DOCSLIB.ORG

Manufacturing Confectioner Global Source for Chocolate, Confectionery and Biscuit Information

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read 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. 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, Candy 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 Chocolates........................................... 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 Candies/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 baking chocolate 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, fudge, 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, Enrober, 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—
Load more

Recommended publications
  • Collection 2016 - 2017
    COLLECTION 2016 - 2017 1 L’Univers Galler De Wereld van Galler The Galler Universe INVITATION À UNE UITNODIGING TOT INVITATION TO A GOURMET RENCONTRE GOURMANDE EEN OVERHEERLIJKE ENCOUNTER WITH GALLER AVEC LES CHOCOLATS ONTMOETING MET DE CHOCOLATES GALLER CHOCOLADES VAN GALLER Jean Galler, artisan chocolatier Jean Galler, chocolatier en auteur Jean Galler, artisan chocolatier et auteur des rencontres les plus van de meest gedurfde en lekkere and the man behind the most audacieuses et gourmandes… ontmoetingen… audacious gourmet encounters… où les meilleurs fourrages waar de beste vullingen zich where the best fillings are s’entourent du meilleur chocolat, hullen in de beste chocolade, coated with the best chocolate, où la sélection des meilleurs waar de keuze voor de beste where the selection of the best ingrédients règne en maître, où ingrediënten onmiskenbaar primeert, ingredients is the top priority, qualité et éthique ne sont pas de waar kwaliteit en ethiek geen where quality and ethics are not vains mots. holle woorden zijn. empty promises. Des recettes toujours meilleures, Steeds verfijndere recepten zonder Ever-exciting recipes that contain sans conservateurs, sans huile de bewaarmiddelen en zonder palmolie, no preserving agents, no palm oil palme, avec de moins en moins de waarin alsmaar minder suiker and less and less sugar, that only sucre et réalisées exclusivement gebruikt wordt en die uitsluitend include natural flavourings for avec des saveurs naturelles pour opgebouwd zijn rond natuurlijke ever more flavour. toujours plus
    [Show full text]
  • Chocolatiers and Chocolate Experiences in Flanders & Brussels
    Inspiration guide for trade Chocolatiers and Chocolate Experiences IN FLANDERS & BRUSSELS 1 We are not a country of chocolate. We are a country of chocolatiers. And chocolate experiences. INTRODUCTION Belgian chocolatiers are famous and appreciated the world over for their excellent craftmanship and sense of innovation. What makes Belgian chocolatiers so special? Where can visitors buy a box of genuine pralines to delight their friends and family when they go back home? Where can chocolate lovers go for a chocolate experience like a workshop, a tasting or pairing? Every day, people ask VISITFLANDERS in Belgium and abroad these questions and many more. To answer the most frequently asked questions, we have produced this brochure. It covers all the main aspects of chocolate and chocolate experiences in Flanders and Brussels. 2 Discover Flanders ................................................. 4 Chocolatiers and shops .........................................7 Chocolate museums ........................................... 33 Chocolate experiences: > Chocolate demonstrations (with tastings) .. 39 > Chocolate workshops ................................... 43 > Chocolate tastings ........................................ 49 > Chocolate pairings ........................................ 53 Chocolate events ................................................ 56 Tearooms, cafés and bars .................................. 59 Guided chocolate walks ..................................... 65 Incoming operators and DMC‘s at your disposal .................................74
    [Show full text]
  • Indulge in Chocolate
    Indulge in Correct all fonts to be right sizes and double check colors and fonts Correct bottom patterns Make titles all call to actions Addchocolate logo to pages- top corner with website? At Delysia Chocolatier, we see ourselves as more than just a chocolatier. Our tagline, For life’s every occasion, is the essence of Delysia. We create experiences. And these Welcome to experiences make every day and any day extraordinary. Whether it is a girls’ day out, a family gathering, or your big moment, there is always a reason for chocolate. It is not just about the chocolate. It is about the way you feel, how you bring friends and family Delysia Chocolatier together, and the memories you make. Take an ordinary day, add chocolate from Delysia, and see what extraordinary experiences can be created. Made local, with care Handcrafted for you For everyone’s palette Freshest ingredients Our chocolates are handcrafted in Austin, Texas at Our award-winning chocolates are handcrafted We believe that dietary restrictions should not Our products are handmade using fine quality, our Culinary Center & Chocolate Boutique. Many with care and attention you can savor in every hinder your ability to indulge. Over 80% of our sustainable chocolate and only the freshest include unique, local ingredients that are not flavorful bite. We are passionate about creating chocolates are kosher and gluten free. Vegan and ingredients so you can enjoy chocolate near available anywhere else. preservative-free chocolates using only the dairy-free chocolates, as well as custom perfection. We are the first chocolatier in Texas, freshest ingredients.
