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Posted By RCI,
Tuesday, September 17, 2013
Updated: Thursday, April 30, 2020
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A couple weeks ago we posted a tip on a fall favorite – caramel apples. Another favorite treat during the holiday season, and a growing snack trend this year, is popcorn. This week’s tip is quick and will help increase the shelf life for your popcorn.
To increase shelf life, we suggest air popping your popcorn. Because popping with oil increases the chance for rancidity, if you air pop your popcorn, the shelf life of your product is increased. It’s that simple but it works!
While we’re sure your popcorn is so good it’ll be flying off the shelves, we hope this quick tip will help you be able to pop your popcorn ahead of time so you can meet the demand for this great treat!
Tags:
Candy Making
Holidays
Photos
Quality Control
Seasonal
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Posted By RCI,
Tuesday, September 3, 2013
Updated: Thursday, April 30, 2020
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It’s that time of year again! That’s right, it’s almost fall which means it’s time for caramel apple madness for most candy makers. This classic fall treat has been a favorite since its creation in the 1950s. This week’s tip is to take time to evaluate how you package your caramel apples.
As with any confection, packaging plays a large part in how your customers view your products’ value. Therefore, it’s safe to assume it’s the same with your caramel apples. Whether you are making the “typical” caramel dipped apple or coating your apples in various toppings such as nuts and chocolate drizzles, selecting the right packaging will create even more value for your customers.
One of the best options we’ve seen used for packaging caramel apples is a small box that protects the apple, stands easily for display and has a plastic cut-out for customers to view the apple. Oftentimes candy makers will place the apple in a plastic bag and tie a large seasonal bow at the top; however, while an apple covered in nuts is probably safe in this type of packaging, the caramel of other apples will become stuck to the plastic. While the flavor is not compromised, the presentation definitely is which is reflected in the value perceived by your customers. Looking for more ideas? Do a quick internet search for images under ‘caramel apple packaging’ to get your creative juices flowing.
So, take a few moments to evaluate your caramel apple packaging this fall. Remember, the value your customers perceive is directly related to the price they are willing to pay for your products.
P.S. Are you headed to the Philly Candy Show this weekend? Be sure to stop by booth #518 and meet the RCI staff!
Tags:
Candy Making
Holidays
Merchandising
Packaging
Photos
Seasonal
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Posted By RCI,
Tuesday, August 20, 2013
Updated: Thursday, April 30, 2020
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Did you know World Chocolate Day is in two weeks (September 4)? This week our tip is for you to get ready for this fun candy holiday that has great potential to draw a crowd to your store.
Plan
Meet with your team to make a plan. Plan for: extra production so you don’t run out of chocolates, in-store specials and promotions, ample employee coverage on the floor and creative ways to get customers in the doors to buy your chocolates.
Promote
Promote the great specials and products you’re going to feature on World Chocolate Day. Some ideas to promote your celebration of this holiday include: post great pictures on Facebook, create your email marketing campaign, get customers to help spread the word and consider sharing chocolates with local radio shows for listener prizes.
Prepare
Stock and also merchandise your store well so that chocolate items are the feature products everywhere your customers look on World Chocolate Day. If you don’t already, consider giving out free samples to encourage passers-by to come into your store and discover a wonderful world of chocolate.
At the end of the day you’ll be able to high five your staff and enjoy the fruits (chocolate-covered, of course) of your labor!
Tags:
Holidays
Marketing
Merchandising
Owning a Business
Photos
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Posted By RCI,
Tuesday, August 13, 2013
Updated: Thursday, April 30, 2020
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This week we have another quick and easy tip to help you make quality confections. If you are enrobing square confections (i.e. toffee, marshmallow squares, etc.), send them through your enrober corner first. Your products will receive better chocolate coverage from the fountains on the enrober and you will decrease the chance for bubbles to appear on the tops.
Do you have a quick and easy enrobing tip? Please share it with us in the comments below!
Connect with us! Have you liked Retail Confectioners International on Facebook or followed us on Twitter? We love to keep in touch with fellow confectioners through social media. Like or follow us and we’ll like and follow your business back!
Tags:
Candy Making
Photos
Quality Control
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Posted By RCI,
Tuesday, July 30, 2013
Updated: Thursday, April 30, 2020
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Since August 10 is S’mores Day and August 30 is National Toasted Marshmallow Day, we’re providing a quick marshmallow tip today.
Have you had issues with chocolate-covered marshmallows cracking? We’ve got a quick solution for you: boil your corn syrup for the marshmallow to get rid of the yeast. Here’s how it works, according to our expert panel:
Most 42DE corn syrup is contaminated in a small way with yeast bacteria. It doesn’t affect most products because the yeast is killed when the syrup is cooked above a boil. The problem comes when you are using it in marshmallow. - the syrup is added to the bob* after it is removed from the fire and never gets warm enough to kill the bacteria. To fix this, pre-weight the corn syrup for the marshmallow into a copper kettle and bring it to a very low boil. Don’t allow it to come to a rolling boil because that would remove too much moisture. Just as it begins to boil it should be removed from the fire. Do this early in the day and allow it to cool to room temperature before it is added to cooked portion of the marshmallow. A fellow candy maker did this and never had a cracked Easter egg again.
*What’s a “bob?” The bob is the sugar slurry that is cooked prior to adding the other ingredients. Bobs for cooked creams and fudges are pretty much the same - the flavor or texture comes from the added ingredients (i.e. chocolate into chocolate creams, strawberries into strawberry creams, etc.). Bobs are the basic beginnings for most cooked candies.
