Vol. 92, No. 6 MANUFACTURING CONFECTIONERc.ymcdn.com/sites/ Manufacturing Confectioner • June 2012 25 ... of chocolate products for a variety of industries. ... Scharffen Berger

MANUFACTURING CONFECTIONER

JUNE 2012Vol. 92, No. 6

RCI ANNUAL CONVENTION AND EXPO U.S. REGULATORY UPDATE

COCOA TRACEABILITY AND CERTIFICATION CHOCOLATE AERATION

GLOBAL SOURCE FOR CHOCOLATE, CONFECTIONERY AND BISCUIT INFORMATION

The Manufacturing Confectioner • June 2012 25

Monday, June 11Arrival and Optional Activities Daynoon – 5:00 pm Registration desk open

1:00 pm – 8:00 pm Trade show set-up

1:00 pm – 5:00 pm Committee meetings

2:00 pm Associate Advisory Board meeting

3:00 pm Executive Board meeting

5:00 pm Board and Spouses dinner

6:00 pm Board of Directors meeting

Tuesday, June 12 Expo and Education Day

6:00 am – 10:00 am Trade show set-up

7:00 am Past presidents meeting

7:00 am – 8:00 am Breakfast

7:45 am – 5:30 pm Registration desk open

8:00 am –8:45 am Education Session: Wine’s Secret Crush onChocolate; Rose Potts, BlommerChocolate. Learn about the rela-tionship between wine andchocolate. Potts will discuss wineand chocolate making and pres-ent the parallels in the market,products, health benefits and re-gional differences as well as theflavors of each.

9:00 am –9:45 am Education Session: Practical HACCP for FoodProcessors;Heena Patel, Scientific Certification Systems.Learn the business benefits and practical steps tobuilding a complete HACCP plan from a company fo-cused on certification and verification of food quality,safety and purity claims.

10:00 am – 5:30 pm Expo open

Lunch on one’s own

12:30 pm – 1:00 pm Bus captain orientation

4:30 pm – 5:30 pm Welcome reception and business card ex-change on trade show floor

5:30 pm Associate Member Meeting

5:30 pm –6:15 pm Education Session: Cacao Fino de Aroma: AModel for Quality and Sustainability;Juan Carlos Arroyave, Casa Luker. A dis-cussion of Cacao Fino de Aroma (fine-flavored cocoa), the importance of thistype of product and why it is only7 percent of the world’s cocoa produc-tion. Arroyave will also talk about theindustry’s commitment to developing

and advancing the cocoa-farming culture, theagricultural model plan and education on bestagricultural practices to maximize yields and qual-ity while promoting sustainability, environmentalresponsibility and fair trade.

evening Optional Evening in San Francisco — RCI willprovide a complimentary shuttle to transportattendees to and from the host hotel and theFisherman’s Wharf area in San Francisco.

Dinner on one’s own

6:30 pm Next Generation Event

9:00 pm RCI Hospitality Suite hosted by incomingboard president Jason Coblentz, CoblentzChocolate Company

Wednesday, June 13 Annual Meeting, Expo, Candy Clinic

and Education Day7:30 am – 2:00 pm Registration desk open

7:30 am Breakfast and Annual Membership Meeting

9:00 am –9:45 am Education Session: Packaging and Market-ing for the Wholesale Segment; Dan Dermer, SweetPackaging. Dermer will discuss how to use packag-

RCI Convention & Industry ExpoRetail Confectioners International will host its 2012 annual convention June 11 –15 atthe Hyatt Regency San Francisco Airport. www.retailconfectioners.org/annual

Rose Potts

Juan Carlos Arroyave

RCI Convention Program

26 June 2012 • The Manufacturing Confectioner

ing to market and distribute con-fections in different wholesaledistribution channels. He willdemonstrate how to increasesales by segmenting one’s ap-proach to reach different mar-kets and provide insight into theservices that need to be pro-vided to wholesale customers. Learn how to maxi-mize your wholesale profitability through the use ofpackaging.

