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Training & Conferences

  • Innovation and Development / Product Development / Ingredients / Confectionery and Snacks /

    Sugar Confectionery Production

    Description

    This essential three-day course provides a practical knowledge of the basic principles in the diverse area of sugar confectionery manufacture. Delegates will benefit from the knowledge of industry experts, acquiring the ability to predict the effects of formulation changes and process modifications on products and apply that knowledge in trouble-shooting situations.

    Sugar Confectionery Production encourages interaction and includes a hands-on practical session as a key part of the course. Designed to cover all aspects of confectionery production, this well-established course will benefit personnel from different backgrounds wishing to gain or improve their knowledge of confectionery systems.

    You may also be interested in our Chocolate Confectionery Production course. Click on the course title (in green) for more information.

    Programme

    Click on the tab in the blue bar above or follow the link to the Sugar Confectionery Production programme.

    Who should attend?

    • An important course for Product Development staff
    • Excellent for new staff to gain a good grounding in their career in sugar confectionery
    • Personnel from the ingredients sector working on confectionery applications

    From this course 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 used for making chewing gum

    Hotels

    Follow the link for further information on a variety of local hotels to suit all budgets. 

     

    » Show prices in £ € $
    Over three days experts will share their knowledge on the methods and techniques of confectionery production. Delegates will then take part in practical sessions to make high boiled sweets, toffee, nougat, gums and jellies.

    Overview

    Programme

    2012 programme available soon.  

    2011 Programme - Day 1

    08.15 Registration and Refreshments
    08.45 Welcome and Introduction
    Persis Subramaniam, Project Manager: Product Development and Annie Teoh, Senior Research Scientist, Leatherhead
      Session 1 – A Focus on Ingredients
    09.00 Sugar – The Essential Ingredient
    Paul Farrow, Senior Technical Sales Manager, British Sugar plc

    Knowing the functions of sugar in confectionery products is important in understanding the resulting texture. Learn about sugar manufacturing as well as the properties of sugar.
    09.50 Glucose Syrups
    Steve Clark, Director of Quality Assurance, Roquette UK Ltd

    Learn about the different types of glucose syrups used in sugar confectionery as well as the manufacture, properties and key applications of glucose.
    10.50 Refreshments
    11.20 Alternative Sweeteners
    Johan de Reu, Customer Technical Support Engineer, SYRAL Belgium NV

    Look at the different types of ingredients available as well as the basic properties of the most common sugar replacers.
    12.05 Pectin
    Matthias Eisen, Manager Sales & Technical Services, Herbstreith & Fox KG

    Learn about the origin of pectins, understand their functionality and get to know their key applications in confectionery products.
    12.45 Lunch
    13.30 Starch as a Confectionery Ingredient
    Valérie Barfoot, Business Development Executive, Roquette UK Ltd
      
    Learn about the properties and use of starches in confectionery to control texture as well as developing support for faultless colour on coated sweets. Samples will be presented to demonstrate texture variation as well as the lycoat technology for faultless colour development.
    14.15 Using Gelatin for Producing Gums and Jellies
    Elke De Clerck, Technical Services and Development Manager, Rousselot NV

    Understand gelatin chemistry and structure; and learn about the features and benefits of gelatin in jelly confectionery.
    15.05 Refreshments
    15.25 The Selection of Colours for use in Sugar Confectionery
    Dr Andrew Kendrick, International Technical Development Manager, LycoRed Limited

    Learn how to make an informed choice of colour and what to look out for in product formulation to prevent stability problems.
    16.25 Flavours
    Keith Batcheler, Food Technologist Sweet Goods, International Flavors & Fragrances

    Flavours are widely used in the confectionery industry; this presentation will guide you through some of the most common as well as new and novel flavours.
    17.10 Close

    2011 Programme - Day 2

    08.30 Registration and Refreshments
      Session 2 - Regulatory Constraints  
    09.00 Overview of UK and EU Legislation Concerning Sugar Confectionery - New
    Isabel Palasti Albert, Regulatory Advisor, Leatherhead

