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Program Schedule
PMCA's 65th Annual Production Conference
Lancaster County Convention Center
Lancaster, Pennsylvania
April 11-13, 2011
Monday, April 11th
8:30am - 11:50am
Back to Basics Seminar "Processing Finished chocolate to Finished Products"
Session led by moderator Shawn Bennett, The Hershey Company
Welcome and Introduction
Shawn Bennett, Senior Manager Chocolate Excellence, NA Chocolate Product Development, The Hershey Company
The opening remarks will provide a basic overview of the topic and highlights of the program to follow.
Fine Tuning Rheology in Chocolate – Why, When and How?
Jørgen Holdgaard, Chocolate Laboratory Manager, Palsgaard
Being able to measure and communicate rheology is an essential part of working practically, as well as scientifically, with chocolate. This presentation deals with flow curves as well as apparent viscosity measurements. Both methods are suitable for evaluating chocolate and to determine its ability to be used in various applications such as enrobing, moulding and spinning. The presentation will describe the important factors in measuring and adjusting the flow properties in chocolate, and, as emulsifiers have a very strong effect on the flow properties, the functionality of Lecithin, Ammonium Phosphatide and PGPR will be covered. Practical demonstrations will be used during the presentation.
Chocolate Moulding – Process and Equipment
Moreno Roncato, Managing Director, Carle & Montanari S.P.A
The chocolate moulding process is a sequence of “steps” that transform a liquid mass of tempered chocolate into a perfectly formed product. The automation of these steps is obtained in what is known as a moulding line. This presentation will first provide an introduction to different types of moulding followed by a review of the “steps” of the process, and the equipment necessary to perform them. During the review, key parameters that affect the efficiency of the moulding process and the quality of the product will be discussed.
Enrobing Process and Techniques
Peter Koch , Area Sales Manager, Sollich KG, Germany
This presentation will cover the enrobing process from machine basics through detailing and decoration. The important elements affecting the outcome of the finished product including the center chosen, condition of the chocolate, circulation in the enrober, the blower station and even distribution of the chocolate, vibration, weight adjustments, the licking roller, detailing rod and decoration will be discussed, along with the endless possibilities for marketing.
Depositing and other Forming Methods
Josh Rahn, Product Development Supervisor, Cargill Cocoa and Chocolate
Customer applications are the driving force for an array of chocolate depositing forms. An assortment of specifications must be considered when creating chocolate formulations that are destined for depositing into 10 lb. blocks, wafers, cut/random chunks and chips. This lecture will provide insight as to the types and challenges of depositing, how chocolate formulations affect the manufacturing of these forms and why customers will choose certain products over others. An interactive tasting with the audience will be conducted as well as a short video of an industrial setting depositor.
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65th ANNUAL SUPPLIER EXHIBITION
The 2011 Production Conference will feature the highly popular supplier exhibition on Monday afternoon from 12:30-5:00pm in the Freedom Hall of the Lancaster County Convention Center. |
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MONDAY EVENING RECEPTION & DINE AROUND TOWN PROGRAM
5:15pm Reception with Cash Bar in the Freedom Hall
Dine Around Town Program
The PMCA Program Committee, in conjunction with the Lancaster County Convention Center and Visitor’s Bureau, have organized an event that gets our attendees out and about on Monday night. There are numerous restaurants within walking distance of the Lancaster County Convention Center and many more within a short drive that will be ready to welcome PMCA attendees. Participating restaurants will be offering special discounts and offers to our guests and PMCA will be holding special drawings during the Supplier show. Make sure to stop by Booth #67 inside the Freedom Hall during the Monday Supplier Exhibit to talk with representatives from the Lancaster County Convention and Visitor’s Bureau. Representatives will be on-site providing menus, answering questions and assisting with dining reservations. |
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Tuesday Morning April 12th
8:30am - 11:45am
Session led by moderator, Steve Genzoli, Ghirardelli Chocolate Company
Welcome and Opening Remarks
Steve Marcanello, PMCA President, Asher's Chocolate Company
Somatic Embryogenesis in Cocoa: Potential for High Cocoa Production
Abdoulaye Traore, Process Development Scientist, Mars Global Chocolate R&D
Cocoa farms contain trees that are genetically variables. On average only 5% of the trees are elites and produce about 50% of the cocoa. Copying elite trees using clonal propagation can potentially increase bean production and quality. Rooted cuttings and grafting using cacao branches often produce trees without a trunk and a tap root. Tissue culture techniques like somatic embryogenesis made it possible to multiply elite cacao trees with a trunk and a tap root. Shown during the 2010 PMCA cocoa tree exhibit, trees, were plantlets from seed and various stages of somatic embryogenesis. This presentation will be about cacao somatic embryogenesis and its potential to increase yield and quality.