10:00 am – 2:00 pm Expo open

Lunch on one’s own

noon – 1:00 pm New board member and new officer orientation

2:00 pm – 4:00 pm Trade show teardown

12:30 pm – 1:45 pm Set-up for Candy Clinic and Catalog Swap

2:00 pm –2:45 pm Education Session: What Does Natural Meanto You? DennisWitzel, consultant,and Joe Sofia, CargillCocoa & Chocolate.When customersask for a naturalchocolate or confec-tion, there is no

clear definition of what this includes, because theFDA has no clear definition. Witzel and Sofia will dis-cuss common industry standards, controversial in-gredients and the right questions to ask yourcustomers to find out how they define natural.

3:00 pm – 5:30 pm Candy Clinic and Kettle Talk

6:30 pm Evening Reception

7:00 pm Awards Banquet

Wednesday (continued)

Dan Dermer Joe SofiaDennis Witzel

RCI Industry Expo Exhibitors as of 5/20/2012

Company Booth

Albanese Confectionery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Asher’s Chocolates. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Birnn Chocolates of Vermont, Inc.. . . . . . . . . . . . . . . . . . . . . . . . . 14

Blommer Chocolate Co. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Burke Candy & Ingredient Co. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Cargill Cocoa and Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . .15, 16

Carmi Flavors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

ChocoVision Corp. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

Duerr Packaging Co., Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Guittard Chocolate Co. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63, 64

H & C Sales, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4, 5

Hilliard’s Chocolate System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7, 8

Hosokawa Bepex . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

International Food & Ingredients, Inc. . . . . . . . . . . . . . . . . . . . 37

International Glacé, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Jelly Belly Candy Co. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33, 34

Linnea’s Cake & Candy Supplies, Inc.. . . . . . . . . . . . . . . . . . . 17, 18

LorAnn Oils . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Madelaine Chocolates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1, 2, 3

Manufacturing Confectioner /MC . . . . . . . . . . . . . . . . . . . . 35, 36

Meadowbrook Insurance Group . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Merckens/ADM Cocoa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31, 32

Mod-Pac Corp. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23, 24

Murnane Specialties, Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Pennsylvania Dutch Candies/The Warrell Corp. . . . . . . . . . 53

Perfect Equipements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26, 27

Qzina Specialty Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21, 22

1

10

11

12

13

14

1517

19

21

23

25

26

28

30

3233

35

37

38

39

4

40

41

44

45

46

47

4849

51

52

53

58

59

60

64

79

ENTRANCEENTRANCE

Simplex

Murnane

Birnn

CargillCargillLinneaʼsLinneaʼs

Madelaine

pTapPack.

pPack.

p

QzinaQzina

MODPACPAC

CARMI

PerfectEquip.

Blommer

TomricTomric

MerckensADM

JellyBellyB ll

yBelly

IntʼlFood

Hosokawa

VandeWalle's

H&CSales

TrufflyMade

yMade

TradeshowLoungeReceptionArea

Choco-Vision

Duerr

LorAnn

Meadow-brook

Asherʼs

SweetPack.P k

Burke

Albanese

Warrell

TCFTCF

Savage

GuittardGuittard

Hilliard sHilliardʼsIntʼlGlace

Savage Bros. Co. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60, 61, 62

Simplex Paper Box Corp. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Sweet Packaging. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49, 50

Tap Packaging Solutions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19, 20

TCF — The Confectioners Friend . . . . . . . . . . . . . . . . . . . . . . 57, 58

Tomric Systems. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29, 30

Truffly Made . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Vande Walle’s Candies, Inc.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39



Thursday, June 14Tour Day

7:00 am – 7:45 am Registration desk open

7:00 am – 8:00 am Breakfast Buffet

8:00 am Buses leave for off-site tours

Jelly Belly Candy Company Factory Tour— Family-owned candy manufacturer in operation since 1898. Jellybeans, gummies, chocolate-covered treats and seasonalsweets. Operating plants in California, Illinois and Thailand,serving consumers in more than 60 countries. RCI will tourthe 215,000 sq ft production plant featuring robotics andmachinery innovations.

