Technology of Extruded Fruit Gums
Date: 29.09. – 01.10.2027
Language: Englisch
Venue: ZDS Solingen
Costs: 2.960,00 €
Extruded fruit gums, also known as licorice, are very popular in the chewy candy category. These products are nowadays produced on a cooking extruder – different ingredients, shapes and surface treatments are possible with this technology. During the seminar we discuss classical and new ingredients for the production of extruded fruit gums. During the seminar, the company Extrufood will prepare different recipes to run on their pilot plant line on site.
Raw material and machinery suppliers will talk about their ingredients and processes to produce different types of extruded fruit gums.
Main focus:
- Raw materials and their influence on texture and taste of the end product
- Recipes and trend products
- Artisanal and industrial manufacturing of extruded products
- Manufacturing technology of extruded and co-extruded licorice products (licorice sticks)
- Specifications and quality control requirements
Target audience:
Employees of confectionery industry, product development, production staff, quality assurance, marketing, sales staff – Employees from raw material and machinery suppliers
Wednesday, September 29, 2027
09:00 Welcome ZDS e.V.
Theory: Basics extrusion process and the 3 different types:
- Cooking extruder
- SSHE / forming extruder
- Batch cooking / forming extruder
Theory: Role and function of specialty starches in confectionery
Practice: DEMO Extruded fruit gum with gummy like texture
Lunch Theory: Overview of complete extrusion line
Theory: Flavour Training – natural vs. non-natural fl avours
Practice: DEMO Standard fruit liquorice, belts 2 colour
- Preparing a basic mass
- Running through the cooking extruder
- Cooling and cutting
- Collecting samples for further processing on day 2
Theory: Sugars Guillermo Geschwindner, ZDS e.V. Final discussion and end of the day
Thursday, September 30, 2027
Welcome – Summary of day 1 Guillermo Geschwindner, ZDS e.V.
Theory: Basic recipe and ingredients:
- Liquorice
- Sugar paste
Theory: Glucose and Fructose-Glucose syrups
Theory: The use of hydrocolloids in extruded gums & fi llings & Liquorice extracts and their application in extruded products
Practice: DEMO Preparing sugar paste and forming extruder Sanding, Oiling, Enrobing of the prepared product samples Guillermo Geschwindner, ZDS e.V.
Lunch
Theory: Natural colours for extruded fruit gum products & Release and anti-sticking agents for extruded fruit gums
Practice: DEMO Preparing sugar paste on 2 Z-kneaders ZDS:
- Gelatine based
- Ruitenberg solution
- Carrageenan based
Theory: Final product discussion Guillermo Geschwindner, ZDS e.V.
Final discussion and end of the seminar
- Course materials in digital format
- Refreshments: snacks and drinks
- Lunch in the ZDS canteen
- Certificate of attendance
- You should wear comfortable work clothes, long trousers and shoes.
- Please bring your own coat.
- Please bring your laptop so that you can access the course materials 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