    During the product development process, regulations always need to be considered. This talk will guide you through some of the restrictions that might be in place.
      Session 3 – A Focus on Products
    09.45 High Boilings
    Bill Edwards, Bardfield Consultants

    A review of raw materials, recipe balance and production methods.
    10.30 Refreshments
    10.50  Toffee, Caramel and Fudge Production
    Bill Edwards, Bardfield Consultants

    Learn about the types and functionality of the raw materials used for the production of caramels, toffees and fudge. Also details batch and continuous cooking methods for caramels.
    11.50 Aerated Confectionery
    Mick Fretwell, Group NPD Manager, Tangerine Confectionery

    Covers base formulations and aeration methods, characteristics of foams and fault-finding tips.
    12.45 Lunch
    13.30 Quality Control of Processes from an NPD Perspective
    Mick Fretwell, Group NPD Manager, Tangerine Confectionery
      
    This talk will cover quality control aspects of confectionery production. Recipe and process control factors together with testing procedures typically used will also be described.
      Session 4 – Practical
    14.15 Making a selection of confectionery products using Leatherhead’s small-scale facilities 

    Gain practical experience making high boilings, toffee, nougat, gums and jellies, and take part in a sensory session.
    15.15  Refreshments 
    15.35  Making a selection of confectionery products using Leatherhead’s small-scale facilities (continued) 
    17.20 Close

    2011 Programme - Day 3

    08.30 Registration and Refreshments
      Session 3 – A Focus on Products (continued)
    09.00 Panning
    Andy Baxendale, Consultant

    Learn the art and science of panning, including preparation of centres, production methods for hard coating, soft coating, and chocolate coating. Polishing and sealing methods will also be covered. 
      Session 5 – Processing
    09.40 Cooking and Depositing for Sugar Confectionery
    Dave Symonds, Sales Engineer, Baker Perkins Ltd

    Sugar confectionery comes in all different shapes, colours, textures and sizes. A wide variety of confectionery examples and equipment used to make them will be presented.
    10.25 Refreshments
    10.45 Chewing Gum Manufacture 
    Phil Lawson, The Glucose & Starch Consultant 
     
    An introduction to the technological matters involved in chewing gum production. Covers ingredients, formulations, and types of chewing/bubble gums available in the market and the production machinery involved.
    11.30 Tableting
    Brian Helsdon, Customer Training Manager, Bosch Packaging Technology Ltd

    Modern tableting compression technology can be use to produce a wide range of high quality compressed sugar confectionery products at high speed. Compression machines are also ideal for the manufacture of sugar-free confectionery products.
      Session 6 - What's New
    12.15 Functional Confectionery
    David Berry, Technical Manager, Lycored Ltd

    Creating confectionery with health promoting benefits has not been a conventional school of thought, but this area is gaining ground. Learn how processing conditions can affect vitamin and mineral functionality and understand how to work within EU legislation.
    13.00 Lunch
      Session 6 - What’s New? (continued)
    13.45 Market Overview
    Laura Freeman, Senior Market Analyst, Leatherhead

    Keep up-to-date with an overview of the global confectionery market, current new developments and innovations.
      Session 7 - Workshop
    14.30  Assessing Confectionery Products Made During the Practical Session
    Persis Subramaniam, Project Manager – Product Development, Leatherhead
    Annie Teoh, Senior Research Scientist, Leatherhead

    Review the previous day’s practical session and assess your samples. A chance to ask questions and understand the faults that might have occurred and their causes. 
    15.15 Close

    Locations & Pricing

    • Member Price
       £1,130.00 £1,017.00 Plus VAT

      Non-Member Price
       £1,470.00 £1,323.00 Plus VAT

      Leatherhead Food Research, Leatherhead, UK from 06/11/2012 to 08/11/2012

      Book a place on a training course or conference up to 90 days in advance and receive a 10% discount on the delegate fee. (See Terms & Conditions)

      Book Now » Add To Outlook »

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