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Professional online course about jams & spreads.
Learn how to make all types of “jar” products with long shelf life & create your recipes. As well as pâte de fruit and candied fruits
Starts on:
Online
Watch at anytime
unlimited
unlimited
Length
4 weeks of study
40 lessons
Receive 10 new lessons weekly
Recipe book
60+ recipes
(4-6 hours per week)
October 20th
BLACK FRIDAY DISCOUNT
Enter your details to book your spot. Our manager will contact you to answer all questions. The offer is available until December 9th
We'll contact you via WhatsApp.
Make sure phone number is correct.
We'll contact you via WhatsApp.
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By clicking the "Get full program" button, you agree to receive newsletters from LANDBOX by e-mail and messengers, as well as confirm your agreement with the terms of the Terms of Use and the Privacy Policy.
In the confiland box
Faster than others
Don’t waste your time on searching for any information, equipment or ingredients. Everything has already been found. Just watch thecourse and apply what you’ve learned immediately. Be faster.
Every type of everything
In this class we cover all types of “jar” products. The course deals with all kinds of jams (also known as confitures), water based & fat based spreads, condensed milk, dulce de leche, low sugar & sugar free jams, candied citrus peels, fruit jellies.
Production and home kitchen
This course is suitable for all kitchen settings, just have everything you need at hand. Don’t be surprised if you can put everything out on just one table. It doesn’t mean that your home kettle and microwave will be enough. We mean that the equipment is
Save your time and money
Each step has been tested, the mistakes made and the ingredients checked. To complete the program of the course Vlad spent 10.000 € and 2 years. Would you like to be in his shoes? I am not sure. 2 months sounds much better!
Step by step
Vlad’s 8 years of experience in pastry helped apply the principleproceeding from the simple to the complex. Each step is extremely detailed. You will even learn how to dice fruits! Still not sure that everything is explained stepby step? Come on!
The one on-line course in the world
Sounds astonishing, right? You might try to find something, but everything that we’ve packed LANDBOX with can’t be found anywhere.
Use or create
First thing first, you will learn how to create your own recipes — in this case your creations are unlimited, but if you are a busy person and you have no time to create? No problem, feel free to use what we’re creating in the course as a ready-made solution.
Great Shelf Life
Each recipe has a minimum shelf life from 2 months, with many lasting up to 12 months.
Business Focused
Created specifically with business owners in mind, expand your product offering and refine your production for profit.
Stress Free Set Up
The course comes with ingredient and equipment recommendations for easy work. Don’t have something on the list? We’ll show you easy swaps.
Faster than others
Don’t waste your time on searching for any information, equipment or ingredients. Everything has already been found. Just watch thecourse and apply what you’ve learned immediately. Be faster.
Every type of everything
In this class we cover all types of “jar” products. The course deals with all kinds of jams (also known as confitures), water based & fat based spreads, condensed milk, dulce de leche, low sugar & sugar free jams, candied citrus peels, fruit jellies.
Production and home kitchen
This course is suitable for all kitchen settings, just have everything you need at hand. Don’t be surprised if you can put everything out on just one table. It doesn’t mean that your home kettle and microwave will be enough. We mean that the equipment is
Save your time and money
Each step has been tested, the mistakes made and the ingredients checked. To complete the program of the course Vlad spent 10.000 € and 2 years. Would you like to be in his shoes? I am not sure. 2 months sounds much better!
Step by step
Vlad’s 8 years of experience in pastry helped apply the principleproceeding from the simple to the complex. Each step is extremely detailed. You will even learn how to dice fruits! Still not sure that everything is explained stepby step? Come on!
The one on-line course in the world
Sounds astonishing, right? You might try to find something, but everything that we’ve packed LANDBOX with can’t be found anywhere.
Use or create
First thing first, you will learn how to create your own recipes — in this case your creations are unlimited, but if you are a busy person and you have no time to create? No problem, feel free to use what we’re creating in the course as a ready-made solution.
Great Shelf Life
Each recipe has a minimum shelf life from 2 months, with many lasting up to 12 months.
Business Focused
Created specifically with business owners in mind, expand your product offering and refine your production for profit.