An Overview of the U.S. Peanut Industry Genomics Effort
Dr. Darlene Cowart, Corporate Director of Food Safety and Quality, Birdsong Peanuts
The U.S. Peanut Industry began their genomics initiative in 2007 with a seven year strategic plan. An integrated research approach was developed focused on molecular markers, genetically modified peanut development, mutations, and informatic systems to assist plant breeders in their efforts to develop improved peanut varieties. The key focus areas for peanut improvement include production and productivity, product quality and safety, disease and pest management, gene discovery and genome analysis, genetics and germplasm enhancement, and plant transformation technology. The purpose of this presentation will be to provide an overview of the U.S. peanut industry’s efforts on genomics research and accomplishments.
Alternate Sources of Sugar
Walter Vink, Vink Associates, Inc.
This presentation will examine the use of sugar sources which are not commonly used, or yet undeveloped, but are already in the food chain and currently exist in some of the foods we consume. These sources offer an opportunity for both the retail confectioner and larger manufacturer to produce high quality, premium candies and may also open the way to new functional products which are currently difficult to produce. This presentation will include audience tasting samples.
Keys to Effective Mould Washing
David Stuart, Product & Process Engineer, Ghirardelli Chocolate Company
The often overlooked process of mould washing can greatly influence quality of the moulded chocolate piece, sanitation, mould life and the bottom line. This presentation explores various factors such as machine type, cleaning effectiveness with regard to water chemistry, detergents, energy use and other factors in an attempt to demystify the mould washing process from a user’s perspective.
GFSI: Cargill’s Viewpoint and Deployment of FSSC 22000
Roger Bont,Global Quality Assurance Director, Corporate Food Safety & Regulatory Affairs, Cargill Incorporated
GFSI food safety audit schemes have become a standard expectation for most customers and the choice of an audit scheme, certifying body, and deployment plan can be confusing. This presentation will provide background on the food safety audit landscape, the progression of GFSI, and the differences between the GFSI audit schemes. In addition, Cargill’s experiences with their choice of FSSC 220000, methodology for a certifying body selection, and deployment across 850+ plants worldwide will be shared. |
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TUESDAY BUFFET LUNCH
Open to all Full Conference Attendees from 12:00-1:30pm in the Commonwealth Ballroom at the Lancaster County Convention Center. |
| PMCA ANNUAL MEMBER MEETING
The meeting will be held Tuesday, April 12, 2011 from 1:00 - 1:40pm at the Lancaster County 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. |
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Tuesday Afternoon April 12th
1:45pm - 4:30pm
Back to Basics Seminar "Don't Forget The Centers"
Session led by moderator, Mark Heim, Research Fellow, The Hershey Company
Welcome and Opening Remarks
Mark Heim, Research Fellow, The Hershey Company
Brittle’s and Crunchie’s
Maurice Jeffery, President, Jeffery Associates, Consultancy
"Brittles" and "Crunchies" are well established products in the Confectionery Industry, offering hard candies with distinctly different textures and flavors to other confections.This "Back to Basics" presentation will cover their composition, recipes and manufacture, both on a small scale, batch operation and a larger continuous one. It will also explain the differences between them and their common properties together with Quality Control and Shelf Life details. A demonstration for making "Brittles" and "Crunchies" on a small scale will also be shown to better understand the theory described.
Caramel Basics
Randy Hofberger, President, R&D Candy Consultants LLC
One of our most popular confections, caramel, is made with simple ingredients that have complex flavor development during the cooking process. This presentation will focus on the ingredients, formulation guidelines and the manufacturing process for deposited and extruded/enrobed caramels. During the presentation there will be bench top caramel cooking that will demonstrate different results from identical formula caramels.
Fondant Based Centers
Mark Jarrard Jr., Development Technologist, Godiva Chocolatier, Inc.
