursday, December 3, 2026
09:00 Summary
09:15 Theory: Overview of automatic coating technology, Julien Mouron, Dumoulin
10:00 Theory: Polishing and sealing of hard, soft, and chocolate panned goods, Wilfried Kukowski, Döhler GmbH
Theory: Sugar-free hard coating with isomalt, xylitol and maltitol
Practical: Finishing: Polishing and sealing of hard, soft and chocolate dragées
16:00 Final discussion and end of the course
– Subject to change –
- 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.
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
