SO SOFT AND DELICIOUS: GUMMIS, FOAM, JELLIES, CARAMELS, TRUFFLES and SUGAR CREAMS
If you want to produce wine gums or meringue, 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 webinar will also cover how to make caramel, fondant, sugar crusts and fillings. 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
1100 € All-Inclusive*
*This amount includes the following costs: 1 token with access to our webinar, all training materials, applicable recipes, the practical kit and a Q&A session during the webinar and at the end of each webinar session. 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