Stress Free Set Up
The course comes with ingredient and equipment recommendations for easy work. Don’t have something on the list? We’ll show you easy swaps.
Program of the course
Week 1
1 - 10 lesson
-Introduction
-Equipment, fruits, jars
-Jam recipe calculation
-Red fruit jams
-Garden fruit jams
-Equipment, fruits, jars
-Jam recipe calculation
-Red fruit jams
-Garden fruit jams
Week 2
11 - 23 lesson
-Jams with nuts and spices
-Candied fruit
-Citrus fruit jams
-Exotic fruit jams
-Fruit puree based jams
-Candied fruit
-Citrus fruit jams
-Exotic fruit jams
-Fruit puree based jams
Week 3
24 - 29 lesson
-Vegetable jams
-Low sugar and sugar free jams
-Fruit jellies (Pâte de fruit)
-Low sugar and sugar free jams
-Fruit jellies (Pâte de fruit)
Week 4
30 - 40 lesson
-Water-based spreads
-Fat-based spreads
-Fat based without stone grinder
-Fat-based spreads
-Fat based without stone grinder
Week 1
Introduction
Equipment, fruits, jars
Lesson 1
Lesson 4
Lesson 5
Lesson 8
- Information about course
- PDF file with Confiland labels for jars
Equipment, fruits, jars
Lesson 1
- Ingredients for jams
- Fruits & vegetables
- Herbs, dry fruits, nuts and spices
- Main sugars used in jams
- Preparation of all fruits and vegetables for jam
- How to peel, dice and store the fruits
- How to prepare all kinds of citrus fruits
- How to prepare and store big amount of fruits during their season
- Equipment for jams
- Copper pans and their advantages
- Stainless steel pans for jam
- Complete set for gas stove
- Refractometers and their difference
- Refractometers and their difference
- What is the Brix
- What is PH and PH Meter
- How to prepare copper pan for cooking
- Jam jars. Choosing right jars
- Preparation & sterilisation
Lesson 4
- Calculating raspberry jam recipe from scratch
- Calculating raspberry jam recipe from scratch
- How to calculate recipe with one & several fruits
- Role of the pectin in jam
- How to prepare the pectin for jam
- What is acid solution
- How to prepare acid solution
- Shelf life
Lesson 5
- First jam in the course “Raspberry-tarragon”
- Cooking process step by step
- First way of jam sterilization
- Strawberry-passion fruit jam
- Blueberry-lavender jam
- Texture review
- How to fix different mistakes
Lesson 8
- Apricot-sea buckthorn jam
- Figs-honey-ginger jam
- Peach jam
Week 2
Jams with nuts and spices
Lesson 11
Lesson 14
Lesson 15
Lesson 18
Lesson 21
Lesson 11
- Apricot-pistachio jam
- Apple-cinnamon-caramel jam
- Christmas jam with dry fruits, nuts and spices
Lesson 14
- Theory and steps for candied fruits
- What kind of fruit to choose
- Orange and any citrus fruit peels preparation
- Pineapple preparation
- Cherry preparation
- Cooking process. Step by step
- Results review
- Candied fruits storage and shelf life
Lesson 15
- 4 Citrus jam
- Pear-yuzu jam
- Grapefruit and candied peels jam
- Texture review
Lesson 18
- What is “Natural pectin”
- How to prepare your own natural pectin for jam
- Recipe calculation for natural pectin jams
- Pineapple, thyme & lime jam
- Kiwi jam
- Tropical jam
- Second way of jams sterilization
- Texture review
Lesson 21
- Cherry-raspberry & blackberry jam with natural pectin
- Vanilla jelly
- Exotic jam with coconut-mango & passion fruit
- Texture review
Week 3
Vegetable jams
Lesson 24
Lesson 27
Lesson 29
Lesson 24
- Vegetables preparation tomato, bell pepper, beet
- Tomato-strawberry & basil jam
- Carrot-passion fruit jam
- Texture review
Lesson 27
- Calculation for low sugar jam
- What pectin are we using for low sugar jam
- Shelf life and storage
- Pear-orange jam
- Cranberry-cherry jam
