The world’s biggest online course about jams, spreads and candied products with long shelf life. In this class we'll cover all types of “jar” products.
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The course starts:
September 15th
Join until:
September 22nd 2021
Can’t make this date?
Enter your details and we’ll send you next available date and full course program. Make sure that all entered details are correct.
Confiland is online course about jams, spreads and candied products.
In over 35 lessons you’ll learn all the varieties jams, how to calculate your own jam recipes from scratch. The class will also cover spreads — water based and fat based. You will understand the interconnection between different recipes and their shelf life. Apply the information and techniques that you’ll discover in your production, shop or business immediately.
All our courses include
Unlimited Chef 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 will take care of your needs. 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
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 Value for 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 earnmore later. Invest in the futurelike a real investor.
Regular updates every year
We add new lessons to our courses yearly, based on participant feedback and product innovations. And of course, participants new and old will receive any updates!
Individual Account Access
It’s only yours and nobody’s else. Keep your courses organised in yourpersonal BOX. We give 1 year access guaranteed. Do you need more? Just ask us and we'll extend FOR FREE!
In the Drageeland box:
01 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.
02 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.
03 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
04 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!
05 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!
06 The one and only 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.
07 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 solut
08 Great Shelf Life
Each recipe has a minimum shelf life from 2 months, with many lasting up to 12 months.
09 Business Focused
Created specifically with business owners in mind, expand your product offering and refine your production for profit.
10 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.
Who is this for + Where to use
Shop owners & 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.
Gallery
Program of the course
Week 1
Introduction Equipment, fruits, jars Jam recipe calculation Red fruit jams Garden fruit
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Week 2
Jams with nuts and spices Candied fruit Citrus fruit jams Exotic fruit jams Fruit puree based jams
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Week 3
Vegetable jams Low sugar and sugar free jams Fruit jellies
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Week 4
Water-based spreads Fat-based spreads Fat based without stone grinder
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Additional lessons
As you know, at Landbox we update our courses annually. To work throughout the year is not that easy. Thanks God, we’ve just launched this course and have some time to relax. Don’t worry, you’ll find the latest videos here as soon as you finish the main program.
Can you guess what next additional lessons are going to be?
Send us email to updates@landbox.online and say what you would like to see in the next yearly updates.
Week 1
Introduction
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
Lesson 2
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
Lesson 3
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
Jam recipe calculation 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
Red fruit jams Lesson 5
First jam in the course “Raspberry-tarragon”
Cooking process step by step
First way of jam sterilization
Lesson 6
Strawberry-passion fruit jam
Lesson 7
Blueberry-lavender jam
Texture review
How to fix different mistakes
Garden fruit Lesson 8
Apricot-sea buckthorn jam
Lesson 9
Figs-honey-ginger jam
Lesson 10
Peach jam
Week 2
Jams with nuts and spices Lesson 11
Apricot-pistachio jam
Lesson 12
Apple-cinnamon-caramel jam
Lesson 13
Christmas jam with dry fruits, nuts and spices
Candied fruit 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
Citrus fruit jams Lesson 15
4 Citrus jam
Lesson 16
Pear-yuzu jam
Lesson 17
Grapefruit and candied peels jam
Texture review
Exotic fruit jams 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
Lesson 19
Kiwi jam
Lesson 20
Tropical jam
Second way of jams sterilization
Texture review
Fruit puree based jams Lesson 21
Cherry-raspberry & blackberry jam with natural pectin
Lesson 22
Vanilla jelly
Lesson 23
Exotic jam with coconut-mango & passion fruit
Texture review
Week 3
Vegetable jams Lesson 24
Vegetables preparation tomato, bell pepper, beet
Lesson 25
Tomato-strawberry & basil jam
Lesson 26
Carrot-passion fruit jam
Texture review
Low sugar and sugar free jams Lesson 27
Calculation for low sugar jam
What pectin are we using for low sugar jam
Shelf life and storage
Pear-orange jam
Lesson 28
Cranberry-cherry jam
Texture review
Fruit jellies 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
Theory about water based spreads
Proportion and right percentage for the recipes
PDF recipes with detailed % composition of each recipe
Vanilla caramel spread
Lesson 31
Chocolate caramel spread
Lesson 32
Banana spread
Lesson 33
Home made condensed milk
Home made Dulce de leche
Lesson 34
Coconut spread
Texture review
Fat-based spreads 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
Lesson 36
Coffee-macadamia spread
Lesson 37
Speculoos spread
Lesson 38
Coconut-raspberry spread
Texture review
Fat based without stone grinder 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
Lesson 40
Peanut butter spread
Texture review
Week 4
Additional lessons
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
ConfiLand explained in 100 seconds.
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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.
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 410€ per month. The day before the transaction you’ll receive an email notification with the instruction.
Since we operate from Moscow, Russia, due to regional limitations we accept payments in our regional currency RUB. That's why on the payment page you will see course price 109 800 RUB for one time payment . For installments option you'll see 36 600 RUB. The payment process for everyone is usual as conversion from your currency to RUB is done by the issuing bank. Before enrolling, you can contact your bank support to ask about precise currency rate, or you can simply convert RUB to your card currency using MoneyExchangeRate.org or any similar website. We have several payment methods. Right after payment, by email you will get access to your own account.
FAQ questions
There are no stupid questions, only frequently asked ones.
I have a question about the course, who I can ask?
You can send your questions to info@landbox.online , What's app or Telegram and we'll get back to you as soon as possible.
How much does Flashland cost?
The course is 1155€ and includes your own account, 30 lessons and full support during the course.
Do you provide the list of ingredients that we need for the course?
Yes sure, you'll get this list in our 1st lesson. And you will have enough time to set up everything.
What equipment do I need to follow the course?
For sure you will need planetary mixer, oven, and piping bag with eclair nozzle. 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.
Is this course in English?
Yes, online course Drageeland is totally in English. Including all materials.
How long does the support last?
The online support lasts for the duration of the course and 2 months after. But we always update our FAQs with new questions/answers from other students!
Do I have to complete homework during the course?
No! We trust you to decide what works best for you based on your experience and ambitions. However, we do hope you will use all knowledge in you life, production, pastry shop and ect.
I'm a total beginner, will this course suit me?
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.
Can’t find the answer you’re looking for?
Let’s discuss your questions by email info@landbox.online or What’sApp or Telegram