RCI Sells Out Caramels, Toffees & Brittles Course
Friday, May 6, 2016
SPRINGFIELD, MO – May 6, 2016 – Retail Confectioners International (RCI) recently opened registration for Caramels, Toffees & Brittles to be held August 10 through 12, 2016 at Wockenfuss Candy Company in Baltimore, Maryland. After registration was open for just four days, the course was filled to capacity with confectionery professionals from 14 American states, as well as two attendees from British Columbia, Canada.
This three-day intensive course is designed to help candy makers learn the science behind formulations and troubleshooting techniques with caramels, toffees and brittles. In addition to classroom-style learning, participants will gain hands-on experience in the kitchen making variations of caramels, toffees and brittles for several different applications.
Paul and Lynn Wockenfuss of Wockenfuss Candies, long-time members of RCI, will host the course at the family’s facility in Baltimore, Maryland. A family-owned business now in its fifth generation of candy-making, Wockenfuss Candies is proud to be one of the oldest candy makers in Baltimore. Their facility features 12,000 square feet of production space, providing many hands-on experiences for students. “I know, first hand, what continued education has done for my business,” says Paul Wockenfuss. “Consumers are more informed about ingredients and flavors than ever before. We must continue to educate ourselves and our employees, so we can meet the expectations of our patrons."
Executive Director, Angie Burlison, is excited about offering this new continuing education course for the industry and pleased the course sold out so quickly. "RCI has established a long history as a valuable resource for small business owners, both established and new to the industry,” says Burlison. “Consumers love caramels, toffees and brittles. By understanding the basic formulations of these confections and how to make corrections when issues arise, candy makers can create their own variations of these cherished treats that will keep their customers coming back for more.”
Led by confectionery and chocolate experts, Caramels, Toffees & Brittles was designed to offer students optimal hands-on learning experience while benefiting from the knowledge and skills presented by the following instructors:
Randy Hofberger (Lead Instructor), R&D Candy Consultants
Joe Sofia, Cargill Cocoa & Chocolate
Dennis Witzel, Witzel Sales & Consulting
For detailed course information, visit retailconfectioners.org/caramels. Although the course is currently sold out, individuals interested in being placed on a waiting list may contact email@example.com.
Lacey Hesse, Marketing Manager
Retail Confectioners International (RCI) is a not-for-profit trade association serving the confectionery industry. Based in Springfield, MO, RCI has represented the interests of confectionery manufacturing retailers and promoted public interest in these products for more than 90 years. RCI provides a forum for confectioners to network, share ideas and develop their candy-making and entrepreneurial skills. For more information, please visit www.retailconfectioners.org.