Manufacturing Confectioner Global Source for Chocolate, Confectionery and Biscuit Information

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MARCH 2012 Vol. 92, No. 3 MANUFACTURING CONFECTIONER GLOBAL SOURCE FOR CHOCOLATE, CONFECTIONERY AND BISCUIT INFORMATION

SWISS CONFECTIONERY INDUSTRY ACIDSIN CONFECTIONS

RCI 2012 EVENTS SWEETS & SNACKS PREVIEW RCI Spring Regional Institute Retail Confectioners International will host its 2012 spring regional event in Jacksonville and St. Augustine, Florida. www.retailconfectioners.org

Monday, April 16 Arrival, Board Meeting Wednesday, April 17 Education Day and Optional Tour Day and Candy Clinic Optional tour day. See optional tour day activities at 7:30 AM –2:00 PM Registration desk open retailconfectioners.org/regionals 8:00 AM –8:45 AM Welcome buffet breakfast

8:00 AM 10:00 AM Executive Board Meeting with working 9:00 AM –9:45 AM Education Session: The Power of Email breakfast Marketing with Constant Contact. Discover how com- 10:00 AM – 5:00 PM Board of Directors Strategic Planning municating with your customers regularly through email Session and Board Meeting with working lunch marketing can help you stay connected, and generate in- creased referrals, repeat sales and unwavering customer Tuesday, April 17 Committee loyalty. Pamela Starr from Constant Contact will pres- Meetings and Education Day ent a seminar on creating valuable email content and 8:00 AM –11:00 AM Board of Directors Meeting email lists to help drive your business success. 11:00 AM –3:00 PM Committee Meetings 10:00 AM –10:45 AM Education Session: Crisis Communi- Lunch on one’s own cations and Media Relations Crisis communications and 1:30 PM –5:00 PM Registration desk open media relations for businesses are especially important in 2:00 PM Tour Bus Captain Orientation an era when crafting a message is crucial to the success of 3:00 PM –3:45 PM Education Session: Succession Planning a business. Speaker Joel Doepker, director of communica- and How to Prepare for the Future of Your Business tions and marketing for Ozarks Technical Community Kendall Rawls knows and understands the challenges that College, will share tips that business owners can use to deal impact the success of a family-owned business. Her with the media to turn potential negative news into a pos- unique perspective comes from her educational back- itive experience. ground and from her experience as a second-generation 11:00 AM –11:45 AM Education Session: Interventions for family-member employee of the Rawls Group, a nation- Producing Safe Products Known for their food-safety ally recognized business succession planning firm spe- education and training, Silliker Labs will share practical cializing in the dynamics of a family-owned business. In steps to ensure good manufacturing practices (GMPs) this session, learn how you can begin planning for the fu- within confectionery facilities. Presenter Susan Moyers, ture of your business. PhD, is a food and nutrition professional with more than 4:00 PM –4:45 PM Education Session: Succession Planning 20 years of experience in the field of public health, nutri- Roundtable In this new session format, attendees will have tion and education. She is an SQF- certified consultant the opportunity to apply what they have just learned in the and trainer, a HACCP consultant and trainer, and a li- previous presentation. Table groups will be given a differ- censed dietician who will outline the foundations of a ent problematic scenario related to succession planning. GMP program based on current regulations. Starting with After coming up with a solution for their given problem, basic employee hygiene practices, attendees will learn how each group will share it with the rest of the attendees while personal hygiene, work attire, eating and drinking, and Rawls serves as the moderator and provides her profes- plant traffic patterns impact food safety. sional insight into each scenario. 11:45 AM –2:00 PM Candy Clinic setup

5:30 PM – 7:00 PM Suppliers Tell-n-Sell Welcome Recep- Lunch on one’s own tion. Hosted bar and hors d’oeuvres. 1:00 PM – 1:45 PM Education Session: Cross-Contamina- 7:00 PM – 8:00 PM Next Generation Event. Mixer for RCI tion: More than the Usual Suspects Susan Moyers will members in their twenties and thirties. continue her presentation to include practical steps con- 9:00 PM RCI Hospitality Suite fectioners can take to avoid microbial cross-contamination

