LANGUAGE
ENGLISH

DURATION
3 DAYS

PARTICIPANTS
3-8 PERSONS

SO SOFT AND DELICIOUS: GUMMIS, FOAM, JELLIES, CARAMELS AND HARD CANDIES

If you want to produce wine gums or foam products, you can use the mogul process. Although powderless methods based on elastic molds have been developed as an alternative. However, they were unable to replace the tried-and-tested Mogul process.
The seminar will also cover how to make cream caramels, throat candies and different other hard candies. Furthermore, the participants will gain valuable insights into the drying and post-treatment processes as well as on quality criteria and the presentation of innovative products.

PARTICIPATION FEE
2.200 € All-Inclusive*

*This amount includes the following costs: training materials, raw materials, hotel accommodation (3 nights) with breakfast as well as lunch & coffee breaks at the D&F training center. The amount does not include travel expenses or private expenses such as telephone costs. All prices are net prices plus statutory VAT.

THEMES

Basic knowledge raw materials

  • Sugar and other carbohydrates
  • Fats and oils
  • Proteins and hydrocolloids as texturizers
  • Aromas, colors, acidity
  • Milk
  • Dried fruits
  • Other

Technical knowledge

  • Dissolving and crystallizing sugar
  • Cooling methods and vacuum
  • Cooling
  • Texturing
  • Forming/Molding

Hard caramel theory and practice

  • with and without filling
  • stamped, extruded and cast
  • Specialties like “Rocks
  • Modern technology like “One-Shot

Soft caramel theory and practice

  • Soft caramels, toffees, caramels & fudge
  • with and without filling
  • stamped and cast products

Quality criteria

Process description

Sample presentation of European products

  • Latest product developments
  • Trends from Europe, North America, Latin America and Asia

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