Tip #270: Make Bacon Fans Squeal for International Bacon Day

Now that fireworks from the 4^th of July have fizzled, it’s time to look forward to the next major holiday! Many Americans have already started making arrangements for Labor Day on September 3, while our Canadian friends may be counting down until Civic Day on August 6, however, any bacon fan worth their salt is already salivating for International Bacon Day(otherwise known as “IBD” by bacon fanatics) on September 2.

Even if you don’t regularly observe IBD, you can agree the salty flavor and crunchy texture of bacon, paired with sweet chocolate is a match made in hog heaven (okay, maybe just heaven). There’s a seemingly endless array of ways to pair bacon with chocolate. Whether you’re working with bits, chunks, strips or not-so-delicate bacon roses, this little piggy may bring with it different requirements from your local health department that you should be aware of before you grab that skillet.

Here’s some ideas, if you decide to go whole hog:

Chocolate Covered Bacon on a skewer, from Taste of Home

Bacon Chocolate Covered Popcorn, from whitelightsonwednesday.com

Maple-Bacon Marshmallows, from Epicurious

If you don’t want to take the risk of using real bacon in your recipes, consider using bacon flavoring or smoked bacon sea salt for a more subtle flavor. Make your bacon confections sizzle by sprinkling with Sizzling Bacon Candy. Check out this past post about how to preserve the pop when incorporate popping candy into a truffle center.

If you really want to make your local bacon fans squeal, ask your fans to share ideas for bacon-related confections they’d like to see at your shop or let them vote for their favorite once you’ve narrowed down some realistic options. Not only is this sure to create some excitement amongst your fans, it will help identify if you have enough of an audience to really bring home the bacon!

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.

Throwback Tip #50: Swab Test for Cleanliness

Most candy makers would probably agree it’s easier to keep a super-clean facility when the bows and boxes aren’t flying during the holiday season. However, we all know food safety is just as important during your off season as it is during the peak of the holidays.

One way to stay on top of this anytime of the year is to regularly swab test the cleanliness of your facility. We don’t mean a visual test where you look to see if the area appears clean, but an actual scientific test for allergens, sanitation and etc.

Sample test kits are available to perform on-site tests of a variety of areas in your production zone. Neogen Corporation is an example of a member-recommended company that supplies sample test kits. Using their food allergen tests you can do on-site tests to detect a target allergen (see list of allergens here) in ingredients, liquids, clean-in-place rinses, finished foods and on environmental surfaces. They also have sanitation tests to detect the amount of food residue and other organic matter, such as bacteria, yeast and mold, that may remain after cleaning.

Neogen is just one example of the many organizations that offer this type of product, however, through more online research you may find another source that better suits your needs. Another option would be to send swabs to a lab to be more thoroughly tested. Along with many others that provide this service Merieux NutriSciences, formerly Silliker Labs who presented at a past RCI conference, provides food testing and sanitation information for confectioners and food facilities.

Ensuring the treats created at your facility are not only delicious, but also safe for consumption is an essential part of good manufacturing processes. RCI Members: Access additional materials on Good Manufacturing Practices (GMPs) by logging in to the member side of the RCI website. 

Do you have other tips for maintaining a clean food facility in the midst of your busiest production schedules? Please share with our blog community in the comments below!

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.

Tip #269: Celebrate National Almond Buttercrunch Day on June 29

With National Almond Buttercrunch Day at the end of the month, now is the time to make plans to perfect your recipe or introduce this popular confection into your product line. Keep reading for expert tips on how to achieve the signature crunch as well as a formulation worthy of a national holiday.

ALL ABOUT THAT CRUNCH

According to Walter Richmond, author of Choice Confections, this buttery and crunchy treat is “one of the finest confections made.” So how do you get the perfect crunch? This confection’s signature crunch comes from a high cook temperature and the right formulation of ingredients, namely butter and sugar. Typically made by caramelizing sugar with butterfat at a high temperature of 290-300° F. Equally important, the ratio of butter and sugar will have an effect of the grain of the crunch. Richmond recommends 37-42 percent butter and 63-58 percent sugar (nuts excluded) for the confection to gradually become softer and melt in your mouth when eating.

Use the following formulation to adapt this classic recipe in your own candy kitchen.

Click here to download formulation

Maybe it’s the crunch or rich buttery goodness, consumers love buttercrunch enough to honor it with a national holiday. If you’re looking to gain a better understanding of how to make great buttercrunch (or toffee) with consistency or how to make corrections when issues arise, make plans to attends RCI’s upcoming Caramels, Toffees & Brittles course August 15-17, 2018 in Baltimore, Maryland. Caramels, Toffees & Brittles offers students optimal hands-on learning experience while benefiting from the knowledge and skills presented by confectionery and chocolate experts.

