The 2011 Resident Course in Confectionery Technology will be held July 10 - 22, 2011, at the University of Wisconsin-Madison. This course, held with support from the National Confectioners Association, is designed to instruct technical, production, research and managerial personnel. Participants will experience the production of hard candy, chewing and bubble gum, tableted confections, jellies and gummies, aerated confections, nougat, fondants and creams, soft, hard, and chocolate panning, fudge and caramel, toffee, chocolate, compound coatings, colors and flavors.
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