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11th annual AACT Making Candy with Special People
warms up Chicago’s St. Mary’s Residential Facility
Photos by Lori Paslaski, DMH Ingredients,
Reported by Sandy Murphy, retired, Blommer Chocolate Company
The Chicago AACT Annual Making Candy with Special People Valentine’s Day volunteer event drew approximately 110 people on February 12, 2019, at Chicago’s St. Mary of Providence Residential Facility for the Developmentally Disabled. Attendees included St. Mary’s residents, staff, sisters (religious) and volunteers from Chicago AACT.
During this 11th annual event, product donors shipped Caramels from Primrose Candy; Cookies, Ellison Bakery; Nuts, J B Sanfilippo; Marshmallows, Doumak;
Dum Dums and sticks, Spangler Candy;
Almonds, CWS Ingredients/Campos Brothers;
Colored Sugars, Indiana Sugars;
Sprinkles, Kerry Ingredients; and
Chocolate from Blommer Chocolate.
Table volunteers sharing their products include:
Pam Vieau of Chocolate Inspirations; Long Grove Confectionery, Dwayne Hallan and Radka Kacena; Roquette, Philippe Levresse assisted by Bernadette Zyskowski of Silesia Flavors;
Sanfilippo, Gloria Brandes-Kuptz assisted by Joni Stern of Stern Ingredients;
Blommer Chocolate, Melissa Tisoncik, Anna Sadowicz and Dan Punzal;
Capol-llc, Dennis Donofrio assisted by buddy Matthew Scremph;
Flavorchem Corp, Max Sprovieri, Luke Ross and Phil Sprovieri;
Arro Corp, Tim McNichols and Sally Ladwig;
Ferrara Pan Candy, Jeff Bogusz along with a crew of experienced candy makers.
Enjoy the photos....any typos are by Yours Truly!
Ferrara table making chocolate nests.
Capol-llc table making ting-a-lings with Matthew Scremph.
Ferrara table panning nuts and raisins.
Long Grove table Radka Kacena helping happy residents.
Capol-llc table with Dennis Donofrio and a happy group.
Philippe Levresse of Roquette and Bernadette Zyskowski of Silesia Flavors getting bags of cotton ready for the crowds.
Long Grove team, Radka Kacena and Dwayne Hallan all organized and waiting for the residents.
The Blommer Chocolate team, Dan Punzal, Melissa Tisoncik and Anna Sadowicz ready with their chocolate fountain.
Above, at right, Pam Vieau of Chocolate Inspirations joins (at left) Bob Murphy and Sandy Murphy.
Happy residents at the Chocolate Inspirations table.
Dan Punzal of Blommer Chocolate with resident.
Tim McNichols and Sally Ladwig of Arro Corporation setting up to decorate cakes with the girls.
Ferrara Pan table all ready to fill bags of treats with the residents.
At center, special volunteer Max Sprovieri, a high school freshman and nephew of Phil Sprovieri (left) at the Flavorchem table. At right is Luke Ross. Max attended St. Mary’s in preparation for his Confirmation. He also played the piano to entertain everyone. "Beautiful."
Next year’s event will be the 2nd Tuesday of February. Watch here for details in 2020.
Please visit Link
for photos from last year!
Panned Confections Course helps train students in art, science of panning
Thirty-two students representing a variety of companies participated in the PMCA Panned Confections Short Course held November 6-9, 2018 at Richardson Brands in Canajoharie, NY.
Six experienced and highly-skilled instructors provided a mix of classroom and practical training related to panning basics, soft, hard and chocolate panning, panning room design and layout and finishing and polishing. Each student received a course book as well as electronic copies of presentations and handouts and took home a variety of sample product they made with their fellow students.
“I would send every new employee here.”
“Very informational and fun. Instructors were knowledgeable and helpful. Thank you!”
PMCA is grateful to the individuals and companies that graciously donated instructors, ingredients, products or other items to the success of the course as follows:
Michelle Frame – Course Lead, Victus Ars
Susan Coleman, Mantrose-Haeuser Co., Inc.
Pam Gesford, The Hershey Company
Anthony Habib, P.I.M. Brands
Eric Schmoyer, Barry Callebaut
Walt Vink, Vink Associates Inc.
