Abdallah Candies

Total Page:16

File Type:pdf, Size:1020Kb

Abdallah Candies Philadelphia th NATIONAL Candy, Gift Gourmet Show& 138 th 10ANNIVERSARY0 SHOWDIRECTORY September 9-11, 2018 The Hershey Lodge, Hershey PA www.phillycandyshows.com Serving the confectionery industry tsince 1938 u Call toll-free: 866.747.6871 Bags ▪ Boxes ▪ Clear Containers ▪ Pre-Tied Bows www.rgroup.com Email: [email protected] Pouches ▪ Candy Cups ▪ Pads ▪ Foil ▪ Custom Packaging The Philadelphia National Candy, Gift & Gourmet Show, sponsored by the Retail Confectioners Association of Philadelphia, welcomes you to The Hershey Lodge and our 100th anniversary. th As our 138th edition, the Philadelphia National Candy, Gift & Gourmet Show 100ANNIVERSARY continues to focus on meeting the needs of retailers seeking retail, wholesale and manufacturing solutions within the Specialty Confectionery Industry. From developments in equipment, raw materials, packaging designs, novelty items and industry legislation, the most comprehensive show dedicated to the retail confectioner is sure to be the one stop shop for all your specialty confectionery needs. During the September show we want to make sure you take advantage of everything we have to offer. We’ve also lined up a full schedule of idea packed seminars that will inspire you with easy and cost-effective ideas to take back and put to use for your business! In addition, mark your calendar for our January 5-7, 2019 edition in Oaks, PA. Thank you for your continued support. Your participation in the nation’s most focused, comprehensive show dedicated to the retail confectioner helps ensure that we will continue this tradition for many years to come. Enjoy the show! Candy Show Committee Retail Confectioners Association of Philadelphia Retail Confectioners Association of Philadelphia C/O Executive Administrator, Kandy Hughes | [email protected] www.phillycandyshows.com RCAP • Who We Are The Retail Confectioners Association of Philadelphia was founded in 1918 for the purpose of sharing information and knowledge about candy making and retailing among Philadelphia area confectioners. Currently we have over 300 active members and associate members throughout the United States, Canada, Mexico and South America. RCAP • What We Do Our goals are simple: inform, educate, enlighten. From independently owned mom and pop businesses to multi-million dollar corporations, we aim to provide a network for confectioners to share ideas, solve problems, and develop their candy making skills. The RCAP is perhaps best known as a sponsor of the Philadelphia National Candy, Gift & Gourmet Show held twice a year. It is the largest trade show dedicated to the retail confectioner, and attracts exhibitors and speakers from across the country and around the world. Admission to these shows and all educational seminars are free of charge for trade members. In addition, we sponsor plant tours, educational meetings and a 3-day spring getaway trip. RCAP • Join Our business is helping you grow your business. All members share your passion for creating very high quality chocolate and candy. Our network of candy makers, retailers and suppliers join together to share information and ideas. They are an invaluable resource for anyone in the confectionery business. As a member you will receive a directory of active and associate members who have offered to share their knowledge and expertise. You will also receive a yearly subscription to a leading confectionery magazine. To join RCAP, stop at RCAP Booth 716 or go to our website www.phillycandyshows.com 2 PHILADELPHIA NATIONAL CANDY GIFT & GOURMET SHOW • www.phillycandyshows.com Retail Confectioners Association of Philadelphia OFFICERS President……………………………………………………………….......Paul Esposito Jr, Victoriaʼs Candies 1st Vice President……………………………….......................Dave Giambri, Giambriʼs Quality Sweets 2nd Vice President……………………………………………………......Bill Westerman of Georgeʼs Candy Secretary……………………………………….....................................Barry Bomboy, Bomboyʼs Candy Treasurer………………………………………………………………..