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Page 1: PMCA Production Conference - Manufacturing Confectioner · 2019. 8. 27. · PMCA’s Production Conference in Lancaster, Penn- sylvania, will feature a Basics and Beyond session on

PMCA’s Production Conference in Lancaster, Penn-sylvania, will feature a Basics and Beyond sessionon the topic of Fats and Oils for Confectionery and SnackProducts. An afternoon of exhibits will display prod-ucts and services from a wide variety of manufacturersand suppliers to the industry. The conference beginsApril 13 and continues through noon on April 15. Pre-sentations from industry professionals will be accom-panied by demonstrations and tasting samples.

Monday Morning — April 13

7:00 AM Registration open8:15 AM Chairman’s remarks 8:30 AM Student Recognition Program 8:50 AM Basics and Beyond Seminar: Fats and Oils for

Confectionery and Snack Products Welcome and Introduction

9:00 AM Vegetable Oil Processing — Raw & Intermediate

Andrew Bunger, Fuji Vegetable Oil Inc.This presentation will review the pro-cessing steps from refining the crude oilto bleaching, hydrogenation and inter-esterification (both chemical and enzy-matic) and the impact this processing hason the finished oil or fat. Accompanyingpaper authored by Thomas McBrayer, FujiVegetable Oil, Inc.

10:15 AM Coating and Filling FatsJeffrey B. Fine, AAK USAConfectionery fats play a dominant rolein chocolate confectionery. This presen-tation will look at what makes coating fatsand filling fats special and different fromother fats. Distinctions between CBS,CBR and CBE will be explained as will

their respective advantages, disadvantages and limitations.The practical concerns of shelf life, bloom and compatibil-ity will be briefly covered. The unique properties of fillingfats will also be discussed, highlighting their interactionwith other fats, and the critical role they play in deliveringflavor and texture.11:05 AM Break11:15 AM High-stability Oils — Function and Applications

Tom Tiffany, ADM OilsHigh-stability vegetable oils are gaininggreater popularity in the North Americanfood industry as replacements for par-tially hydrogenated vegetable oils. Thispresentation will review the high-stabil-ity oils that are currently on the markettoday with information in regards to theirphysical and chemical properties. Not only can high-stabil-ity oils be used alone, these oils can be used in blends withother liquid oils, blends with palm and palm fractions, andas components of interesterification. The versatility of usinghigh-stability oils in the aforementioned blends and inter-esterification will be reviewed, providing insight into theinfluence of these oils on the oxidative stability and physi-cal attributes of these blends.12:05 PM Adjourn12:15 AM –2:00 PM Lunch hosted by PMCA in FreedomHall

Monday Afternoon — April 13

12:30 PM Exhibits Open5:15 –6:15 PM Hors d’oeuvres and cash bar

The Manufacturing Confectioner • March 2015 19

PMCA Production ConferencePreliminary Agenda for April 13 –15, 2015Lancaster County Convention Center and Lancaster Marriott at Penn SquareLancaster, Pennsylvania

Andrew Bunger

Jeffrey B. Fine

Tom Tiffany

PMCA conference registration+1 (610) 525 4655 • www.pmca.com