JUNE 2012 Vol. 92, No. 6 MANUFACTURING CONFECTIONER GLOBAL SOURCE FOR , 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. 7:45 am –5:30 pm Registration desk open evening Optional Evening in San Francisco — RCI will 8:00 am –8:45 am Education Session: Wine’s Secret Crush on provide a complimentary shuttle to transport Chocolate; Rose Potts, Blommer attendees to and from the host hotel and the Chocolate. Learn about the rela- Fisherman’s Wharf area in San Francisco. tionship between wine and Dinner on one’s own chocolate. Potts will discuss wine and chocolate making and pres- 6:30 pm Next Generation Event ent the parallels in the market, 9:00 pm RCI Hospitality Suite hosted by incoming products, health benefits and re- board president Jason Coblentz, Coblentz gional differences as well as the Rose Potts Chocolate Company flavors of each. 9:00 am –9:45 am Education Session: Practical HACCP for Food Wednesday, June 13 Processors; Heena Patel, Scientific Certification Systems. Annual Meeting, Expo, Clinic Learn the business benefits and practical steps to and Education Day building a complete HACCP plan from a company fo- cused on certification and verification of food quality, 7:30 am –2:00 pm Registration desk open safety and purity claims. 7:30 am Breakfast and Annual Membership Meeting 10:00 am –5:30 pm Expo open 9:00 am –9:45 am Education Session: Packaging and Market- Lunch on one’s own ing for the Wholesale Segment; Dan Dermer, Sweet Packaging. Dermer will discuss how to use packag-

The Manufacturing Confectioner • June 2012 25 RCI Convention Program

Wednesday (continued) 2:00 pm –2:45 pm Education Session: What Does Natural Mean to You? Dennis ing to market and distribute con- Witzel, consultant, fections in different wholesale and Joe Sofia, Cargill distribution channels. He will Cocoa & Chocolate. demonstrate how to increase When customers sales by segmenting one’s ap- ask for a natural proach to reach different mar- chocolate or confec- Dennis Witzel kets and provide insight into the Dan Dermer tion, there is no Joe Sofia services that need to be pro- clear definition of what this includes, because the vided to wholesale customers. Learn how to maxi- FDA has no clear definition. Witzel and Sofia will dis- mize your wholesale profitability through the use of cuss common industry standards, controversial in- packaging. gredients and the right questions to ask your 10:00 am –2:00 pm Expo open customers to find out how they define natural. Lunch on one’s own 3:00 pm–5:30 pm Candy Clinic and Kettle Talk noon –1:00 pm New board member and new officer orientation 6:30 pm Evening Reception 2:00 pm –4:00 pm Trade show teardown 7:00 pm Awards Banquet 12:30 pm –1:45 pm Set-up for Candy Clinic and Catalog Swap

RCI Industry Expo Exhibitors as of 5/20/2012

Company Booth Albanese Confectionery ...... 52 Asher’s ...... 48 Trufflyy CARMI Intʼl HilliardHilliardʼs s Birnn Chocolates of Vermont, Inc...... 14 40 Made 25 MOD Glace 9 TCF Tradeshow PAC Blommer Chocolate Co...... 28 Lounge Vande Simplex 7 Reception Walle's Burke Candy & Ingredient Co...... 51 58 39 Perfect 23 10 Area Equip. Cargill Cocoa and Chocolate ...... 15, 16 Hosokawa 59 41 38 26 Qzina 11 Carmi Flavors ...... 25 Warrell Choco- Intʼl Blommer ChocoVision Corp...... 44 53 Vision 44 37 Food 28 21 12 H&C Duerr Packaging Co., Inc...... 45 Savage Albanese Duerr Murnane Sales Guittard Chocolate Co...... 63, 64 52 45 Tomric Tapp 13 Pack. 4 H & C Sales, Inc...... 4, 5 Burke LorAnn Birnn 60 Hilliard’s Chocolate System ...... 7, 8 51 46 35 30 19 14 Meadow- Hosokawa Bepex ...... 38 brook Guittard Sweet 47 Jellyy Merckens Linneaʼs Cargill International Food & Ingredients, Inc...... 37 Pack.P k BellyB ll ADM Asherʼs International Glacé, Inc...... 9 64 49 48 33 32 17 15 Madelaine Jelly Belly Candy Co...... 33, 34