Caramels, Toffees & Brittles is open to both RCI members and non-members. Event organizers encourage those interested to register now, as the course is limited to the first 24 registrants. For detailed course information, visit www.retailconfectioners.org/caramels.

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.

Throwback Tip #11: Make Less Mess with Moulds

Is shaking out excess chocolate from your moulds leaving your work place a mess? Sure, you have parchment paper to catch the chocolate as it falls, but it probably still lands in other undesired places. Dennis Witzel with Linnea's Candy Supplies says a small or medium plastic storage bin can take care of this problem for less than $10. Simply set the tub on your work table and set your mould upside down on edges of the tub, so gravity can drain the chocolate. Be sure the bin has a wide enough opening at the top allowing your mould to easily fit into it. When you are ready to shake the excess chocolate from your mould, place the mould into the tub so as you shake it, all of the chocolate that flies out will land in the tub—not on you, the floor or the table.      

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.

Use this Trendy Color to Stand Out

Looking for inspiration to launch a new product or add a fresh a new look in your retail shop? Look no further than Pantone’s Color of the Year, Ultra Violet. 

Said to evoke originality, ingenuity and visionary thinking, shades of Ultra Violet are increasingly used in packaging and graphic design by forward-looking brands seeking to stand out, according to The Pantone Color Institute.

Pantone.com

 Incorporate Shades of Violet into Products and Merchandising

Since it was first introduced in December, ultra violet has been the inspiration for apparel, cosmetic and home decor brands as well as well-known personalities and artists. Let ultra violet light the way for your product development efforts and even when ordering gift items and other merchandise for your retail shop.

Photos: Disco Strawberries, Spring Flower Lollipops by Sprinkle Bakes
and Blackberry Marshmallows by The Road to Honey

Create cosmic strawberries with metallic violet luster dust or take a more literal approach by incorporating edible violets into your candies, like Sprinkle Bakes (click here for easy lollipop tutorial). For a fresh spin on homemade marshmallows, add blackberry puree to get a natural violet hue (check out recipe).

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Make an Impact with an Ultra Violet Candy Buffet

For maximum impact in your store, group together your favorite ultra violet (and other shades of purple) treats in a candy buffet. Consider adding violet lollipops, foil-wrapped chocolates, Jordan almonds, taffy and jelly beans to create more of a variety.

Gain inspiration from brands like Sephora and Gap for their use of
the color of the year in past product promotions. Images: xrite and Selectism

Create a Color of the Year Promotion

Pantone is recognized globally as the leading source of color information and trend forecasts. If you’re not already familiar with Pantone, there’s a good chance consumers in your community are, especially if your retail shop is near a university. According to an article published on NYTimes.com, “Pantone [has] tremendous influence over the visible elements of the global economy — the parts of it that are designed, manufactured and purchased.”

December is pretty much the Super Bowl for Pantone, after the Color of the Year is officially announced. You can expect consumer products in industries spanning from fashion to home décor, packaging and beauty products to jump on the bandwagon, why not the candy industry? If this seems like a good fit for your business, now may be a good time to identify these consumers.

Pantone’s color of the year could just be the spark of inspiration you need for a new product launch or fresh merchandising plan. Have you ever used Pantone’s color of the year as inspiration in your business? If so, please share in the comments below.

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.

Throwback Tip #9: Use Google Alerts

Whether you like it or not, people are talking about your business online. Be sure you’re aware of any online coverage your business receives by setting up Google Alerts. Using this free tool, you will be alerted via email when your business name or the name of a competitor shows up in Google results.

Creating Google Alerts is simple and you don’t have to have a Google account to use this free tool. Go to google.com/alerts to get started. In the search query field, enter the term(s) of which you wish to receive notifications. For the purposes discussed here, enter your business name in this field. You must create one alert at a time, but you can create multiple alerts (e.g., one for your business name and one for your signature product’s name).

To customize the delivery of your alerts, select “show options” before creating your alert. Here you will be able to select your preferences when it comes to the frequency of your notifications and the sources for alerts (e.g., news, blogs, videos and more). For greater accuracy, you may choose to limit alerts to only best results.

Now you can be in the know when your business is being talked about online!

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.

Throwback Tip #230: Refresh Your FSMA Knowledge

It has been seven years since the Food Safety Modernization Act (FSMA) was signed into law, which also means if you manufacture food and operate with less than $1 million in sales, September 17, 2018 is the deadline to comply with the FDA's regulations. This week's tip offers a refresher on FSMA and its requirements in an excerpt from an article written by Michael Koch of Morley Candy Makers/Sanders Candy for RCI's Kettle Talk magazine.