….....Mike Snyder, Berginʼs Chocolate Executive Administrator………….......................................................Kandy Hughes, Kellyʼs Kandy Term Expires 2018 Barry Bomboy - Bomboyʼs Chocolate Bill Westerman - Georgeʼs Candy CANDY SHOW COMMITTEE Bruce Smith - Confectionery Consultant Chairman……………………………….…Bill Westerman Vice Chairman…………………………...Dave Giambri Term Expires 2019 Secretary………………………………….….Joe Crevino David Lamparalli - Christopherʼs Chocolate Treasurer…………………………………….Don Spillane Laura Tornichio - Vidal Guittard Chocolate Company Seminars…….…….Laura Tornichio and Jan OʼBrien Leigh Dalton - Total Confections New Board Members: Term Expires 2020 Joe Crevino Lisa Kujath - Raymerʼs Chocolate Carl Bender Jan OʼBrien - Blommer Chocolate Company Mike Collins Jody Peskin - The Sweet Trading Company HISTORY OF THE SHOW The Retail Confectioners Association of Philadelphia (RCAP), a non-profi t Trade Association, was founded in 1918 for the purpose of sharing information and knowledge about candy making and retailing among Philadelphia area confectioners. Over the years, the local focus has expanded and the RCAP currently has over 300 active and associate members throughout the United States and Canada. Today these candy makers and suppliers still share information to maintain a very high quality chocolate and hard candy. The Association holds educational meetings, plant tours, a spring getaway tour and two national candy, gift & gourmet trade shows each year. The History of the Philadelphia National Candy, Gift & Gourmet Show Founded in 1949 by a few local suppliers displaying at Christmas and Easter RCAP meetings, it was an instant success. Housed in Philadelphiaʼs Broadwood Hotel then the Ben Franklin Hotel, the show grew steadily. In 1961 it was moved to the Exhibit Hall of the Sheraton at what is now Philadelphia Suburban Station. Exhibitors numbered 35, some with multiple booths. In 1974, the show celebrated 25 years with the 20 “originals” still in the buyers guide. By the mid-eighties, relocation was critical to accommodate continued expansion and in 1984, the show moved to the Valley Forge Convention Center. By then, 85 exhibitors were showing, many with expanded multi-booth displays. Attendance soared into the thousands and by 1989 fl oor space had doubled again. In 2006, the show moved to The Atlantic City Convention Center in order to accommodate all exhibitors on one show fl oor and provide a destination for attendees to incorporate business, networking opportunities and fun into their visit. In January 2016, the show moved back to the suburban Philadelphia area at the Greater Philadelphia Expo Center, co-locating along with the Philadelphia Gift Show. PHILADELPHIA NATIONAL CANDY GIFT & GOURMET SHOW • www.phillycandyshows.com 3 Visit the Retail Confectioners Association of Philadelphia at the RCAP Booth #716 STOP BY FOR: ● A Chance to Win a $50 Gift Voucher That is Redeemable with Any Show Vendor! ● Information About Our Annual Spring Trip. ● Any Candy Questions For Our RCAP Board Members: Mike Snyder of Bergin’s Chocolates Kandy Hughes of Kelly’s Kandy Dave Lamparelli of Oh Ryans’ Irish Potatoes Bruce Smith with 50+ Years of Chocolate Knowledge Lisa Kujath of Raymer’s Candies Jody Peskin of The Sweet Trading Company and Booth Guest, Laura Rodriguez of Komel Chocolatier Ongoing Live Demonstrations on Sunday & Monday of Large Scale Chocolate Paintings by Kirsten Pankowski of Kelly’s Kandy Kirsten Pankowski is a Philadelphia native who has been working at Kelly’s Kandy