The Manufacturing Confectioner • February 2006 21
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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, 2006Assistance of live demonstrations by Graham Nice, J Holland Corp.,and John Vessa, Bottom Line Process Technologies, Inc.
Back to Basics Aerated Confections—Introductionand Opening RemarksJohn Cooke, Cherrydale Farms, Inc.
Nougat and Marshmallow AerationGreg 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 productsand ingredients, as well as a review of pro-cessing, both old and new, batch and continuous.
Hard Candy AerationJim McGovern, Jelly Belly Candy Company
General information about the pulling ofhard candy (tempering, color effects, flavoradditions), plus a look at traditional pullingmethods (hand pulling and vertical) will bereviewed, followed by a discussion of newpulling devices (horizontal and continuous).An examina-tion of textural differences will also be highlighted.
Taffy AerationGianni Ruffinatti, Confitech S.r.l.
The processing of taffy using batch and continuousprocesses will be explored. Topics will include plain milkcaramel batch cooking, tempering, the use of batch rollersand rope sizers, potential problems and solutions, temper-ing, obtaining different textures, curing and crystallization,
continuous cooking technologies, automation of the processand handling product through the packaging process.
Troubleshooting Panel DiscussionAll Back to Basics speakers
Panel speakers will participate in an open dialogue basedon audience questions.
TUESDAY, MAY 2, 2006Sessions led by moderators Walter Vink, Vink Associates, Inc.,and Steve Genzoli, Ghirardelli Chocolate Company
PMCA Committee UpdatesResearch
Jeffrey Fine, AarhusKarlshamn USA
PMCA’s research committee chair will pro-vide an overview of the activities of the com-mittee, including current fellowship andgrant-in-aid projects, and the biannualresearch survey.
Education and learningDennis Zak, TMResource LLC
PMCA’s education and learning committeechair will give an update on the recentdevelopments 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 andorganizations.
Centennial celebrationAlan Cotich, NutriCore Northeast
PMCA’s vice president and long-range planning commit-tee chair will share plans for the association’s 100th anniver-sary celebration.
PMCA Production ConferenceBack 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.