Assisted by Megan Coffey, Victus Ars
DONATIONS OF INGREDIENTS, EQUIPMENT, SAMPLES & SUPPLIES
Georgia Nut Company
The Hershey Company
Mantrose-Haeuser Co., Inc.
Students and instructors participate in the PMCA Panned Confections Short Course held November 6-9, 2018 at Richardson Brands in Canajoharie, NY.
Candy Hall of Fame inducts nine members
of the industry during ceremonies in Tampa, FL
More than 250 attendees turned out for a glittering weekend honoring eight confectionery leaders, plus one posthumously, at the October 19-20 Candy Hall of Fame.
Sponsored by the National Confectionery Sales Association, the celebratory event took place at the Tampa Renaissance International Plaza.
Congratulations to the Class of 2018 Inductees:
Lisa Rowland Brasher, Jelly Belly Candy Co.
Tempe Brooks, Adams & Brooks, Inc.
Laura Christian, Bell Flavors & Fragrances
Kennith Fries, Crossmark, Inc.
James Hachtel, Eby-Brown Co. LLC
James Heinz, Bell Flavors & Fragrances
Jeff Rubin, IT'SUGAR
Adrian Timms, ATimms Consulting LLC
Please enjoy our Candmail photos shown below.
Shown above, David Hawk, of Gertrude Hawk Chocolates, accepts the honors for posthumous Inductee - Gertrude Hawk - founder of the company. As an aside - the Marriott Tampa Renaissance hotel's elevator doors greeted guests with a depiction of a box of her chocolates.
Congratulations to all of the Candy Hall of Fame Inductees, and stay tuned to learn about next year's event.
Non-denominational candy mass blesses founders,
attendees at Candy Hall of Fame
Open to all denominations, an annual “candy mass” offers inspiration to attendees at the NCSA’s Candy Hall of Fame, in a private event space at Tampa Renaissance International Plaza. “It’s wonderful to remember the founders of this event, and a nice way to celebrate the sweetness of candy,” said Father Len. As pastor of a local Florida parish, he has performed the service for approximately 15 years, at which time he was invited to do so by several senior NCSA members.
Yours Truly, noting that Fr. Len asks that “everyone who attends might share the experience with other friends,” we carry the message via the above picture. The candy mass serves as a nice way to pause during the busy weekend, and again, offer gratitude for the founders of the special Candy Hall of Fame candy mass. The photo was taken to send to two of the founders, including Jack Lees and Joe Muck, Candy Hall of Fame members who could not attend.
Ed Lomas, of Asher’s Chocolates, recently won the Continuous Support Award from the Retail Confectioners Association of Philadelphia (RCAP).
Here’s a link
and a photo!
Gwen Evenstad garners Stroud Jordan Award
during 2018 AACT National Technical Seminar
t AACT’s Stroud Jordan Award Banquet, held October 2 at the Hyatt Lodge at McDonald’s Campus, Oakbrook, IL, Gwen Evenstad, of Sweet Candy Company, received the Stroud Jordan Award from last year’s recipient, Pam Gesford, of The Hershey Company. The award is given during the the American Association of Candy Technologists’ (AACT) 2018 National Technical Seminar.
Mark your calendars for next year’s tech seminar -- October 14-16, 2019, same venue.
[Photos courtesy of Judy Cooley, Global Confection Connections, LLC.]
Previous Stroud Jordan recipients gather for annual celebration of honors for American Association of Candy Technologists excellence.
Above, Gwen Evenstad, of Sweet Candy Company, receives the Stroud Jordan Award from last year’s recipient, Pam Gesford, of The Hershey Company.
[Photos courtesy of Judy Cooley]
AACT John Kitt Memorial Scholarship:
Apply by deadline, March 25, 2019
For $5,000 scholarship for fall 2019
The American Association of Candy Technologists (AACT) offers its $5,000 John Kitt Memorial Scholarship award for the 2019-2020 academic year. Deadline for application is March 25, 2019, and the scholarship awardee will be announced in April 2019 for the fall semester.
Students showing a demonstrated interest in confectionery technology, attending an accredited four-year college or university and majoring in food science, chemical science or biological science may apply online. The award will be paid in $2,500 installments per semester upon the student’s verification of enrollment.
