Sugar Confectionery Production

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Training & Conferences

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

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 and Enrobing Products courses. Click on the course titles (in green) for more information.

» 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

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

Programme

Provisional 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 Food Research
	Session 1 – A Focus on Ingredients
09.00	Sugar – The Essential Ingredient Ian Hollyman, 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 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 Dr Dilyara Vakhabova, Head of Customer Technical Service, BENEO 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, Sales & Technical Services Area Manager, 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 Learn about the properties and use of starches in confectionery. Samples of gums and jellies will be shown to demonstrate the textural effects of starch in comparison to other hydrocolloids.
14.15	Using Gelatin for Producing Gums and Jellies Paul Stevens, Technical Support Manager, Rousselot 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 Vince Martin, Commercial Marketing Manager, Sensient Food Colours 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 - New 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

Day 2

08.30	Registration and Refreshments
	Session 2 - Regulatory Constraints
09.00	Overview of UK and EU Legislation Concerning Sugar Confectionery - New Oliver Leedam, Senior Regulatory Advisor, Leatherhead Food Research 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 Brian Jackson, Jackson Associates A review of raw materials, recipe balance and production methods.
10.30	Refreshments
10.50	Toffee, Caramel and Fudge Production Brian Jackson, Jackson Associates 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 Persis Subramaniam, Project Manager: Product Development, Leatherhead Food Research Covers base formulations and aeration methods, characteristics of foams and fault-finding tips.
12.45	Lunch
13.30	Chewing Gum Manufacture Phil Lawson, The Glucose & Starch Consultant An introduction to the technological matters involved in chewing gum production. Covers ingredients, formulations and the types of chewing/bubble gums available in the market, and the production machinery involved.
14.15	Panning Brian Jackson, Jackson Associates 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.
15.00	Refreshments
	Session 4 - Practical
15.20	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.
17.20	Close

Day 3

08.30	Registration and Refreshments
09.00	Tableting Brian Helsdon, Customer Training Manager, Oystar Manesty 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.
09.40	Cooking and Depositing for Sugar Confectionery Charlie Webster, Process 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	Quality Control of Processes - New Covers quality control aspects of confectionery production. Recipe and process control factors, together with testing procedures typically used, will also be described.
	Session 6 - Workshop
11.30	Assessing Confectionery Products Made During the Practical Session Persis Subramaniam, Project Manager – Product Development; Annie Teoh, Senior Research Scientist Leatherhead Food Research 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.
12.45	Lunch
	Session 7 - What’s New?
13.30	Market Overview Laura Freeman, Senior Market Analyst, Leatherhead Food Research Keep up-to-date with an overview of the global confectionery market, current new developments and innovations.
14.15	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.
15.00	Close

Speakers

Sponsorship

Locations & Pricing

Member Price
£1,065.00 Plus VAT

Non-Member Price
£1,385.00 Plus VAT

Leatherhead Food Research, Leatherhead, UK from 02/11/2010 to 04/11/2010

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