Course Schedule
Compound Applications
Hosted by Puratos | Pennsauken Township, NJ
June 4-6, 2025
With chocolate and cocoa butter setting record high prices, many manufacturers are exploring more cost-effective alternatives. We’ve chosen this topic to help our members with some of the challenges they may encounter.
At this course, industry experts will discuss what changes need to be made in manufacturing and labelling when switching from chocolate to compound coatings and cocoa butter equivalents (CBEs). They’ll also discuss how compound coatings can be used to make fillings and other confections. Both classroom and hands-on learning will be incorporated into the course.
Please reach out to us if interested in attending. Registration is not yet open, but in the meantime, please email us to be placed on the priority registration list.
About the Program
In keeping with its primary goal of helping confectioners manufacture better products through education and information, PMCA offers a series of specialized training courses. Each course combines classroom and hands-on training. The courses are held at the facilities of a confectionery manufacturer or an approved university facility and are conducted by well-qualified facilitators.
The program has been designed to create opportunities for economical and practical training. Most courses are two to three-and-a-half days long in order to accommodate the regular job demands of participants.
Registration & Fees
Only PMCA members can register for courses. Non-members can purchase a membership along with course registration. Tuition typically covers course materials, lunches, welcome reception or dinner and bus transportation between hotel and factory if applicable.
Past course topics include:
- Chocolate Manufacture
- Using Compound
- Caramel, Fudge & Toffee
- Premium Chocolate Centers
- Panned Confections
- Hard Candy
- Functional Confectionery
- Starch & Starchless Moulding
- Food Safety & Quality Management
- Chewing Gum Technology
Spotlight On: Panning
