manufacturing confectioner - Retail Confectioners International

JUNE 2012
Vol. 92, No. 6
MANUFACTURING CONFECTIONER
G L OBAL SOURCE FOR CHOCOLATE , C O N F E C T I O N E R Y A N D B I S C U I T I N F O R M AT I O N
RCI ANNUAL CONVENTION AND EXPO
COCOA TRACEABILITY AND CERTIFICATION
U.S. REGULATORY UPDATE
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
Arrival and Optional Activities Day
noon – 5:00 pm
1:00 pm – 8:00 pm
1:00 pm – 5:00 pm
2:00 pm
3:00 pm
5:00 pm
6:00 pm
Registration desk open
Trade show set-up
Committee meetings
Associate Advisory Board meeting
Executive Board meeting
Board and Spouses dinner
Board of Directors meeting
Tuesday, June 12
Expo and Education Day
Trade show set-up
7:00 am Past presidents meeting
7:00 am – 8:00 am Breakfast
7:45 am – 5:30 pm Registration desk open
8:00 am – 8:45 am Education Session: Wine’s Secret Crush on
Chocolate; Rose Potts, Blommer
Chocolate. Learn about the relationship between wine and
chocolate. Potts will discuss wine
and chocolate making and present the parallels in the market,
products, health benefits and reRose Potts
gional differences as well as the
flavors of each.
9:00 am – 9:45 am Education Session: Practical HACCP for Food
Processors; Heena Patel, Scientific Certification Systems.
Learn the business benefits and practical steps to
building a complete HACCP plan from a company focused on certification and verification of food quality,
safety and purity claims.
10:00 am – 5:30 pm Expo open
Lunch on one’s own
6:00 am – 10:00 am
Bus captain orientation
4:30 pm – 5:30 pm Welcome reception and business card exchange on trade show floor
5:30 pm Associate Member Meeting
5:30 pm – 6:15 pm Education Session: Cacao Fino de Aroma: A
Model for Quality and Sustainability;
Juan Carlos Arroyave, Casa Luker. A discussion of Cacao Fino de Aroma (fineflavored cocoa), the importance of this
type of product and why it is only
7 percent of the world’s cocoa production. Arroyave will also talk about the
Juan Carlos Arroyave
industry’s commitment to developing
and advancing the cocoa-farming culture, the
agricultural model plan and education on best
agricultural practices to maximize yields and quality while promoting sustainability, environmental
responsibility and fair trade.
evening Optional Evening in San Francisco — RCI will
provide a complimentary shuttle to transport
attendees to and from the host hotel and the
Fisherman’s Wharf area in San Francisco.
Dinner on one’s own
6:30 pm Next Generation Event
9:00 pm RCI Hospitality Suite hosted by incoming
board president Jason Coblentz, Coblentz
Chocolate Company
12:30 pm – 1:00 pm
Wednesday, June 13
Annual Meeting, Expo, Candy Clinic
and Education Day
Registration desk open
7:30 am Breakfast and Annual Membership Meeting
9:00 am –9:45 am Education Session: Packaging and Marketing for the Wholesale Segment; Dan Dermer, Sweet
Packaging. Dermer will discuss how to use packag7:30 am – 2:00 pm
The Manufacturing Confectioner • June 2012
25
RCI Convention Program
Wednesday (continued)
Education Session: What Does Natural Mean
to You? Dennis
Witzel, consultant,
and Joe Sofia, Cargill
Cocoa & Chocolate.
When customers
ask for a natural
chocolate or confecDennis Witzel
Joe Sofia
tion, there is no
clear definition of what this includes, because the
FDA has no clear definition. Witzel and Sofia will discuss common industry standards, controversial ingredients and the right questions to ask your
customers to find out how they define natural.
3:00 pm – 5:30 pm Candy Clinic and Kettle Talk
6:30 pm Evening Reception
7:00 pm Awards Banquet
2:00 pm –2:45 pm
ing to market and distribute confections in different wholesale
distribution channels. He will
demonstrate how to increase
sales by segmenting one’s approach to reach different markets and provide insight into the Dan Dermer
services that need to be provided to wholesale customers. Learn how to maximize your wholesale profitability through the use of
packaging.