- Texture review
Lesson 29
- Theory and cooking process for fruit jellies
- Pectin for fruit jellies
- 5 different vegetable jellies
- Additional pdf recipes with 5 fruit jellies
- Stabilization, finishing & storage
Week 4
Water-based spreads
Lesson 30
Lesson 35
Lesson 39
Lesson 30
- Theory about water based spreads
- Proportion and right percentage for the recipes
- PDF recipes with detailed % composition of each recipe
- Vanilla caramel spread
- Chocolate caramel spread
- Banana spread
- Home made condensed milk
- Home made Dulce de leche
- Coconut spread
- Texture review
Lesson 35
- Theory about fat based spreads
- Equipment for fat based spreads
- How to choose and work with stone grinder
- Proportion and right percentage for the recipes
- PDF recipes with detailed % composition of each recipe
- Hazelnut chocolate spread
- Coffee-macadamia spread
- Speculoos spread
- Coconut-raspberry spread
- Texture review
Lesson 39
- Equipment for fat based spreads
- Proportion and right percentage for the recipes
- PDF recipes with detailed % composition of each recipe
- Hazelnut-caramel marble spread
- Peanut butter spread
- Texture review
How the training takes place
ONCE A WEEK, NEW LESSONS ARE OPENED TO YOU. WATCH, LEARN NEW MATERIAL
DO YOUR HOMEWORK AND GET FEEDBACK FROM THE INSTRUCTOR
IF NECESSARY, ASK QUESTIONS AND GET RECOMMENDATIONS
GET A CERTIFICATE AND USE NEW KNOWLEDGE IN YOUR WORK AND BUSINESS
ONCE A WEEK, NEW LESSONS ARE OPENED TO YOU. WATCH, LEARN NEW MATERIAL
DO YOUR HOMEWORK AND GET FEEDBACK FROM THE INSTRUCTOR
IF NECESSARY, ASK QUESTIONS AND GET RECOMMENDATIONS
GET A CERTIFICATE AND USE NEW KNOWLEDGE IN YOUR WORK AND BUSINESS
How much can you earn with one jar of JAM
THEREFORE, 100% OF THE FINAL PRODUCT’S PRICE 10€ INCLUDES 7,9€ EXPENSES, AND 2,1€ IS YOUR NET PROFIT.
By selling only 19 jars of jam per day, you’ll cover course price just in 29 days!
Course author
Hello, I'm Vladislav Panchenko, a chocolatier and the author of the new Confiland course. I have over 9 years of experience working in pastry, with the last 5 being solely focused on chocolate. After finishing pastry school in France, I moved to Moscow to work at the Chocolate Academy for the Barry Callebaut Company. In 2018, I left the Academy to become an international consultant and pastry instructor. I've since had the pleasure of teaching masterclasses in more than 15 countries globally (including Dubai, Spain, Thailand, Kuwait and other countries). This year has brought many changes for us all. And i've spent this time bringing online new topic to teach - Jams and spreads. I've taught a lot of people during live classes , and I hope to teach many more with one of my biggest online course yet. Good luck and welcome to Confiland.
Vladislav Panchenko
Pastry chef
Owner of LANDBOX
Pastry chef
Owner of LANDBOX
CoNFILAND explained in 100 seconds
WE KNOW YOU WANT MORE.
GET A FULL-LENGTH LESSON FOR FREE
GET A FULL-LENGTH LESSON FOR FREE
Enter your details to get a free lesson
Make sure that number is correct, you have WhatsApp or other messenger.
WE KNOW YOU WANT MORE.
GET A FULL-LENGTH LESSON FOR FREE
GET A FULL-LENGTH LESSON FOR FREE
Enter your details to get a free lesson
Make sure that number is correct, you have WhatsApp or other messenger.
All our courses include
Unlimited Chef
Support & FAQs
Support & FAQs
We are already aware of your questions, that’s why each lesson goes with FAQ. Don’t worry if you couldn’t find an answer to the question. Our technical support takes care of your needs 24/7. The Chef will always answer your questions.
