SO SOFT AND DELICIOUS: GUMMIES, FOAM AND JELLIES
If you want to produce wine gums or foam sugar confectionery, 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.
In the webinar, 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
1.100 € All-Inclusive*
*This amount includes the following costs: 1 token with access to our webinar, all training materials, applicable formulas, the hands-on 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
Shaping powder
- Requirements, treatment, properties
Mogul plants
- Gums and jellies, one-shot
Cooking equipment
- for cooking and dissolving gum and jelly masses
Drying conditions
Aftercare
- Oiling & sugaring
Quality criteria
Elaboration of special products
- Marshmallows with and without crystalline phase
- Combinable products (e.g. jellies with foam)
Process description
Special treatments
- Orderly powdering process
Sample presentation of European products
- Latest product developments
- Trends from Europe, North America, Latin America and Asia