for 5 years. She graduated from the Arcadia University Fine Arts Department in 2011 with a BFA in Painting. After working with standard panting mediums, Kirsten experimented with chocolate. When asked about the challenges of painting with chocolate Kirsten says, “Painting with chocolate is a vastly diff erent process when compared to oil or acrylic paints. Chocolate must be tempered and maintain a specifi c consistency to be workable. Additionally, it dries signifi cantly faster. So you must work quickly which is why it is the most demanding ways to paint.” Since Painting with chocolate, Kirsten has completed numerous works for the RCAP, Candy, Gift & Gourmet Shows and “Hot Chocolate” events raising money for ALS. 4 PHILADELPHIA NATIONAL CANDY GIFT & GOURMET SHOW • www.phillycandyshows.com TABLE OF CONTENTS hiitor Litin Pae SO OS loor Plan Pae Septemer am pm Seminar ent Pae Septemer am pm Full hiitor etail Pae Septemer am pm Produt Spotliht Pae Show Speial Pae hat’ New Pae OOTH 9/11 MEMORIAL September 11, 2018 10:25 AM – Gather for the Memorial 10:28 AM – Moment of Silence 10:30 AM – Playing the Star-Spangled Banner EXHIBITOR LISTING As of 7/31/2018 Abdallah Candies 411 Jacques Torres Chocolate 806 Albanese Confectionery 312 Jelly Belly Candy Company 402 ALS Meltdown Party/Hope Loves Company 622 Kookaburra Licorice Company 813 Alternative Air LLC 101 Life of the Party 323 Asher’s Chocolates 302 Linnea’s Cake & Candy Supplies 211 Aspecialtybox 202 Lucas Candies 606 Barry Callebaut 521 Lucille’s Own Make Candies 308 Birnn Chocolate of Vermont 512 Madelaine Chocolate Company 502 Blommer Chocolate Company 611 Marshmallow MBA 102 Bonart Candy Company 114 MC Publishing Company 106 Burke Candy Inc. 201 Melville Candy Company 801 Buy-Vue Displays 212 Met Speed Label 207 Mid Atlantic Gourmet 510 CakeSafe 805 MOD-PAC Corporation 701 Cargil Cacoa & Chocolate 216 Munane Specialities Inc. 621 Casani Candy Company 301 Northeaast Speicality Foods 410 Celebrations Fun Foods 608 Penn Scale Mfg. Company
Recommended publications
  • S'mores Cheesecake Recipes
    T e S’’moresmohhe res ook CCookbookookb FromFrom ChocolateChocolate MarshmallowMarshmallow FrenchFrench ToastToast toto S’moresS’mores CheesecakeCheesecake Recipes,Recipes, TreatTreat YourYourselfelf toto Smorem’ ore ofof EverythingEverything SUSAN WHETZEL The S’mores Cookbook Copyright © 2013 by Susan Whetzel. All rights reserved. This book, or parts thereof, may not be reproduced in any form without permission from the publisher; exceptions are made for brief excerpts used in published reviews. Published by Adams Media, a division of F+W Media, Inc. 57 Littlefield Street, Avon, MA 02322. U.S.A. www.adamsmedia.com ISBN 10: 1-4405-6527-9 ISBN 13: 978-1-4405-6527-4 eISBN 10: 1-4405-6528-7 eISBN 13: 978-1-4405-6528-1 Printed in the United States of America. 10 9 8 7 6 5 4 3 2 1 Always follow safety and common-sense cooking protocol while using kitchen utensils, operating ovens and stoves, and handling uncooked food. If children are assisting in the preparation of any recipe, they should always be supervised by an adult. Many of the designations used by manufacturers and sellers to distinguish their product are claimed as trademarks. Where those designations appear in this book and F+W Media was aware of a trademark claim, the designations have been printed with initial capital letters. Photography by Bree Hester and Susan Whetzel. This book is available at quantity discounts for bulk purchases. For information, please call 1-800-289-0963. TThehe S’mores CookbookCookbook From Chocolate Marshmallow French Toast S’mores Cheesecake Recipes, • • to Treat Yourself to S’more of Everything SuSan Whetzel Foreword by Chef Duff GolDman, Charm City Cakes Avon, Massachusetts Dedication Acknowledgments For Seven, my lucky charm.