Lunch provided by Jelly Belly Candy Company

Ghirardelli Outlet Store— Discount store in San Lean-dro features Ghirardelli products such as baking chocolatebars, peppermint bark, cocoa powder, baking chips, choco-late by the case, ice cream, fudge, caramel sauce, holidayoverstocks and packaging ideas. Although they do not offertours, we will sample some of their products made in theBay Area.

Blommer Chocolate Company— Family-owned choco-

late and cocoa products supplier founded in 1939. RCI will tour

the 115,000 sq ft production plant in Union City.

approx. 5:30 pm Buses return to hotel


Friday, June 15Tour Day

7:00 am – 7:30 am Registration desk open

7:00 am – 7:30 am Breakfast Buffet

7:30 am Buses leave for off-site tours

Lunch provided on the tour

Guittard Chocolate Company— Family-owned chocolate

company founded in 1868. RCI will tour Guittard’s Burlingame

facility where dried cacao beans are transformed into a range

of chocolate products for a variety of industries.

Golden Gate Bridge

Walking Chocolate Tour of San Francisco— A leisurely

walk to visit some gourmet chocolate businesses. Attendees

INTRODUCINGSAVAGE Re-Engineered

WC SMITH ENROBING LINEUpdated to today’s PLC Touch-Screen control technology and currentmanufacturing methods, Savage re-introduces the 16”/400mm and24”/600mm chocolate coating lines. The lines are uniquely designed with‘plug-n-play’ modules for easy and flexible future expansion. Modulesinclude Pre-Bottomer with Cold Plate, Enrober, self-contained CoolingTunnel sections with two or three cooling zones, and in-feed and pack-out tables. Space for hand decorating or automatic stringer is included.The line features a single PLC control for belt speed with tracker and allfunctions.

1125 Lunt Avenue, Elk Grove Village, IL 60007 USAwww.SavageBros.com [email protected]

847-981-3000


will receive a Chocolate Lover Card for discounts at many ofthe stops.

Ferry Building Marketplace— A gathering of local farm-ers, artisan producers and independent food businesses. Lo-cated within the historic Ferry Building, shops feature artisancheeses, local fish and much more. RCI will stop for samplesand presentations at the following confectionery stores:

Scharffen Berger Chocolate Maker— Founded in 1997as part of the resurgence in artisan chocolate-making. Ataste comparison of their single-origin dark chocolate barswill be offered.

Recchiuti Confections— Owner and chocolatier MichaelRecchiuti dries lavender, tarragon and lemon verbena pur-chased at local farmers’ markets to use in infusions for histruffles.

Neo Cocoa— Chocolate shop known for its truffles.

Fog City News — More than just a newsstand, this shophas a large selection of premium chocolate bars.

Leonidas— Belgian chocolates. Drinking chocolate and afeatured truffle will be available.

Teuscher— Swiss chocolates.

Cocoa Bella— A selection of chocolates from all over theworld. Sample American and classic European chocolates.

approx. 5:30 pm Buses return to hotel



Friday (continued)

RCI will reconnect in Hawaiiafter the convention

June 17 – 20 at Hilton HawaiiVillage Beach Resort (Honolulu)

The Retail Confectioners International (RCI) metrecently for their spring regional event in Jacksonville

and St. Augustine, Florida. Sessions were offered to shareknowledge and ideas; candymakers could get the lateston GMP guidelines; business owners could build confi-dence in dealing with media in a crisis situation; andeach generation could discover and discuss future optionsfor a family-owned business. Up-to-date topics, plustours of area confectionery businesses and ample oppor-tunities for networking, are featured during each regionaland annual RCI event.