Linnea’s Cake & Candy Supplies, Inc...... 17, 18 1 ENTRANCE ENTRANCE LorAnn Oils...... 46 Madelaine Chocolates ...... 1, 2, 3 Manufacturing Confectioner/MC ...... 35, 36 Savage Bros. Co...... 60, 61, 62 Meadowbrook Insurance Group...... 47 Simplex Paper Box Corp...... 10 Merckens/ADM Cocoa ...... 31, 32 Sweet Packaging...... 49, 50 Mod-Pac Corp...... 23, 24 Tap Packaging Solutions...... 19, 20 Murnane Specialties, Inc...... 13 TCF — The Confectioners Friend...... 57, 58 Pennsylvania Dutch /The Warrell Corp...... 53 Tomric Systems...... 29, 30 Perfect Equipements...... 26, 27 Truffly Made ...... 40 Qzina Specialty Foods ...... 21, 22 Vande Walle’s Candies, Inc...... 39

26 June 2012 • The Manufacturing Confectioner RCI Convention Program

Thursday, June 14 Blommer Chocolate Company— Family-owned choco- Tour Day late and cocoa products supplier founded in 1939. RCI will tour the 115,000 sq ft production plant in Union City. 7:00 am –7:45 am Registration desk open approx. 5:30 pm Buses return to hotel 7:00 am –8:00 am Breakfast Buffet Dinner on one’s own 8:00 am Buses leave for off-site tours Jelly Belly Candy Company Factory Tour— Family- Friday, June 15 owned candy manufacturer in operation since 1898. Jelly beans, gummies, chocolate-covered treats and seasonal Tour Day

sweets. Operating plants in California, Illinois and Thailand, 7:00 am –7:30 am Registration desk open serving consumers in more than 60 countries. RCI will tour 7:00 am –7:30 am Breakfast Buffet the 215,000 sq ft production plant featuring robotics and 7:30 am Buses leave for off-site tours machinery innovations. Lunch provided on the tour Lunch provided by Jelly Belly Candy Company Guittard Chocolate Company— Family-owned chocolate Ghirardelli Outlet Store— Discount store in San Lean- company founded in 1868. RCI will tour Guittard’s Burlingame dro features Ghirardelli products such as facility where dried cacao beans are transformed into a range bars, peppermint bark, cocoa powder, baking chips, choco- of chocolate products for a variety of industries. late by the case, ice cream, , caramel sauce, holiday overstocks and packaging ideas. Although they do not offer Golden Gate Bridge tours, we will sample some of their products made in the Walking Chocolate Tour of San Francisco— A leisurely Bay Area. walk to visit some gourmet chocolate businesses. Attendees

INTRODUCING SAVAGE Re-Engineered WC SMITH ENROBING LINE Updated to today’s PLC Touch-Screen control technology and current manufacturing methods, Savage re-introduces the 16”/400mm and 24”/600mm chocolate coating lines. The lines are uniquely designed with ‘plug-n-play’ modules for easy and flexible future expansion. Modules include Pre-Bottomer with Cold Plate, , self-contained Cooling Tunnel sections with two or three cooling zones, and in-feed and pack- out tables. Space for hand decorating or automatic stringer is included. The line features a single PLC control for belt speed with tracker and all functions.

1125 Lunt Avenue, Elk Grove Village, IL 60007 USA www.SavageBros.com [email protected] 847-981-3000

The Manufacturing Confectioner • June 2012 27 RCI Convention Program

Friday (continued)

