Cargill has announced plans to host a new seminar on fundamental techniques used to make confections.
The two-day "Confectionery Essentials" education seminar will take place on 24-25 April 2013 at Cargill Cocoa & Chocolate headquarters in Lititz, Pennsylvania in the US.
Participants will learn the theory and science of making firm and soft caramels and cooked and cold creams, as well as how to blend ganache, and enrobe confections.
Courtney LeDrew, marketing manager, Cargill Cocoa & Chocolate said: "Confectionery Essentials is beneficial for anyone working in the confectionery industry. The workshop is instructional and valuable for those just beginning or those who'd like a refresher.”
Confectionery Essentials is limited to 12 participants who meet the workshop qualifications.