PMCA Production Conference · 2019. 8. 27. · Dairy Ingredients in Chocolate Formulation —...
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Monday Morning, April 14 7:00 AM Registration 8:40 AM Welcome and Opening Remarks by Steven Mar- canello, Asher’s Chocolates, chair of the PMCA board 8:55 AM Student Outreach Program student recognition, Mark Freeman, Shank’s Extracts, PMCA Student Out- reach committee chair 9:10 AM Welcome and Introduction by Shawn Houser, The Hershey Company (moderator) 9:20 AM Basics and Beyond Seminar Milk-derived Ingredients for Confections Kerry Kaylegian, The Pennsylvania State University This presentation will discuss milk from production through the end results of fluid milk ingredients, condensed ingredients (evaporated milk, sweetened condensed milk), concentrated ingredients (milk protein concentrates, butter, anhydrous milk fat), dry ingredients (milk powders, whey) and other products (whey, lactose). Key factors affecting the quality of milk will be identified. There will be a live demonstration on the production of butter from cream and butter oil from butter. 10:05 AM Break 10:15 AM Basics and Beyond Seminar Dairy Ingredients in Chocolate Formulation — Processing in the 21st Century Jorge Bouzas, PhD, Ferrara Candy Co. An overview of chocolate and compound formulation and processing technologies, an understanding of which is critical for the industry, will be shared. Various dairy ingredients, and differences in chocolate rheology, sensory and texture attributes based on these ingredients, will be explored. There will be a review of new ingredient opportunities and a demonstration of sensory and texture attributes. 11:00 AM Basics and Beyond Seminar Dairy Applications in Candy Xiaoqing Huang, Hershey (Shanghai) Food R&D Co. The confectionery business is achieving a high growth rate in China. Candy made with dairy ingredients contributes important value to this growth. Dairy ingredients can enrich the product’s flavor and nutrition, and drive its premium image. Milk powder, milk fat, condensed milk, whey powder and lactose are adding more function to product recipes. This presentation will share some confectionery dairy applications from this segment of the Chinese market. Milk candy and caramel will be highlighted to understand the impact of dairy ingredients through different recipes and processes. 11:45 AM Morning Session Adjourned Monday Afternoon, April 14 12:30 PM – 5:00 PM Supplier Exhibitions See page 41 Live Demo Area — Freedom Hall PMCA supplier members will provide live demonstrations for attendees of the conference. The live demos will be featured throughout the supplier exhibition and are designed to provide an educational experience for conference attendees. Balchem Encapsulates will demonstrate how easily encapsulated acids can replace raw acids in sour-sanded candy production, without any process or equipment changes. Bottom Line Process Technologies will demonstrate controlled vacuum cookers used to produce confections containing dairy ingredients. Franz Haas Machinery of America, Inc., will demonstrate a manual wafer tong and create wafer sheet samples. Russell Finex will display a compact sieve for check-screening confectionery products to improve product quality. Savage Bros. will be cooking a soft caramel using heavy whipping cream and goat’s milk with cinnamon sticks for a rich flavor. The Manufacturing Confectioner • March 2014 37 PMCA Production Conference April 14 – 16, 2014 Lancaster County Convention Center and Marriott Lancaster at Penn Square, Lancaster, Pennsylvania T he following is the agenda for the 2014 PMCA Production Conference. The first day of the conference will feature a half-day Basics and Beyond seminar on Using Dairy in Confections. This seminar will provide basic information, along with a look at some advanced techniques and new technologies, on the use of dairy ingredients in both chocolate and sweet confections. Other features of the conference include an afternoon of supplier exhibits and technical demonstrations, a keynote address about an Indonesia food company, committee updates and networking events. Kerry Kaylegian Jorge Bouzas, PhD Xiaoqing Huang
Transcript of PMCA Production Conference · 2019. 8. 27. · Dairy Ingredients in Chocolate Formulation —...
Monday Morning, April 147:00 A M Registration8:40 A M Welcome and Opening Remarks by Steven Mar-
canello, Asher’s Chocolates, chair of the PMCA board8:55 A M Student Outreach Program student recognition,
Mark Freeman, Shank’s Extracts, PMCA Student Out-reach committee chair
9:10 A M Welcome and Introduction by Shawn Houser, TheHershey Company (moderator)
9:20 A M Basics and Beyond SeminarMilk-derived Ingredients for Confections
Kerry Kaylegian, The Pennsylvania State UniversityThis presentation will discuss milk fromproduction through the end results of fluid milkingredients, condensed ingredients (evaporatedmilk, sweetened condensed milk), concentratedingredients (milk protein concentrates, butter,anhydrous milk fat), dry ingredients (milkpowders, whey) and other products (whey,lactose). Key factors affecting the quality of milk will be identified.There will be a live demonstration on the production of butter fromcream and butter oil from butter.
10:05 A M Break
10:15 A M Basics and Beyond SeminarDairy Ingredients in Chocolate Formulation —
Processing in the 21st CenturyJorge Bouzas, PhD, Ferrara Candy Co.
An overview of chocolate and compoundformulation and processing technologies, anunderstanding of which is critical for the industry,will be shared. Various dairy ingredients, anddifferences in chocolate rheology, sensory andtexture attributes based on these ingredients, willbe explored. There will be a review of newingredient opportunities and a demonstration of sensory and texture
attributes.
11:00 A M Basics and Beyond SeminarDairy Applications in Candy
Xiaoqing Huang, Hershey (Shanghai)Food R&D Co.
The confectionery business is achieving a highgrowth rate in China. Candy made with dairyingredients contributes important value to thisgrowth. Dairy ingredients can enrich theproduct’s flavor and nutrition, and drive itspremium image. Milk powder, milk fat, condensed milk, wheypowder and lactose are adding more function to product recipes.This presentation will share some confectionery dairy applicationsfrom this segment of the Chinese market. Milk candy and caramelwill be highlighted to understand the impact of dairy ingredientsthrough different recipes and processes.
11:45 A M Morning Session Adjourned
Monday Afternoon, April 14
12:30 P M – 5:00 P M Supplier Exhibitions See page 41
Live Demo Area — Freedom HallPMCA supplier members will provide live demonstrations forattendees of the conference. The live demos will be featuredthroughout the supplier exhibition and are designed to provide aneducational experience for conference attendees.
Balchem Encapsulates will demonstrate how easily encapsulatedacids can replace raw acids in sour-sanded candy production,without any process or equipment changes.
Bottom Line Process Technologies will demonstrate controlledvacuum cookers used to produce confections containing dairyingredients.
Franz Haas Machinery of America, Inc., will demonstrate a manualwafer tong and create wafer sheet samples.
Russell Finex will display a compact sieve for check-screeningconfectionery products to improve product quality.
Savage Bros. will be cooking a soft caramel using heavy whippingcream and goat’s milk with cinnamon sticks for a rich flavor.
The Manufacturing Confectioner • March 2014 37
PMCA Production ConferenceApril 14 – 16, 2014Lancaster County Convention Center and Marriott Lancaster at Penn Square, Lancaster, Pennsylvania
The following is the agenda for the 2014 PMCA Production Conference. The first day of the conferencewill feature a half-day Basics and Beyond seminar on Using Dairy in Confections. This seminar will provide
basic information, along with a look at some advanced techniques and new technologies, on the use of dairyingredients in both chocolate and sweet confections.
Other features of the conference include an afternoon of supplier exhibits and technical demonstrations, akeynote address about an Indonesia food company, committee updates and networking events.
Kerry Kaylegian
Jorge Bouzas, PhD
Xiaoqing Huang
