Start Trainings on confectionery 01.10.2012 - 26.10.2012 Seminar in theory and practice about sugar confectionery in English
01.10.2012 - 26.10.2012 Seminar in theory and practice about sugar confectionery in English Print
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01.10.2012 -  26.10.2012 Seminar in theory and practice about sugar confectionery in English

 

Part 1

 Raw materials

  • Carbohydrates, fats, proteins, acids, flavours, colours, milk, dry fruits, a.s.o.
  •  Basic knowledge
  • Chemistry and physics
  • Technical knowledge
  • Sugar dissolving and crystallisation, cooking methods and vacuum, cooling and drying

Part 2

Elaboration of gums and jellies
  • Starch deposited products
  • Use of different types of hydrocolloids, such as: gelatin, agar, pectin, gum arabic, modified starch and new raw materials

 

Part 3

Elaboration of hard caramels

  •  with and without filling
  •  stamped, extruded and deposited
  •  specialties such as ROCKS
  •  modern technique ONE SHOT
  • Elaboration of panned goods and chewing gum
  •  hard, soft and chocolate dragees
  • different types of chewing gum

 

Part 4

 

Elaboration of soft caramels

 

  • with and without filling
  • stamped and deposited products

 

FINAL EXAMINATION IN THEORY AND PRACTICE
Last Updated on Monday, 23 April 2012 12:34
 

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