Web-Seminar:
Soft Candy, Toffee & Caramel
Datum: 12.11. – 13.11.2025
Sprache: Englisch
Ort: Online
Kosten: 830,00 €
Toffee, fudge, and chewy candies continue to enjoy wide popularity across global markets – from traditional favorites to modern vegan or sugar-reduced options. This compact two-day seminar offers a practical and focused overview of key technological aspects, current market trends, and the industrial production of these product categories.
Our experts will take a detailed look at the ingredients and formulations – including sugars, fats, dairy components, emulsifiers, flavors, humectants, fondant, and hydrocolloids. Special emphasis will be placed on caramelization and Maillard reaction control during cooking, along with insights into both batch and continuous production processes and various forming techniques.
In addition to classic recipes, the seminar will also highlight innovative product concepts such as sugar-free, sugar-reduced, and vegan options.
Open discussions will complement the technical sessions.
-
Provide a comprehensive overview of toffee, fudge, and fruit chew production
-
Understand ingredient functionality and formulation principles
-
Learn about industrial processes and forming techniques
-
Discover innovative product concepts (sugar-free, reduced sugar, vegan)
-
Encourage professional exchange through discussion
-
Product developers and technologists in the confectionery industry
-
Professionals in production, R&D, and quality assurance
-
Technicians and engineers in food manufacturing
-
Marketing and sales personnel with a technical background
-
Interested newcomers with basic knowledge of sugar confectionery
Start: 13:30 CET
End: 17:30 CET
Wednesday, November 12, 2025
Welcome
Product and market overview toffee and fudge
Raw materials and formulations of toffee and fudge
- Sugars
- Fondant – Icing sugar
- Dairy ingredients (Referent)
- Fats
- Emulsifier
- Flavours
Industrial preparation of toffee and fudge. Dosing, pre-cooking, discontinuous and continuous cooking. Control of caramelisation and Maillard Reaction during cooking
Forming and moulding
Special concepts: vegan, sugarfree and sugar-reduced toffees and fudge
Final discussion
End of day 1
Thursday, November 13, 2025
Summary Day 1
Product and market overview chewy candies
Raw materials and formulations fruit chewy candies
- Sugars
- Fondant – icing sugar
- Humectants
- Fats
- Emulsifier
- Hydrocolloids
- Flavours
Discontinuous and continuous production of chewy candies, Crystallisation of fruit chews
Forming systems like cut and wrap, die forming, ball forming
Sugarfee and sugar-reduced toffee, fudge and fruit chews
Final discussion
End of the seminar
– subject to alterations –
- Course documentation in digital format
- Certificate of attendance
To take part in the webinar, you will need a stable internet connection, a device with an up-to-date browser (laptop, PC, or tablet), and audio equipment such as a headset or speakers and microphone. A webcam is optional but helpful for interactive parts of the course. You will receive the login link to the platform (e.g. Zoom) ahead of time via email.
-
Stable internet connection (minimum 5 Mbps recommended)
-
Computer, laptop or tablet with an up-to-date browser
(e.g. Chrome, Firefox, Safari, or Edge – please keep your browser updated) -
Headset or speakers and microphone
(a headset is recommended for better sound quality) -
Webcam (optional, but recommended for interactive sessions)
-
Access to the seminar platform (Zoom– login details will be sent to you in advance)
Optional:
-
Power supply/charger nearby
-
Notepad or device for taking notes
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
