Monday, November 9, 2020 Beginning: 9:00 / End: 17:30

Theory: Carbohydrates, sweetener for gums and jellies Guillermo Geschwindner, ZDS Trends and usage of functional ingredients in gums and jellies N.N. Pectin for Gums and Jellies Uwe Möllhoff, HERBSTREITH & FOX GmbH & Co. KG Practice/Demonstration: Preparation of - Gelatin Gummies starchless - Pectin Gummies starchless - Gelatin-Pectin combination in starch tray and silicon moulds Guillermo Geschwindner, ZDS

Tuesday, November 10, 2020 Beginning: 8:30 / End: 18:00

Theory: 9:00 Hydrocolloids for gums and jellies Guillermo Geschwindner, ZDS Theory dosing, cooking of gums and jellies N.N., Robert Bosch GmbH Mixing, depositing and curing of gums and jel-lies, starch vs. starchless depositing N.N., Makat Candy Technology GmbH Masking and FMP flavors Dr. Martin Preininger, Silesia Gerhard Hanke GmbH & Co.

Demo of starchless depositing of gelatin gums on lab depositer Guillermo Geschwindner, ZDS Practice: Sugar reduced gummies Sugarfree gummies Protein enriched gummies Guillermo Geschwindner, ZDS

Wednesday, November 11, 2020 Beginning: 8:30 / End: 16:30

Theory: 9:00 Analysis of functional ingredients in gums and jellies N.N. Glazing and anti sticking agents for gums and jellies Rocky Föll, Capol GmbH Practice: Individual development time Guillermo Geschwindner, ZDS

-subject to alteration- Do not forget to bring a white coat and safety shoes. All days include coffee break lunch and dinner.