The Manufacturing Confectioner • March 2012 31 RCI Spring Regional Event

Wednesday, April 18 (continued) Thursday, April 19 Tour Day and Banquet in food-production facilities. She will outline how to avoid 7:00 AM –7:45 AM Registration desk open transferring harmful microorganisms to finished products. 7:00 AM –8:00 AM Buffet breakfast Her examples of how microbial cross-contamination can 8:00 AM Buses leave for off-site tours occur as a result of improper traffic patterns, poor personal • Peterbrooke Chocolates production center — Estab- hygiene, and unsanitized tools and equipment will em- lished in 1983 by Phyllis Lockwood-Geiger, Peterbrooke phasize how critical GMPs are to all manufacturers. Chocolates has grown to a franchise operation offering 2:00 PM Candy Clinic followed by Kettle Talk Forum chocolate-covered cookies, pretzels, frozen truffles, pop- Open only to RCI members corn and other confections to their customers. Atten- dees will tour the 4,500 sq. ft. production plant where Candy Clinic: Are you looking for practical ideas to im- the chocolates are made for the company and owned plement in your store? Do you have a clever idea that has stores. The adjoining 1,500 sq. ft. retail space showcases worked well in your business? You’re invited to share it. the final products. This session will give you creative ideas for your shop as • Anheuser Busch brewery tour — Attendees will experi- fellow candymakers give a short presentation of their ence firsthand how Budweiser beer is brewed and packaged ideas including samples and handouts to take home. at the Florida production facility. The tour includes a short film and tour about the history of the company with tours Kettle Talk Forum: From basic to advanced, the panel of of the kitchen where the foundation of the beer is created, confectioners will answer questions about the fine art of fermentation tanks, beechwood aging area, packaging making confections and all that the process entails. lines, view of the brewery area and display of all the beers Dinner on one’s own they make on-site. The tour ends with a stop in the gift shop and tasting room with a variety of beer and other 9:00 PMHospitality Suite hosted by RCI board president refreshments for all ages. Lunch at River City Restaurant, Jacksonville’s premier riverfront restaurant on the downtown’s Southbank over- looking St. John’s River and the city skyline. • The 3 Sisters Chocolate & Bakery is known as Jack- sonville’s best bakery, featuring gourmet cupcakes, specialty sculpted cakes, their “Gooey-to-Die-For Chocolate Covered Brownie” and wedding cakes along with chocolate pizzas, chocolates and truffles. This unique bakery and confectionery shop offers other local food products in their retail store. • Sweet Pete’s All Natural Sweets — Peter Behringer, one of the namesakes of Peterbrooke Chocolates, helped to grow that business with his sister, Brooke, and his mom, Phyllis. Having established a well-known reputation in the industry, they sold the company, and, after the sale, Peter started his own candy company, Sweet Pete’s. Set in a wacky and whimsical house, Sweet Pete’s focuses on providing pure, simple sweets made with real cane sugar and natural flavors. Their signature items include soft, sea salt caramels, all-natural lollipops and assorted candies, and gourmet chocolates. 4:00 PM Buses return to the hotel (travel times are approximate) 6:00 PM Evening Reception

7:00 PM Awards Banquet Celebrate the highlights of the regional event with the people and businesses who have

For appointments please HANS BRUNNER GmbH R contact Aida Morelli H a n s - B r u n n e r - S t r . 1 welcomed us into their companies and shared their love M o b i l e : + 4 9 ( 0 ) 1 6 0 / 9 9 1 3 4 2 8 8 85625 Glonn/Germany E - Mail: [email protected] www.hansbrunner.de Schokoladenformen www.brunnershop.com Chocolate Moulds of the confectionery industry. The evening features store awards and live entertainment.