AACT is the professional group comprised of technologists, operations personnel, educators, students, business staff, and others dedicated to the advancement of the confectionery industry.
John Kitt, 1944 - 2009 Link
AACT has awarded a scholarship for the past 18 years. In 2010, it was named in honor of John Kitt who, during his 46-year career in the confectionery and snack industry, was a frequent instructor at confectionery training courses, the 1998 recipient of the AACT Stroud Jordan Award, the 1997 Candy Industry magazine Kettle Award winner, and inductee into the Candy Hall of Fame in 2008. He died in 2009.
Joan Steuer joins Past Kettle Award Nominee Judy Cooley,
Global Confection Connections, LLC, at the Kettle Reception.
Note: Photo bomb! of Past Kettle Receipients Patrick Huffman,
retired, The Warrell Corp., and John Brooks, Adams & Brooks.
Two old friends, publishers, Yours Truly, Pat Magee and Joan Steuer,
Chocolate Marketing, LLC, take a selfie at the Kettle Reception.
Above, exhibitors and visitors to interpack 2020 will be greeted by a re-designed South Entrance and a new Hall 1.
Interpack Advisory Council
Begins Strategic Plans for 2020 Fair
Strategic plans are now underway for the next edition of interpack, the world’s premier packaging and confectionery processing equipment trade fair, which will take place May 7-13, 2020, at the fairgrounds in Düsseldorf, Germany.
Preliminary to establishing specific details for the fair was the election of new officers for interpack’s advisory council. Elected as president of interpack 2020 was Christian Traumann, managing director and group CFO of Multivac Sepp Haggenmüller SE & Co. KG.
For the last three years, Traumann (see photo at right) has been the chair of the Food Processing and Packaging Machinery Association within VDMA (Mechanical Engineering Industry Association). He had previously served as president for interpack in 2011.
Elected as vice presidents serving on the council for the 2020 fair were Markus Rustler, managing partner, Theegarten-Pactec GmbH & Co. KG, and Roland Strassburger, CEO of SCHÜTZ GmbH & Co. KGaA.
Registration for exhibitors is now underway and will continue through late February of next year.
Both exhibitors and visitors to interpack 2020 will be greeted by a re-designed south entrance and a new Hall 1. Starting next summer, this new hall replaces former Halls 1 and 2, and will be directly linked to the Congress Center South. This new exhibition space will also offer six conference rooms.
Messe Düsseldorf North America offers information on exhibiting or visiting the fair. The group’s telephone is 312.781.5180; email: email@example.com, or visit the web site: www.mdna.com.
New starchless depositing technology for gelatin gummies
- This new technology from Baker Perkins makes gummy production economically viable for companies of any size, from start- up operations to established high-output manufacturers.
Baker Perkins is working with Rousselot on new process and ingredient technology for the production of gelatin gummies on starchless depositing systems.
World-leading gelatin producer Rousselot’s new SiMoGel solution allows gummies produced on Baker Perkins ServoForm depositors to dry in minutes, rather than the 24 hours typical with a conventional starch moulding mogul.
Baker Perkins has over 40 years’ experience of cooking and starchless depositing in hard and soft confectionery with more than 500 lines installed. This new capability is making rapid inroads into the growing jelly and gummy sectors by adding chewy textures to the range of products that can be made on a starchless line. Traditionally, these have been made in starch moulds while softer textures using pectin, carrageen, starch, or a combination, have long been manufactured successfully on starchless lines.
Starchless depositing of jellies and gummies offers substantially reduced capital and operating costs compared with starch moguls, with significantly improved hygiene. Lower operating costs are based on eliminating consumables and reducing energy consumption as well as requiring less labour, cleaning and maintenance. This makes gummy production economically viable for companies of any size, from start-up operations to established high-output manufacturers.
The accuracy and hygiene of starchless moulding makes it the ideal process for the functional and medicated confectionery sector. Products are of consistently high quality to support high pricing and healthcare positioning.
Baker Perkins starchless jelly and gummy depositing systems offer a unique capability to produce full-form 3-Dimensional jellies and gummies. This is a new high-value segment into which Baker Perkins has recently introduced the first high-output high-efficiency machine with a patented mould design ensuring 100% ejection of the products.
Further information: Keith Graham at Baker Perkins. Tel +44 1733 283000.