    [Show full text]
  • Tolerance for High Flavanol Cocoa Powder in Semisweet Chocolate
    Nutrients 2013, 5, 2258-2267; doi:10.3390/nu5062258 OPEN ACCESS nutrients ISSN 2072-6643 www.mdpi.com/journal/nutrients Article Tolerance for High Flavanol Cocoa Powder in Semisweet Chocolate Meriel L. Harwood 1,2, Gregory R. Ziegler 2 and John E. Hayes 1,2,* 1 Sensory Evaluation Center, Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA; E-Mail: [email protected] 2 Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA; E-Mail: [email protected] * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +1-814-863-7129. Received: 15 April 2013; in revised form: 8 May 2013 / Accepted: 13 June 2013 / Published: 21 June 2013 Abstract: Endogenous polyphenolic compounds in cacao impart both bitter and astringent characteristics to chocolate confections. While an increase in these compounds may be desirable from a health perspective, they are generally incongruent with consumer expectations. Traditionally, chocolate products undergo several processing steps (e.g., fermentation and roasting) that decrease polyphenol content, and thus bitterness. The objective of this study was to estimate group rejection thresholds for increased content of cocoa powder produced from under-fermented cocoa beans in a semisweet chocolate-type confection. The group rejection threshold was equivalent to 80.7% of the non-fat cocoa solids coming from the under-fermented cocoa powder. Contrary to expectations, there were no differences in rejection thresholds when participants were grouped based on their self-reported preference for milk or dark chocolate, indicating that these groups react similarly to an increase in high cocoa flavanol containing cocoa powder.
    [Show full text]
  • Chocolate Vs Compound
    BLOMMER CHOCOLATE COMPANY CHOCOLATE VS. COMPOUND CHOCOLAT E Chocolate is derived from the cocoa plant. It is mandated by law to follow a specific recipe or standard of identity. This can be found in 21CFR163. The ingredients and quantities required can be summarized in the following: Sweet Dark Chocolate: must contain greater than 15% chocolate liquor, less than 12% milk solids, and less than 1% emulsifier. Optional ingredients include sugar, flavoring, and additional cocoa butter. Semi-Sweet or Bittersweet Dark Chocolate: must contain greater than 35% chocolate liquor, less than 12% milk solids, and less than 1% emulsifier. Optional ingredients include sugar, flavoring, and additional cocoa butter. Milk Chocolate: must contain greater than 10% chocolate liquor, greater than 12% milk solids, greater than 3.39% milk fat, and less than 1% emulsifier. Optional ingredients include sugar, flavoring, and additional cocoa butter. White Chocolate: Must contain less than 55% sugar, greater than 20% cocoa fat, greater than 14% total milk, of which 3.5% or more must be milk fat, less than 5% whey products, and less than 1.5% emulsifier. Optional ingredients include vanilla. While only milk and dark chocolates must contain chocolate liquor, all chocolate including white chocolate must contain cocoa butter. Cocoa butter is a special fat. In order to retain good sensory qualities, including snap, mouthfeel, and gloss, it must be tempered. COMPOUND If chocolate does not meet the above standard of identity, it must be referred to as compound coating. Compound coating, also known as confectionary coating, is a mixture of sugar, vegetable fat, cocoa powder (in the case of chocolate flavored coating), lecithin, and flavor.
    [Show full text]
  • Ultrasonic Application As a Potential Alternative to Tempering in Dark Chocolate Manufacturing
    ULTRASONIC APPLICATION AS A POTENTIAL ALTERNATIVE TO TEMPERING IN DARK CHOCOLATE MANUFACTURING BY ELIANA ROSALES DISSERTATION Submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Food Science and Human Nutrition with a concentration in Food Science in the Graduate College of the University of Illinois at Urbana-Champaign, 2014 Urbana, Illinois Doctoral Committee: Associate Professor Hao Feng, Chair Professor Nicki J. Engeseth, Director of Research Professor Keith R. Cadwallader Professor Shelly J. Schmidt i Abstract In chocolate manufacturing tempering is crucial; tempering encourages the formation of the appropriate polymorphic form in cocoa butter (Form V) which influences important physical and functional characteristics such as color, texture, gloss and shelf life. Highly sophisticated machinery has been developed to optimize this key process; however conventional systems are still disadvantageous due its high demands of energy, time and space. Chocolate manufacturing industry is continuously trying to improve existing production processes or invent new methods for manufacturing high quality chocolate to improve energy and time efficiency. Ultrasonication technologies have become an efficient tool for large scale commercial applications, such as defoaming, emulsification, extrusion, extraction, waste treatment among others. It also, has been demonstrated that sonication influences crystallization in various lipid sources and could be employed to achieve specific polymorphic conformations. The hypothesis of this research was that sonocrystallization will favor formation of polymorph V, yielding similar quality characteristics to traditional tempered chocolate. The objective was to explore the effects of ultrasound application in dark chocolate formulation and its effects on crystallization using instrumental and sensorial methods. Dark chocolate was formulated, conched, and either tempered or sonicated.