    [Show full text]
  • Jean-Marie Auboine Chocolatier Chocolate Map
    JEAN-MARIE AUBOINE CHOCOLATIER CHOCOLATE MAP www.jmauboinechocolates.com (702) 222-0535 PREMIUM, HAND-CRAFTED, AWARD-WINNING CHOCOLATE. Welcome to JMA Chocolates! Inside this box, you’ll find confections carefully handcrafted from pure origin beans, using the latest technology. Each product is made with internationally-sourced ingredients, and lacks any preservatives or artificial coloring. We invite you to indulge in flavors from around the world, created with special care from award-winning Master Chocolatier, Jean-Marie Auboine. Bon appetit! Jean-Marie Auboine Founder ALL NATURAL. NO PRESERVATIVES. OUR STORY NON-GMO. Master Chocolatier and Pastry Chef Jean-Marie Auboine won many awards and worked in several five-star restaurants before starting JMA Chocolates. Onev of his most notable roles includes: Executive Pastry Chef of the Bellagio AAA Five Diamond resort in 2009, where he oversaw the pastry, dessert, and chocolate creations for not only 19 gourmet and casual dining outlets, but also the hotel’s room service and catering departments. Chef Auboine’s fluency in English, Spanish, French, and Italian allowed him to effectively communicate with over 75 employees, who expertly produced over 15,000 pastries per day. Founded in 2011, and opened in 2012, Jean-Marie Auboine Chocolatier prides itself on three distinct factors: products made with only all-natural ingredients, sourced from around the globe; providing customers with the highest-quality products and customer service; and creating wildly unique flavors that look just as great as they taste. Beginning in December 2014, JMA Chocolates became one of the few chocolatiers in the world to produce their own chocolate directly from cacao beans in their Las Vegas facility, developing a unique Fair Trade program with cocoa producers internationally.
    [Show full text]
  • The Happy Chocolatier Introduces Thanksgiving Line of Chocolate Specialties
    FOR IMMEDIATE RELEASE Contact: Michelle Allard McMahon 781-718-3248 [email protected] The Happy Chocolatier Introduces Thanksgiving Line of Chocolate Specialties Thanksgiving Turkeys and Seasonal Treats Available In-Store and Online ACTON, MA – November 13, 2012 – The Happy Chocolatier™, LLC, today introduced the Thanksgiving line of chocolate specialties. New Thanksgiving products available online include items such as milk chocolate turkey table favors, milk chocolate turkey pops, pumpkin spice Cubze gift boxes, and butter toffee pecans. The Happy Chocolatier also offers a holiday buffet gift basket with fall favorites such chocolate covered cashews, chocolate covered cranberries, peanut brittle and our signature Cubze delivered in an attractive gift basket. The seasonal items compliment any Thanksgiving buffet and will fill the candy dishes at a Thanksgiving celebration. All of these new products are also available at The Happy Chocolatier’s Acton retail location, along with a limited edition chocolate cornucopia filled with chocolate confections. Customers can choose either dark or milk chocolate for the cornucopia and it will be filled with chocolates including sea salt caramels, dark chocolate covered cranberries, truffles, and a pumpkin spice Cubze. Customers interested in ordering a chocolate cornucopia for Thanksgiving should contact The Happy Chocolatier by phone at 978-429-8485. The company’s signature Cubze are individual servings of truffle-fudge coated in chocolate that are hand wrapped in jewel-toned foils and include an inspirational message about happiness. 509 Nagog Park, Acton, MA 01720 978.429.8485 The Happy Chocolatier Expands Product Line, Adds New Happy Statements / Page 2 Available individually and in a variety of gift boxes, Cubze come in a variety of flavors including cappuccino, chocolate, chocolate mint, chocolate raspberry, chocolate walnut, cookies & cream, cranberry walnut, and peanut butter, coated in either milk or dark chocolate.
    [Show full text]
  • From Pure Delight to Pure Decadence
    FROM PURE DELIGHT TO PURE DECADENCE Made with love in Australia OUR STORY Since 1985, our family have been making European-style pralines and hand-moulded chocolates, with love, right here in Australia. As we’ve honed our craft and refined our skills, our children have also joined us. In a built-for-purpose facility in Melbourne, with our collected family of chocolatiers, we create premium quality artisan chocolates using the finest ingredients. Still made with love, still Australian owned, and still passionate about making the best chocolates in Australia. CONTENTS Brand overview 3 Pure Delight 4 Pure Indulgence 6 Pure Decadence 8 Chocolate with love 9 Gourmet truffles 10 Chocolates 12 Handmade pralines and specialities 14 Catering and Hospitality packs 16 1 BRAND OVERVIEW Chocolates for the pure delight of treating yourself. Chocolates for the pure indulgence Pure Indulgence Pr of sharing with loved ones. Decec Chocolates for a gift Welcome to Chocolatier Australia. of pure decadence. Along with our hospitality, loose bulk and Chocolatier branded chocolates, we also have three gifting ranges: PURE DELIGHT – The Perfect Treat for an impulse buy or small gift. PURE INDULGENCE – delicious chocolates that are Perfect to Share. PURE DECADENCE – The Perfect Gift with a more premium presentation. Even better, all of our products are still made with love, still made by our family and are still made right here in Melbourne! Have you met Puddles? Launched in February, we are keeping her on range to support the Australian Platypus Conservancy. 25% of the profits from Puddles sales will be donated to help with the conservation of this unique Australian mammal.
    [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]
  • By Matt Robinson Once Upon a Time, There Were Few Options for The
    INSIGHTS IN HOSPITAL IT Y™ By Matt Robinson Once upon a time, there were few options for the romantically-inclined to express their feelings. A few colors of flowers and cardboard hearts of various sizes (filled with items of varying quality) were often all that could be found. These days, however, the options are almost overwhelming! That is why we at Santé have organized them so that you can make the most effective choice for wooing and winning the person(s) of your choice. While wining and dining can be a great way to woo, especially as we are all locked in and locked down these days and many of our relationships (including potentially romantic ones) are limited to digital interfaces, it might be a good year to try something more low-key. One great option is the “Crazy for You” pizza and wings combo from Chocolate Pizza Company (www.ChocolatePizza.com). This sweet set combines a gourmet chocolate pizza that is made with homemade English toffee and topped it with red, pink, and white chocolate candies and sugar sprinkles with a 16 oz. red tin of their famed peanut butter wings, which drench rippled potato chips in peanut butter and either milk or dark chocolate. If you are looking to get out and about without leaving home, the Boston Public Library’s Norman B. Leventhal Map Center is offering an online tour of some of the spots that have made Massachusetts a candy capitol for generations (www.leventhalmap.org/articles/candy-tour/). From Paul Revere’s house to the famed wafer-colored silo on the New England Confectionary Company (NECCO) building to the toll house in Whitman, MA where the eponymous cookie was invented, the BPL takes visitors on a tasty tour through history that will take many back to their own childhoods and also inspire them to use Valentine’s Day as an excuse to revisit some old favorites.
