 |
Program Schedule
PMCA's 64th Annual Production Conference
Hershey Lodge and Convention Center
Hershey, Pennsylvania
April 26 - 28, 2010
Monday, April 26th
8:40am - 11:45am
Back to Basics Seminar "Chocolate Liquor to Finished Chocolate"
Session led by moderator Shawn Bennett, The Hershey Company
Welcome and Introduction
Shawn Bennett, Product Development Staff Scientist, Team Leader, The Hershey Company
The opening remarks will provide a basic overview of the topic and highlights of the program to follow.
Formulation of Chocolate and Impact on Ingredients A Review
Mark Adriaenssens, Director Research & Development Americas, Barry Callebaut
Determining the "best chocolate" in the world would be difficult because taste preferences are subjective. The aim of this presentation is to provide more detail on the impact different ingredients have on chocolate flavor and cost, as well as sensory attributes. Tasting samples will be available to illustrate the clear flavor impact of various ingredients.
From Coarse to Smooth A review on Grinding Technologies
Peter Braun, Dr.- Head of Research & Development, Buhler AG
Achieving a smooth texture is key when it comes to chocolate. To reach this objective one can choose from many different grinding technologies which have evolved over time but what are the differences? The purpose of this presentation will be to provide a technical description of the various technologies available, characterize their specific attributes and outline their potential opportunities and as well as their limitations.
Conching Back to Basics
Kurt Muentener , B.Sc. , former Managing Director, FRISSE GmbH , Germany , a Company of the Buhler Group , now KEYMOUNT GmbH , Machine Development and Consulting
A brief history of the conching process will be given from the original longitudinal conche up to the state-of¨Cthe-art equipment. Reactions taken place during the process will be shown. This follows a brief introduction into Dr. Ziegleder's latest research and discoveries on conching made in the early 2000's with an outlook on what impact these discoveries could have to future developments. The presentation will be accompanied by the sampling of chocolate. The samples will be developed and conched on a Buhler lab conche over a prolonged time. Samples taken at different times of the conching cycle will demonstrate the flavor changes over the time. The development and conching of the samples are supported by Lindt and Buhler.
Tempering and Temper Testing
Mr. Henning Haslund, Senior Project Engineer R&D Chocolate, Aasted-Mikroverk ApS
The basic process of tempering chocolate is characterized by the creation of stable Beta 5 crystals in the cocoa butter mass of the recipe. The difficult part of the tempering process is to avoid, or at least minimize, the presence of instable crystals which give rise to, among other characteristics, fat-bloom, bad taste and short shelf-life of the moulded chocolate product. This lecture provides you with an introduction to tempering of chocolate as well as the key issues thereof, for achieving an acceptable result.
|
|
64th ANNUAL SUPPLIER EXHIBITION
The 2010 Production Conference will once again feature the highly popular supplier exhibition on Monday afternoon from 12:30-5:30pm in the Great American Hall of the Hershey Convention Center. |
|
MONDAY EVENING RECEPTION & DINNER
5:45pm Reception with Cash Bar in the Chocolate Lobby
6:45pm Dinner to be held in the Chocolate Ballroom
Chair's Welcome given by Adrian Timms, The Hershey Company and Epitaphs & invocation given by Walter Vink, Vink Associates, Inc.
Student Outreach Program
PMCA's Student Outreach Committee, led by Chair Barry Glazier, Mars Snackfoods will host several students
from educational institutions with Food Science and related programs, to attend the conference. Students will
have the opportunity to interact with industry personnel, be recognized during the Monday evening dinner
program and participate in a plant tour sponsored by Mars Snackfood North America |
|
Tuesday Morning April 27th
8:30am - 11:45am
Session led by moderator, Pat Hurley, Spangler Candy Company
Welcome and Opening Remarks
W. David Hess, PMCA President, Quigley Manufacturing, Inc.
The Effects of a Peanut Recall on a Small Confectionery Manufacturer
Shelley Carr, QA Manager,The Warrell Corporation
This presentation will highlight the effects the 2009 nut recalls had on small to mid-sized confectionery manufacturers. Areas covered will include how the recalls changed the industry, how manufacturers were required to react to stay in business, and the new regulations from the government.
Sweetener Synergy
Sanjiv Avashia, Senior Food Scientist, Tate & Lyle
Nutritive and high intensity sweeteners are used in a wide variety of food applications to deliver sweetness, enhance flavor and achieve desired texture. Many of these sweeteners, when combined, give even greater sweetness than the additive effect, or exhibit sweetness synergy. Taking advantage of this synergy may allow the developer to achieve nutritional claims such as reduced sugar and reduced calories in confectionery applications without loss of sweetness or flavor. This presentation will provide an overview of synergies between nutritive and high intensity sweeteners. The benefits of sweetener synergy will be illustrated in specific confectionery applications with sensory validation and cost analysis.