    [Show full text]
  • Download the Data Sheet for More
    BLOMMER CHOCOLATE COMPANY GOLD LINE (NON-GMO CHOCOLATE) “GOLD” PRODUCTS MANUFACTURED BY BLOMMER CHOCOLATE WILL USE INGREDIENTS FROM NON GMO SOURCES The ingredients for “Gold” products manufactured by Blommer Chocolate Company will be selected based on their genetic status and treatment following current industry and supplier information. • Cocoa Beans have not been genetically modified. • Sugar Cane has not been genetically modified. • Soy Lecithin will be Identity Preserved, meaning it originates from non-genetically modified soybeans and documentation and testing of the product at various stages from the farm to finished product confirm that it is solely from non-genetically modified sources. • Flavorings added to “Gold” products will be from Non-GMO sources. Our Research and Development team uses a hands on approach to collaborate with our customers and help them to be the best in their industry. Blommer Chocolate verifies the genetic status of raw materials with suppliers using the below criteria: • A Non-GMO Source • Compliance with European Regulations • Statements and testing of soy lecithin WHAT DOES “NON-GMO PROJECT VERIFIED SEAL” MEAN? The verification seal indicates that the product bearing the seal has gone through the Non-GMO project verification process. This verification is an assurance that a product has been produced according to consensus-based best practices for GMO avoidance. ARE PRODUCTS BEARING THE “NON-GMO PROJECT VERIFIED” SEAL NON-GMO? The verification seal indicates that the product bearing the seal has gone through the Non-GMO project verification process. This verification is an assurance that a product has been produced according to consensus-based best practices for GMO avoidance.
    [Show full text]
  • The Story of Chocolate Classroom and School
    Dear Educator, hocolate has been a delicious part of people’s diets for and cultures that produce this delicious product. Students more than 4,000 years. It’s been used to appease the will also learn the many different ways that cocoa and C chocolate can be included in a healthy lifestyle. In addition, gods, defend against illness, show love, celebrate holidays, ward off scorpions, and sustain warriors. Today, there is a colorful wall poster that contains valuable chocolate isn’t just for dessert or a snack—it information about the wide varieties and uses of chocolate. can be used in a wide range of dishes, including salads and main courses! We hope you will share this worthwhile program with other teachers in your school. Although the materials are copyrighted, you may make as many copies as you need for use in your is provided The Story of Chocolate classroom and school. by the National Confectioners Association’s Chocolate Council in Please return the enclosed reply card to let us know partnership with the award-winning your opinion of this program or comment online at www. curriculum specialists at Young Minds Inspired (YMI). ymiclassroom.com/chocolate.html. We depend on your Though this program is designed specifically for students feedback to continue providing free educational programs that in consumer sciences and culinary arts classes, the study of make a real difference in the classroom. chocolate involves math, history, social studies and cultural awareness, and you will find many elements of these topics Sincerely, in the program as well. The program’s activities will instill an appreciation for the history and development of cocoa and chocolate, Dr.