Thierry Muret, Executive Chef Chocolatier, Godiva Chocolatier, Inc.
Fondant based centers offer a versatile medium for confectioners. The choice for the type of fondant, quantity of fondant, and the means of use of the fondant center are endless and overwhelming. This presentation will outline a few basic forms of fondant use as well as examine a few examples of the ‘artisanal’ vs. ‘modern’ means of using fondant in centers.
Troubleshooting Basics for Center Problems
Steven Marcanello, Vice President of Operations, Asher’s Chocolates
Determining why batches of center do not turn out perfect every time, or why new formulations do not work as well as expected, can be frustrating. The first half of this presentation will introduce a logical and basic method to determine why confectionery centers do not always turn out as planned. Examples of problems and potential solutions for each center category previously covered in the B to B session will be discussed. This should lead to audience questions that will be answered in the second half of the presentation, a Q&A panel discussion with the B to B session speakers. |
| 65th ANNUAL PRODUCTION CONFERENCE DINNER & AWARDS
6:00pm Cocktails with an Open Bar in the Heritage Ballroom Lobby
7:00pm Dinner will be held in the Heritage Ballroom
Toastmaster will be Steven Marcanello, Asher's Chocolates. and the Marie Kelso Award will be presented.
KEYNOTE ADDRESS
Establishing Premium Chocolate in the USA
Thomas Linemayr, CEO and President, Lindt & Sprüngli (USA) Inc.
This interesting and enlightening presentation will provide a look at the growth and future of the premium chocolate world that has given consumers so many delightful products. |
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Wednesday, April 13th
8:30am - 12:00pm
Session led by moderator, Cynthia Angelo, Food Scientist, Givaudan Flavors
Regulatory Update for the Confectionery Industry 2011
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. A topic of particular relevance will be emerging front-of-pack labeling schemes and their application to candy products. Alison will also cover nutrition and health policy initiatives that could impact confectionery business operations in the near future.
Whole Grains in Confections: Considerations, Challenges and Opportunities
Firth K. Whitehouse, Global Applications and Marketing Manager, Caremoli USA
Focus on improved health through nutrition is increasing, with lots of attention being paid to the consumption of whole grains. The primary message is that every gram of whole grain in the diet helps! By incorporating whole grains into our confectionery products, there is a unique opportunity for product innovation and image in our industry. Whole grain ingredients come in many forms, and can offer novel textures and taste not found too often today in the confectionery segment. Even though health claims are not allowed for confections, “made with whole grains” can carry a strong, wholesome and healthy message to consumers. This paper will review the definition of whole grains, the health benefits of whole grains, the regulatory landscape, ingredient options, formulation considerations and applications examples.
Probiotics for Confectionery Applications
Laura Quinn, Sr. Application Technologist, Danisco USA
Recognizing the link between diet, lifestyle, and good health, consumers increasingly demand food products capable of providing health benefits beyond basic nutrition. Studies have shown that the consumption of certain strains of probiotics, friendly bacteria, is an essential contribution to human health and well being. As consumer awareness of the benefits of probiotics and the trend for healthier confectionery products grow, so do the opportunities for probiotic containing confections. This presentation will cover the potential benefits of incorporating probiotics into confectionery and the critical parameters for their successful application.
Dairy Costs in Confections: National and Global Considerations
Tim Galloway, CEO, Galloway Company
The cost of dairy ingredients used domestically is influenced by a number of factors including government regulation, weather, supply and demand, and others. Increasingly global factors are playing a large role in domestic costs such as world supply and demand, currency rates, global weather, trade policy, commodity exchanges, and the like. This paper will explore the relationships between the domestic and world dairy markets and their impact on confections.
Using Social Media to Sweeten Confectionery Industry Growth
Pete Healy, Director, Crowbar Marketing
In less than five years, hundreds of millions of people have begun using social media and online social networks for personal and professional purposes. Even so, what benefits can network sites such as Twitter, Facebook, or Foursquare provide candy manufacturers and the confectionery industry in general? This presentation will examine the ways by which companies large and small can use social media to build customer loyalty and profit growth, from R&D to the shopping cart.
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Please join us again next year at the 66th Annual Production Conference
April 30 - May 2, 2012
Lancaster County Convention Center
Lancaster, PA |
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