This essential three-day course provides a practical knowledge of the basic principles in the diverse area of sugar confectionery manufacture. You 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 troubleshooting situations. Sugar Confectionery Production encourages interaction and includes several hands-on practical sessions 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.From this course you will:Expand your knowledge of  the ingredients used in sugar confectionery and their propertiesBuild  your knowledge with the help of industry experts on how different types of confectionery products are madeGain hands-on experience in making and assessing a range of confectionery products such as toffees, nougat, high-boilings, gums and jelliesUnderstand the different techniques used to understand product characteristics