Course Description
Industry expert Kristi Sufferling will lead a 2.5 day course on the basics of gummi formulation and process. It will cover the application of scientific principles as well as technique for making gummies. The course will be a combination of lectures and lab training, with hands-on opportunities to make both traditional and vegetarian formulations. Lectures will include starch and starchless process, with emphasis on the starchless depositing process in the lab.
Day 1 (full day)
Introduction
Presentation #1– Gummi History, Market
Sensory roundtable- taste & discuss retail gelatin products
Presentation #2– Process and equipment
Gelatin Prep Lab– learning gelatin dissolution technique
Gelatin Gummi Lab- lab exercises using gelatin in starch depositing and starchless mold depositing.
Day 2 (full day)
Presentation #3- Finishing lecture – Oiling, sugar sanding, and moreTraditional Gummi finishing labVegetarian Gummies- plant based gelling agents; pectin and carrageenan in starchless mold processPresentation #4 PectinPresentation #5 CarrageenanSensory roundtable- taste & discuss retail pectin, carrageenan, and blend productsVegetarian Gummi Lab-pectin: lab exercises using pectin in starchless mold depositing.
Day 3 (half day)
Vegetarian Gummi Lab- carrageenan: lab exercises using carrageenan in starchless mold depositingFinish oiling/sanding any lab samples/package as desiredSensory RoundtableReview lab samplesDiscuss success/failures/troubleshootWrap-up Review
Plant Tour
These are great opportunities for those just entering the confectionery industry as well as a refresher course for those who are seeking some extra practice in a small group setting. Take advantage today since space is limited! Call for more information.
Where
Savage Brothers
1825 Greenleaf Ave.
Elk Grove Village, IL 60007
When
Wednesday – 8am – 5pm
Thursday – 8am – 5pm
Friday – 8am – 12pm
Tuition – $1,700 ($850 deposit required at sign-up)
Tuition includes instructor expenses, registration fees, course materials, ingredients, and catered lunch.
Contact Beata Corson for Questions:
Beata Corson
beata@savagebros.com
Phone: 847-981-3000 ext 1436