Vol. 93, No. 7 MANUFACTURING CONFECTIONER€¦ · that customers are changing, retailers are changing and brands are changing. ... RCI candy school and Louis Graeter. He also owned

GLOBAL SOURCE FOR CHOCOLATE, CONFECTIONERY AND BISCUIT INFORMATION

MANUFACTURING CONFECTIONER

AUGUST 2013Vol. 93, No. 7

GERMAN CONFECTIONERY MARKET NIGERIA’S COCOA SECTOR

SWEETS & SNACKS NEW PRODUCTS PACK EXPO PREVIEW

The Retail Confectioners International conven-tion in Cincinnati included the industry exposi-

tion, formal and informal educational sessions andpeer networking. In addition, RCI participantstoured five confectionery-related companies.

Education

In the talk Leading Strategically in an Ever-Chang-ing Market, Larry Grypp (Goering Center) and BobScallan (Pathway Guidance) discussed best practices infamily businesses and growth strategies for thefuture. One of the best practices is to develop andregularly update a strategic business plan, includingmeasurements of the results. It is very important thatthe plan be shared and discussed with everyoneinvolved.

Cocoa Market Updatewas given by Hugo Van derGoes (Cargill Cocoa & Chocolate). He reviewed currentcocoa bean prices and the status of cocoa’s supply anddemand.

Becoming and Maintaining a Leadership Brandfor Your Business was presented by Jerry Kathman(LPK, a brand design agency). He shared principlesabout design and branding including the recognitionthat customers are changing, retailers are changing andbrands are changing. Rich Graeter (Graeter’s Inc.) told The Graeter’s

Story in preparation for RCI’s visit to one of theGraeter’s production facilities later in the week. Thefamily business, now in its fourth generation of own-ership, continues to do many tasks the way thefounders did them. “We didn’t modernize ice cream”like other producers did, he said, meaning they stillmake ice cream in two-gallon batches. This creates amore dense ice cream. He shared some of the

changes in the company’s143 years in business. Whenhe was a child they had fourFrench pots in operation.With the new productionfacility that was built in2010 they have 32 Frenchpots in use.As the company took risks in expansion they

added brokers and a vice president of sales to managethose brokers. In working with national retailers,Graeter said, “Sometimes the right answer is no”when dealing with some retailers who try to dictatethe price and margin for a product. Graeter’s havelearned to focus on specialty retail shops and havenow expanded to most of the states in the nation.Graeter said, “We want to the business to be in a

better shape when it is passed to the next generation.”

Tours

Graeter’s bakery and chocolate production Cousins Bob, Chip and Richard Graeter are the cur-rent leaders of this ice cream, bakery and confec-tionery business based in Cincinnati. The facilityincluded 25,000 sq ft of production space and1,500 sq ft of retail space. The building was purchasedby the owners’ great-grandmother in the 1930s andhouses the production of confections and bakedgoods. In 1994 the the size of this factory was doubled.

The Manufacturing Confectioner • August 2013 31

Retail Confectioners International

RCI Convention in Cincinnati

RCI visitors observed this Graeter’s employee icing cookies quickly and efficiently.

“We want the business to be in abetter shape whenit is passed to thenext generation.”— Rich Graeter

32 August 2013 • The Manufacturing Confectioner

RCI annual convention 2013

There is no air conditioning in this facility’s cook-ing area so the company reduces confectionery pro-duction during the summer.Graeter’s has one 10″ enrober; it is switched from

milk to dark chocolate as needed. They utilize 500 lbconditioning tanks (one for milk and one for dark)and a 450 lb automatic tempering unit for whateverchocolate is needed. A starch-moulding room isready for production when the weather cools.Graeter’s head confectioner, Steve Hellmich, has

training from the New England Culinary Institute,RCI candy school and Louis Graeter. He also ownedhis own confectionery company.In Ohio there are 30 Graeter’s stores to supply with

baked goods, candy and ice cream (the baked goodsare sold only in 16 local stores). The company’s salesratio is approximately 70 percent ice cream, 20 per-cent bakery and 10 percent candy.

Golden Turtle Chocolate Factory

Ted Kossouji of Golden Turtle Chocolate Factory shows RCI visitors the pitcher he uses for softened peanut butter in

producing giant peanut butter cups. Looking on are Judith Hilliard McCarthy (Hilliard’s House of Candy), Mike and Jim Crudden (Rosalind Candy Castle).