Sugarless Panning
Bob Huzinec, Principal Scientist,The Hershey Company
As the market share of sugarless confections grows the need for sugarless coated candies increases. This presentation will cover the common polyols currently being used for sugarless coating. It will also provide an overview of these polyols physical and chemical characteristics, a brief review of coating terminology and the optimum conditions necessary to produce a consumer acceptable product.
Modulating Sensory Perception Using Encapsulation
Imad Farhat, Associate Director,Firmenich, Inc.
After a brief introduction of current encapsulation technologies and the fundamentals underlining barrier properties, the paper will focus on the ability of encapsulation to contribute to a multi-modal sensory perception, delivering many of the required stimuli, from aroma to taste, trigeminal sensations but also visual and texture. The various release mechanisms will be reviewed and their impact on sensory perception discussed based on existing sensory and analytical data.
|
|
TUESDAY BUFFET LUNCH
Open to all Full Conference Attendees from 12:00-1:30pm in the Trinidad Room at the Hershey Convention Center. |
| PMCA ANNUAL MEMBER MEETING
The meeting will be held Tuesday, April 27, 2010 from 1:00 - 1:40pm at the Hershey Convention Center. All representatives from Active, (voting) companies are encouraged to participate for quorum and voting purposes. Those individuals representing Associate member companies are cordially invited to attend. Coffee, tea and dessert will be served. |
|
Tuesday Afternoon April 27th
1:45pm - 4:45pm
Session led by moderator, Reg Ohlson, Retired
Welcome and Opening Remarks
Steve Marcanello, PMCA Vice-President, Asher's Chocolates
Regulatory Update for the Confectionery Industry 2009
Alison Reich Bodor, Vice President, Regulatory and Scientific Affairs, National Confectioners Association
Ms. Bodor will present an update on food safety and regulatory issues of importance to confectionery manufacturers with particular focus on new food safety legislative and regulatory developments. Other issues to be addressed will the ongoing deliberation of the 2010 Dietary Guidelines Advisory Committee and related nutrition and health policy initiatives that could impact confectionery business operations.
Regulatory Challenges of Flavor in International Confections
Jennifer Hoffmann, Manager, Regulatory Affairs, FONA
The intricacy of the regulations surrounding flavors and their use in food, if not managed properly and proactively, can lead to nerve-racking commercialization delays at the time of a product launch. An understanding of the complexity of flavors themselves can aid food companies in identifying key areas of focus for compliance in desired international markets. This presentation will outline 'hot topics' in important fields subject to regulatory compliance including consumer applications, base of manufacture and country-specific food law.
International Ingredient Sourcing Pitfalls
Erika Vidal-Faulkenberry, Customs and Trade Compliance Specialist, The Hershey Company.
When determining international sourcing locations, traditionally the manufacturing community has focused on key elements such as quality standards, supplier specifications, food regulations, etc. The purpose of this presentation is to share with the audience how additional factors such as trade barriers, country of origin and Harmonized Tariff System Classification may significantly affect the feasibility and cost of importing an ingredient into the US or exporting it to other countries.
Focus on Quality - The Right Actions for the Right Ingredient Suppliers
Lisa Hammond, Quality Ingredient Manager, Kellogg
The past few years have proven to be very tumultuous for the food industry. Ingredients and finished foods have been plagued by purposeful and harmful adulterations and product recalls seem to be at an unprecedented high. There are im-pending changes being proposed within the government and by many different retailers, suppliers, and manufacturers. Whether you are an ingredient supplier or a manufacturer of retail food items, ensuring the quality of your raw ingredients is essential to ensuring the quality of the product you ship out your dock doors. The focus of this paper will be on ensuring the safety and quality of raw materials through robust sup-plier qualification programs.
A Visit to a Cocoa-Growing Community in Nigeria
Dr. Joseph Anikwe, Senior Research Officer, Cocoa Research Institute of Nigeria
Iloro-Idanre is a small cocoa-growing community in Ondo State, Nigeria. It represents one of the communities in West and Central Africa. These communities are accountable for the production of 70% of the world's cocoa. Types of crops cultivated within the community, the primary occupation of community dwellers, their delicacies, lifestyle, as well as festivals celebrated will be described. The processes involved in cocoa cultivation from pre-field activities to post-harvest handling before cocoa beans are exported will be presented. This presentation also highlights some of the inherent and perennial challenges to increased productivity of cocoa farmers in all cocoa-growing communities in West Africa.
|
| 64th ANNUAL PRODUCTION CONFERENCE DINNER & AWARDS
6:00pm Cocktails with an Open Bar in the Chocolate Lobby
7:00pm Dinner will be held in the Chocolate Ballroom
Toastmaster will be W. David Hess, Quigley Manufacturing Co. and the Marie Kelso and Hans Dresel
Memorial Awards will be presented.