Email firstname.lastname@example.org www.bakerperkins.com or
Alan Burgess at A & A Marketing. Tel +44 1733 390227.
Pam Gesford garners Stroud Jordan Award
at 2017 AACT National Technical Seminar
(Above) During the AACT National Technical Seminar held October 2-4, Pam Gesford (at right) of The Hershey Company, receives AACT’s Stroud Jordan Award from last year’s recipient, Randy Hofberger, of R&D Candy Consultants. The special event took place at the Hyatt Lodge at McDonald’s campus following a Supplier’s Exhibit on the first full day of the conference.
(Below) Pam Gesford poses with her new Stroud Jordan Award colleagues, who gather annually for the event. From left are Randy Hofberger, Michael Allured, Pat Hurley, Pam Gesford, Carl Moore, Marlene Stauffer, Ed Minson, Walter Vink, Pat Huffman, Reg Groves and Tim Murphy. Congratulations!!!
In photo, "Chefmaster’s Confectionery Color Concentrates” adorn Jordan Almonds.
Color for confectioners
As the 1st anniversary of the partnership between two companies with expertise in color and the confectionery industry approaches, Candymail presents an exclusive interview about their services.
The new exclusive worldwide distributor of Chefmaster’s colors, namely Centerchem, of Norwalk, CT, offers a complete range of natural and conventional colorants along with its palette of food ingredients to the confectionery, bakery and snack food industries.
Chefmaster, of Fullerton, CA, provides a broad range of colorant dispersions and solutions in addition to FD&C lakes and dyes through Centerchem.
Candymail sat down with David Jordan, Sales Manager, Centerchem Jordan@centerchem.com and Taygun Basaran, Ph.D., Vice President of Sales, Chefmaster email@example.com at the National Confectioners Association’s State of the Industry Conference in March. Aaron Byrnes, Chief Executive Officer, Chefmaster division, Byrnes & Kiefer Co., also took part in the discussion.
The June 2014 kickoff of the distribution agreement between Centerchem and Chefmaster took place last year at the IFT Annual Meeting. The two companies are true sales partners and are reaching out to the food manufacturing industry, most strongly in confectionery and baking. Here’s what they say:
Chefmaster’s Aaron Byrnes: “Our relationship with Centerchem is based on their technical knowledge and their commitment to the confectionery industry. We (Chefmaster) are very competent with our colorants in the food industry.”
Chefmaster’s Taygun Basaran, who has a Ph.D., in food science/chemistry, says: “With Centerchem’s forte in servicing specialty ingredients and Chefmaster’s expertise in food color systems, we offer a complete range for multiple segments of the food industry.
Centerchem’s David Jordan, who covers the USA, Canada, confirms: “Because of our partnership with Chefmaster, we can offer a broad spectrum of colors and applications.”
Basaran: “We offer unique delivery systems, whether its water soluble or oil dispersible, customized packaging systems in various sizes to customized pre-weighted packages, designed to drop in our clients’ batch sizes.”
Jordan: “There are many color options available, and we are innovative with the ability to make customized shades, colors and also pearlescent pigments.”
Basaran: “We’re making a full portfolio of conventional food colors and natural food colors in both water-soluble and oil dispersible backbones. We are application driven.
Jordan: “We get in on the plant floor and work with the manufacturer, to provide service above and beyond.”
Basaran: “We see tremendous growth in natural colors and color systems, and the technology for making them is advancing rapidly.”
Deposited functional and medicated candy was the highlight of Baker Perkins at Pack Expo. It focused on the application of candy depositing technology to meet the growing demand for fortified functional and medicated hard candy and jellies carrying over-the-counter medications or dietary supplements.
Functional, and especially medicated, candy is not new but the accuracy and hygiene of modern cooking and depositing techniques has broadened the range of potential applications.
The functional sector ranges from boosting the intake of essential nutrients such as vitamins, minerals, fiber and protein to adding beneficial supplements such as folic acid and Omega-3 to the diet. This sector also extends to sports nutrition where candy is ideally suited to portable and convenient energy and recovery products. Medicated products include ingredients such as antiseptics and menthol and eucalyptus oil to alleviate the symptoms of minor ailments such as coughs, colds, sore throats and nasal congestion.