Ted and Joy Kossouji are the owners of Golden Tur-tle Chocolate Factory in Lebanon, Ohio. Produc-tion of their giant peanut butter cups wasdemonstrated during the RCI tour — temperedchocolate is poured into muffin cup liners, warmedpeanut butter isthen poured in andtopped with morechocolate. Thisconfection is deco-rated by insertingand swirling a smallstick. The name of the

Graeter’s icecream ismade in aFrench potbatch process.The mix isplaced into achilled, spin-ning Frenchpot. As thecream freezeson the side-wall of thepot, a bladeg e n t l yscrapes thewall, foldingthe cream

into itself. It takes about 20 minutes to freeze atwo-gallon batch. For flavors that includechocolate chips, a low-melting-temperatureliquid chocolate is poured into the pot, andfreezes into a thin shell on top of the ice cream.A worker uses a blade to break up this shell andmix it into the ice cream, making large chipsand flakes. The resulting ice cream has a but-terfat content between 16 and 18 percent andhas no air whipped into it, so it is denser thanothers. It must be handpacked.

— from Graeter’s website

The Graeter’s French pot process — the blade raisedbefore the chocolate chunks are incorporated

into the frozen cream.

Golden Turtle’s giant peanut butter cups.

President’s AwardAt the annual awards banquet, the annual Pres-ident’s Award was presented by outgoing RCIpresident Jason Coblentz to Jay and Kathy Kingof Marie’s Chocolates.In his speech, he said that Jay and Kathy

were the first ones who invited Jason and MaryCoblentz to become RCI members. Jay alsoencouraged Jason to attend the Pulakos CandySchool (he did in 1990). Jason said that Jay andKathy were there for them and mentored themthrough the years. Jason remembers callingJay quite often in the beginning about choco-late tempering problems. Jay and Kathy alsohelped Jason and Mary find suppliers andsources over the years.



store comes from nearby Turtle Creek and localrestaurant Golden Lamb. The city’s history includesreferences to a local legendary Native Americantribal chief called Little Turtle.

Esther Price Candies, Corp.Esther Price Candies, based in Dayton, Ohio, waspurchased from its namesake in 1976 by Jim Day and

three part-ners. TheDay family isnow soleowner of thecompanywith its12,150 sq ftof produc-tion area andsix retailstores (a sev-enth store in

Cincinnati will open this fall). In addition, the com-pany wholesales its chocolates through Kroger, Mei-jer and other grocery chains.A new kitchen was added at Esther Price in 2012.

Twelve cream beaters are used to create centers forconfections. At peak production, approximately 125employees produce up to 10,000 boxes a day — hand-packed with hand-tied ribbons. Full productionstarts in September. The company’s goal is to get itswarehouse full by Thanksgiving with 1 lb, 2 lb and8 oz gold boxes. The usual schedule is 30 weeks ofproduction and then shut down for 20 weeks in thesummer (starting after Easter) for routine mainte-nance and intense cleaning.

Marie’s CandiesJay and Kathy King, Shannon King and Rebecca KingCraig hosted the tour of Marie’s Candies, now in itsthird generation of operation in West Liberty, Ohio. Jay’s mother and father (Marie and Winfred)

started the business in their kitchen, having seenpositive reaction from the candies they made asthank-you gifts to neighbors helping Winfred dealwith the effects of polio.The second generation, Jay and Kathy, gave the

business a new home when in 1996, 40 years after thebusiness began, they restored a 1920s-era train depotto become their showroom.

Marie’s Candies’ showroom, a former train depot, offered corners full of charming gifts and displays. Elena Macris

from Philadelphia Candies and other RCI guests gathered ideas.A cozy seating area, mirrors and rich colors enhance the display of gifts and confections at Esther Price Candies.



Now the third generation, Jay andKathy’s son, Shannon, and daugh-ter, Rebecca, are continuing toretain high quality standards, cus-tomer satisfaction and resourceful-ness as their goals.

Galerie USAGalerie is based in Hebron, Ken-tucky, where they create licensedand branded confectionery gifts.Built in 2012, the 270,000 sq ftfacility houses their headquarters,domestic production and ware-house. Galerie’s licensed partner-hips include Hershey, Disney,Peanuts and Nascar.In 1985, after a successful busi-

nesses selling chocolate and con-fectionery gifts at retail, thecompany started wholesaling theproducts to grow the business. Creating approximately 1,200

new items a year, Galerie coordi-nates the design and production

of their product range at facilitiesin the United States, China andMexico.The company considers its

strengths to be design, packag-ing, warehouse, distribution andlogistics.