KETTLE TALK

Kettle Talk is a peer-to-peer sharing session where indi-viduals bring up concerns about ingredients, software,staff and equipment, among other topics. As subjects areraised, anyone present can reply and make suggestions.This regional’s Kettle Talk was facilitated by Jeff Birnn(Birnn Chocolates of Vermont), Chuck Castle (Tap Pack-aging Solutions), Gary Dinstuhl (Guittard Chocolate),Tom Elsinghorst (Tomric Systems) and Javier Sanchez(Savage Bros.).Issues discussed during Kettle Talks this spring

included the following:• Testing invertase — has it lost its effectiveness?Those presentsuggested storing the supply in a refrigerator. One couldask his supplier for a sample bottle and if the same adversereaction results, perhaps there is another problem in theprocess of creating the creams.

• What equipment is needed to start a chocolate business?Many equipment suppliers and candymakers shared basicanswers noting specific cookers and enrobers, but thatquestion is best dealt with on an individual basis. Onemember jokingly responded, “a money machine!”

• How do we prepare for an FDA inspection? Because severalcandymakers had experienced this recently, they suggestedthat documentation, good manufacturing practices anda positive attitude are vital.

• What delivery methods are recommended for chocolate cater-ing in warm weather? Fixed racks for trays in a speciallydesigned cooler or refrigerated, humidity-controlled truck.

• Why do my chocolate-covered pretzels start cracking?Pretzelsto be covered in chocolate should be dried out, so no furtherdrying occurs after enrobing. It was suggested that the pack-age of pretzels should be left open a day before use.

• Where can I get a good Cabernet flavor for truffles and fordessert sauce?One may create one’s own by reduction ofthe wine.

• What is recommended for washing chocolate moulds?Caremust be taken to extend the longevity of one’s moulds.Some manufacturers suggest water only and using com-pressed air to blow them dry. Also, the material lasts longerif stored out of sunlight.

The online community forum is another way RCImembers can share questions and get suggestions.

CANDY CLINIC

Another example of peer-to-peer networking is RCI’straditional Candy Clinic. RCI members share productideas, marketing tips, packaging pointers and hints formaking business run smoother.

Bomboy’s Home Made Candy (Havre De Grace, Mary-land) ordered made-in-America wooden boxes beforeEaster. They prepared 25 of them with Easter grass, choco-late figures and colorful tie-ons, hoping to sell perhaps thatmany. They ended up selling 150 of the boxes in three sizesas an alternative to woven baskets.

Candy House Gourmet Chocolates (Joplin, Missouri)uses many types of social media as well as software tokeep the staff working well together. A spreadsheet listswho handles which tasks, and the due dates for eachelement of their marketing efforts, whether it be a Face-book posting, a store prize giveaway, a Constant Contactemail blast, a text campaign or radio giveaways. At Easterthis year the company placed none of their usual print,


RCI Spring RegionalFlorida warmth and bright ideasJacksonville and St. Augustine, Florida

radio or TV ads, yet it was theirbiggest Easter in terms of sales. Theywere able to reduce their ad budgetsignificantly for that holiday and con-tinue to build a base of loyal cus-tomers through the email addressesthey gathered.

The Chocolate Tree presentation at Candy Clinic featured their “adult-sized” Easter eggs.

The Chocolate Tree (Beaufort,South Carolina) customers were ask-ing for holiday treats for those whoconsidered themselves “too grownup” for traditional Easter eggs. Theowners created Tiger Paws (carameland nut confections like a Turtle)in a large egg shape, enrobed themwith chocolate and decorated eachwith Royal icing.

Enstrom Candies now offers its truffles in sachet-wrapped foils.

Enstrom Candies (Grand Junction,Colorado) showed their new pack-aging idea of wrapping their trufflesin a European-style sachet wrap witha twist at the top. Colors indicateflavors within.

Esther Price Candies extended their productrange with fruit creams in a box that

showed the actual product instead of their traditional gold box with a red ribbon.

