Manufacture of confectionery, nougat, nougat paste, various marshmallows, caramels and fudges, lollipops and sugar sweets, chewy pastes - François Gimenez

Objectives and contents of the course

You will be able to make all cast and cut marshmallows as well as honey nougat, nougats, caramels and fudges.

For a good cooking and conservation (check with the AW-meter).

Part of the programme is reserved for practice, during which the products presented in the theoretical part are produced on a small scale.

Various Caramels and fudges cast in frames and silicone moulds
Effervescent sugar candy, barley sugar, chewy pasta (hook stretching).
Various finishes and preservations.

Prerequisites

Confirmed confectioner chocolatier

Duration and organisation

For this training we have planned 2 days (based on 7 hours/day)

Training carried out on your premises with a maximum of 8 trainees.

Accessibility for people with disabilities

Please consult us so that we can adapt the conditions of access and reception for people with disabilities.

Interested in the training?

Contact

Chewy fruit assortment

"He managed to bring out a full range of products in less than 3 weeks, if that's not genius!
Carole T. - Valrhona

"When you have 6 production lines and a commitment to quality towards your customers, you can't leave things to chance. François Gimenez has succeeded in rationalising our production, has enabled us to set up a rigorous and flawless process, and has trained around ten employees. His availability is total on a project
Michel F. - Head of Manufacturing Workshop

"It is not always easy to choose the machine best suited to your activity. It is not always easy to choose the right machine for your business, and then it is not so easy to get the best out of it either... If in these professions you cannot know everything about everything, François Gimenez is a precious source of resources and professional advice. I learned a lot from him
Daniel D. - Artisan Chocolatier