Pan-coating: Practical introduction course
Hard, Soft, and Chocolate Panning
09.09. - 13.09.2024
PROGRAM
Participation fee: Your instructor:
3.390,00 € Guillermo Geschwindner
Dipl.-Ing. Food Technology,
Technical Instructor Sugar Confectionery
and Chocolate
Services included: Questions?
• Course documentation
For questions about the event
• Refreshments: snacks and drinks
our project assistant will be at your disposal.
• Lunch at the ZDS refectory
T. +49 (0) 212 / 59 61 - 32
seminar@zds-solingen.de
Monday, September 09, 2024
10.00 Welcome and objectives of the course
ZDS
Theory Introduction - Classification and composition of dragees, tasting of market
products: Hard, soft and chocolate dragees
ZDS
Theory Pre-coating and stabilization of dragee centers
13.00 Lunch
Practice Pre-coating and stabilization of different centers
Practice Chocolate panning of hazelnuts and almonds
ZDS
17.30 Final discussion and end of day 1
Tuesday, September 10, 2024
09.00 Summary of the previous day
Theory Technology of chocolate panning - Raw materials, process, technical parameters
ZDS
Theory Automatic belt coating system
Practice Chocolate panning of different centers with belt coater and classical system
ZDS
Practice Flavoring and coloring of chocolate and chocolate panning of different centers
ZDS
13.00 Lunch
Theory Soft panning technology - Raw materials, process, technical parameters
ZDS
Practice Soft panning of different centers
ZDS
17.30 Final discussion and end of day 2
Wednesday, September 11, 2024
09.00 Summary of the previous day
Theory Overview of hard panning - raw materials, processes, technical parameters
Sugar, glucose syrup, gum arabic, titanium dioxide alternatives, colors etc.
ZDS
Theory Sucrose esters in panning confectionery
Practice Hard panning on pre-coated centers
ZDS
13.00 Lunch
Theory Coloring of panned goods and titanium dioxide replacer
Practice Hard panning on the pre-coated center - sugar coating, whitening, and coloring
ZDS
17.30 Final discussion and end of day 3
Thursday, September 12, 2024
09.00 Summary of the previous day
Theory Sugarfree hard panning with Isomalt, Xylitol and Maltitol
ZDS
Practice Sugarfree hard panning with Isomalt, Xylitol and / or Maltitol
ZDS
13.00 Lunch
Theory Overview - Automatic coating technology
Theory Surface pearlescent effects on panned goods, color flakes and color spots
- Raw materials and application
Ralf Schweinfurth, Merck Electronics KGaA
Practice Surface pearlescent effects on panned goods, color flakes, and color
17.30 spots- Raw materials and application
Final discussion and end of day 4
Friday, September 13, 2024
8.30 Summary of the previous day
Theory Polishing and sealing of hard, soft, and chocolate panned goods
Practice Finishing - surface acidification, color effects
Polishing and sealing of hard, soft, and chocolate panned goods
ZDS
12.30 Final discussion
13.00 End of the course – optional lunch
- subject to alterations -
