This past week Roger Hohberger, President of CandyWorx, participated as a guest lecturer at the Resident Course in Confectionery Technology at the University of Wisconsin-Madison. This was Roger’s eighth year presenting alongside Randy Hofberger. 

This unique program began in 1963 with the purpose to instruct technical, production, research and managerial personnel in the field of confectionery technology. The two-week course features classes focusing on chemical and functional interactions of ingredients along with more complex subject material including processing, troubleshooting, reworking, and sensory analysis. With industry experts teaching the courses, Candy School participants gain hands-on laboratory experience with a wide variety of candies. 

Hohberger’s presentation focused on fondant applications, with an overview of the machinery used in production and a technical explanation. 

For more information about the Resident Course in Confectionery Technology, visit https://foodsci.wisc.edu/extension/candy/