|
 Seven Years of Back to Basics
Each year PMCA’s Annual Production Conference features a “Back to Basics” training seminar on a specific process important to the confectionery industry. The sessions generally include Power Point presentations, video footage, live cooking demonstrations, microscopy and audience sampling, all provided by a highly knowledgeable team of trained professionals in the field.
To date, the series has featured the following topics:
Chocolate Tempering
Sugar Crystallization
Fats and Oils
Caramel
Panning
Chocolate Moulding
Aerated Confections
After seven successful Back to Basics productions, the PMCA Production Conference Program committee has prepared a compilation of the training series in the form of a hard copy book. This book is an indispensable reference guide for a variety of industry and collegiate personnel including students of Food Science and related curriculums, those new to the industry as well as those looking to refresh their knowledge or skills on a specific topic.
| 
