Practical Introduction Course: Industrial Sugar Confectionery Production

This course imparts an overview of sugar confectionery products. The participants get to know the ingredients and production techniques. In the practical parts, the participants produce in small groups and watch demonstrations of ZDS’ industrial pilot machinery. Furthermore, the schedule of the course allows the inclusion of additional topics relevant to the participants.

• Executives, members of management and company founders
• Employees of confectionery and sugar confectionery industry: Production staff, product development, quality assurance

DAY 1

09:00 Welcome
Presentation of the program
Theory:
Classification of sugar confectionery products, including tasting of market samples
Raw materials:
• Sugars
• Water
• Glucose syrup
Practice:
• Introduction to the laboratory
• Cooking of different sugar solutions

13:00 Lunch

14:00 Theory:
Manufacturing technology of die-formed candies
Demonstration:
Production of die-formed hard boiled candies
Practice:
Production of deposited hard boiled candies – sugarfree

17:00 Final discussion and end of day 1

DAY 2

08:30 Theory:
Fruit chewy candies
Practice:
• Chewy candy – Cooking, pulling and cut & wrap
• Chewy candy with starch and gelatin
• Technology pulling and mixing

13:00 Lunch

14:00 Theory:
Manufacturing technology of milk toffees and fudge
Demonstration:
Production of milk toffees on an industrial line
Practice:
Production of Toffees and Fudge

17:00 Final discussion and end of day 2

DAY 3

08:30 Theory:
Modern manufacturing technology of hard boiled and soft candy

10:00 Theory:
• Gelling and thickening agents for the use in gums and jellies –
Gelatin, pectin, agar agar, gum arabic
• Native and modified starches for gums and jellies

12:00 Theory:
Manufacturing technology of gums and jellies

13:00 Lunch

14:00 Practice:
Production of various gums and jellies –
with gelatin, pectin, agar agar, starch

17:00 Final discussion and end of day 3

DAY 4

08:30 Practice:
Production of various sugar reduced and sugarfree gums and jellies

11:00 Theory:
Sugar reduced confectionery

13:00 Lunch

14:00 Practice:
Production of various gums and jellies and deposited marshmallows

17:00 Final discussion and End of day 4

DAY 5

08:30 Theory:
Glazing and antisticking agents
Practice:
Destarching sanding, oiling, enrobing of the prepared product samples

12:30 Final discussion and time for questions

13:00 Lunch and end of the course

– subject to changes –

• 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.