will receive a Chocolate Lover Card for discounts at many of Leonidas— Belgian chocolates. Drinking chocolate and a the stops. featured truffle will be available. Ferry Building Marketplace— A gathering of local farm- Teuscher— Swiss chocolates. ers, artisan producers and independent food businesses. Lo- Cocoa Bella— A selection of chocolates from all over the cated within the historic Ferry Building, shops feature artisan world. Sample American and classic European chocolates. cheeses, local fish and much more. RCI will stop for samples approx. 5:30 pm Buses return to hotel and presentations at the following confectionery stores: Dinner on one’s own Scharffen Berger Chocolate Maker— Founded in 1997 as part of the resurgence in artisan chocolate-making. A taste comparison of their single-origin bars will be offered. Recchiuti Confections— Owner and Michael RCI will reconnect in Hawaii Recchiuti dries lavender, tarragon and lemon verbena pur- after the convention chased at local farmers’ markets to use in infusions for his truffles. June 17 – 20 at Hilton Hawaii Neo Cocoa— Chocolate shop known for its truffles. Village Beach Resort (Honolulu) Fog City News — More than just a newsstand, this shop has a large selection of premium chocolate bars.

28 June 2012 • The Manufacturing Confectioner RCI Spring Regional Florida warmth and bright ideas Jacksonville and St. Augustine, Florida

he Retail Confectioners International (RCI) met • What delivery methods are recommended for chocolate cater- Trecently for their spring regional event in Jacksonville ing in warm weather? Fixed racks for trays in a specially and St. Augustine, Florida. Sessions were offered to share designed cooler or refrigerated, humidity-controlled truck. knowledge and ideas; candymakers could get the latest • Why do my chocolate-covered pretzels start cracking? Pretzels on GMP guidelines; business owners could build confi- to be covered in chocolate should be dried out, so no further dence in dealing with media in a crisis situation; and drying occurs after enrobing. It was suggested that the pack- each generation could discover and discuss future options age of pretzels should be left open a day before use. for a family-owned business. Up-to-date topics, plus • Where can I get a good Cabernet flavor for truffles and for tours of area confectionery businesses and ample oppor- dessert sauce? One may create one’s own by reduction of tunities for networking, are featured during each regional the wine. and annual RCI event. • What is recommended for washing chocolate moulds? Care must be taken to extend the longevity of one’s moulds. KETTLE TALK Some manufacturers suggest water only and using com- Kettle Talk is a peer-to-peer sharing session where indi- pressed air to blow them dry. Also, the material lasts longer viduals bring up concerns about ingredients, software, if stored out of sunlight. staff and equipment, among other topics. As subjects are The online community forum is another way RCI raised, anyone present can reply and make suggestions. members can share questions and get suggestions. This regional’s Kettle Talk was facilitated by Jeff Birnn (Birnn Chocolates of Vermont), Chuck Castle (Tap Pack- CANDY CLINIC aging Solutions), Gary Dinstuhl (Guittard Chocolate), Another example of peer-to-peer networking is RCI’s Tom Elsinghorst (Tomric Systems) and Javier Sanchez traditional Candy Clinic. RCI members share product (Savage Bros.). ideas, marketing tips, packaging pointers and hints for Issues discussed during Kettle Talks this spring making business run smoother. included the following: Bomboy’s Home Made Candy (Havre De Grace, Mary- • Testing invertase — has it lost its effectiveness? Those present land) ordered made-in-America wooden boxes before suggested storing the supply in a refrigerator. One could Easter. They prepared 25 of them with Easter grass, choco- ask his supplier for a sample bottle and if the same adverse late figures and colorful tie-ons, hoping to sell perhaps that reaction results, perhaps there is another problem in the many. They ended up selling 150 of the boxes in three sizes process of creating the creams. as an alternative to woven baskets. • What equipment is needed to start a chocolate business? Many equipment suppliers and candymakers shared basic Candy House Gourmet Chocolates (Joplin, Missouri) answers noting specific cookers and enrobers, but that uses many types of social media as well as software to question is best dealt with on an individual basis. One keep the staff working well together. A spreadsheet lists member jokingly responded, “a money machine!” who handles which tasks, and the due dates for each • How do we prepare for an FDA inspection? Because several element of their marketing efforts, whether it be a Face- candymakers had experienced this recently, they suggested book posting, a store prize giveaway, a Constant Contact that documentation, good manufacturing practices and email blast, a text campaign or radio giveaways. At Easter a positive attitude are vital. this year the company placed none of their usual print,