32 March 2012 • The Manufacturing Confectioner RCI Spring Regional Event

Friday, April 20 Tour Day of St. Augustine 7:00 AM –7:45 AM Registration desk open 7:00 AM –8:00 AM Buffet breakfast ! ! ! 8:00 AM Buses leave for off-site tours V • Whetstone Chocolates — First known for their

fudge, the Whetstone family expanded their products to fine chocolates in the 1960s. They continue to educate consumers about chocolate, its growth, harvesting and production. Then, they educate consumers’ palates to the varieties of chocolate. Today, they are focused on adding unique and exciting artisan choco- • All Stainless Steel lates to their classic collection of fine chocolates at • Spring loaded agitator their production facility and three retail stores. • Digital Temperature controls • St. George Street. Enjoy a self-guided walking tour of his- • Tilts to mix or pour toric St. George Street and visit these sweet shop stops: • Batch capacity to 25lb • Savannah Sweets specializes in Southern candy, pecan • Cooling capability candies, chocolate pralines, fudge and divinity. • PLC Touch Screen controls • Whetstone Chocolates welcomes attendees to their second retail store. • Tedi’s Olde Thyme Ice Cream — Henry and Esther Whetstone first opened their small ice cream store on St. George Street in 1966. The parlor quickly devel- oped a reputation for serving the best ice cream in town. Today, this original store remains a part of the Whetstone Chocolates experience. • Claude’s Chocolate — Claude Franques and his wife, Nicole create culinary adventure and Euro- pean chocolates. • Kilwin’s franchise stores offer their signature chocolate, toffee, apples, caramel corn and fudge. • Castillo de San Marcos — Now more than 330 years old, this national monument was never con- quered in battle.

Lunch at the Columbia Restaurant. • St. Augustine Alligator Farm & Zoological Park. Admission to the park is not included in the tour day, but

RCI tour buses will provide complimentary transportation from the lunch site. 4:00 PM Buses return to the hotel (travel times are approximate) • Automatic all day temperer

Dinner on one’s own • Depositing pump with Touch screen control

'+"( &'&*('$) • Vibrating table

"'& . Mastering Caramels course '($. immediately follows RCI’s spring ---),! (')'% #& '),! (')'% regional event. A 21st Century Company . . . with 19th Century Craftsmanship

1125 Lunt Avenue Elk Grove Village IL 60007 USA

The Manufacturing Confectioner • March 2012 33 RCI Chocolate Boot Camp Held in Joplin, Missouri, at Candy House Gourmet Chocolates

etail Confectioners International’s Chocolate Boot “The education we received in the early part of our business by at- RCamp was held in late February with more than tending RCI’s educational courses was invaluable to our company. two dozen students learning about chocolate. Held at We are excited to pay it forward to today’s confectioners by open- the Candy House Gourmet Chocolates facility in ing our facility for Chocolate Boot Camp.” Terry Hicklin, host of Chocolate Boot Camp Joplin, Missouri, the course drew students from 16 states. on sensory evaluation, particle Some of the students in the course had only been size, viscosity, bloom, mould- working with chocolate for a year, while others had ing, quality assurance, allergen been in the confectionery industry more than 30 years. control, meltaways, truffles The established and aspiring chocolatiers learned and other recipes. about business practices, shelf life and food safety as Students in 2012 Boot Camp well as the craft of chocolate. Keith Alesse, The C Shop Julie Allen, The Chocolate Fetish Brian Boehm, Laura’s Candies Sherif Boshra, New Orleans Nut Narissa Garbusjuk (Boehm’s Company Candies) carefully filled moulds with ganache during Tony Brokenborough, Carol’s RCI’s Chocolate Boot Camp. Creative Chocolatez Glenn Brown, Standard Candy Saara Kuure, The C Shop Julia Burke, Burke Candy & In- Leisa Ling, Song Bird Choco- gredient Co. lates Jo-Ellen Fairbanks Zak McClellan, Frankenmuth Mel Fields, Birnn Chocolates of Fudge Kitchen Vermont Adam Nolen, Candy House Allison Foster, The Sweet Gourmet Chocolates Granada Charlotte Payne, Pecans and Randy Hofberger (R&D Candy Consultants) instructed students More Mary Anne Klank (Simply Nut Free Chocolates), Leisa Ling Carol Freedman, Carol’s Cre- (Song Bird Chocolates) and Doug Simons, Jr., (Enstrom Can- ative Chocolatez Rachel Quisenberry, dies) about hand-forming truffles. Narissa Garbusjuk, Boehm’s Annedore’s Fine Chocolates Kim Redeker, The Sweet The four-day course was a combination of lecture Candies Tyson Garbusjuk, Boehm’s Granada and hands-on lab sessions. Students learned about the Candies Doug Simons, Jr., Enstrom science of tempering chocolate in the lecture portion W. David Hess, The Warrell Corp. Candies and then were able to try five different ways to tem- Bill Hood, Standard Candy Nick Thyfault, Enstrom Candies per chocolate during lab sessions. Proper use and care Mary Anne Klank, Simply Nut William Young, Jr., Kiki Chocolate of moulds, water activity and enrobing tips were also Free Chocolates Truffles discussed throughout the lecture and hands-on ses- Instructors sions. Lead instructor Randy Hofberger, R&D One evening session allowed students to discuss Candy Consultants their problem candies with the expert instructors. Jim Bourne, Hilliard’s Chocolate System Included in the take-home textbook were chapters Thalia Hohenthal, Guittard Choco- late Company Overheard at Chocolate Boot Camp: “When you understand Joe Sofia Cargill Cocoa & Chocolate the chocolate better and are making fewer technical mistakes Dennis Witzel consultant with it, you’re going to have less waste and a higher yield, and Thalia Hohenthal (Guittard Chocolate therefore a higher profit.” Company) explained techniques and the proper use and care of plastic moulds.

