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.
May 27 to 29, 2026 at Savage Bros Kitchen in Elk Grove Village, IL
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