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Posted By RCI,
Tuesday, February 11, 2014
Updated: Thursday, April 30, 2020
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In honor of Chocolate Mint Day next week (February 19), this week’s tip reminds you to have all mint-flavored treats stored separately from other confections.
While mint is refreshingly cool and goes great with chocolate, it is also an overwhelming flavor that can seep into the flavor of your other candies and chocolates. Therefore, it is recommended to store your mint flavoring as well as products containing mint separate from other goods. Some candy makers make a lot of mint chocolates and find that a completely separate “mint room” is necessary but if that is not the case for you, storing them in sealed containers will at least seal in the flavor.
Do you have other ways for storing your mint flavored products? Please share them in the comments below!
We hope you have a Happy Valentine's Day!
Tags:
Candy Making
Cleaning
Organizing
Packaging
Quality Control
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Posted By RCI,
Tuesday, February 4, 2014
Updated: Thursday, April 30, 2020
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Conversation hearts have been around for more than 100 years and are still an extremely popular candy around Valentine’s Day. This week’s tip is to make a larger version of this seasonal favorite using Rice Krispy treats.
You can easily do this by taking a sheet of Rice Krispy treats and using a heart-shaped cookie cutter and then dipping the hearts in colored confectionery coating. After the coating has set for a bit, write custom sayings on the hearts using another different color of coating.
Another quick idea – allow shoppers to customize their treat with a personalized saying! Now you have a quick and easy Valentine’s product and your customers will love the chance to get their valentine a custom treat.
Tags:
Candy Making
Colors
Holidays
Seasonal
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Posted By RCI,
Tuesday, January 28, 2014
Updated: Thursday, April 30, 2020
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Here’s a quick and easy tip for you! Looking for an easy way to add color to your chocolates and decorate your moulds? Nonpareils are a great option and a little bit goes a long way!
For example, decorate Easter eggs and bunnies using nonpareils to add Spring colors. Or, since Valentine’s Day is just around the corner, use a mixture of pink and red nonpareils to decorate chocolate lips and hearts. And later in the year, place a bit of melted chocolate on the eyes of a moulded jack-o-lantern after it is set and and then sprinkle with orange and yellow nonpareils for a spooky Halloween glow.
You can get creative and have fun with this tip at each holiday!
Last week RCI was on a Winter Getaway in Barbados, building connections with fellow candy makers and suppliers. Check out photos on the RCI Facebook page!
Tags:
Candy Making
Colors
Holidays
Photos
Seasonal
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Posted By RCI,
Tuesday, December 10, 2013
Updated: Thursday, April 30, 2020
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Did you know this Monday, December 16 is National Chocolate Covered Anything Day? This week’s tip is to get your customers’ creativity involved in celebrating this fun candy holiday.
- Social Media - Ask customers fun questions on Facebook and Twitter such as, “If you could cover anything in chocolate, what would it be?”
- In Store – Have a suggestion box in your store. Customers can suggest items for you to cover in chocolate. Then, on December 16 sell some of the items in your store as unique holiday gifts. You might get a new best seller suggested! (Note, be sure to include a disclaimer that any used suggestions won’t be credited to the person who provided the idea.)
- Website– If you’re able to easily implement sales on your website, have a one-day special on some or one of your best selling chocolate covered items. Be sure to use social media and email to let your customers know they should visit your website to celebrate this candy holiday on December 16!
Please share with us in the comments some of the fun or funky items you end up covering in chocolate to celebrate this fun holiday!
Tags:
Candy Holidays
Candy Making
Holidays
Marketing
Social Media
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Posted By RCI,
Tuesday, December 3, 2013
Updated: Thursday, April 30, 2020
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Out of respect for confectioners’ busy holiday schedules, December’s blog tips will be quick tips.
Have you had issues with air pockets showing up on your enrobed confections? This week’s tip is to be sure the chocolate curtain on your enrober is as close as possible to the centers or confections being enrobed to avoid air pockets. If the curtain is too far above your centers, then there is more of an opportunity for air pockets to form.
This tip was shared at our 2013 Chocolate Boot Camp education course. Learn more about this hands-on course for confectioners at retailconfectioners.org/bootcamp.
Tags:
Candy Making
Photos
Quality Control
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Posted By RCI,
Tuesday, November 19, 2013
Updated: Thursday, April 30, 2020
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Did you know the day after Christmas is National Candy Cane Day? In honor of these holidays, this week’s tip is to celebrate National Candy Cane Day leading up to Christmas. To help you celebrate, we’ve gathered a few creative and easy ways to include candy canes in your product mix and presentation.
Hot Chocolate or Coffee Stirrers
Candy Cane Tree (Great for window display!)
Candy Cane Marshmallow
Candy Cane Popcorn
If you have creative candy cane ideas to share, leave us a comment below!
Tags:
Candy Holidays
Candy Making
Holidays
Marketing
Photos
Seasonal
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Posted By RCI,
Tuesday, October 29, 2013
Updated: Thursday, April 30, 2020
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Your customers expect that each time you make a product that it will look and taste the same way as when they purchased it the last time. Your product is just as good as the ingredients you use to make it. Therefore, this week’s tip is to require your suppliers to be consistent with their own products.
Many times we hear from small businesses that they don’t feel they have the ‘clout’ to demand anything from their suppliers because of their size. However, we always remind those businesses that their own livelihood and success is dependent on the quality of their raw materials. Therefore, as a paying customer they have just as much right as any other business to require a consistent product from their suppliers.
As part of requiring consistency of your suppliers, be sure to regularly test each supplier shipment for consistency in characteristics such as taste, size and odor. Remember, if your raw materials and suppliers are dependable, you increase the chances of your finished product being consistent as well. And a consistently delicious product will keep your customers coming back for more!
This tip was inspired by an article in our Good Manufacturing Practices series found in all four 2012 issues of Kettle Talk. RCI members may access past issues of Kettle Talk by signing in as a member on the RCI website.
Tags:
Candy Making
GMP's
Owning a Business
Quality Control
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Posted By RCI,
Tuesday, October 1, 2013
Updated: Thursday, April 30, 2020
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National Candy Corn Day is just a few weeks away (October 30). Therefore this week’s tip includes four creative candy corn-themed confections to incorporate in your fall product mix.
1. Candy Corn Marshmallow
Do you have creative candy corn ideas? Share them in the comments below!
Tags:
Candy Holidays
Candy Making
Holidays
Marshmallow
Photos
Seasonal
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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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