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The Manufacturing Confectioner • February 2006 21 ➤ The full program for the 2006 PMCA Production Confer- ence, to be held May 1–3, 2006, in Hershey, Pennsylva- nia, includes the following topics, speakers and events: MONDAY, MAY 1, 2006 Assistance of live demonstrations by Graham Nice, J Holland Corp., and John Vessa, Bottom Line Process Technologies, Inc. Back to Basics Aerated Confections — Introduction and Opening Remarks John Cooke, Cherrydale Farms, Inc. Nougat and Marshmallow Aeration Greg C. Johnson, Russell Stover Candies, Inc., and Ralph D. Lee, Masterfoods USA Beginning with a comparison of marshmal- low and nougat, the presentation will con- tinue with a look at representative products and ingredients, as well as a review of pro- cessing, both old and new, batch and continuous. Hard Candy Aeration Jim McGovern, Jelly Belly Candy Company General information about the pulling of hard candy (tempering, color effects, flavor additions), plus a look at traditional pulling methods (hand pulling and vertical) will be reviewed, followed by a discussion of new pulling devices (horizontal and continuous). An examina- tion of textural differences will also be highlighted. Taffy Aeration Gianni Ruffinatti, Confitech S.r.l. The processing of taffy using batch and continuous processes will be explored. Topics will include plain milk caramel batch cooking, tempering, the use of batch rollers and rope sizers, potential problems and solutions, temper- ing, obtaining different textures, curing and crystallization, continuous cooking technologies, automation of the process and handling product through the packaging process. Troubleshooting Panel Discussion All Back to Basics speakers Panel speakers will participate in an open dialogue based on audience questions. TUESDAY, MAY 2, 2006 Sessions led by moderators Walter Vink, Vink Associates, Inc., and Steve Genzoli, Ghirardelli Chocolate Company PMCA Committee Updates Research Jeffrey Fine, AarhusKarlshamn USA PMCA’s research committee chair will pro- vide an overview of the activities of the com- mittee, including current fellowship and grant-in-aid projects, and the biannual research survey. Education and learning Dennis Zak, TMResource LLC PMCA’s education and learning committee chair will give an update on the recent developments and activities of the commit- tee including results of the 2005 member- ship survey, a review of the past year’s courses, plus a schedule of upcoming courses and coop- erative learning programs with other associations and organizations. Centennial celebration Alan Cotich, NutriCore Northeast PMCA’s vice president and long-range planning commit- tee chair will share plans for the association’s 100 th anniver- sary celebration. PMCA Production Conference Back to Basics session on Aerated Confections, confectionery fortification, food photography, regulations for organic confectionery, cocoa through the ages, and many other topics are featured, as well as a wine and chocolate tasting.