The Manufacturing Confectioner • June 2012 29 RCI Spring Regional radio or TV ads, yet it was their biggest Easter in terms of sales. They were able to reduce their ad budget significantly for that holiday and con- tinue to build a base of loyal cus- tomers through the email addresses they gathered. Esther Price Candies extended their product range with fruit creams in a box that showed the actual product instead of their traditional gold box with a red ribbon. Esther Price Candies Corp. (Day- ton, Ohio) listened to customers who requested some of their fruit cream Easter confections during the Rosalind Candy Castle’s Mike Cruden shares remainder of the year. The extension features of the Square app on his iPad. of this product is now shaped in a Rosalind’s Candy Castle (New The Chocolate Tree presentation at square (rather than the egg shape) Candy Clinic featured their Brighton, Pennsylvania) found a pay- “adult-sized” Easter eggs. and features the two most-popular flavors (orange cream and raspberry ment solution for off-site confec- The Chocolate Tree (Beaufort, cream). The package also draws new tionery sales, such as farmer’s mar- South Carolina) customers were ask- customers with photos of the prod- kets or art fairs. The Square app and ing for holiday treats for those who uct on the box. free card reader, used on an iPhone, considered themselves “too grown iPad or other similar device, can up” for traditional Easter eggs. The Golden Turtle Chocolate Factory accept credit cards for payments by owners created Tiger Paws (caramel (Lebanon, Ohio) developed an customers, and charges a straight and nut confections like a Turtle) “energy” line of confections to cater 2.75 percent per swipe. No annual in a large egg shape, enrobed them to consumer interest in healthy or monthly fee; no contract or rental with chocolate and decorated each items. The owners are careful not of a credit-card processor. Receipt with Royal icing. to make a health claim for their bark can be sent via text message or products. Some of the barks include printed on a wireless printer. blueberries, cherries and granola . Others feature dried straw- Schimpff ’s Confectionery (Jeffer- berries, kiwi and mango pieces. sonville, Indiana) cut various shapes from Rice Krispie treats to extend Kakao Chocolate (St. Louis, Mis- this confection to other seasons. souri) developed a beer brittle using Creative enrobing and decorations a “very hoppy” St. Louis-regional include Indian corn in the fall and Enstrom Candies now offers its truffles in sachet-wrapped foils. beer and pumpkin seeds instead of Christmas trees in the winter, con- nuts. The owner admitted that this Enstrom Candies versation hearts for February and (Grand Junction, idea was stolen from an earlier showed their new pack- horse heads for nearby Kentucky Colorado) Candy Clinic, acknowledging the aging idea of wrapping their truffles Derby parties. The Schimpffs bor- very idea of this event. in a European-style sachet wrap with rowed this idea from an earlier a twist at the top. Colors indicate Candy Clinic. RCI member representatives can view flavors within. videos from past educational sessions, Vande Walle’s Candies (Appleton, Candy Clinic and tours via links after login Wisconsin) create bunny, heart, to the member side of the RCI website. www.retailconfectioners.org turkey, star and bell shapes from a

30 June 2012 • The Manufacturing Confectioner RCI Spring Regional thin layer of caramel and nuts, and corn (popcorn is placed in trays, enrobe them with chocolate, wrap chocolate is poured over the pop- them in cellophane and tie on rib- corn, then the confection is pack- bons for colorful displays in baskets aged with a desiccant). The factory at different holidays. features cheery blue and white- checkered tile in the retail area and stainless steel throughout. Several moveable carts give flexibility to dis- plays. Large windows allow con- sumers to watch the factory during production. Managers at Peter- brooke use an internet program Terry Hicklin (Candy House Gourmet Chocolates) examining a package’s called “Base Camp” to get messages nutrition label during the RCI spring to all stores, with all ancillary mate- regional while Steve Vande Walle (Vande Walle’s Chocolates) looks on. rials such as posters, display signs Whetstone’s Chocolates red-foiled dark chocolate shells. and pricing sheets. ding cake creators in America by Wedding Wire. Whetstone Chocolates (St. Augus- Sweet Pete’s Jacksonville tine, Florida) had offered seashells in Peter Behringer has worked in the Whetstone Chocolate St. Augustine six different flavors with a different confectionery industry since the age One of Whetstone Chocolate’s color for each flavor. The company of 14 when his mother founded specialties is offering a chocolate- just added a seventh, wrapped in red Peterbrooke Chocolatier (after her tasting tour to introduce con- foil, their solid dark Menendez children, Peter and Brooke). chocolate. During their popular tast- sumers to the history and making Recently he started his own firm of chocolate, including tasting and ing tours, customers are told the focused on natural sweets, ice cream names of the chocolates offered distinguishing the characteristics and old-time candy. After two years (Menendez Dark 72%; Cocovida of dark, milk and . of renovating an old house there is Dark 65%; De Leon Dark 47%; San They make a concerted effort to now a neighborhood shop offering Marco White; etc.) so they can ask natural, gluten-free and vegan con- for their favorites by name. Many of the names come from St. Augustine fections in a whimsically decorated history. setting. Jewelry, purses and tee shirts augment the confections available. TOURS A party room upstairs allows the owners to host children’s field trips RCI toured several Jacksonville and during which they learn about St. Augustine confectionery facilities. moulding chocolate, making candy