10:00 am – 2:00 pm Expo open
Lunch on one’s own
noon – 1:00 pm New board member and new officer orientation
2:00 pm – 4:00 pm Trade show teardown
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
Birnn Chocolates of Vermont, Inc.......................... 14
Blommer Chocolate Co...................................... 28
Burke Candy & Ingredient Co. ............................. 51
Cargill Cocoa and Chocolate ............................ 15, 16
Carmi Flavors ................................................ 25
ChocoVision Corp. ........................................... 44
Duerr Packaging Co., Inc. .................................. 45
Guittard Chocolate Co. ................................. 63, 64
H & C Sales, Inc. ............................................ 4, 5
Hilliard’s Chocolate System ............................... 7, 8
Hosokawa Bepex ............................................ 38
International Food & Ingredients, Inc. ................... 37
International Glacé, Inc. ..................................... 9
Jelly Belly Candy Co. ................................... 33, 34
Linnea’s Cake & Candy Supplies, Inc.................... 17, 18
LorAnn Oils ................................................... 46
Madelaine Chocolates .................................. 1, 2, 3
Manufacturing Confectioner / MC .................... 35, 36
Meadowbrook Insurance Group ........................... 47
Merckens/ADM Cocoa .................................. 31, 32
Mod-Pac Corp............................................ 23, 24
Murnane Specialties, Inc. .................................. 13
Pennsylvania Dutch Candies/The Warrell Corp. ......... 53
Perfect Equipements ................................... 26, 27
Qzina Specialty Foods .................................. 21, 22
TCF
Tradeshow
Lounge
Reception
Area
58
59
Hosokawa
Equip.
Intʼl Blommer
37 Food
28
51
Guittard
49
Burke
LorAnn
45
46
MeadowSweet brook 47
P k
Pack.
Asherʼs
48
26
35
Savage Bros. Co. .................................... 60, 61, 62
Simplex Paper Box Corp. ................................... 10
Sweet Packaging........................................ 49, 50
Tap Packaging Solutions............................... 19, 20
TCF — The Confectioners Friend...................... 57, 58
Tomric Systems.......................................... 29, 30
Truffly Made ................................................. 40
Vande Walle’s Candies, Inc.................................. 39
Hilliard s
Hilliardʼs
7
10
11
12
19
Jellyy Merckens
B ll
Belly
ADM
33
Simplex
21
Tapp
Pack.
30
Intʼl
Glace 9
Qzina
Tomric
ENTRANCE
26 June 2012 • The Manufacturing Confectioner
23
Warrell ChocoVision 44
53
Albanese Duerr
MOD
PAC
Vande
39 Walle's Perfect
38
52
64
Trufflyy CARMI
Made
25
41
Savage
60
40
Murnane
Birnn
13
H&C
Sales
4
14
Linneaʼs Cargill
32
17
ENTRANCE
Madelaine
15
1
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.
Registration desk open
7:00 am – 8:00 am Breakfast Buffet
8:00 am Buses leave for off-site tours
Jelly Belly Candy Company Factory Tour — Family7:00 am – 7:45 am
owned candy manufacturer in operation since 1898. Jelly
beans, gummies, chocolate-covered treats and seasonal
sweets. Operating plants in California, Illinois and Thailand,
serving consumers in more than 60 countries. RCI will tour
the 215,000 sq ft production plant featuring robotics and
machinery innovations.
Lunch provided by Jelly Belly Candy Company
Ghirardelli Outlet Store — Discount store in San Leandro features Ghirardelli products such as baking chocolate
bars, peppermint bark, cocoa powder, baking chips, chocolate by the case, ice cream, fudge, caramel sauce, holiday
overstocks and packaging ideas. Although they do not offer
tours, we will sample some of their products made in the
Bay Area.
approx. 5:30 pm
Buses return to hotel
Dinner on one’s own
Friday, June 15
Tour Day
Registration desk open
7:00 am – 7:30 am Breakfast Buffet
7:30 am Buses leave for off-site tours
Lunch provided on the tour
Guittard Chocolate Company — Family-owned chocolate
7:00 am – 7:30 am
company founded in 1868. RCI will tour Guittard’s Burlingame
facility where dried cacao beans are transformed into a range
of chocolate products for a variety of industries.
