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: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 informationFrom this course you will: