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PMCA Students Complete Science & Sensory
of Chocolate Manufacture Short Course at UC, Davis
(PMCA — October 6, 2019) — First-time PMCA course host University of California, Davis welcomed industry professionals to its facility to learn the science and sensory of industrial chocolate manufacture. As part of its initiative to increase presence on the West Coast, PMCA was pleased to offer a chocolate course in this region for the first time. PMCA is continuing these efforts with the recent formation of a new regional committee, led by Rebecca Kuehn, Guittard Chocolate Company, to provide perspective on how to better serve the confectionery industry west of the Rockies.
Seven experienced instructors and two assistants led the training, which consisted of many topics including sustainability, bean processing, tempering, enrobing, sensory and food safety. A facility tour of Dandelion Chocolate in San Francisco treated attendees to chocolate bar samples, house-made hot chocolate and great discussion around chocolate manufacturing. The group also had the chance to experience an exclusive wine and chocolate pairing session led by Dr. Andrew Waterhouse, Director of the Robert Mondavi Institute for Wine and Food Science at UC Davis.
“All of the content was informative and delivered in a way that could be understood.
“Very impressed with all presenters. All friendly, professional and knowledgeable.”
“This was an amazing course! I learned so much and this was great information to have on hand. I have a lot of context now into chocolate, which gives me great context for chocolate in bakery applications.”
“I really learned what I came for – cocoa beans handling, processing, food safety and tempering chocolate! Loved the chocolate and wine pairing discussion and the Dandelion facility tour.”
Marlene Stauffer, Blommer Chocolate Company – lead instructor
Dr. Linda Harris, UC Davis
Peter Jamieson, SPI Pharma
Dr. Don Livingstone, Mars Wrigley
Rose Potts, Blommer Chocolate Company
Nico Tomaselli, Lindt & Sprüngli
Selina Wang, UC Davis
Ed Wilson, retired, AAK USA
Rebecca Kuehn, Guittard Chocolate Company
Thalia Hohenthal, Guittard Chocolate Company, was also instrumental in planning this course.
Special thanks go to the companies which provided instructors, equipment and ingredients for the course:
Blommer Chocolate Company
Guittard Chocolate Company
Lindt & Sprüngli
Tricor Systems Inc.
The following 21 students received a course certificate of completion:
Cynthia Angelo, Givaudan Flavors
Mike Boaen, Fuji Vegetable Oil
John Cahill, MANE
Anjuli Dharna, Uncommon Cacao
Mike Griffin, Fuji Vegetable Oil
Tony Kendig, Jerome & Horner
Arsema Kidane, Ghirardelli Chocolate Company
Yvette Kopoushian, Blommer Chocolate Company
Aaron Leong, Ghirardelli Chocolate Company
Ed Luck, Jerome & Horner
Marjan Morravej, FDA
Brittany Ray, Sconza Candy Company
Laura Santo, Blommer Chocolate Company
Brandon Sermaine, PTL
Nicole Silva, Sconza Candy Company
Joe Stevick, Madécasse
Janet Straub, Creo Chocolate
Tim Straub, Creo Chocolate
Ron Sweetser, Dandelion Chocolate
Allison Voll, Victus Ars
Andrea Weis, AAK
PMCA is an international association that enhances the companies and careers of confectionery and snack professionals through inspired learning and the building of long-term personal connections, which empowers our members to create products that bring people joy. Photos courtesy of PMCA.
Lindt and Sprüngli hosts first PMCA student summer experience
Two students had the opportunity to get a taste of life in a chocolate factory through PMCA’s Student Outreach Program, July 23-24, 2019 at Lindt and Sprüngli, Stratham, NH.
Anna Johnson, University of Wisconsin-Madison, and Ghadeer Makki, Cornell University were hosted by the company to experience various facets of the manufacturing process, factory tour, a live chocolate tempering demo by Master Chocolatier Ann Czaja and a chocolate tasting sensory session.
They were eligible for the experience through PMCA’s Student Outreach Program, chaired by Carly Meck, Blommer Chocolate Company.
The PMCA Student Outreach Program was initiated in 2007 to develop an ongoing program that helps to foster participation of talented young leaders in the affairs of the association and the confectionery industry. Committee volunteers continue to develop new ways to attract talent to the industry and help them learn, connect with colleagues and grow their careers. Many students of the program are employed in the confectionery industry, volunteer on PMCA committees and have become mentors themselves for new students wishing to be a part of the industry.
