LANGUAGE
ENGLISH

DURATION
4 DAYS

PARTICIPANTS
6 – 26 PERSONS

HARD CARAMELS, SOFT CARAMELS, GUMS, JELLIES, AND DRAGÉES

What can be made without sugar nowadays? The webinar Sugar-Free / Sugar-Reduced
Confectionery unveils the latest trends and developments in their production and procedures – both in theory and in practice.

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 and at the end of each webinar session.

TOPICS

Trends and existing products

  • Sugar reduction
  • Caloric reduction / reduced energy value
  • Sugar-free products
  • Sugar-free products without laxative effects
  • Sugar substitutes, alternative sweeteners

Basic knowledge on raw materials

  • Sugar alcohol / polyols
  • Fibers, proteins
  • Alternative sweeteners
  • Sweeteners

Chemistry and physics

Technical knowledge

  • New formulation of existing sugar products
  • Health-related information
  • Sensor technology
  • Dissolution and crystallization
  • Cooling methods and vacuum
  • Cooling

Theory

  • Sugar-reduced and sugar-free hard caramels
  • Sugar-reduced and sugar-free mogul products
  • Sugar-reduced and sugar-free dragées
  • Sugar-reduced and sugar-free soft caramels
Registration

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    INDUSTRIES
    VARIETY OF MODERN
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    CLOSED
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    NOTHING TASTES
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