Sugar confectionery is originally sugar-based candy such as hard candies, chewy candies, gummies, toffees, or even marshmallows. But the development continues and the selection is becoming ever wider: reduced-sugar, sugar-free or vegan products enrich the range for customers and open up new, attractive target groups.

WE FACE YOUR
CHALLENGES

How to influence the Maillard reaction? What role do thermal energy, pH and water content play in this? What legal requirements must be observed when using polyols and sugar? Questions like these and many more are explained clearly by our confectionery technicians in a consultation or in one of our training courses: from the production of the sugar mass and further processing to optional filling and gentle storage of the end products.

different
Trainings

Online seminars

Machinery-
consulting

Recipe and process optimization

Product-
development

Small series

TECHNIQUES FOR
EXTRAORDINARY EXPERIENCES

Fundamental manufacturing processes such as cooking, mixing, kneading, drawing, whipping and molding are part of the production process of sugar confectionery. All the equipment we need for these processes is, of course, also available to us for product developments. Our well-equipped technical center is also used extensively for training courses.

YOU PROFIT FROM
OUR KNOWLEDGE

You would like to train your employees? Enable you to gain new knowledge and experience in the field of sugar confectionery? Then take a look at our numerous seminars or online seminars.
We are also happy to put together individual offers, tailored to your wishes and needs. This includes, among other things, the rental of our technical center for tests or developments under the supervision of one of our experts. We would be happy to help you further!

BOOK HERE OUR
CURRENT TRAININGS