Candy ClinicPresentations voted by peers as bestin each category are noted first.

Best New Piece

Maurie’s Fine Chocolates named its new truffle with a nod to the owner’s dad and

his aura throughout the shop.

Maurie’s Fine Chocolates ofMadison (Madison, Wisconsin)developed a new dark chocolatetruffle with a caramel-infusedchocolate ganache. They namedit Aura.

Coblentz Chocolate’s new item includes coconut.

Coblentz Chocolate Co. (WalnutCreek, Ohio) offers a caramelcoconut patty comprised oftoasted coconut enrobed withcaramel and chocolate.

Antioxidant Ambrosia from Hilliard’s House of Candy.

Hilliard’s House of Candy(North Easton, Massachusetts) offerssnack mixes in their store andthey have now developed a fruit,nut and seed confection calledAntioxidant Ambrosia. The treatincludes 72% chocolate, cranber-ries, pepitas and sunflower seeds.Two squares of the confectionsare offered in a bag by the cashregister for easy sale.

Special treats for vegans at Kakao Chocolate.

Kakao Chocolate (St. Louis, Mis-souri) presented truffles for veganand vegetarian customers. Theirproduct developers were encour-aged to create a no-cream, no-butter truffle. Incorporatingcherry puree and grapeseed oil,the chocolate item is toppedwith a dried cherry.

Bornhofft Award

Retail Con-fectionersInternational(RCI) pre-sented the2013 HenryJ. BornhofftMemorialAward to Sam Duerr II at theconvention. It was accepted inhis absence by Sam Duerr III.

Innovation at Marie’s Candies was demonstrated by bolting together utility knives for equal and even

cutting.



Using what could go to waste — potato chip crumbles — Marie’s Candies created a

new confection.

Marie’s Candies (West Liberty,Ohio) presented Chip’kins con-sisting of crumbled potato chipsand caramel and chocolate. Theyfunnel caramel over a pile ofcrushed potato chips and thenenrobe the piece with chocolate.

(Their nut, caramel and choco-late confection is calledTur’kins.)

In Florida, Whetstone Chocolates names items witha nod to a local creature: Gator Bait.

Whetstone Chocolates (St. Augus-tine, Florida) produces Gator Bait,which is broken pretzel pieces,

salted peanuts, rice crisps andcorn flakes all combined withtempered chocolate on a sheetpan for a light snack.

Wockenfuss is ready for the football season withchocolate-enrobed Oreos in football shapes.

Wockenfuss Candy Co. (Balti-more, Maryland) dips football-shaped Oreos in chocolate and thenapplies “stringing” of confectionerycoating in white or in a specificcolor for local sports teams.

New piece category (continued)

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



Bill McConville/InnovationSweet Mary’s(Pilesgrove, New Jer-sey) suggestedusing a simpleclam knife tobreak up 10 lbblocks of choco-late into chunks.With its rigidblade and easy-to-hold handle, itmakes quick workof the task.

WhetstoneChocolates (St. Augustine, Florida)showed the design and photos ofits hot box — a place to keep

com-poundcoatingmeltedandmouldswarm.Thesourceof heatis sev-eral 100watt

bulbs which keeps the box atapproximately 110°F.

Christmas

Hunting is the theme for Vande Walle’s Tree Bark confection.

Vande Walle’s Candies (Appleton,Wisconsin) capitalizes on the factthat fall and winter in Wisconsinmean deer, duck and turkey hunt-ing for many people. English tof-fee chocolate bars (remainingfrom their fundraising stock) areground in the nut grinder, addedto melted chocolate and marketedas Tree Bark. These are sold in anearby mall as stocking stuffersand for “hunting widows” whoshop while husbands are away.

Valentine’s Day

Morkes Chocolates helped design a heart box fortheir chocolate-covered strawberries.

Morkes Chocolates (Palatine, Illi-nois) found that their heart boxwas too small for their chocolate-covered strawberries. Theyworked with a box supplier todesign a more appropriate sizeand style.

Reusing old chocolate moulds for a new generationat Vande Walle’s Candies.

Vande Walle’s Candies (Appleton,Wisconsin) moulded chocolatefrom an old-style cellphonemould, then adhered conversationhearts to create a text message.Gimmicks sometimes work well assomething unusual for gifts.

