Gummi Course 


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.

Day 1 (full day)
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 more
Traditional Gummi finishing lab
Vegetarian Gummies- plant based gelling agents; pectin and carrageenan in starchless mold process
Presentation #4 Pectin
Presentation #5 Carrageenan
Sensory roundtable- taste & discuss retail pectin, carrageenan, and blend products
Vegetarian 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 depositing
Finish oiling/sanding any lab samples/package as desired
Sensory Roundtable
Review lab samples
Discuss success/failures/troubleshoot
Wrap-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.

Savage Brothers
1825 Greenleaf Ave.     
Elk Grove Village, IL 60007

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, catered lunch.

Registration Contact

Beata Corson

Phone: 847-981-3000 ext 1436


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