KEYNOTE ADDRESS
A Chocolate Bird in Hand is Delicious!
Elaine Gonzalez, Master Chocolatier Emerita, Chocolate Artistry
Expect the unexpected in this session devoted to creating a dazzling chocolate dessert using a variety of unconventional techniques. Get ready to roll up your sleeves and experience the joy of playing with chocolate. Tonight's dessert will be all the more scrumptious once you embellish it with your own chocolate bird, hand-modeled from a lump of chocolate clay. Let the fun begin! |
|
Wednesday, April 28th
8:30am - 11:45am
Session led by moderator, Steve Genzoli, Ghirardelli Chocolate Company
Sensory Evaluation of Chocolate Products for the Small to Mid size Confectioner - Protect Your Flavor to Protect Your Brand
Rose Potts, Corporate Manager of Sensory and Product Guidance, The Blommer Chocolate Company
Each confectioner has a unique story to tell. The particular flavor of your product helps define the story that differentiates your product in the marketplace. This talk will cover the basics of how to define your flavors to protect your brand by discussing who should taste and how to get started. Audience tasting samples will be used to demonstrate the points outlined.
The Importance of Flavor and Fragrance as a Communication Tool in Brand Selection
Michael Walsh, Ph.D., VP Marketing, Mane Inc.
Flavors and fragrances have long been key discriminators for consumers when choosing products. In the past for food or confectionary products, often the major role of flavor was simply to give a pleasant taste to a product, or in certain cases, to cover an off-taste of the base. However we now see that product sensory cues such as taste are being increasingly used to communicate the delivery of product performance and boost acceptance. This talk will examine the role played by sensory cues, including flavor, in influencing consumer selection.
Energy Efficiency in the World of Confectionery Manufacturing
John I. Cooke, CFO, Tennessee Valley Public Power Association
The necessity of energy efficiency has become evident in the last few years and will be a major issue in planning for the future. There are many ways to achieve success in this area including plant specific generation, the use of waste as fuel, energy reducing projects, the proper use of lighting, and employee practices to name a few. This discussion will touch on all of these methods and will include new technology available to manufacturers, case studies in energy reduction and many other topics designed to help the confectioner save energy and add to the bottom line.
Chocolate Chips Baked in Cookies Do Not Bloom
Amelia Frazier, Graduate Student, Universityof Wisconsin, Madison
Richard Hartel, Professor,University of Wisconsin, Madison
A familiar concern for the chocolate industry is chocolate bloom. There are numerous reasons why bloom may form on chocolate. One cause is insufficient tempering. Untempered chocolate will bloom shortly after solidification, forming an undesirable whitish haze on the surface of the chocolate. An exception to this rule appears to occur when chocolate chips are baked in cookies. Because baking results in complete melting, chocolate chips baked in cookies should behave as untempered chocolate, and yet bloom on chips in cookies is rarely a problem. We hypothesize that fat migration from the cookie dough to the chocolate chip during baking prevents cocoa butter crystals from changing from the ß to ß polymorph, a necessary occurrence in order for chocolate bloom to take place in untempered chocolate. Our results on cookie systems clearly show that a critical amount of fat migration is necessary for bloom inhibition. This migrated fat, whether palm oil shortening, olive oil or butter, disrupts the normal crystallization and polymorphic behavior of cocoa butter.
Beat Migration Bloom on Chocolate Products by Optimizing your Process
Bjarne Juul, Senior Technology Specialist, AarhusKarlshamn Denmark A/S
Intensive research has shown a huge correlation between process parameters and the speed of migration bloom development. It seems that the temperature, which is used for most temper tests in the world, is too low and actually guides chocolate manufacturers to produce slightly under-tempered chocolate. The cooling of chocolate and particularly chocolate shells is often too severe, causing too high cooling gradients, which probably affect the ratio of Form IV and Form V polymorphs in the final chocolate product. The subsequent transformation from Form IV to Form V accelerated by the migrating oils from fillings, speeds up the bloom development process. It is found that if this transformation takes place at a temperature above room temperature, a type of heat treatment or “after tempering”, for then the development of migration bloom can be delayed significantly. This heat treatment is application and recipe dependent and the total treatment is a multiple of time and temperature.
|
|
Please join us again next year at the 65th Annual Production Conference
April 11 - 13, 2011
Lancaster County Convention Center
Lancaster, PA |
|