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]
  • Used Machinery January 2017
    Used Machinery January 2017 Machine Builder, Process and Packaging Solutions Provider Chocolate Processing Equipment Bauermeister SMM 800 4 x Petzholdt PVS 2000 Cocoa Nibs Mill Conches for dry conching, liquefying, homogenizing and Bauermeister KR13 degassing of low as well as high fat contents in chocolates and Cocoa nibs cleaner and de-stoner compound masses. Up to 2,500 kg Buhler Seedmaster pre- MacIntyre 5CR Mk12 3 ton crystallization process in refiner conche, age 1988 chocolate production LIPP IM-E900 chocolate Chocoma 4TX50 chocolate mixer, 940 litres, age 2001 temperer, 50 kg Chocolate melting tank Aasted DMW 500 Confitech FBT100 chocolate temperer, 500 kg/hr Tempering fondant beater, Age 2013 Sollich MSV 2000 Turbo 2 x Collmann Tempering Machine, hollow figure moulding line includes 2000 kg/hr cocoa butter press, spinners, depositors, cooling tunnels, Kreuter TMI 500 chocolate temperers and more. temperer, 500 kg/hr Low & Duff 300 one-shot Aasted 3000 temperer compact chocolate moulding line 3,000 kg/hr CEDA RS complete hollow chocolate forming line with wrappers Mazzetti 275 Shell Moulding Line Chocotech FD 490 Kreuter Favorit i S480C depositor Chocolate enrober, 480mm wide belt Knobel CCM 24/48 CAD- 2 x Sollich UT 420 enrober 21One-shot chocolate depositing machine Sollich Enrober TTS 620 temperer, 620mm wide belt Knobel CCM 36/72 Chocolate Depositor Kreuter Chocolate Enrober, 1200mm wide belt 2 x Knobel CCM 36-CAD- Sollich bottomer, 620mm wide 21 Chocolate Decorator Page 2 www.amp-rose.com Chocolate Wrapping Equipment 5 x
    [Show full text]
  • Welcome to Che: Chocolate Engineering Christi L
    Welcome to ChE: Chocolate Engineering Christi L. Patton, Laura P. Ford, and Daniel W. Crunkleton University of Tulsa, Tulsa, OK Abstract An Introduction to Chemical Engineering course must introduce the student to the language of chemical processes as he learns of the many career options. This must be accomplished in a way that is meaningful to a student with minimal technical background and motivating enough to encourage them to return for another semester. The authors have found that food and fun are excellent motivators with chocolate being a distinct favorite. The freshmen at The University of Tulsa learn about chocolate processing and have the opportunity to sample along the way. Groups of students can roast cocoa beans, break the beans apart and separate the edible portion from the husks, grind the beans, separate the cocoa butter from the solids, and attempt to make edible chocolate. Each step presents unique challenges to the students and encourages them to brainstorm ways to automate and scale up the process. The lessons learned during the freshman year are continued as the sophomores are introduced to mass and energy balances. There the emphasis is on the final products: chocolate covered cookies and chocolate covered coffee beans. The students have an opportunity to demonstrate the lessons learned at the annual e-week Open House for middle school students. University students discuss the food processing steps and relate them to chemical engineering processes. Samples of the cocoa beans at different stages of processing are available to see and smell. The middle school students learn about the product specifications for white, milk and dark chocolate then choose a kind to sample.
    [Show full text]
  • Thermal Behavior Characterization of a Sugar-Based Model System and Commercial Confections Across the Stages of Sugar Cooking
    THERMAL BEHAVIOR CHARACTERIZATION OF A SUGAR-BASED MODEL SYSTEM AND COMMERCIAL CONFECTIONS ACROSS THE STAGES OF SUGAR COOKING BY MELISSA WANG THESIS Submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Science and Human Nutrition with a concentration in Food Science in the Graduate College of the University of Illinois at Urbana-Champaign, 2017 Urbana, Illinois Adviser: Professor Shelly J. Schmidt Abstract The stages of sugar cooking, although long-existing and widespread in the confection industry, are lacking in thermal behavior profile descriptions, which are crucial to confection functionality. Thermal behavior parameters, such as the glass transition temperature (Tg), are indicative of confection material structure and textural behavior. Tg plays an important role in governing the quality and shelf life of sugar-based confection, and is influenced by moisture content, formulation, and other factors. This study aimed to connect thermal behavior parameters to the stages of sugar cooking. Thus, the objective of this research was to investigate the thermal behavior of the six stages of sugar cooking, as well as representative commercial confections from each stage. A model sugar-based confectionery system was developed and representative commercial confections belonging to each stage of sugar cooking were selected. The model system consisted of a 70:30 ratio of sucrose to corn syrup and a 70:30 ratio of solids to moisture. To investigate the thermal behavior of the stages of sugar cooking, differential scanning calorimetry (DSC), moisture content, and water activity analyses were conducted for the model system and representative commercial confections. The average Tg midpoint of the model system increased from thread to hard crack stage, corresponding to loss of water from increased cooking time and temperature.
