Welcome to Confiland Free lesson. To download the "Vanilla Caramel" recipe click the button below. Good luck!
The class taught by Vladislav Panchenko
Program of the course
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
Week 4
Additional lessons
Lesson 24
Lesson 25
Lesson 26
Lesson 27
Lesson 28
Lesson 24
- Silvered dragee
- Combined dragee with milk chocolate covered almonds and thin sugar crust
- Silver layer and polishing
Lesson 25
- Liquid center dragee
- Liquid passion fruit filling
- New type of marble finishing
Lesson 26
- Gianduja stones dragee
- 3 different gianduja: almond, pistachio & hazelnut
- New type of sugar crust for sugar dragee
Lesson 27
- Fresh cranberry dragee
- Learning how to make dragee with sugar crust and real fresh cranberry inside
Lesson 28
- Coconut dragee
- Like chocolate bar, but in dragee shape
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