Group selfie includes, clockwise from right: Nico Tomaselli; Ghadeer Makki; PMCA's Brandy Kresge; Carly Meck; Master Chocolatier Ann Czaja; Anna Johnson.
"This opportunity helped me to take the knowledge gained from the PMCA conference and experience it in a real life setting," says Anna Johnson, University of Wisconsin - Madison.
"Indeed, it was a great experience that I am glad I had. Thank you, everyone, for making it happen!", notes Ghadeer Makki
, Cornell University.
Nico Tomaselli, Lindt & Sprüngli (USA), agrees: "It was a great two days! I loved the opportunity to share our passion with Anna and Ghadeer. I believe this was a successful activity and I hope that in the future other companies in our Industry will follow this format and give this opportunity to different students."
Brandy Kresge, PMCA Assistant Project Manager, adds: "It was a great experience with lots of smiles throughout the days."
"This experience is invaluable to someone curious about the confectionery industry. Students were able to get unprecedented access to one of the largest confectionery factories in North America. In addition, students were able to ask questions of industry experts in a dozen different roles. I'm so thankful to Lindt to opening their doors to us for a day and a half to help the future of our industry to learn, connect, and grow."...says Carly Meck, Blommer Chocolate Company, Chair, PMCA Student Outreach Committee
PMCA is an international organization that enhances the companies and careers of confectionery and snack professionals through inspired learning and the building of long-term personal connections, which empowers our members to create products that bring people JOY.
About Lindt and Sprüngli
With more than 170 years of history and Swiss tradition, Lindt & Sprüngli is a global leader in the premium chocolate category, offering high quality products in more than 120 countries. Driven by their passion, dedication and innovative spirit since 1845, the Lindt Master Chocolatiers create the ultimate Lindt chocolate delights. Lindt & Sprüngli operates 12 production facilities in Europe and the United States and employs more than 12,000 worldwide. Lindt USA operates more than 50 retail stores in the U.S. and maintains wide distribution through extensive retail and wholesale channels.
PMCA names Nina Puch as 2019 Marie Kelso Award Recipient
The PMCA Production Conference Program Committee has named Nina Puch, senior food technologist, Knechtel, Inc., as the twenty-third recipient of the Marie Kelso Memorial Award. Ms. Puch presented a paper titled Advancements in Gummi Confections on Tuesday, April 9, 2019 at the 73rd Annual Production Conference.
PMCA’s Marie Kelso Award Chair Steve Genzoli, Ghirardelli Chocolate Company and 2018 winner Carly Meck, Blommer Chocolate Company will present the award at the 74th Annual Production Conference Tuesday dinner, April 21, 2020 at the Lancaster Marriott at Penn Square.
Nina Puch joins the ranks of the 22 previous award winners; Edward S. Seguine, Mars Snackfood, Susan L. Hefle, Ph.D., University of Nebraska, Marlene B. Stauffer, Blommer Chocolate Company, Harold H. Schmitz, Ph.D, Mars Snackfood, Nicole Staniec, Firmenich, Bill Dyer, Blommer Chocolate Company, Greg Ziegler, The Pennsylvania State University, Jeffrey Fine, AAK USA, Joe Smillie, Quality Assurance International, (QAI), Cindy Cosmos, Bell Flavors & Fragrances, Richard Hartel, University of Wisconsin – Madison (awarded twice), Tracey Duffey, World Cocoa Foundation, Kurt Muentener, Keymount GmbH, Abdoulaye Traore, Mars Chocolate, Jordana Swank, The Hershey Company, Joseph Bell, Joseph Bell Consulting, Kerry Kaylegian, The Pennsylvania State University, Mark Kline, The Hershey Company, John Ashby, California Natural Products, Jeffrey Bogusz, Ferrara Candy Company, and Carly Meck, Blommer Chocolate Company.
The PMCA Board of Directors established the Marie Kelso Memorial Award in 1997. It is given each year to the author of the paper presented at the previous year’s annual production conference that most significantly contributes to industry knowledge, thus honoring the memory of Marie Kelso and her faithful dedication and unwavering belief in the value of the production conference for the industry.
Marie Kelso served as secretary to the Production Conference Committee for 38 years, and indeed her name became synonymous with the event itself. In her youth, she was secretary to Hans Dresel, a salesman for Felton Chemical Company in Philadelphia, PA. As her boss worked tirelessly to organize and promote PMCA’s Annual Production Conference, as well as AACT events, she organized and managed tirelessly as well. After she left her job at Felton Chemical, the production conference became her life’s work. Marie was also active for many years in the Philadelphia Section of AACT. Marie Kelso passed away in September 1995.