Golden Gate Bridge
Walking Chocolate Tour of San Francisco — A leisurely
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 packout 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
info@SavageBros.com
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
the stops.
Leonidas — Belgian chocolates. Drinking chocolate and a
Ferry Building Marketplace — A gathering of local farm-
Teuscher — Swiss chocolates.
Cocoa Bella — A selection of chocolates from all over the
ers, artisan producers and independent food businesses. Located within the historic Ferry Building, shops feature artisan
cheeses, local fish and much more. RCI will stop for samples
and presentations at the following confectionery stores:
Scharffen Berger Chocolate Maker — Founded in 1997
as part of the resurgence in artisan chocolate-making. A
taste comparison of their single-origin dark chocolate bars
will be offered.
Recchiuti Confections — Owner and chocolatier Michael
Recchiuti dries lavender, tarragon and lemon verbena purchased at local farmers’ markets to use in infusions for his
truffles.
Neo Cocoa — Chocolate shop known for its truffles.
Fog City News — More than just a newsstand, this shop
has a large selection of premium chocolate bars.
28 June 2012 • The Manufacturing Confectioner
featured truffle will be available.
world. Sample American and classic European chocolates.
approx. 5:30 pm
Buses return to hotel
Dinner on one’s own
RCI will reconnect in Hawaii
after the convention
June 17 – 20 at Hilton Hawaii
Village Beach Resort (Honolulu)
RCI Spring Regional
Florida warmth and bright ideas
Jacksonville and St. Augustine, Florida
T
he Retail Confectioners International (RCI) met
recently for their spring regional event in Jacksonville
and St. Augustine, Florida. Sessions were offered to share
knowledge and ideas; candymakers could get the latest
on GMP guidelines; business owners could build confidence in dealing with media in a crisis situation; and
each generation could discover and discuss future options
for a family-owned business. Up-to-date topics, plus
tours of area confectionery businesses and ample opportunities for networking, are featured during each regional
and annual RCI event.
KETTLE TALK
Kettle Talk is a peer-to-peer sharing session where individuals bring up concerns about ingredients, software,
staff and equipment, among other topics. As subjects are
raised, anyone present can reply and make suggestions.
This regional’s Kettle Talk was facilitated by Jeff Birnn
(Birnn Chocolates of Vermont), Chuck Castle (Tap Packaging Solutions), Gary Dinstuhl (Guittard Chocolate),
Tom Elsinghorst (Tomric Systems) and Javier Sanchez
(Savage Bros.).
Issues discussed during Kettle Talks this spring
included the following:
• What delivery methods are recommended for chocolate cater-
ing in warm weather? Fixed racks for trays in a specially
designed cooler or refrigerated, humidity-controlled truck.
• Why do my chocolate-covered pretzels start cracking? Pretzels
to be covered in chocolate should be dried out, so no further
drying occurs after enrobing. It was suggested that the package of pretzels should be left open a day before use.
• Where can I get a good Cabernet flavor for truffles and for
dessert sauce? One may create one’s own by reduction of
the wine.
• What is recommended for washing chocolate moulds? Care
must be taken to extend the longevity of one’s moulds.
Some manufacturers suggest water only and using compressed air to blow them dry. Also, the material lasts longer
if stored out of sunlight.
The online community forum is another way RCI
members can share questions and get suggestions.
CANDY CLINIC
Another example of peer-to-peer networking is RCI’s
traditional Candy Clinic. RCI members share product
ideas, marketing tips, packaging pointers and hints for
making business run smoother.
Bomboy’s Home Made Candy (Havre De Grace, Maryland) 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, chocoask 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.
• Testing invertase — has it lost its effectiveness? Those present
• What equipment is needed to start a chocolate business?
Many equipment suppliers and candymakers shared basic
answers noting specific cookers and enrobers, but that
question is best dealt with on an individual basis. One
member jokingly responded, “a money machine!”
• How do we prepare for an FDA inspection? Because several
candymakers had experienced this recently, they suggested
that documentation, good manufacturing practices and
a positive attitude are vital.
