Introduction to the ingredients and parameters used in gummy manufacture, and how they work together to make fabulous confections. Slimy, lumpy, too-hard to chew? We’ll review the top issues and how to avoid them too!

Designed for: line operators & lab techs

Panning is a craft that requires patience and skill. Starting with the basics and using 24” conventional pans, we will build to more difficult-to- coat items. But watch out! If you work in a panning room with “perfect” conditions, the hurdles you will run into in this course run the gamut of the instructor’s imagination…

Designed for: cross-functional technical and non-technical roles

Introduction to the ingredients and parameters used in gummy manufacture, and how they work together to make fabulous confections. Slimy, lumpy, too-hard to chew? We’ll review the top issues and how to avoid them too!

Designed for: line operators & lab techs

Panning is a craft that requires patience and skill. Starting with the basics and using 24” conventional pans, we will build to more difficult-to- coat items. But watch out! If you work in a panning room with “perfect” conditions, the hurdles you will run into in this course run the gamut of the instructor’s imagination…

Designed for: cross-functional technical and non-technical roles

Introduction to the ingredients and parameters used in gummy manufacture, and how they work together to make fabulous confections. Slimy, lumpy, too-hard to chew? We’ll review the top issues and how to avoid them too!

Designed for: line operators & lab techs

Panning is a craft that requires patience and skill. Starting with the basics and using 24” conventional pans, we will build to more difficult-to- coat items. But watch out! If you work in a panning room with “perfect” conditions, the hurdles you will run into in this course run the gamut of the instructor’s imagination…

Designed for: cross-functional technical and non-technical roles

Introduction to the ingredients and parameters used in gummy manufacture, and how they work together to make fabulous confections. Slimy, lumpy, too-hard to chew? We’ll review the top issues and how to avoid them too!

Designed for: line operators & lab techs

Panning is a craft that requires patience and skill. Starting with the basics and using 24” conventional pans, we will build to more difficult-to- coat items. But watch out! If you work in a panning room with “perfect” conditions, the hurdles you will run into in this course run the gamut of the instructor’s imagination…

Designed for: cross-functional technical and non-technical roles

Introduction to the ingredients and parameters used in gummy manufacture, and how they work together to make fabulous confections. Slimy, lumpy, too-hard to chew? We’ll review the top issues and how to avoid them too!

Designed for: line operators & lab techs

Panning is a craft that requires patience and skill. Starting with the basics and using 24” conventional pans, we will build to more difficult-to- coat items. But watch out! If you work in a panning room with “perfect” conditions, the hurdles you will run into in this course run the gamut of the instructor’s imagination…

Designed for: cross-functional technical and non-technical roles

Introduction to the ingredients and parameters used in gummy manufacture, and how they work together to make fabulous confections. Slimy, lumpy, too-hard to chew? We’ll review the top issues and how to avoid them too!

Designed for: line operators & lab techs

Introduction to the ingredients and parameters used in gummy manufacture, and how they work together to make fabulous confections. Slimy, lumpy, too-hard to chew? We’ll review the top issues and how to avoid them too!

Designed for: line operators & lab techs

Introduction to the ingredients and parameters used in gummy manufacture, and how they work together to make fabulous confections. Slimy, lumpy, too-hard to chew? We’ll review the top issues and how to avoid them too!

Designed for: line operators & lab techs

Introduction to the ingredients and parameters used in gummy manufacture, and how they work together to make fabulous confections. Slimy, lumpy, too-hard to chew? We’ll review the top issues and how to avoid them too!

Designed for: line operators & lab techs

Introduction to the ingredients and parameters used in gummy manufacture, and how they work together to make fabulous confections. Slimy, lumpy, too-hard to chew? We’ll review the top issues and how to avoid them too!

Designed for: line operators & lab techs

Introduction to the ingredients and parameters used in gummy manufacture, and how they work together to make fabulous confections. Slimy, lumpy, too-hard to chew? We’ll review the top issues and how to avoid them too!

Designed for: line operators & lab techs

Gain an understanding of how a range of candy items are made; how current plant equipment can be used to make new types of candy; and key technical terms to communicate effectively with R&D and operations teams. And take home some awesome treats…or awful messes!

Designed for: Sales, Marketing, Supply Chain, and other business teams

Build on ingredient knowledge to formulate gummies & jellies for a variety of parameters such as texture, real fruit, organic, and reduced sugar. And test some things that Just. Don’t. Work. (until ingredient companies give us more tools!)

Prerequisite: Gummy Fundamentals or 2 years’ experience of making gummies in a lab or production. Must know how to use pH meter, refracts meter, and thermometer. *requires approval by instructor

Designed for: food scientists at candy manufacturers and ingredient suppliers

The crunchy sugar shell takes time and patience. In this course we will review syrup and center options while focusing on the proper timing of syrup addition.

Designed for: Those new to panning.

Soft sugar shell panning requires an understanding of center characteristics and when to apply dry sugar charges and syrup charges in a way that maintains the center shape. We will focus on the techniques and understanding what the candy is telling us.

Designed for: Those new to panning