Monday, Oct 5, 2020

09:00 Welcome - Presentation of the program Theory: Classification of sugar confectio-nery products: Raw materials: Carbohyd-rates, sugar, water, glucose syrup, sugar substitutes, high-intense sweetener 13:00 Lunch 14:00 Introduction to the laboratory, coo-king of different sugar solutions, die-formed hard boiled candies 17:00 Final discussion / 18:00 Dinner

Tuesday, Oct 6, 2020 09:00 Theory: Production Technology: die-formed and deposited hard boiled candies, cooking systems, cooling and tempering, forming and depositing 13:00 Lunch 14:00 Practice: Deposited hard boiled candies, die-formed filled hard boiled candies, milk hard boiled candies 17:00 Final discussion / 18:00 Dinner

Wednesday, Oct 7, 2020 09:00 Theory: Caramel, toffee and che-wy candy, Raw materials: fat, emulsifi-ers, milk ingredients and hydrocolloids, Process technology of toffee and fudge 13:00 Lunch 14:00 Practice: Toffee / Fudge 17:00 Final discussion / 18:00 Dinner

Thursday, Oct 8, 2020 09:00 Theory: Chewy candy technology, cooking, cooling, crystallization and forming 13:00 Lunch 14:00 Modern manufacturing technology of hard boiled and soft candy Practice: Chewy candy, with and without crystalline phase, with and without gelatin, pulling vs. mixing, forming 17:00 Final discussion / 18:00 Dinner

Friday, Oct 9, 2020

09:00 Theory: Bubble gum and chewing gum, gum base, raw materials, types of chewing gum 13:00 Lunch Practice: Bubble gum production, chewy candy follow up 16:00 End of the first week

Second week

Monday, Oct 12, 2020 09:00 Theory: Raw materials for the production of gums and jellies, gelatin, modified starch, pectin, agar-agar, gum arabic, carrageenan 13:00 Lunch 14:00 Manufacturing of gums and jellies, gelatin gums, modified starch 17:00 Final discussion / 18:00 Dinner

Tuesday, Oct 13, 2020 09:00 Theory: Aerated confectionery and Marshmallows: types, process and machinery 13:00 Lunch 14:00 Practice: Practice of gums and jellies and Marshmallows, pectin jelly, agar-agar jelly, aerated confectionery and Marshmallows 17:00 Final discussion / 18:00 Dinner

Wednesday, Oct 14, 2020 09:00 Theory: Raw materials and pro-duction technology of panned goods, hard panning 13:00 Lunch Practice: Sugar hard panning, destarching of gummies 17:00 Final discussion / 18:00 Dinner

Thursday, Oct 15, 2020 09:00 Theory: Participants: Written exam of course topics Theory: Chocolate panning, soft panning 13:00 Lunch 14:00 Practice: Chocolate panning, soft panning 17:00 Final discussion 18:00 Farewell-dinner

Friday, Oct 16, 2020

09:00 Theory: Polishing of hard, soft and chocolate panned goods Practice: Polishing of hard, soft and chocolate panned goods Final disussion 13:00 End of the course / Lunch - subject to alterations-