Click here for further clarification on compliance dates.

WHAT IS FSMA?

FSMA was designed to shift the focus on food safety from responding to contamination issues to a more proactive approach of preventing contamination before it happens. Through the passing of this law the FDA has gained more leverage in its ability monitor and control the safety of our food supply chain.

In September of 2015 the FDA published its "Preventive Controls for Human Food" guidelines. As part of FSMA, it outlines the mandatory requirements being placed on all food manufacturers to have and implement a written food safety plan.

Before putting a plan together, first, identify the individual or individuals in your organization that are going to administer your program. FSMA requires that your plan be written and managed by a qualified individual. Currently the only way to verify that an individual is qualified is to have your food safety administrator attend a certification course.

IDENTIFY HAZARDS

Hazard Analysis and Risk-Based Preventive Controls (HARPC) is a documented food safety program that you need to develop and implement for your facility. The first step toward developing a HARPC is to conduct a hazard analysis for every food product you handle in your facility—this is not limited to the items that you manufacture. The second step is to put in place preventive controls for each food product to ensure it will not become contaminated and unfit for human consumption.

VERIFY PLAN’S EFFECTIVENESS

Verifying the effectiveness of your plan ensures preventive controls are consistently implemented and sufficient. Verification includes evaluating the accuracy of process monitoring, calibrating instruments, such as thermometers, and reviewing records to verify monitoring and corrective actions are completed. Product testing and environmental monitoring by a certified third party are also reliable verification methods.

CREATE RECALL PROCEDURES

Your plan must contain details on your recall procedures. If a contaminated product is shipped, you must be able to identify where the product has gone and have the ability to perform a recall. A recall plan should include the procedures for identifying the contaminated product. Having important contact information in the plan will help move the process forward. Contacts should include the local health department, local FDA office, news media and anyone else that you may deem important to the process.

FSMA covers a much greater spectrum of the food chain and more details than covered in this brief post. The realm of information and procedures that you are responsible for also cover such things as your supply chain management, good manufacturing practices, corrective actions and etc. The FSMA is no small task and it is designed to protect the consumer from obtaining contaminated products.

In order to operate a successful candy making business, it is essential that you are knowledgeable on federal regulations and take the proper action to ensure you are in compliance with FSMA guidelines. Click here for more resources and updates.          

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.

Surprising Tool to Keep Colored Cocoa Butter in Temper

Using an airbrush to apply colored cocoa butter to your chocolate moulds can help create a dramatic effect. But if you are using several colors at once, it may seem like a juggling act to keep them all in proper temper. 

RCI member, Brian Donaghy with Tomric Systems, Inc, says although colored cocoa butter usually arrives tempered, it is important to heat it slowly and then hold the cocoa butter in a 90℉ environment. Brian recommends using a yogurt maker to retain the temperature over time and help ensure the cocoa butter doesn't lose temper.

Euro Cuisine Yogurt Maker YM80

With lots of options available online, most ranging in price from $29-$60, this piece of equipment could prevent your airbrushed chocolates from having a dull finish or sticking to the moulds.

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.

3 Ways RCI's Annual Convention & Industry Expo Will Help You Rock Your Candy Business

Wanna ROCK your candy business or chocolate shop? Retail Confectioners International (RCI) is cranking up the volume for the 2018 Annual Convention & Industry Expo in Cleveland, Ohio on June 18 through 22. Keep reading for three ways attending RCI's Annual Convention & Industry Expo will help you ROCK your candy business.

Education That Rocks

Get ready to rock with an energetic, interactive and funny keynote designed for the retail confectioner. Discover how to reinvent and revolutionize your candy business using innovative success secrets that created household names like The Rolling Stones, Madonna, Tina Turner and Aerosmith. Using the same techniques as these bona fide rockstars, attendees will learn how to:

• Create a grand vision
• Channel uniqueness into huge growth
• Use the three keys of awesome teamwork
• Build an action-oriented culture
• Drive and lead change

In addition to the keynote session “Opportunity Rocks,” attendees will learn how to outshine the competition through two days of education sessions led industry experts on the subjects of merchandising, product development and hiring. Attendees will also have the opportunity to apply key merchandising concepts during a hands-on workshop.

Game-Changing Insight

RCI takes education to the next level through exclusive behind-the-scenes tours. Gain a new perspective of your craft while touring the following rockstar local businesses, sure to inspire ideas to take home to your own retail shop.