PDF’s with recipes for every lesson
All of them are easy to download. We’ve done our best to make them as cool as possible. =)
Optional Certificate
of Completion
of Completion
Are you dreaming of getting a certificate of completion? No problem. Just complete the home assignments and then bob’s your uncle! Keep in mind, we aren’t pushing you to do that — totally up to you.
Great Valuefor Money
We guarantee that the information and techniques learned during the courses are 100% life-related and can be directly applied to either production, shop or business. Spend your money now, and earn more later. Invest in the future like a real investor.
Regular updates every year
We add new updates or files to our courses yearly, based on participant feedback and product innovations. And of course, participants new and old will receive any updates and PDF files!
Individual Account Access
It’s only yours and nobody’s else. Keep your courses organised in your personal BOX.
Who is this for & where to use
SHOP OWNERS
& ENTREPRENEURS
& ENTREPRENEURS
Impress your customers with new product offerings and learn efficient ways to produce profitable items.
Pastry chefs
Improve your career prospects with unique and sort after skills. No matter where you are working – pastry or chocolate production, bakery or restaurant.
Home production & Startups
Supercharge your growth with innovative new products you can make at home or in a small production environment.
What results you can expect
Organize your own jam production
Increase sales in your shop up to 20%
Know how to fix any mistake during and after cooking process
Learn how to calculate your own recipes + food cost and price
Technology for all types of spreads: water based, fat based, combined
Launch more than 40 confectionary products with different food cost and shelf life
2 ways of jam sterilization – choose the best for your production
Technology for all types of jams: classic, sugar free, puree based, with natural pectin ect
Sell products with 3-6-9-12 months shelf life for Horeca or Industrial markets
JOIN THE COURSE OR GET FREE CONSULTATION
Enter your details and our manager will contact you to answer all questions.
We’ll contact you via What’s app. Make sure that phone number is correct.
We’ll contact you via What’s app. Make sure that phone number is correct.
By clicking the "Join the course" button, you agree to receive newsletters from LANDBOX by e-mail and messengers, as well as confirm your agreement with the terms of the Terms of Use and the Privacy Policy.
LANDBOX certificate
This will confirm that you have completed the course and will be an additional argument when applying for a job.
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Cost of CONFIland
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Spots left: 14
duration: 4 weeks
duration: 4 weeks
Starts on:
october 20th
One time payment
€1575
Installments for 3 months
€525
/ month
Attention! Before registration - check out how a monthly payment works: The full price is split into 3 equal instalments within 3 months. When the first payment is charged, you receive an email with the access to the course. The next payments are automatically charged to your card within 30 calendar days from the first transaction. The payment plan includes 3 payments at €525 per month. The day before the transaction you’ll receive an email notification with the instruction.
FAQ
Absolutely! The course covers every step of the process, from the absolute basics through to complex techniques. You also have access to online support during the programme so we can help you with any questions you may have.
The course pice is €1575 and includes your own account, 40 lessons and full support during the course. You can pay by card or PayPal. You can also pay in installments.
Yes sure, you'll get this list in our Confiland recipe book. You'll get in in the 1st course lesson, then you will have enough time to set up everything.
For sure you will need refractometer. For the rest of equipment we have one big lesson only about equipment. We suggest to watch this lesson first, and then choose right equipment for your conditions.
Yes, online course Confiland is totally in English. Including all materials.
The online support lasts for the duration of the course and you can contact us at anytime after the course. We also have FAQs in each lesson with all questions/answers from other students!
Yes and No! We trust you to decide what works best for you based on your experience and ambitions. You can send us your home work and we'll check everything and give you recommendations if needed or you can do everything yourself. However, we do hope you will use all knowledge in you life, production, pastry shop and ect.
You can send your questions to info@landbox.online or What's app and we'll get back to you as soon as possible.
Let’s discuss your questions by email info@landbox.online or WhatsApp
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Email
Landbox.online
LANDBOX.ONLINE — FZCO
P.O. Box 334 069,
Dubai Silicon Oasis, DDP, Building A1,
Dubai, United Arab Emirates
P.O. Box 334 069,
Dubai Silicon Oasis, DDP, Building A1,
Dubai, United Arab Emirates
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