Peterbrooke Chocolatier Jacksonville canes, pulling taffy and making Peterbrooke was established in 1983 marshmallows. by Phillis Lockwood Geiger. They 3 Sisters Chocolate and Bakery began franchising in 2005. The busi- Jacksonville ness was purchased in 2011 by Featuring a variety of chocolate Whetstone Chocolate family members investors. There are now 14 fran- hosted the RCI event. Pictured left to items, cakes and chocolate sculp- right: Esther Whetstone, Virginia Whet- chises and 5 corporate stores. Their stone Maguire, Bruce Maguire and tures, 3 Sisters was recently selected Henry Whetstone. (Missing are Hank best-seller is chocolate-covered pop- as one of the top 5 percent of wed- and Janice Whetstone)

The Manufacturing Confectioner • June 2012 31 RCI Spring Regional train their tour guides to not only inform and edu- started in that process, and then facilitated role-playing cate but also to entertain. for family businesses to put the lessons into practice. Hank Whetstone is in the process of designing This topic can have uncomfortable emotional reactions chocolate equipment to produce artisan bean-to-bar so Rawls reminded the audience of the benefits of chocolate in their factory. The Whetstones will then developing and following a plan. have machines that are appropriate for small batch sizes, with enhanced safety and more control over the The Power of Email Marketing end product. Eventually they hope to have a roaster, Presenter Pamela Starr from Constant Contact outlined winnower, mixer, grinder, roller-refiner, conche and the importance of targeted marketing through appro- press. priate messages. One must build a quality email list and then use that list to the business’ advantage by cre- LEARNING ating valuable content. Concise messages with appro- During several educational sessions, RCI participants priate frequency can make or break an email campaign. learned about food safety, ownership succession Constant Contact is a company that helps businesses options; crisis communications and email marketing. connect with and inform potential customers and grow through email marketing. Succession Planning and the Future of Your Business Kendall Rawls from the Rawls Group instructed the audience about succession planning and how to get

Preferred by Pamela Starr from Constant Contact took questions from RCI the World Over members after her presentation. (Left to right) Terry Hicklin (Candy House Gourmet Chocolates); Mike Holes (Kegg’s Candies); What do over 3000 chocolatiers Sandi Brielmaier (Esther Price Candies); and Starr. worldwide all have in common? Crisis Communication and Media Relations They depend on Hilliard’s Chocolate System for perfect After a review of tragedies experienced by several candy tempering, coating and cooling of their sweet candy companies in recent months, Joel Doepker of Ozarks creations. Hilliard’s has built its reputation on the Technical Community College helped the audience highest quality machines that are built to last, like the Six Inch Coater shown here. Isn’t it time you tried the understand the necessity of correct crisis communica- best? Contact us for more information! tions and media relations.

Interventions for Producing Safe Products Ellen Vestergaard, Silliker Labs, spoke about cross-con- tamination and interventions for producing safe con- 275 East Center Street West Bridgewater, MA 02379 fectionery products. n U.S.A.

Telephone: (508) 587-3666 RCI’s 2013 Convention and Industry Expo www.HilliardsChocolate.com June 24 –28 Hyatt Regency Cincinnati Downtown

32 June 2012 • The Manufacturing Confectioner