Welcome to Confiland Free lesson. To download the "Vanilla Caramel" recipe click the button below. Good luck!
The class taught by Vladislav Panchenko
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Program of the course

Week 1
Introduction
Equipment, fruits, jars
Jam recipe calculation
Red fruit jams
Garden fruit
See more
Week 2
Jams with nuts and spices
Candied fruit
Citrus fruit jams
Exotic fruit jams
Fruit puree based jams
See more
Week 3
Vegetable jams
Low sugar and sugar free jams
Fruit jellies
See more
Week 4
Water-based spreads
Fat-based spreads
Fat based without stone grinder
See more

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
Starting date: August 9th
Course duration: 4 weeks
Spots left: 11
Cost of Confiland
One time payment
1230€
Installments
410€
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.
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