Candy House Gourmet Chocolates (Joplin, Missouri)
uses many types of social media as well as software to
keep the staff working well together. A spreadsheet lists
who handles which tasks, and the due dates for each
element of their marketing efforts, whether it be a Facebook posting, a store prize giveaway, a Constant Contact
email blast, a text campaign or radio giveaways. At Easter
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 continue to build a base of loyal customers 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. (Dayton, Ohio) listened to customers who
requested some of their fruit cream
Easter confections during the
remainder of the year. The extension
of this product is now shaped in a
square (rather than the egg shape)
The Chocolate Tree presentation at
Candy Clinic featured their
and features the two most-popular
“adult-sized” Easter eggs.
flavors (orange cream and raspberry
The Chocolate Tree (Beaufort, cream). The package also draws new
South Carolina) customers were ask- customers with photos of the proding for holiday treats for those who uct on the box.
considered themselves “too grown
up” for traditional Easter eggs. The Golden Turtle Chocolate Factory
owners created Tiger Paws (caramel (Lebanon, Ohio) developed an
and nut confections like a Turtle) “energy” line of confections to cater
in a large egg shape, enrobed them to consumer interest in healthy
with chocolate and decorated each items. The owners are careful not
to make a health claim for their bark
with Royal icing.
products. Some of the barks include
blueberries, cherries and granola
crunch. Others feature dried strawberries, kiwi and mango pieces.
Enstrom Candies now offers its
truffles in sachet-wrapped foils.
Enstrom Candies (Grand Junction,
Colorado) showed their new packaging idea of wrapping their truffles
in a European-style sachet wrap with
a twist at the top. Colors indicate
flavors within.
Rosalind Candy Castle’s Mike Cruden shares
features of the Square app on his iPad.
Rosalind’s Candy Castle (New
Brighton, Pennsylvania) found a payment solution for off-site confectionery sales, such as farmer’s markets or art fairs. The Square app and
free card reader, used on an iPhone,
iPad or other similar device, can
accept credit cards for payments by
customers, and charges a straight
2.75 percent per swipe. No annual
or monthly fee; no contract or rental
of a credit-card processor. Receipt
can be sent via text message or
printed on a wireless printer.
Schimpff ’s Confectionery (Jeffersonville, 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
beer and pumpkin seeds instead of Christmas trees in the winter, connuts. The owner admitted that this versation hearts for February and
idea was stolen from an earlier horse heads for nearby Kentucky
Candy Clinic, acknowledging the Derby parties. The Schimpffs borvery idea of this event.
rowed this idea from an earlier
Candy Clinic.
RCI member representatives can view
videos from past educational sessions,
Candy Clinic and tours via links after login
to the member side of the RCI website.
www.retailconfectioners.org
30 June 2012 • The Manufacturing Confectioner
Vande Walle’s Candies (Appleton,
Wisconsin) create bunny, heart,
turkey, star and bell shapes from a
RCI Spring Regional
thin layer of caramel and nuts, and
enrobe them with chocolate, wrap
them in cellophane and tie on ribbons for colorful displays in baskets
at different holidays.
Whetstone’s Chocolates red-foiled
dark chocolate shells.
Whetstone Chocolates (St. Augustine, Florida) had offered seashells in
six different flavors with a different
color for each flavor. The company
just added a seventh, wrapped in red
foil, their solid dark Menendez
chocolate. During their popular tasting tours, customers are told the
names of the chocolates offered
(Menendez Dark 72%; Cocovida
Dark 65%; De Leon Dark 47%; San
Marco White; etc.) so they can ask
for their favorites by name. Many of
the names come from St. Augustine
history.
TOURS
RCI toured several Jacksonville and
St. Augustine confectionery facilities.