The smooth mouth-feel and slow release of deposited hard candy is ideal for medicated products, while jelly and fruit products are more suited to functional applications. Both product types can be made with sugar or be sugar-free, and are of consistently high quality to support high pricing and healthcare positioning.
Of the technologies available to the medicated and functional candy sectors, depositing is undoubtedly the most appropriate because of the hygiene, accuracy and product quality it offers. Additionally, the process adheres to the principles of GMP and is readily capable of validation to FDA standards.
Baker Perkins is the acknowledged market leader in cooking and starchless depositing systems for candy, making a wide selection, including hard candy, lollipops, toffees, caramels, fudge, fondant, and jellies.
Candymail Newsletter produced by: Pat Magee, Publisher/Editor; and Rev. Susan Tiffany, Contributing Editor
Sweet Comments from Readers
Upon his retirement, Kent Lyon, Guittard Chocolate Company, writes:
What a gold mine of knowledge in links in this
Candymail. I have put this one in my safety
box to share with people who have questions
on how to do almost anything in the
April 28, 2017
I loved your Bio I saw in Candy Mail.
Are you going to Interpack? Ive gone to every one since 1978! Amazing how time flies.
Varick Enterprises, Inc.
P.O. Box 84
Winchester, MA 01890
On the Web at: www.euromachines.com
Pat's P.S.: Here's the photo -
NOT a selfie!
April 20, 2017
Great stuff Pat, I hope the business is thriving and you are well!
Reporter, ISM/Interpack, Australia
September 1, 2016 - From Tom Houlihan, Guittard Chocolate Company
Thanks for the front page pic. I’ve received lots of nice comments. You have quite an impressive database of friends out there.
Have a great long weekend.
July 1, 2015 - Last seen at 95th RCI convention & expo, and Summer Fancy Food Show in New York
Nice to see you at the shows this past week, and thanks for putting in a photo of our new snack boxes.
Happy 4th of July!
Bob Hollander | Midwest Sales Manager
Asher’s Chocolate Co
80 Wambold Road | Souderton, PA 18964
p: (215) 688-1087 | f: (267) 384-2723
e: firstname.lastname@example.org | w: http://www.ashers.com
Thank you Pat – beautiful photos of our conference and nice coverage – greatly appreciated.
At 2015 PMCA Production Conference
Brandy Kresge and Yvette Thomas
Thank you Pat for the plug.
bradreesecom Mobile Cloud Research
99 Hudson Street, 5th Floor
New York, New York 10013
Thanks for publicizing the AACT scholarship. Have a great week.
Senior Vice President of Administration
The Warrell Corporation
Thank you Pat - what nice coverage of industry education programs.
Administrative Director, PMCA
From Shirley Cox, Dorothy Cox Candies, Inc., regarding article about the Philadelphia National Candy, Gift & Gourmet Show:
"Thank you. We saw the newsletter and it's really good!"
Dorothy Cox Candies Inc.
Factory & Office
From Anne Meerboth-Maltz, Senior Director, Corporate Communications & Public Relations, Messe Düsseldorf North America:
Nice interpack article, Pat! It's appreciated. Visitors need all the help they can get…
You really did my [column] proud in your current issue of Candymail. Thank you.
But there is one typo which could result in destruction of the human race! In the article on 'Cooking Under Vacuum', atmospheric pressure is shown as 147 lbs. per sq. in.
If you wish to save the world population, this should be 14.7 lbs. per sq. in.
With best regards to you and Greg, and Happy Holidays!
Thank you for the nicely done picture and caption below describing my photography services at the Philadelphia National Candy, Gift and Gourmet Show. Your ability to communicate to the industry highlighting the fine points of the confectionary industry are clearly indicated here. Keep up the good work!
Tom Scudder Advertising Photography
I have always enjoyed your newsletter. It is succinct but friendly.
I. Rice & Company
On Confectionery Classics:
Wonderful use of some GREAT content Pat. How interesting!
Wow! You sure take magnificent photographs! I loved seeing all of your great photos from Interpack.
Hope you’re having a wonderful summer!
V.P. Meetings & Membership
National Confectioners Association
tel. 202-534-1440, ext. 112
It was good to see you at Interpack - it's nice to be able to put a face to a name!
Alan Burgess, A & A Marketing, for Baker Perkins Group, Peterborough, UK