• B.A. Sweetie Candy Company
• Gorant Chocolatier
• Linnea’s Candy Supplies, Inc.
• Malley’s Chocolates
• Mitchell’s Fine Chocolates
• Popped!
• Sun America LLC
• Tap Packaging Solutions

Rock Star Networking

Join RCI for a red-carpet after party you won’t forget! Dressed as your favorite rockstar, roll VIP-style with private access to all seven floors of exhibits at the Rock & Roll Hall of Fame! Jam with an 80s tribute band, enjoy a hosted bar, capture memories in photos taken by the “paparazzi” and more!

Simply attending this event will expose you to relevant education, inspiring and insightful behind-the-scenes tours and network opportunities fit for rockstars. Don't miss this great opportunity to learn, connect and discover how we can help you build your sweet business!

Registration by April 20 and save $100 on the Convention Pass! Registration is open to RCI members and non-members with industry credentials. Visit retailconfectioners.org/annual or call 800-545-5381 for more details.

Tip #261: How to Fix Burnt Caramel

We’ve all heard the saying “don’t cry over spilled milk,” the same could be said for burnt caramel. Mistakes in the kitchen happen and sometimes there’s nothing you can do but put the mistake behind you and move on. Before pitching the botched batch, here are a couple ideas for salvaging your burnt caramel.

Masahiro Makino / Getty Images

One option would be to try masking the bitterness of burnt caramel by incorporating instant coffee into the mix. There is something comforting about this flavor combination, plus with an extra jolt of caffeine, the only tears shed over this concoction will be tears of joy. Try this recipe for cozy coffee caramels from TheSpruce.com.

If you're feeling adventurous, embrace the burnt flavor and use it as a opportunity to get creative. According to FoodIngredientsFirst.com, burnt caramel is one of the hot new flavor trends for 2018, “A burnt caramel flavor pairs the sweet, milky notes of the caramel with the deep and slightly smoky characteristics of burning the caramel.”

With National Caramel Day on April 5, you might just have to burn a batch of caramel “on accident” to celebrate! Share in the comments below if you have other solutions for fixing burnt caramel.

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.

Tip #260: Help Build the Next Generation of Sweet Leaders

As an association, RCI is committed to supporting the next generation of confectionery leaders. In 2012 RCI developed the Next Generation group as a platform to encourage members in their twenties and thirties to build relationships and connect through fun, interactive events.

Being part of a multi-generational, family business, RCI Board President Steve Vande Walle, shares his first experience as the new kid on the block and why supporting young confectionery professionals is important to the industry as a whole.

"[RCI's Next Generation event was created to help the younger generation] develop relationships with members their age, many of whom will turn out to be life-long friends, creating a network of confectionery colleagues facing many of the same challenges who can turn to each other to solve problems and learn from, "says Vande Walle. 

"I wish they had something like this 30 years ago, when I first started attending conventions. I remember attending a networking reception in those days, and seeing all of the “older” members chatting and socializing like they were all best friends."

As a reminder for the more "seasoned" professionals, Vande Walle states, "as leaders of RCI, it is our responsibility to make sure professional growth and networking opportunities for our younger members continues to be available as a way to help our next generation flourish. I believe the next generation events are a step in that direction. Please encourage all young RCI members to attend Next Generation events and even consider becoming a member of our Next Generation Committee. Being a part of the inner workings of the association is very interesting and even more rewarding." 

Regardless of your age, you, too, can help foster the success of future industry leaders by mentoring younger staff or members of your community, encouraging them to participate in local organizations for young professionals, enrolling them in an education course or by sending them to a industry-related conference. 

Consider bringing a young member of your team to RCI's Annual Convention & Industry Expo in Cleveland, Ohio June 18-22, 2018. Aside from all the great education, networking and tours, these "next geners" will leave having made meaningful and lasting connections with colleagues their age that could have an impact on their professional careers for years to come. Visit retailconfectioners.org/annual to learn more and register to attend.

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.

Throwback Tip #122: Update Your Ice Cream Display & Increase Sales

I scream! You scream! We all scream for summer!

With summer around the corner, this week's tip suggests taking a critical look at how you display ice cream in your retail store. 

As with candy merchandising, the way your ice cream is displayed can have a positive or adverse affect on sales. During a past conference in Houston, Texas, members visited La King’s Confectionery. The owner, Jack King, shared that when he revamped his ice cream display to reflect a European gelato shop, his ice cream sales increased significantly.

So, if you are still hand-dipping your ice cream out of traditional, round buckets, consider updating your display. By displaying ice cream in a more modern style and adding embellishments such as cookie crumbles or caramel swirls, your customers won’t be able to resist your delicious ice cream!