Peterbrooke Chocolatier Jacksonville
Peterbrooke was established in 1983
by Phillis Lockwood Geiger. They
began franchising in 2005. The business was purchased in 2011 by
investors. There are now 14 franchises and 5 corporate stores. Their
best-seller is chocolate-covered pop-
corn (popcorn is placed in trays,
chocolate is poured over the popcorn, then the confection is packaged with a desiccant). The factory
features cheery blue and whitecheckered tile in the retail area and
stainless steel throughout. Several
moveable carts give flexibility to displays. Large windows allow consumers to watch the factory during
production. Managers at Peterbrooke 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
regional while Steve Vande Walle
to all stores, with all ancillary mate(Vande Walle’s Chocolates) looks on.
rials such as posters, display signs
and pricing sheets.
ding cake creators in America by
Wedding Wire.
Sweet Pete’s
Jacksonville
Peter Behringer has worked in the Whetstone Chocolate St. Augustine
confectionery industry since the age One of Whetstone Chocolate’s
of 14 when his mother founded specialties is offering a chocolatePeterbrooke Chocolatier (after her tasting tour to introduce conchildren, Peter and Brooke). sumers to the history and making
Recently he started his own firm of chocolate, including tasting and
focused on natural sweets, ice cream distinguishing the characteristics
and old-time candy. After two years of dark, milk and white chocolate.
of renovating an old house there is They make a concerted effort to
now a neighborhood shop offering
natural, gluten-free and vegan confections in a whimsically decorated
setting. Jewelry, purses and tee shirts
augment the confections available.
A party room upstairs allows the
owners to host children’s field trips
during which they learn about
moulding chocolate, making candy
canes, pulling taffy and making
marshmallows.
3 Sisters Chocolate and Bakery
Jacksonville
Featuring a variety of chocolate
items, cakes and chocolate sculptures, 3 Sisters was recently selected
as one of the top 5 percent of wed-
Whetstone Chocolate family members
hosted the RCI event. Pictured left to
right: Esther Whetstone, Virginia Whetstone Maguire, Bruce Maguire and
Henry Whetstone. (Missing are Hank
and Janice Whetstone)
The Manufacturing Confectioner • June 2012
31
RCI Spring Regional
train their tour guides to not only inform and educate but also to entertain.
Hank Whetstone is in the process of designing
chocolate equipment to produce artisan bean-to-bar
chocolate in their factory. The Whetstones will then
have machines that are appropriate for small batch
sizes, with enhanced safety and more control over the
end product. Eventually they hope to have a roaster,
winnower, mixer, grinder, roller-refiner, conche and
cocoa butter press.
LEARNING
During several educational sessions, RCI participants
learned about food safety, ownership succession
options; crisis communications and email marketing.
started in that process, and then facilitated role-playing
for family businesses to put the lessons into practice.
This topic can have uncomfortable emotional reactions
so Rawls reminded the audience of the benefits of
developing and following a plan.
The Power of Email Marketing
Presenter Pamela Starr from Constant Contact outlined
the importance of targeted marketing through appropriate messages. One must build a quality email list
and then use that list to the business’ advantage by creating valuable content. Concise messages with appropriate frequency can make or break an email campaign.
Constant Contact is a company that helps businesses
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 Chocolatiers
the World Over
What do over 3000 chocolatiers
worldwide all have in common?
They depend on Hilliard’s Chocolate System for perfect
tempering, coating and cooling of their sweet candy
creations. Hilliard’s has built its reputation on the
highest quality machines that are built to last, like the
Six Inch Coater shown here. Isn’t it time you tried the
best? Contact us for more information!
Pamela Starr from Constant Contact took questions from RCI
members after her presentation. (Left to right) Terry Hicklin
(Candy House Gourmet Chocolates); Mike Holes (Kegg’s Candies);
Sandi Brielmaier (Esther Price Candies); and Starr.
Crisis Communication and Media Relations
After a review of tragedies experienced by several candy
companies in recent months, Joel Doepker of Ozarks
Technical Community College helped the audience
understand the necessity of correct crisis communications and media relations.
Interventions for Producing Safe Products
275 East Center Street
West Bridgewater, MA 02379
U.S.A.
Telephone: (508) 587-3666
www.HilliardsChocolate.com
32 June 2012 • The Manufacturing Confectioner
Ellen Vestergaard, Silliker Labs, spoke about cross-contamination and interventions for producing safe confectionery products.
n
RCI’s 2013 Convention and Industry Expo
June 24 – 28
Hyatt Regency Cincinnati Downtown