By Bernie Pacyniak
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Additional resources for Candy Industry February 2011
Depositing and other Forming Methods Fine Tuning Rheology in Chocolate – Why, When and How? Chocolate Moulding—Process and Equipment Enrobing Process and Techniques Jørgen Holdgaard Through an interactive tasting and short video, Josh Rahn, product development supervisor, Cargill Cocoa & Chocolate, will illustrate the types of challenges involved in depositing, how chocolate formulations affect this manufacturing process and why customers will choose certain products over others. ’s vice president Steve Genzoli, quality assurance & research and development, will moderate the morning sessions.
Com ® C COV E R E D H O C O L AT E PRETZELS ET Y & SWE T L A S E V LIPS LO ! Z P I L F E V O L LIPS ® ilable Now avae variety in a wids! of size r ® sold ove Z FLIP n 2010! $28M i $30,000, ount nd 48-c lay® 18, 36 a p is Z d in FLIP available nds. d • 5 4 5 9-4 203-32 Retailer ProÀle combining his ﬁrst initial with his last name, started about Yarisbeth Cedillo, a Garden Fresh Market employee, three to four years packs private label candy for the grocery stores. ago when Mor and his staff realized they could offer customers a better selection of candies if they had a private-label line.
The line is a brand extension for Chuao Chocolatiers, which recently won a 2011 Good Food Award for its limitededition Origins 77% Cacao de Chuao bars. Ingredients: (Firecracker) Premium Dark Chocolate (60% cacao, sugar, cacao butter, soy lecithin as an emulsiﬁer, natural vanilla), sugar, butter,cream, corn syrup, chipotle, salt and popping candy (sugar, corn glucose, lactose, carbon dioxide). Contains: Milk and Soy. (Cambur) Premium Milk Chocolate (41% cacao, cacao butter, sugar, dehydrated milk (soy lecithin as an emulsiﬁer, natural vanilla), cream, sugar, banana puree, corn syrup, brown sugar and butter.
Candy Industry February 2011 by Bernie Pacyniak