The PA AACT (Pennsylvania Chapter AACT) toured EMD Performance Materials’ US headquarters on May 1, at the historic Philadelphia Naval Shipyard, PA. Says EMD, “Our offices and application laboratories in the Philadelphia Navy Yard reflect the best in class working environment for our employees.”
As the original inventor of the mica-based pearlescent Candurin pigments for use in foods and dietary supplements, EMD presented various products for foods, cosmetics, industrial and printing applications.
Photo courtesy of Dave Jordan
Left to right - Eric Schmoyer, Barry Callebaut; Terry Gross, Warrell; Kristen Domenick, Barry Callebaut; Rich Salotto, Capol LLC; Rosemary Trout, Drexel University; Ann Metzner, EMD; Valerie Griffin, Centerchem; Pete Goldstein, Hershey; Jon Baldasare, Centerchem; Dave Jordan, Centerchem.
Barry Callebaut hosts PMCA mini-course on Compound Coatings
First-time PMCA course host Barry Callebaut welcomed industry professionals to its facility to learn the science and applications of chocolate compounds. Originally part of the Chocolate and Compound Manufacture and Use course, the compound section was split out into its own mini-course and held March 12-13, 2019 in Chicago, IL.
Three experienced instructors led the training, which included what compounds are, different types of compounds, processing, analytics and applications. They are: Zachary Freed, AAK USA – lead instructor; Eric Schmoyer, Barry Callebaut; and Ed Wilson, retired, AAK USA.
(Photos courtesy of PMCA)
“Zach, Ed and Eric were great to listen to and learn from. Their explanations and discussion were relevant and validated my decision to enroll in this course!”
“The information covered on compounds was very relevant and practical when it comes to how I can use in my day-to-day work.”
“Looking forward to my next PMCA course!”
For more info on the course, please visit Link
11th annual AACT Making Candy with Special People
warms up Chicago’s St. Mary’s Residential Facility
Photos by Lori Paslaski, DMH Ingredients,
Reported by Sandy Murphy, retired, Blommer Chocolate Company
The Chicago AACT Annual Making Candy with Special People Valentine’s Day volunteer event drew approximately 110 people on February 12, 2019, at Chicago’s St. Mary of Providence Residential Facility for the Developmentally Disabled. Attendees included St. Mary’s residents, staff, sisters (religious) and volunteers from Chicago AACT.
During this 11th annual event, product donors shipped Caramels from Primrose Candy; Cookies, Ellison Bakery; Nuts, J B Sanfilippo; Marshmallows, Doumak;
Dum Dums and sticks, Spangler Candy;
Almonds, CWS Ingredients/Campos Brothers;
Colored Sugars, Indiana Sugars;
Sprinkles, Kerry Ingredients; and
Chocolate from Blommer Chocolate.
Table volunteers sharing their products include:
Pam Vieau of Chocolate Inspirations; Long Grove Confectionery, Dwayne Hallan and Radka Kacena; Roquette, Philippe Levresse assisted by Bernadette Zyskowski of Silesia Flavors;
Sanfilippo, Gloria Brandes-Kuptz assisted by Joni Stern of Stern Ingredients;
Blommer Chocolate, Melissa Tisoncik, Anna Sadowicz and Dan Punzal;
Capol-llc, Dennis Donofrio assisted by buddy Matthew Scremph;
Flavorchem Corp, Max Sprovieri, Luke Ross and Phil Sprovieri;
Arro Corp, Tim McNichols and Sally Ladwig;
Ferrara Pan Candy, Jeff Bogusz along with a crew of experienced candy makers.
Enjoy the photos....any typos are by Yours Truly!
Ferrara table making chocolate nests.
Capol-llc table making ting-a-lings with Matthew Scremph.
Ferrara table panning nuts and raisins.
Long Grove table Radka Kacena helping happy residents.
Capol-llc table with Dennis Donofrio and a happy group.
Philippe Levresse of Roquette and Bernadette Zyskowski of Silesia Flavors getting bags of cotton ready for the crowds.
Long Grove team, Radka Kacena and Dwayne Hallan all organized and waiting for the residents.
The Blommer Chocolate team, Dan Punzal, Melissa Tisoncik and Anna Sadowicz ready with their chocolate fountain.
Above, at right, Pam Vieau of Chocolate Inspirations joins (at left) Bob Murphy and Sandy Murphy.