34 March 2012 • The Manufacturing Confectioner RCI Convention & Industry Expo Retail Confectioners International will host its 2012 annual convention in San Francisco, California. The annual convention will be held June 11 – 15. More details are available on the RCI website. retailconfectioners.org

Monday, June 11 Optional Evening in San Francisco— RCI will provide a complimentary shuttle to transport attendees to and from Arrival, Meetings and the host hotel and the Fisherman’s Wharf area in San Fran- Optional Tour Day cisco. Trade Show set-up Dinner on one’s own Board and Committee meetings Next Generation Event RCI Hospitality Suite hosted by incoming board president Tuesday, June 12 Jason Coblentz, Coblentz Chocolate Company

Expo and Education Day Wednesday, June 13 Trade Show set-up Annual Meeting, Expo, Candy Clinic Education Session: Wine’s Secret Crush on Chocolate; Rose Potts, Blommer Chocolate. Learn about the relationship be- and Education Day tween wine and chocolate. Potts will take us through wine Breakfast and Annual Membership Meeting and chocolate making and present the parallels in the Education Session: Packaging and Marketing for the Whole- market, products, health benefits and regional differences sale Segment; Dan Dermer, Sweet Packaging. Dermer will as well as the flavors of each. discuss how to use packaging to market and distribute Education Session: Practical HACCP for Food Processors; confections in different wholesale distribution channels. Heena Patel, Scientific Certification Systems. Learn the busi- He will demonstrate how to increase sales by segmenting ness benefits and practical steps to building a complete one’s approach to reach different markets and provide in- HACCP plan from Scientific Certification Systems, a com- sight into the services that need to be provided to whole- pany focused on certification and verification of food qual- sale customers. Learn how to maximize your wholesale ity, safety and purity claims. profitability through the use of packaging. Trade Show Trade Show Welcome Reception and Business Card Exchange on trade Set-up for Candy Clinic & the Catalog Swap show floor Education Session: What Does Natural Mean to You; Dennis Associate Member Meeting Witzel, consultant, and Joe Sophia, Cargill Cocoa & Choco- late. When customers ask for a natural chocolate or con- Education Session: Cacao Fino de Aroma: A Model for Qual- fection, there is no clear definition of what this includes, ity and Sustainability; Juan Carlos Arroyave, Casa Luker. A because the FDA has no clear definition. Witzel and Sofia discussion of Cacao Fino de Aroma (fine-flavored cocoa), will discuss common industry standards, controversial in- the importance of this type of product and why it is only gredients, as well as the right questions to ask your cus- 7 percent of the world’s cocoa production. Arroyave will tomers to find out how they define natural. also talk about the industry’s commitment to developing and advancing the cocoa-farming culture, the agricultural Candy Clinic and Kettle Talk model plan and education on best agricultural practices Evening Reception and Awards Banquet to maximize yields and quality while promoting sustainability, environmental responsibility and fair trade.