Take it a step further by offering a toppings bar nearby. Take products that you currently offer (i.e. chocolate-covered pretzels, caramel, nonpareils, etc.) and let customers create a new favorite ice cream treat!

Revamping your ice cream display is one way to help your ice cream sales heat up this summer!

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.

Tip #259 Treats with a Twist: Celebrate Cinco de Mayo

Although Cinco de Mayo is a minor holiday in Mexico, the holiday has evolved in the United States to commemorate Mexican heritage and culture. To help celebrate the world's largest producer and exporter of limes, we're sharing fun treats with a twist of this zesty citrus fruit.

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Candy Margaritas

Create a cheery display of mini margarita glasses filled with candies and rimmed with colored sugar and wedges of lime-flavored gummies. Consider packaging ingredients in bulk, along with a take-home guide for Cinco de Mayo party goers/hosts to easily grab and DIY these magnificent mocktails at home.

Chocolate Chocolate Chocolate Company

Chocolate + Lime

Lime adds a fresh twist to the classic truffle, because the citrus helps cut through the richness of chocolate and the fresh cream used in ganache. Consider incorporating lime juice or oil into your truffle recipe or add lime zest to your chocolate bars. RCI member, Chocolate Chocolate Chocolate Company adds a twist of key lime to their craft chocolate bars.

  

Hope and Greenwood

Chili + Lime

Lure in your more adventurous patrons with samples of chili and lime truffles. Click here to get the recipe from Hope and Greenwood.

Have fun celebrating Cinco de Mayo with these fun treats! Share your favorite lime concoctions in the comments below.

Tip #258: Give Yourself A Break

• About 31% of entrepreneurs work at least 10 hours a day and 15% work every day of the week, according to a survey by Discover Small Business Watch (Entrepreneur.com). 
• It’s been found that entrepreneurs work 63% more hours than the average worker (Inc.com).

If you are an entrepreneur, these statistics probably don’t surprise you. What may surprise you is that taking breaks is actually good for you and your business. Whether that means taking short breaks throughout the work day or taking more trips to the beach, numerous scientific studies back the benefits of giving your brain a break. With Christmas and Valentine's Day behind us and Easter on the horizon, many candy professionals may feel obligated to push through the long hours needed to get the job done. Keep in mind, however, if you don’t give your body enough rest, your performance will eventually suffer, making all that extra time and energy counterproductive.

In an article published by Inc.com, Minda Zetlin offers the following tips on how to incorporate breaks into your regular routine (click here to read full article).

Take short breaks often

The Pomodoro Technique suggests working 25 consecutive minutes alternating with short five-minute breaks in between. The use of this technique has resulted in both increased performance and productivity.

Take more frequent vacations

The average American has 10 days of allotted vacation time each year, however, studies show that many Americans end each year with unused vacation days.

Take one day off every week

If you’re pulling more hours than most, this may seem counterintuitive and even frightening. After practicing this approach, participants of an experiment who were accustomed to working every day reported not only a better work-life balance, but also felt more productive and more pleased with their accomplishments.

As we approach the time of the year, widely recognized as “spring break” in the United States and Canada, now is a good time to start thinking about how you can give yourself a much needed break. Comment below what you do to create a better work-life balance.

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.

Throwback Tip #12: Celebrate American Chocolate Week

Our favorite time of year is just around the corner -- American Chocolate Week! Five whole days of chocolatey celebration, Monday, March 19 through Friday, March 23! Here’s a few of our favorite ways to celebrate with consumers!

• Create a new chocolate-themed secret password each day that customers can only find via your social media; if they use the secret password while visiting your store, they could get a prize plus a coupon towards a future purchase. (Tip: The coupon encourages them to come back again.)
• Encourage your customers to share the joy of American Chocolate Week with someone else by having a “Buy One, Get One” deal. For example, “Buy One, Get One Free” or “Buy One, Get One Half Off.”
• See it as an opportunity to educate your customers and have a fun chocolate trivia question each day in store or on your social media pages. Anyone who posts the correct answer could be put into a drawing for a free pound of chocolates.
• Utilize your relationships with the media (you have those, right?) and pitch an American Chocolate Week story, based on your store, of course. This could definitely create exposure and enrich your customer base.

Have fun celebrating a holiday so sweet we need five days to celebrate! How will you be celebrating American Chocolate Week? Share in the comments below.

Stay connected with RCI through Facebook for more tips and inspiration dedicated to the retail candy maker. Not a member? Click here to learn how RCI can help you build your sweet business.