Esther Price Candies Corp. (Day-ton, Ohio) listened to customers whorequested some of their fruit creamEaster confections during theremainder of the year. The extensionof this product is now shaped in asquare (rather than the egg shape)and features the two most-popularflavors (orange cream and raspberrycream). The package also draws newcustomers with photos of the prod-uct on the box.

Golden Turtle Chocolate Factory(Lebanon, Ohio) developed an“energy” line of confections to caterto consumer interest in healthyitems. The owners are careful notto make a health claim for their barkproducts. Some of the barks includeblueberries, cherries and granolacrunch. Others feature dried straw-berries, kiwi and mango pieces.

Kakao Chocolate (St. Louis, Mis-souri) developed a beer brittle usinga “very hoppy” St. Louis-regionalbeer and pumpkin seeds instead ofnuts. The owner admitted that thisidea was stolen from an earlierCandy Clinic, acknowledging thevery idea of this event.

Rosalind Candy Castle’s Mike Cruden sharesfeatures of the Square app on his iPad.

Rosalind’s Candy Castle (NewBrighton, Pennsylvania) found a pay-ment solution for off-site confec-tionery sales, such as farmer’s mar-kets or art fairs. The Square app andfree card reader, used on an iPhone,iPad or other similar device, canaccept credit cards for payments bycustomers, and charges a straight2.75 percent per swipe. No annualor monthly fee; no contract or rentalof a credit-card processor. Receiptcan be sent via text message orprinted on a wireless printer.

Schimpff ’s Confectionery (Jeffer-sonville, Indiana) cut various shapesfrom Rice Krispie treats to extendthis confection to other seasons.Creative enrobing and decorationsinclude Indian corn in the fall andChristmas trees in the winter, con-versation hearts for February andhorse heads for nearby KentuckyDerby parties. The Schimpffs bor-rowed this idea from an earlierCandy Clinic.

Vande Walle’s Candies (Appleton,Wisconsin) create bunny, heart,turkey, star and bell shapes from a


RCI Spring Regional

RCI member representatives can viewvideos from past educational sessions,

Candy Clinic and tours via links after loginto the member side of the RCI website.

www.retailconfectioners.org

thin layer of caramel and nuts, andenrobe them with chocolate, wrapthem in cellophane and tie on rib-bons for colorful displays in basketsat different holidays.

Whetstone’s Chocolates red-foiled dark chocolate shells.

Whetstone Chocolates (St. Augus-tine, Florida)had offered seashells insix different flavors with a differentcolor for each flavor. The companyjust added a seventh, wrapped in redfoil, their solid dark Menendezchocolate. During their popular tast-ing tours, customers are told thenames of the chocolates offered(Menendez Dark 72%; CocovidaDark 65%; De Leon Dark 47%; SanMarco White; etc.) so they can askfor their favorites by name. Many ofthe names come from St. Augustinehistory.

TOURS

RCI toured several Jacksonville andSt. Augustine confectionery facilities.

Peterbrooke Chocolatier Jacksonville

Peterbrooke was established in 1983by Phillis Lockwood Geiger. Theybegan franchising in 2005. The busi-ness was purchased in 2011 byinvestors. There are now 14 fran-chises and 5 corporate stores. Theirbest-seller is chocolate-covered pop-

corn (popcorn is placed in trays,chocolate is poured over the pop-corn, then the confection is pack-aged with a desiccant). The factoryfeatures cheery blue and white-checkered tile in the retail area andstainless steel throughout. Severalmoveable carts give flexibility to dis-plays. Large windows allow con-sumers to watch the factory duringproduction. Managers at Peter-brooke use an internet programcalled “Base Camp” to get messagesto all stores, with all ancillary mate-rials such as posters, display signsand pricing sheets.

Sweet Pete’s Jacksonville

Peter Behringer has worked in theconfectionery industry since the ageof 14 when his mother foundedPeterbrooke Chocolatier (after herchildren, Peter and Brooke).Recently he started his own firmfocused on natural sweets, ice creamand old-time candy. After two yearsof renovating an old house there isnow a neighborhood shop offeringnatural, gluten-free and vegan con-fections in a whimsically decoratedsetting. Jewelry, purses and tee shirtsaugment the confections available.A party room upstairs allows theowners to host children’s field tripsduring which they learn aboutmoulding chocolate, making candycanes, pulling taffy and makingmarshmallows.

