Confectionery

Sugar Confectionery Production (18– 20 November)
Chocolate Confectionery Production (25– 26 November)
Enrobing Products (27 November)

Leatherhead Food International invites you to attend our portfolio of confectionery courses

Delegates can book onto our individual confectionery courses or all three!

These courses will provide a practical knowledge of the basic principles in the diverse areas of sugar and chocolate confectionery.

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Sugar Confectionery Production

This essential course provides a practical knowledge of the basic principles in the diverse area of sugar confectionery manufacture. Acquire the ability to predict the effects of formulation changes and process modifications on your products and be able to assist in trouble shooting situations. Over the three days experts will share their knowledge on the methods and techniques of confectionery production. You will then take part in practical sessions to make high boiled sweets, toffee, nougat, gums and jellies.

Who Should Attend

• An important course for Product Development staff in this diverse industry
• Excellent for new staff to gain a good grounding in their career in sugar confectionery

You Will

• Gain hands-on experience in making a range of confectionery such as toffees, nougat, high boilings gums and jellies
• Expand your knowledge of the main ingredients used in sugar confectionery such as starch and gelatin
• Discover the techniques for making edible films and chewing gum

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Chocolate Confectionery Production

Explore the world of chocolate confectionery. This year the chocolate confectionery production course will focus more on the end product. Adding new presentations such as Shell Moulding vs One Shot Moulding, Chocolate & Health and Storage & Handling of Finished Goods will truly help you get the best from your development work. Most of our speakers have more than 30 years experience in the chocolate industry working for some of the top companies and are eager to transfer their wealth of knowledge to the enthusiastic next generation of technologists and development colleagues. There will be practical workshop sessions where delegates can gain experience using some of LFI's own small scale manufacturing and quality assessment equipment with on hand assistance from the experts.

Who Should Attend

• Those involved in the production of chocolate confectionery
• Development Technologists
• Process Engineers

You Will

• Understand the factors affecting flavour and how to control mouth feel
• Discover how to control bloom of chocolate
• Understand how the choice of centres affects the bloom of chocolate
• Establish the factors of formulation changes in chocolate
• Take part in practical workshops to temper chocolate using different techniques
• Establish the polymorphic forms of cocoa butter and which is best

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Enrobing Products

The Enrobing Products Training Course gives delegates the opportunity to work with enrobing equipment and tackle some of the common problems that can arise when making and developing chocolate coated confectionery and bakery items. You will be able to see the consequences of changing various parameters on the Nielsen enrober and cooling tunnel.

Who Should Attend

• Suitable for those interested in enrobing biscuits and cakes
• Suitable for those who are already working in the confectionery production area and are interested in the complexities of multi component systems
• The Enrobing Products Training Course is an excellent way to finish the week for those also attending the LFI Chocolate Confectionery Production Training Course earlier in the week

You Will

• Learn about the importance of viscosity yield and flow properties of chocolate and compounds
• Take part in practical sessions to discover the complexities of the perfect enrobed product
• Develop your skills for producing the correct temper of chocolate
• Establish the correct setting and parameters to use to achieve the correct level of pick-up, pre-bottoming and blowing required

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