Miscellaneous Holiday

Unique gift wrap creations with paper, crayons,bows from Boehm’s. Customer supplies the artwork.

Boehm’s Candies (Issaquah, Wash-ington) offers the option of havingtheir chocolates wrapped in kraftpaper for customers to decorate.Children enjoy using crayons(included) to personalize the pack-age and customers are encouragedto bring along their own props(photos, tie-ons, etc.).

Other Candy Clinic Awards

Both the President’s Choice awardand the All-Around Best

Presentation award went to JasperGift Basket and Popcorn Co.,which entered in First Timer and

Summer categories.

Whetstone Chocolates shared the concept of a hot box for confectioners.

Sweet Mary’s uses a simple clam knife to

break up 10 lb blocks ofchocolate.



Morkes Chocolate turned confectionery mistakes into a featured item.

Morkes Chocolate (Palatine, Illi-nois) had problems with itscaramel apple spinner so they hadsome leftover mixed caramel andpeanuts to reuse. They decided tosell the Glop separately. It was sopopular they have to make it onpurpose. The product includes“everything but the apple.”

New packaging for many seasons from MorleyCandy Makers/Sanders Candy

Morley Candy Makers/SandersCandy (Clinton Township, Michigan)offered caramel mini eggs (5 or 6in each box) and coconut nests;this packaging has now expandedto 15 types of products for Christ-mas, Valentine’s, fall, etc.

Easter

Bomboy’s Ninja Turtles all dressed up for Easter.

Bomboy’s Home Made Candies(Havre de Grace, Maryland) fea-tured Ninja Turtle chocolatemoulds decorated like the fran-chised comic book heroes.

Whetstone Chocolates exchanged modern Easterbags for traditional Easter baskets for corporate gifts.

Whetstone Chocolates (St.Augustine, Florida) offers BunnyBags rather than traditionalEaster baskets. Corporate giftsare prepacked with a chocolaterabbit, speckled malt eggs andtissue paper in cheery yellowbags for businesses to give toemployees for the spring holi-day.

Summer

Schimpff’s Confectionery decorates sheets of RiceKrispie treats to encourage summer consumption of

candy at parties.

Schimpff ’s Confectionery ( Jef-fersonville, Indiana) used large“sheets” of Rice Krispie treats anddecorated them for summer. Nut-ter Butters are also decorated in“yellow polka dot bikini” colorsand sprinkles. Larger versions areoffered for parties.

Kakao’s light summer treat with a kick.

Kakao Chocolate (St. Louis, Mis-souri) offers strawberry black pep-per chocolate bark which usesfreeze-dried strawberries.

Several styles of chocolate moustaches on sticks for Facebook photo fun.

Coblentz Chocolate Co. (WalnutCreek, Ohio) noticed a moustachetrend recently and the companyfeatures that trend in its confec-tions. Moulding several types ofchocolate moustache lollipops,Coblentz encourages customersto take photos with the lollipopand then post these photos onFacebook.

Misc. holiday category (continued)



Several summer items from Jasper Gift Basket andPopcorn Company.

Jasper Gift Basket and PopcornCo. ( Jasper, Indiana) produces acherry key lime bar whichincludes crunchies and cherry-redwafers, drizzled with Key limewafers. The also sell CherryFlower Pots, which are mouldedflower lollipops in a small planter.Their Candyland Cone is an icecream cone filled with chocolate,marshmallow and sprinkles.

Advertising

Some of the items Kakao offers in its co-op program.

Kakao Chocolate (St. Louis, Mis-souri) developed a cooperativeprogram with other local busi-nesses. Wineries, yarn shops, cof-fee roasters and other companiesbarter products and services anddisplay each other’s wares in thestores.

As local school children design ads for Charlie’s Chocolate Factory, the business gets additional exposure with many generations.

Charlie’s Chocolate Factory(Burnaby, British Columbia) workswith their local paper whenschool children design ads forarea businesses.

PackagingBirnn Chocolates of Vermont,Inc. (South Burlington, Vermont)offers truffles packaged within a

fliptop boxfor localretailers. Theshallow trayand mouldedplastic coverprotect theproduct.

Innovative yet stylish to-go packaging from Maurie’s Fine Chocolates of Madison

Maurie’s Fine Chocolates ofMadison (Madison, Wisconsin)creates slabbed sheets of plain,solid chocolate they call “Skin-nies.” They package several sheets

together in a unique En Voyage(on the go) box which is stampedwith an airplane. These packagesare placed at the counter forimpulse sales. Other varieties areoffered with sea salt, toffee bitsand pecans.