3 Sisters Chocolate and Bakery Jacksonville

Featuring a variety of chocolateitems, cakes and chocolate sculp-tures, 3 Sisters was recently selectedas one of the top 5 percent of wed-

ding cake creators in America byWedding Wire.

Whetstone Chocolate St. Augustine

One of Whetstone Chocolate’sspecialties is offering a chocolate-tasting tour to introduce con-sumers to the history and makingof chocolate, including tasting anddistinguishing the characteristicsof dark, milk and white chocolate.They make a concerted effort to


RCI Spring Regional

Whetstone Chocolate family membershosted the RCI event. Pictured left toright: Esther Whetstone, Virginia Whet-stone Maguire, Bruce Maguire andHenry Whetstone. (Missing are Hank

and Janice Whetstone)

Terry Hicklin (Candy House GourmetChocolates) examining a package’snutrition label during the RCI springregional while Steve Vande Walle

(Vande Walle’s Chocolates) looks on.


RCI Spring Regional

train their tour guides to not only inform and edu-cate but also to entertain.Hank Whetstone is in the process of designing

chocolate equipment to produce artisan bean-to-barchocolate in their factory. The Whetstones will thenhave machines that are appropriate for small batchsizes, with enhanced safety and more control over theend product. Eventually they hope to have a roaster,winnower, mixer, grinder, roller-refiner, conche andcocoa butter press.

LEARNING

During several educational sessions, RCI participantslearned about food safety, ownership successionoptions; crisis communications and email marketing.

Succession Planning and the Future of Your Business

Kendall Rawls from the Rawls Group instructed theaudience about succession planning and how to get

started in that process, and then facilitated role-playingfor family businesses to put the lessons into practice.This topic can have uncomfortable emotional reactionsso Rawls reminded the audience of the benefits ofdeveloping and following a plan.

The Power of Email Marketing

Presenter Pamela Starr from Constant Contact outlinedthe importance of targeted marketing through appro-priate messages. One must build a quality email listand then use that list to the business’ advantage by cre-ating valuable content. Concise messages with appro-priate frequency can make or break an email campaign.Constant Contact is a company that helps businesses

connect with and inform potential customers and growthrough email marketing.

Pamela Starr from Constant Contact took questions from RCI members after her presentation. (Left to right) Terry Hicklin

(Candy House Gourmet Chocolates); Mike Holes (Kegg’s Candies); Sandi Brielmaier (Esther Price Candies); and Starr.

Crisis Communication and Media Relations

After a review of tragedies experienced by several candycompanies in recent months, Joel Doepker of OzarksTechnical Community College helped the audienceunderstand the necessity of correct crisis communica-tions and media relations.

Interventions for Producing Safe Products

Ellen Vestergaard, Silliker Labs, spoke about cross-con-tamination and interventions for producing safe con-fectionery products. n

What do over 3000 chocolatiersworldwide all have in common?

They depend on Hilliard’s Chocolate System for perfect

tempering, coating and cooling of their sweet candy

creations. Hilliard’s has built its reputation on the

highest quality machines that are built to last, like the

Six Inch Coater shown here. Isn’t it time you tried the

best? Contact us for more information!

Preferred by Chocolatiersthe World Over

275 East Center StreetWest Bridgewater, MA 02379

U.S.A.

Telephone: (508) 587-3666www.HilliardsChocolate.com

RCI’s 2013 Convention and Industry ExpoJune 24 –28

Hyatt Regency Cincinnati Downtown

Documents

Vol. 92, No. 6 MANUFACTURING CONFECTIONERc.ymcdn.com/sites/ Manufacturing Confectioner • June 2012 25 ... of chocolate products for a variety of industries. ... Scharffen Berger