This tip was shared during an expert panel at an RCI regional event. Retail Confectioners International has great events just around the corner to help you stay connected! Visit retailconfectioners.org/events for information on our 2013 Fall Regional in Buffalo, New York and 2014 Winter Regional in Barbados this January.
Tags:
Candy Making
Marshmallow
Photos
Quality Control
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Posted By RCI,
Tuesday, July 23, 2013
Updated: Thursday, April 30, 2020
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Looking to buy or sell used confectionery equipment, post a confectionery job or purchase or sell a confectionery business? Then be sure to utilize this week’s tip to add the Classified Ads page on the Retail Confectioners International website to your website browser favorites.
The Classified Ads page is consistently one of the most viewed pages on our website. Both RCI members and non-members are invited to post an ad and available categories include For Sale, Wanted and Job Postings. Updates are made to the page on a regular basis and you’ll find a variety of used equipment and supplies available for purchase.
So, what are you waiting for? Take a moment to visit the Classified Ads page and add it to your web browser’s favorites. Then, when you have equipment to buy or sell or a job to post, be sure to post it with RCI.
Looking to get more familiar with the RCI website and the resources available there? Check out this blog post that lists some of the popular industry resources.
Tags:
Candy Making
Organizing
Owning a Business
Photos
Productivity
Quality Control
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Posted By RCI,
Tuesday, July 16, 2013
Updated: Thursday, April 30, 2020
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This week’s tip is quick and easy, yet it’s one you’re going to love if you do shell moulding at your candy store.
Have you had problems with filling leaking through after you have capped your shell moulds? We’ve got a simple fix for you that was shared during our 2013 Chocolate Boot Camp course. Before capping with chocolate, gently use a heat gun or blow dryer on low to the tops of the shell moulds to make the hardened chocolate sticky. Then, quickly put the back end chocolate on to help it adhere together and close well. No more leaks!
Want to learn more tips and tricks on moulding? Retail Confectioners International is hosting a Mechanics of Moulding course in Buffalo, New York this September. Find schedule details and register online today at retailconfectioners.org/moulding.
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Candy Making
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Posted By RCI,
Tuesday, May 21, 2013
Updated: Thursday, April 30, 2020
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National Macaroon Day is May 31 and this week’s tip is to get creative and have fun with this confectionery holiday. We’ve gathered a number of pictures and links below to help get the creative juices flowing. If you do something fun and unique with macaroons in your candy store, be sure to share it in the comments below!
Detailed Design: Animal Print
Fun Colors: Light & Feminine
Don't Forget the Classic: Coconut Macaroon
Unique Pairing: Cupcakes & Macaroons
Great Presentation: Make a Cake
Tags:
Candy Holidays
Candy Making
Photos
Seasonal
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Posted By Amy Watson, Retail Confectioners International,
Tuesday, April 23, 2013
Updated: Thursday, April 30, 2020
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This week’s tip is quick and easy, and it’s going to make your candy making life easier!
You likely already have a book near your kettles that says precisely which temperature each of your candies should reach and for how long. We suggest taking it one step further and marking the desired temp for your most common candies right on the thermometer. This takes guesswork and estimations out of the picture and ensures your staff is aiming at the right temperature for each candy.
As you know, one or two degrees can make a huge difference when it comes to candy making. So, use today’s tip to do everything you can to keep the quality of your candies consistent.
Using a digital thermometer? Consider hanging a chart nearby for your candy makers to quickly reference and ensure accuracy.
Tags:
Candy Making
Photos
Productivity
Quality Control
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Posted By RCI,
Tuesday, April 9, 2013
Updated: Thursday, April 30, 2020
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Pictures speak a thousand words, right? Then, why is it that we visit hundreds of retail candy maker websites each year that either have no photos of their products, or they have low-quality, un-appetizing photos? By not having beautiful photos for your customers (and potential customers) to view, you may be missing out on countless sales opportunities. Yet, provide appetizing photos on your website, and those who land there won’t be able to say no to the sweet temptation.
Do remember that more often than not, your smart phone or home digital camera is not going to provide the correct lighting, resolution and quality you need for your marketing materials. You need a professional. We understand that professional photography is not exactly cheap. That’s why this post is titled 5 Reasons to Invest in Product Photos. A professional photographer understands aspects such as lighting, space, etc.
If you’re thinking, “Where will I use these photos besides my website?” we’ve got you covered. Here are five great uses for excellent product photos:
- Website – online store, homepage, background
- Print Marketing Collateral – brochures, business cards, catalogues
- Facebook (social media) - cover image, photo albums, posts
- Store Décor – enlarged and framed pictures, photo canvases (possibilities are limitless!)
- Industry Publications – illustrations for articles (They will give your company credit thus building your brand.)
So, grab some of your best-looking product and find a photographer. If you use them wisely, we believe you’ll see a great return on investment in no time.
P.S. Have you made plans yet to join RCI and fellow confectioners in Cincinnati this June? The RCI Annual Convention & Industry Expo is the place for industry collaboration and idea-sharing. Meet your suppliers face-to-face at the free Industry Expo and then receive education and gather ideas at the convention. Find all the details at retailconfectioners.org/annual. Hurry - early-bird registration ends May 24!
Tags:
Marketing
Merchandising
Owning a Business
Photos
Social Media
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