Happy residents at the Chocolate Inspirations table.
Dan Punzal of Blommer Chocolate with resident.
Tim McNichols and Sally Ladwig of Arro Corporation setting up to decorate cakes with the girls.
Ferrara Pan table all ready to fill bags of treats with the residents.
At center, special volunteer Max Sprovieri, a high school freshman and nephew of Phil Sprovieri (left) at the Flavorchem table. At right is Luke Ross. Max attended St. Mary’s in preparation for his Confirmation. He also played the piano to entertain everyone. "Beautiful."
Next year’s event will be the 2nd Tuesday of February. Watch here for details in 2020.
Candymail Newsletter produced by: Pat Magee, Publisher/Editor; and Rev. Susan Tiffany, Contributing Editor
Sweet Comments from Readers
Susan Tiffany, upon the retirement of Yours Truly:
I'm thankful to you and all those we worked with over the years at CI - I think those were the best years of the magazine and in my working life. Thank you.
Upon his retirement, Kent Lyon, Guittard Chocolate Company, writes:
What a gold mine of knowledge in links in this
Candymail. I have put this one in my safety
box to share with people who have questions
on how to do almost anything in the
April 28, 2017
I loved your Bio I saw in Candy Mail.
Are you going to Interpack? Ive gone to every one since 1978! Amazing how time flies.
Varick Enterprises, Inc.
P.O. Box 84
Winchester, MA 01890
On the Web at: www.euromachines.com
Pat's P.S.: Here's the photo -
NOT a selfie!
April 20, 2017
Great stuff Pat, I hope the business is thriving and you are well!
Reporter, ISM/Interpack, Australia
September 1, 2016 - From Tom Houlihan, Guittard Chocolate Company
Thanks for the front page pic. I’ve received lots of nice comments. You have quite an impressive database of friends out there.
Have a great long weekend.
July 1, 2015 - Last seen at 95th RCI convention & expo, and Summer Fancy Food Show in New York
Nice to see you at the shows this past week, and thanks for putting in a photo of our new snack boxes.
Happy 4th of July!
Bob Hollander | Midwest Sales Manager
Asher’s Chocolate Co
80 Wambold Road | Souderton, PA 18964
p: (215) 688-1087 | f: (267) 384-2723
e: email@example.com | w: http://www.ashers.com
Thank you Pat – beautiful photos of our conference and nice coverage – greatly appreciated.
At 2015 PMCA Production Conference
Brandy Kresge and Yvette Thomas
Thank you Pat for the plug.
bradreesecom Mobile Cloud Research
99 Hudson Street, 5th Floor
New York, New York 10013
Thanks for publicizing the AACT scholarship. Have a great week.
Senior Vice President of Administration
The Warrell Corporation
Thank you Pat - what nice coverage of industry education programs.
Administrative Director, PMCA
From Shirley Cox, Dorothy Cox Candies, Inc., regarding article about the Philadelphia National Candy, Gift & Gourmet Show:
"Thank you. We saw the newsletter and it's really good!"
Dorothy Cox Candies Inc.
Factory & Office
From Anne Meerboth-Maltz, Senior Director, Corporate Communications & Public Relations, Messe Düsseldorf North America:
Nice interpack article, Pat! It's appreciated. Visitors need all the help they can get…
You really did my [column] proud in your current issue of Candymail. Thank you.
But there is one typo which could result in destruction of the human race! In the article on 'Cooking Under Vacuum', atmospheric pressure is shown as 147 lbs. per sq. in.
If you wish to save the world population, this should be 14.7 lbs. per sq. in.
With best regards to you and Greg, and Happy Holidays!
Thank you for the nicely done picture and caption below describing my photography services at the Philadelphia National Candy, Gift and Gourmet Show. Your ability to communicate to the industry highlighting the fine points of the confectionary industry are clearly indicated here. Keep up the good work!
Tom Scudder Advertising Photography
I have always enjoyed your newsletter. It is succinct but friendly.
I. Rice & Company
On Confectionery Classics:
Wonderful use of some GREAT content Pat. How interesting!
Wow! You sure take magnificent photographs! I loved seeing all of your great photos from Interpack.
Hope you’re having a wonderful summer!
V.P. Meetings & Membership
National Confectioners Association
tel. 202-534-1440, ext. 112
It was good to see you at Interpack - it's nice to be able to put a face to a name!
Alan Burgess, A & A Marketing, for Baker Perkins Group, Peterborough, UK