Merchandising andPromotionBoehm’s Candies (Issaquah, Wash-ington) offers a “paint kit” com-prised of a 6 oz bar ofpremoulded chocolate, five sum-mer colors of compound coatingin microwaveable containers,paint brushes and instructions.This item is popular for parties.Boehm’s offers insulated totes

for certain items in the summer,noting that plastic bags are nolonger allowed for stores in theSeattle area. This regulationoffered an opportunity toBoehm’s to provide a free insu-lated tote with certain sales totals.

Rather than sending chocolates, Charlie’s ChocolateFactory teams with area businesses to give gift cer-tificates for a box of assorted chocolates. When the recipient goes to the store all the other

products are on display.

Charlie’s Chocolate Factory(Burnaby, British Columbia) helpscorporate customers and theirown business with a gift card pro-

Summer category (continued)

Special packaging to protect and display truffles from

Birnn Chocolates.


RCI annual convention 2013Chocolates & Confections

By Peter P. GrewelingFundamental informa-tion for the confectionerincludes ingredientfunction and use,chocolate processing,and artisan productiontechniques.388 pgs. US$65

Fine Chocolates, GreatExperience

By Jean-Pierre Wybauw More than 100 originalchocolate recipes aredescribed in detail andillustrated with superbphotographs.228 pgs. US$105

Fine Chocolates 2, GreatGanache Experience

By Jean-Pierre Wybauw A myriad of applica-tions, techniques, tipsand recipes to creativelyprocess ganache intopralines, all illustratedwith photographs.205 pgs. US$105

Fine Chocolates, GreatExperience 3, Extending ShelfLife

By Jean-Pierre Wybauw This book deals withthe most frequentlyused raw materials andexplains how theyimpact the quality andshelf life of pralines.223 pgs. US$105

Chocolate DecorationsBy Jean-Pierre Wybauw More than 100 originalchocolate decorationtechniques, explainedwith clear actionimages.200 pgs. US$105

Selected Confectionery Books

MC Publishing Companywww.gomc.com/books.html

711 W Water St, Princeton, WI 54968 USA

Tel: +1 (920) 295 6969

Fax: +1 (920) 295 6843

gram. For example, a mortgagecompany sends cards of thanks(with an offer for free chocolates)to their customers; the recipientthen goes to Charlie’s ChocolateFactory to pick up the gift. Thebusiness doesn’t have to mail thechocolate and the program bringspeople into the store. Customersturn in the cards and get the 1 lbbox with a chocolate rose on top.

Jelly Belly Candy Co. (Fairfield,California) has two stores in theircompany visitor centers. In a part-nership with Disney, they pre-sented a princess-theme featuringtheir iridescent line of Jelly Bellybeans. These are merchandised ina Cinderella slipper as a favor orwith a placecard for table settings.

A retired Army vehicle parked in front of storedrew a crowd for Memorial Day at Stephen Libs Finer Chocolates.

Stephen Libs Finer Chocolates(Evansville, Indiana) worked with alocal collector of vehicles formerlyused by the armed services to havea special Memorial Day promo-tion. At no cost to the company,this collector placed one of hisArmy trucks in front of theStephen Libs Finer Chocolatesstore, only a few blocks away fromthe local veterans hospital, duringthe two weeks prior to MemorialDay. With reminders to “support

our troups,” the truck broughtattention to the shop.

First-timers

Jasper Gift Basket and Popcorn shows pride in their state.

Jasper Gift Basket and PopcornCo. ( Jasper, Indiana) highlightstheir Hoosier State and its inter-est in sports by featuring colorfuland chocolate-embellished pop-corn. Their newest popcorn cre-ation is called “Hoosier Pop,” avanilla popcorn with red hot cin-namon and white chocolate driz-zle. They also produce a chocolatepopcorn pizza, consisting of milkchocolate, peanut butter andwhite wafers, pretzels and vanillapopcorn. Jasper’s offers 90 flavorsof popcorn. n

Merch. & Promotion category (continued)

Documents

Vol. 93, No. 7 MANUFACTURING CONFECTIONER€¦ · that customers are changing, retailers are changing and brands are changing. ... RCI candy school and Louis Graeter. He also owned