Welcome to Confiland Free lesson. To download the "Vanilla Caramel" recipe click the button below. Good luck!
The class taught by Vladislav Panchenko
Gallery
Program of the course
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.
Send us email to updates@landbox.online and say what you would like to see in the next yearly updates.
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
Starting date: August 9th
Course duration: 4 weeks
Spots left: 11
Course duration: 4 weeks
Spots left: 11
Cost of 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 385€ 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. 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.
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.
The course is 1155€ and includes your own account, 30 lessons and full support during the course.
Yes sure, you'll get this list in our 1st lesson. And you will have enough time to set up everything.
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.
Yes, online course Drageeland is totally in English. Including all materials.
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!
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.
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
