AS SOFT AS IT IS DELICIOUS: GUMS, FOAMS, JELLIES AND HARD CARAMELS
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 seminar will also cover the production of cream sweets, cough sweets and other hard caramels. 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.
TEILNAHMEGEBÜHR 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
Raw materials and ingredients
- Carbohydrates
- Sugar
- Sugar substitutes
- Hydrocolloids
- Fats
Hard caramel technology
- Punched
- Moulded (duplex)
- One-shot process
Soft caramel technology
- Chewy sweets
- Toffees and fudges
Enriched chewy sweets
- Exploring additional options
