Over three days experts will share their knowledge on ingredients and methods for confectionery production. You will take part in practical sessions to make high boiled sweets, toffee, nougat, gums and jellies and learn about product characterisation.
Sugar Confectionery Production
4 - 6 November 2014, Leatherhead, United Kingdom
Introduction
Venue
Leatherhead Food Research
Training Room 2, Leatherhead Food Research, Randalls Road, Leatherhead, KT22 7RY, United Kingdom
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Organised by
Leatherhead Food Research
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