    [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]
  • Wednesday April, 13, 2016 Lancaster Marriott at Penn Square & Lancaster County Convention Center
    Monday, April 11 - Wednesday April, 13, 2016 Lancaster Marriott at Penn Square & Lancaster County Convention Center Production Conference Committee Chair Robert Huzinec The Hershey Company Vice Chair Ed Wilson Retired, AAK USA PMCA Office Yvette Thomas Brandy Kresge Rachel Halkias Program Committee Chair Co-Chair Judy Cooley Cynthia Angelo Global Confection Connections, LLC Givaudan Flavors Members Mike Allured ....................................... MC/Manufacturing Confectioner Philip A. Cartier .......................................................... Hummelstown, PA Diane Douglas ......................................................... Concord Foods, Inc. Peggy Fyffe .................................................. Almond Board of California Steven L. Genzoli ................................. Ghirardelli Chocolate Company Pamela Gesford ................................................... The Hershey Company Amy Hartman ...................................................The Warrell Corporation W. David Hess ................................................................... Cornwall, PA Shawn Houser-Fedor ........................................... The Hershey Company Patrick Huffman ....................................... Blommer Chocolate Company Patrick Hurley ................................................ Spangler Candy Company Didem Icoz ....................................................................... Ingredion, Inc. Michael Jelavich .............................................................Sensient Colors Leslie
    [Show full text]
  • Industrial Chocolate Manufacture and Use
    INDUSTRIAL CHOCOLATE MANUFACTURE AND USE Industrial Chocolate Manufacture and Use: Fourth Edition. Edited by Stephen T. Beckett © 2009 Blackwell Publishing Ltd. ISBN: 978-1-405-13949-6 SSBeckett_FM.inddBeckett_FM.indd i 110/1/20080/1/2008 110:00:430:00:43 AAMM INDUSTRIAL CHOCOLATE MANUFACTURE AND USE Fourth Edition Edited by Stephen T. Beckett Formerly Nestlé PTC York, UK SSBeckett_FM.inddBeckett_FM.indd iiiiii 110/1/20080/1/2008 110:00:440:00:44 AAMM This edition fi rst published 2009 Third edition published 1999 Second edition published 1994 by Chapman and Hall First edition published 1988 by Chapman and Hall © 1999, 2009 by Blackwell Publishing Ltd Blackwell Publishing was acquired by John Wiley & Sons in February 2007. Blackwell’s publishing programme has been merged with Wiley’s global Scientifi c, Technical, and Medical business to form Wiley-Blackwell. Registered offi ce John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, United Kingdom Editorial offi ces 9600 Garsington Road, Oxford, OX4 2DQ, United Kingdom 2121 State Avenue, Ames, Iowa 50014-8300, USA For details of our global editorial offi ces, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell. The right of the author to be identifi ed as the author of this work has been asserted in accordance with the Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher.
    [Show full text]
  • PMCA Chocolate Workshop Highlights!
    PMCA Chocolate Workshop Highlights! Cocoa Bean Origin Station Explore the mystery of the cocoa bean - why do we get such a variety of flavor profiles and how does this odd-looking seed become such a delectable treat? Learn a bit about pods, beans and selection while sampling a variety of origin liquors. Led by: Craig Rank, Craig N Rank, Confectionery Consultant, LLC, Tim McCoy, World Cocoa Foundation and Virginia Sopyla, World Cocoa Foundation Chocolate Processing Station Whew! A lot goes into transforming those little beans into something we can use; cleaning, roasting, cracking, winnowing, cooling, separating, refining, conching, tempering! And not only that, we need to make sure our resulting product meets the standard for white, milk and dark varieties. Videos, posters and samples will provide a look at this complex process. Led by: Marlene Stauffer, Blommer Chocolate Company and Abdoulaye Traore, Mars Chocolate NA Chocolate Tempering Station There are many reasons to temper our chocolate just right for our application including texture, flavor, appearance and shelf life. Slab and unit tempering will be explained with a chance for attendees to practice their hand at getting a chocolate in perfect temper. Led by: Joe Sofia, Cargill Cocoa & Chocolate and Randy Hofberger, R&D Candy Consultants Enrobing Station Let’s see how to put some special clothes on our chocolate to make it even more attractive. One way to do this is through the process of enrobing - gently guiding our centers through a smooth chocolate waterfall! Sounds nice and boy, is it pretty if we do it right. However, poor bottoms, exposed centers and air bubbles can cause us to sink.
    [Show full text]