Gummy Fundamentals | June 3-5, 2025
Dive into the science behind gummy production and learn how ingredients and process parameters work together to create perfect confections. Struggling with slimy, lumpy, or overly tough gummies? We’ll cover the most common issues and how to prevent them—so every batch is a success.
Desiged For: line operators & lab technicians looking to enhance their technical skills.
Key Learnings
Sugar:Syrup Ratios – Ingredient and nutritional labeling
Flavors, Colors, Acids – Troubleshooting top issues
Ingredient Functionality – Shelf-life: safety and robustness
Dry Weight Basis Calculations – Process parameters for consistent production
Cooking Methods – Developing & combining textures
Syllabus Overview
Day 1: Making starch molds & beginning batching
Day 2: Gelatin batching & pectin batching
Day 3: Finishing & troubleshooting
Dive into the science behind gummy production and learn how ingredients and process parameters work together to create perfect confections. Struggling with slimy, lumpy, or overly tough gummies? We’ll cover the most common issues and how to prevent them—so every batch is a success.
Desiged For: line operators & lab technicians looking to enhance their technical skills.
Key Learnings
Sugar:Syrup Ratios – Ingredient and nutritional labeling
Flavors, Colors, Acids – Troubleshooting top issues
Ingredient Functionality – Shelf-life: safety and robustness
Dry Weight Basis Calculations – Process parameters for consistent production
Cooking Methods – Developing & combining textures
Syllabus Overview
Day 1: Making starch molds & beginning batching
Day 2: Gelatin batching & pectin batching
Day 3: Finishing & troubleshooting
Dive into the science behind gummy production and learn how ingredients and process parameters work together to create perfect confections. Struggling with slimy, lumpy, or overly tough gummies? We’ll cover the most common issues and how to prevent them—so every batch is a success.
Desiged For: line operators & lab technicians looking to enhance their technical skills.
Key Learnings
Sugar:Syrup Ratios – Ingredient and nutritional labeling
Flavors, Colors, Acids – Troubleshooting top issues
Ingredient Functionality – Shelf-life: safety and robustness
Dry Weight Basis Calculations – Process parameters for consistent production
Cooking Methods – Developing & combining textures
Syllabus Overview
Day 1: Making starch molds & beginning batching
Day 2: Gelatin batching & pectin batching
Day 3: Finishing & troubleshooting