Unraveling the Magic of Chocolate: A PMCA Course on Chocolate Manufacturing at the Aggie Chocolate Factory.

By Eleanor Harrison Mar25,2024
Chocolate Manufacturing Experts Study the Science of Chocolates at Aggie Chocolate Factory

The art and science of chocolate manufacturing is a complex process that combines creativity with scientific knowledge, and even the most experienced candy makers can always learn more. Recently, several industry experts gathered in Logan for a short course at the Aggie Chocolate Factory. The course, titled “Why Chocolate Tastes So Good: The Art and Science of Chocolate Manufacturing,” featured presentations from confectionery industry experts, as well as hands-on opportunities to make chocolate.

The course was attended by professionals from renowned chocolate companies such as Hershey, Guittard, Wilbur’s of Maine, and Ghirardelli. Hosted by the Professional Manufacturing Confectioners Association (PMCA), the event provided a comprehensive overview of the chocolate production process. Participants delved into topics ranging from cocoa bean cultivation and sustainable farming practices to the various stages of processing used to create cocoa liquor, cocoa powder, cocoa butter, compound coating, chocolate, and chocolate confections.

Steve Bernet, the Manager of the Aggie Chocolate Factory, emphasized the importance of hosting a PMCA course at the facility. He highlighted the integral role that the Aggie Chocolate Factory plays in supporting USU’s food science program and providing hands-on learning experiences for students interested in chocolate production. While the factory also sells products, its primary focus is on research and education, offering students the opportunity to learn about the science of chocolate “from bean to bar.”

Utah State University food science Professor Silvana Martini praised the PMCA for its dedication to educating confectionery professionals. She expressed her gratitude towards Aggie Chocolate Factory for collaborating with PMCA to further their mission of empowering members to create products that bring joy to people through chocolate making. Overall, this valuable opportunity provided industry professionals with insights from experts in their field while deepening their knowledge of chocolate manufacturing processes.

By Eleanor Harrison

As a content writer at newseasoning.com, I infuse flavor into words, crafting compelling stories that captivate and inform our audience. With a keen eye for detail and a passion for creativity, I strive to create content that not only engages but also inspires. Whether I'm concocting a savory blog post or whipping up a spicy product description, I pour my heart and soul into every piece I write. Join me on this flavorful journey as we explore the tantalizing world of content creation together.

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