LANGUAGE
ENGLISH

DURATION
4 DAYS

PARTICIPANTS
6 – 26 PERSONS

AS SOFT AS TASTY: GUMS, FOAMS, JELLIES, CARAMELS, TRUFFLES, AND SUGAR CRUSTS

Anyone wishing to produce wine gum or aerated confectionery trusts in the mogul process. While starch-free procedures, based on elastic molds, were developed as an alternative, they were unable to replace the tried and tested mogul process.
Moreover, the webinar will deal with the production of caramels, fudge, sugar crusts, and fillings. In addition, participants will gain valuable insights into the drying and finishing processes as well as the quality criteria and the presentation of innovative products.

PARTICIPATION FEE
990 € All-Inclusive*
Registration

*This amount includes the following costs: 1 token with access to our webinar, all training materials, applicable recipes, practical kit, and Q&A session during the webinar as well as at the end of each webinar session.

TOPICS

Moulding starch 

  • Requirements, treatment, properties

Mogul plants

  • Gum and jelly, one-shot

Cooking facilities

  • To cook and dissolve gum and jelly masses

Drying conditions

Finishing

  • Oiling & sugaring

Quality criteria

Development of special products

  • Fudge specialties
  • Marshmallows with and without crystalline phase
  • Caramels
  • Crispy sugar coatings
  • Truffles
  • Combinable products (e.g., jelly with foam)

Process description

Special treatments

  • Orderly removal from the starch trays

Sample presentation of European products

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

 

Registration

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    WEBINAR
    CHEWY CANDY,
    18.05. –
    21.05.21

    CLOSED
    SEMINAR

    NOTHING TASTES
    AS GOOD AS
    REAL KNOWLEDGE

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