Microsoft word - pmca press release '08 students complete chocolate & compound course.doc
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STUDENTS COMPLETE PMCA “CHOCOLATE AND COMPOUND MANUFACTURE AND USE” COURSE
November 17, 2008, Bethlehem, PA
— The week of October 27, 2008 was action packed for the thirty
students participating in PMCA’s popular short course, “Chocolate and Compound Manufacture and
On the first day, five highly experienced industry experts presented on topics ranging from the science of
using the raw materials through the processing of finished product. Instructors provided various activities
throughout the day to demonstrate certain aspects of the science and enhance the learning experience.
The practical part of the Course started with a visit to see chocolate being made at the Blommer Chocolate
in East Greenville, PA. Here the theory “came alive” as students were able to see the process in
operation from raw cocoa beans to bulk chocolate and its use in molded blocks and chocolate drops as
well as the production of cocoa powder of many colors by “state of the art” methods. This was followed
by a visit to the Readco Manufacturing Company
in York, PA to view a chocolate “conching”
Wolfgang Candy Company, York, PA
generously made room in their busy schedule once again, to host
the PMCA students for the “hands on”, practical portion of the course. Students had the opportunity to
individually hand temper chocolate and use it to make products such as clusters, molded items and hand
dipped centers. They were also able to experiment with several different variables on a commercial
enrober to gauge the effect each had on the resulting quality of the product. Each student also learned to
produce products such as hollow bunnies and turkeys on a commercial molding line.
On the final day of the course students evaluated the finished product from the hands on experience and
discussed quality control issues. Students filled many bags and boxes with their creations and said so long
to all the friends they made, or met again, during the course.
Students Complete PMCA Chocolate & Compound Course (page 2 of 3)
2008 Chocolate & Compound Course Student Commentary: “Thank you for this information and for
the course and all its attributes. The course was more than I expected (in a good way) and I left
with far more information than I had ever expected. All the speakers were phenomenal in their
knowledge and ability to communicate their experiences. They also were eager to share as much
as they knew for our benefit. I am deeply grateful to all those at the facilities we visited for their
gracious, professional, and eager involvement to provide such a satisfying and exciting
For the first time, the Chocolate & Compound course included two guest speakers. Beth Kimmerle of
provided an interesting look at the history of chocolate moulds and had antique
samples available for the class to view. Among many other accomplishments, Ms. Kimmerle is a well
known candy historian and author, has made appearances on the History Channel and The Food Network
and is author and editor of PMCA’s History Book entitled “Sweet Times
Delighting the class with his wit and artistic skill, Mr. Brian Donaghy, Tomric Systems, Inc
hand tempering, molding and decorating techniques, during the course. Mr. Donaghy is the Corporate
Pastry Chef at Tomric and was instrumental in the development of their New World Chocolate line.
The success of a course of this type involves many months of planning along with participation and
contributions from a variety of PMCA member companies.
Instructors for the course and their corresponding companies were as follows:
Rose Defiel, Clasen Quality Coatings
Peter Jamieson, Corn Products Specialty Ingredients
Eric Schmoyer, Barry Callebaut, USA LLC
, Blommer Chocolate Company
Dennis Zak, TMResource, LLC
The following companies made a variety of contributions to the course:
Welcome Reception sponsor & donor of inclusions (nuts, raisins & cranberries) for the practical work.
Tricor Systems, Inc.
Donation of Temper Meter for the practical work.
Hilliards Chocolate System
Donation of tempering utensils for practical work.
The Warrell Corporation
Donation of Viscometer for the practical work.
Students Complete PMCA Chocolate & Compound Course (page 3 of 3)
The following students received a certificate of completion for the course:
Juan P. Obregon
Dr. Qinyun Peng
Ignacio J. Cortes
Reynaldo Y. Go
Columbia Int’l. Food Products, Inc.
Patrick B. Setter
PMCA is a non-profit international trade association in the confectionery industry whose goals are to provide
open forums for the free exchange of technical information through its Annual Production Conference, to
promote and direct basic and applied scientific research in the science of chocolate and confectionery through
its Research Program at leading universities and to educate and train technical and manufacturing personnel
worldwide through its Short Course Program. The organization was originally founded in 1907 as the
Pennsylvania Manufacturing Confectioners’ Association.
Research Network Social Epidemiology, Population Health and Violence (SEPHV) Research Network Description The SEPHV The research network (group) Social Epidemiology, Population Health and Violence (SEPHV) aims at advancing research on the determinants of health inequalities and determinants of interpersonal violence globally. In addition it aims to promote research on int
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