The Manufacturing Confectioner • March 2012 35 RCI Convention & Industry Expo

Thursday, June 14 Golden Gate Bridge — The Golden Gate Bridge is ac- claimed as one of the world’s most beautiful bridges. RCI Tour Day will stop at a viewing area with a fantastic view of the Breakfast Buffet bridge and a great place for photos. Jelly Belly Candy Company Factory Tour — This family- Walking Chocolate Tour of San Francisco: Enjoy a leisurely owned candy manufacturer has been in operation since walk in San Francisco and visit some of the top gourmet 1898. The company currently makes more than 90 flavors chocolate boutiques. Attendees will receive a Chocolate of jelly beans, plus 100 other gourmet candies including Lover Card for discounts at many of the stops. jells, gummies, chocolate-covered treats and seasonal RCI will stop for samples and presentations at the following sweets for the major holidays. Headquartered in Fairfield, confectionery stores: California, the company operates plants in California, Illi- nois and Thailand, serving consumers in more than 60 Ferry Building Marketplace — The Ferry Building Market- countries. RCI will tour the 215,000 sq ft production plant place is a gathering of local farmers, artisan producers and and public tour center to see robotics in action and ma- independently owned and operated food businesses. Lo- chinery innovations that improve efficiencies. cated within the historic Ferry Building at the foot of Mar- ket Street, shops large and small celebrate food in all its Lunch provided by Jelly Belly Candy Company forms, offering everything from artisan cheeses to the Ghirardelli Outlet Store — This discount store in San Le- freshest of local fish. andro features Ghirardelli products such as baking choco- • Scharffen Berger Chocolate Maker — Founded in San late bars, peppermint bark, cocoa powder, baking chips, Francisco in 1997, Scharffen Berger Chocolate Maker chocolate by the case, ice cream, fudge, caramel sauce, was part of the resurgence in artisan chocolate-making, holiday overstocks and great packaging ideas. Although including the bean-to-bar revolution. RCI will experi- they do not offer tours, we will sample some of their prod- ence a taste comparison of some of their single-origin ucts made in the Bay Area. dark chocolate bars. Blommer Chocolate Company Plant Tour — Founded in • Recchiuti Confections — Owner and chocolatier 1939, Blommer Chocolate is a family-owned and -oper- Michael Recchiuti visits the San Francisco farmers’ mar- ated, fully integrated chocolate and cocoa products man- ket for bundles of fresh lavender, tarragon and lemon ufacturer serving customers around the world. The verbena, which he dries for use in his signature infu- company manufactures a broad array of chocolate, cocoa sions. RCI will sample some of the store’s truffles. powder and specialty coatings to serve the confectionery, baking and dairy industries. The company operates three • Neo Cocoa — This chocolate shop is famous in San Fran- facilities located across the United States and a fourth in cisco for their unshelled truffles. Canada. RCI will tour their 115,000 sq ft production plant Fog City News — More than just a newsstand, Fog City in Union City where they will highlight their chocolate- News has one of the largest selections of premium choco- making processes. late bars in the United States. Dinner on one’s own Leonidas — Belgian chocolates are featured at this Leonidas retail store. We will sample the drinking choco- Friday, June 15 late as well as a featured truffle. Tour Day Teuscher — Swiss chocolates are featured at this Teuscher Breakfast Buffet retail store. RCI will sample some of their featured truffles. Lunch provided on the tour Cocoa Bella — Known locally as a chocolate emporium, Cocoa Bella features chocolates from all over the world. Guittard Chocolate Company — Founded in 1868, Guit- RCI will sample some American chocolate as well as a clas- tard Chocolate Company is the oldest family-owned and sic European chocolate. operated chocolate company in the United States. RCI will tour Guittard’s Burlingame facility where the process of Dinner on one’s own transforming the dried cacao beans into the chocolate products they deliver to customers in many industries takes place.

36 March 2012 • The Manufacturing Confectioner