Practical Introduction Course:
Hard Candy Technology

Understand the secrets of industrial hard candy production! This seminar provides comprehensive insights into the hard candy structure, raw materials, shelf-live, production techniques, processes, and trends in hard candy technology, equipping you with the expertise needed to excel in modern candy manufacturing.

This course is ideal for professionals in the sugar confectionery industry looking to specialize in hard candy production, as well.

DAY 1

9:00   Welcome and introduction ZDS

Trends and Classification of HBC

• Products and concepts
• Products with milk, extracts, honey, etc.
• Products with fillings
• Products with different textures

Raw materials – focus HBC

• Sugar, water, glucose syrup, flavour, colour, acid, milk ingredients, salts, etc.
• Sugar substitutes, high intense sweeteners, fibres

Practical: Preparation of sugar solutions

13:00  Lunch

14:00  Isomalt for HBC

15:00  Practical: High boiled candy production on Uniplast line

Practical: Sugarfree deposited hard candy – manual production

17:00  Final discussion and end of day 1

DAY 2

8:30   Summary day 1

9.00  Hard Boiled Candy – Process Technology

• Premix – Dosing, weighing
• Cooking – Different cooking systems
• Flavouring and tempering/ cooling
• Batch roller, sizing roller, die-forming
• Cooling
• Energy recovery system
  M. Stumpf, Hansella GmbH

12:30  Lunch

13:30  Practical: Filled hard candy (manually)

15:00  Troubleshooting of hard candy production

16:00  Final discussion and end of the seminar

• Kursunterlagen in digitaler Form
• Erfrischungen: Snacks und Getränke
• Mittagessen in der Kantine der ZDS
• Teilnahmebescheinigung

• Sie sollten bequeme Arbeitskleidung, lange Hosen und Schuhe tragen.
• Wir bitten Sie, Ihren eigenen Mantel mitzubringen.
• Bitte bringen Sie Ihren Laptop mit, um vor Ort auf die Kursunterlagen zugreifen zu können.