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*
*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