    [Show full text]
  • Manufacturing Confectioner Global Source for Chocolate, Confectionery and Biscuit Information
    JUNE 2012 Vol. 92, No. 6 MANUFACTURING CONFECTIONER GLOBAL SOURCE FOR CHOCOLATE, CONFECTIONERY AND BISCUIT INFORMATION RCI ANNUAL CONVENTION AND EXPO U.S. REGULATORY UPDATE COCOA TRACEABILITY AND CERTIFICATION CHOCOLATE AERATION RCI Convention & Industry Expo Retail Confectioners International will host its 2012 annual convention June 11 –15 at the Hyatt Regency San Francisco Airport. www.retailconfectioners.org/annual Monday, June 11 12:30 pm–1:00 pm Bus captain orientation Arrival and Optional Activities Day 4:30 pm–5:30 pm Welcome reception and business card ex- change on trade show floor noon –5:00 pm Registration desk open 5:30 pm Associate Member Meeting 1:00 pm–8:00 pm Trade show set-up 5:30 pm–6:15 pm Education Session: Cacao Fino de Aroma: A 1:00 pm–5:00 pm Committee meetings Model for Quality and Sustainability; 2:00 pm Associate Advisory Board meeting Juan Carlos Arroyave, Casa Luker. A dis- 3:00 pm Executive Board meeting cussion of Cacao Fino de Aroma (fine- 5:00 pm Board and Spouses dinner flavored cocoa), the importance of this type of product and why it is only 6:00 pm Board of Directors meeting 7 percent of the world’s cocoa produc- Tuesday, June 12 tion. Arroyave will also talk about the Juan Carlos Arroyave industry’s commitment to developing Expo and Education Day and advancing the cocoa-farming culture, the 6:00 am –10:00 am Trade show set-up agricultural model plan and education on best agricultural practices to maximize yields and qual- 7:00 am Past presidents meeting ity while promoting sustainability, environmental 7:00 am –8:00 am Breakfast responsibility and fair trade.
    [Show full text]
  • Industrial Chocolate Manufacture and Use Industrial Chocolate Manufacture and Use
    Industrial Chocolate Manufacture and Use Industrial Chocolate Manufacture and Use Second edition Edited by S.T. BECKETT Yorkreco Nestec York m SPRINGER-SCIENCE+BUSINESS MEDIA, B.V First edition 1988 Second edition 1994 © 1994 Springer Science+Business Media Dordrecht Originally published by Chapman & Hall in 1994 Softcover reprint of the hardcover 1st edition 1994 Typeset in 10/12 pt Times New Roman by Thomson Press (India) Ltd, New Delhi ISBN 978-1-4613-5879-4 Apart from any fair dealing for the purposes of research or private study, or criticism or review, as permitted under the UK Copyright Designs and Patents Act, 1988, this publication may not be reproduced, stored, or transmitted, in any form or by any means, without the prior permission in writing of the publishers, or in the case of reprographic reproduction only in accordance with the terms of the licences issued by the Copyright Licensing Agency in the UK, or in accordance with the terms of licences issued by the appropriate Reproduction Rights Organization outside the UK. Enquiries concerning reproduction outside the terms stated here should be sent to the publishers at the Glasgow address printed on this page. The publisher makes no representation, express or implied, with regard to the accuracy of the information contained in this book and cannot accept any legal responsibility or liability for any errors or omissions that may be made. A catalogue record for this book is available from the British Library Library of Congress Cataloging-in-Publication data Industrial chocolate manufacture and use / edited by S.T. Beckett. 2nd ed.
    [Show full text]