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(More from our readers, continued)
Additionally, at this week’s “Oneofakindshow” in Toronto, M Thompson Chocolates samples its chocolate specialties for two weeks in Toronto, ONT, Canada.
(continued from previous column, Stroud Jordan)
Moulds are fed through the ServoForm Mini as required and an advanced mould sensing system prevents syrup being deposited when a mould is not present. Changing between different products is as simple as picking up a different mould set and selecting the product profile from the stored list on the control system.
Uniquely, moulds are available in either metal or silicone with the selection dependent on end product type and recipe. This choice would normally be made after testing of the various options in the confectionery laboratories within Baker Perkins’ Innovation Centers in the UK and USA.
Solid metal or silicone moulds offer substantially better end product quality when compared with starch moulds. Metal moulds also offer superior cooling, impart a better surface finish and can hold more intricate shapes. A unique book mould has been developed that enables the production of fully three-dimensional gummies or hard candy.
Further information: www.bakerperkins.com
(Above) New low-output starch-free confectionery production system from Baker Perkins.
(Below) Baker Perkins Turbofilm Mini Cooker.
Booth #US-7222 will be staffed by Bob Limburg, John Holland, Danila Daniloff, Sean Burns and Amanda Youngers of Sollich North America, Peter Koch, Klaus- Dietrich Franzmeier and Tony Puchtinger of Sollich KG and Martin McDermott and Andreas Janko of Chocotech GmbH. Although not exhibiting equipment Dumoulin will be represented and literature will be available.
Chocotech mixing tank.
(continued from previous column)
Since 1993, Diane has served Blommer’s key strategic accounts within the Northeast and Mid-Atlantic regions, focusing specifically on the retail confectioners segment. She is an active contributing member of RCI, having served on the Board of Directors as well as on the Convention Planning Committee. Diane has been instrumental in helping to plan and coordinate many RCI events, including annual conventions, regional conferences, as well as RCI’s recent Winter Getaway to Costa Rica.
Diane’s high energy and positive attitude has been a gift to her colleagues, RCI’s association and the industry. Her passion for the success of others within the industry is evident by the way she continues to go above and beyond to ensure her customers receive the service they deserve.
Due to her dedication to RCI and the industry, the Board of Directors felt she was the best choice for this honor. "Diane has been an incredible supporter of the confectionery industry. Her loyalty and commitment does not go unnoticed, and we were privileged to present her with this award recognizing her contributions," says John Asher III, Asher’s Chocolates, 2018-2019 RCI President of the Board.
“I am honored to be to be chosen to receive the Henry J. Bornhofft Award, said Diane. “To be recognized by RCI is humbling and so very much appreciated.”
The Henry J. Bornhofft Memorial Award was established by the RCI Board of Directors in 1985. Each year a member of the confectionery industry is selected to receive the Henry J. Bornhofft Memorial Award at the annual convention in June. The recipient is a stand-out supplier member, who has exhibited many years of outstanding leadership, loyalty, friendship and has made significant contributions to the confectionery industry.
(continued from RCI Feature in previous column)
(Above) The hands-on course at Savage Bros. Co., Elk Grove Village, IL, held February 22-24 provided 25 confectioners with new skills in truffle making. Sponsored by Retail Confectioners International (RCI), the course provided an understanding of the science behind making truffles, meltaways and nut pastes.
(continued Sweet Vegan Chocolates from previous column)
Along with quality ingredients and machinery, Young attributes the company’s success to its primary packaging supplier, Sweet Packaging, for beautiful boxes, candy pads and inserts. (Shown above, below) Knowledge of the products as well as suggestions for new items are Sweet Packaging’s strengths, she adds, plus, they are made in the USA.
“We believe in creating a unique look for our brand. Utilizing a standard Sweet Packaging chocolate colored box, we add our own custom ribbons and labels. This helps create our unique brand identity. The design elements of beautiful packaging are one of our core foundations.
“It’s all about the Sweet Vegan experience. “
Where to find Sweet Vegan’s chocolates
Young explains her products can be found in several different retail outlets, including Foodcellar Market Queens, Food Liberation, High Vibe and Fulton Star Market around New York City. Indianapolis boasts Sweet Vegan Chocolates in YATS; and in Connecticut, they can be found at Sweet Beets. Please visit her website and social media for more.
Sweet Vegan Headquarters, 414 W 121 Street, #34 New York NY, 10027
Website: www.sweetvegan.nyc, Social Media: @sweetvegannyc
(continued PMCA News from previous column)
The following students received a course certificate of completion:
Emily Brau, Cargill
Idalee DiGregorio, Dynamic Strategies Catering
Evan Dodd, Haskell
Binu Eapen, AAK USA
Stephen Ganter, Blommer Chocolate Company
Evan Glynn, Lindt & Sprüngli
Bill Hurt, Old Kentucky Chocolates
Will Hurt, Old Kentucky Chocolates
Maya Keller, Gamay Food Ingredients
Sarah Mann, Barry Callebaut
Deb Niessen, Gamay Food Ingredients
Dave Parette, Frankford Candy & Chocolate Company
Tulsi Patel, Symrise
Kinjal Patel, Firmenich Inc.
Betsy Raasch, Ghirardelli Chocolate Company
Jason Ritchie, RM Palmer Co.
Fida Skayem, Fascia’s Chocolates
Kevin Straub, Creo Chocolate
Heather Young, Mother Murphy’s
Long (Joe) Zou, Bunge Loders Croklaan
(continued NCA's Sweets and Snacks from previous column)
Hershey's exhibit captures the Sweet & Salty! trend.
At Innovation Avenue, Dolce Italian Sweets showcases its niche specialty imports. Candymail's sampling reveals soft-coated, fresh ingredient centers in flavors shown above.
Fruitivity Snacks capitalizes on Unique Flavor! trend using apple chips soaked in 100 percent fruit juice before drying.
Please visit our Facebook Page for more photos Link
(PMCA Production Conference from previous column)
At the Tuesday night dinner, Walter Vink offered the blessing. Special guests were introduced from visiting associations, including Laura Shumow, of National Confectioners Association and Lacey Hesse, of Retail Confectioners International.
(Above, from left) PMCA Program Committee Chair Judy Cooley, of Global Confection Connections LLC, presents Marie Kelso Memorial Award to Jeffrey Bogusz, Ferrara USA. Bogusz is honored for his 2017 Production Conference Presentation: Panning Equipment - Classic, Belt, Automated and Future State of the Art.
For content about Jeff Bogusz, please scroll below.
Dinner speaker Peter Greweling (above, right) of The Culinary Institute of America, inspired the audience with a hands-on presentation, “Chocolate Geodes: Dazzling & Delicious.” Attendees had the chance to perform on stage wearing hard hats to “mine” the confectionery geodes.
Wednesday’s closing day presentations highlighted post-harvest processing, roasting of cocoa beans and conching processes.
Join PMCA for its 73rd Annual Production Conference, April 8-10, 2019.
Same place, next year!
and feel free to post more names and captions.
(Fruit display continued from previous column)
Marlene Stauffer, Blommer Chocolate Company, and co-lead of the PMCA Hosted sub-committee, presents unusual fruit flavors to taste.
Special Dwarf Meyer Lemon tree highlights list of fruits on display.