Articles

Published Articles

Is Epogee the fat substitute we've been waiting for?
USAToday.com, December 2016

The dream of a fat substitute that delivers taste with no nasty side effects has long haunted food scientists. Now, an Indianapolis man thinks he has found the answer: Epogee, a new product that could revolutionize foods from peanut butter to baked goods to fries.

Blommer Chocolate Company, the largest chocolate ingredient supplier in the U.S., recently unveiled its Wonder Line of confectionery coatings made with Epogee. It comes in flavors such as milk and dark chocolate and yogurt. Wonder Line coatings have about one-third fewer calories than standard coatings and almost two-thirds fewer calories from fat.

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Take a Spin on the Flavor Wheel
Take the wheel when it comes to communicating the flavors in your confections with customers and staff.

Kettle Talk by RCI, January/ February / March 2016

Chocolate is one of the most craved flavors in the world and most of our customers have very strong feelings about their favorite pieces of chocolate. However, if you ask them to describe what their favorite chocolate tastes like, they may have trouble articulating it.

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Alkalizing Cocoa and Chocolate
Matching the proper alkalized cocoa or liquor to the proper application is the key to a successful product.

By Arlen Moser, Blommer Chocolate Co., published by The Manufacturing Confectioner, June 2015

Throughout history no time period has had a greater impact than the 19th century on shaping the chocolate products of today. Rudolph Lindt developed the first conche in 1879, which led to flavor improvement of chocolate. Daniel Peter was the first person to successfully incorporate milk into chocolate in 1876 after many others had tried and failed. In 1847, Joseph Fry added additional cocoa butter into chocolate, giving us the ability to form the chocolate bars of today.

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Blommer’s Marlene Baxter Stauffer garners Stroud Jordan award
candyindustry.com, October 7, 2015

During the American Association of Candy Technologists’ (AACT) National Technical Conference being held at the Marriott Lincolnshire Resort in Lincolnshire, Ill., the organization presented Marlene Baxter Stauffer, director of quality assurance and regulatory compliance at the Blommer Chocolate Co., the 2015 Stroud Jordan award.

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A Collegial Coupling:
By Bernard Pacyniak, Editor-In-Chief, Candy Industry Magazine

Blommer chocolates and Beringer wines provide several interesting pairings, intertwining and enhancing flavor notes in some instances while expanding palates in others.

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A Guide to Energy Efficiency:
Reduce energy consumption in your manufacturing operation with simple and practical ideas.

By Eric Bliss and Luke Caughey, Blommer Chocolate Company

Companies continue to search for ways to combat the high price of utilities, which, for most in the food-processing industry, is the second-largest direct conversion cost behind only the cost of labor. Becoming more energy efficient is possible for every organization, and doing so can save money in more areas than just your utility bill.

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Blommer Chocolate Company Finds Sweet Savings with Energy Intelligence Software:
Company Optimizes Operations Through Unprecedented Visibility

A Case Study by Enernoc, Inc.

In 2011, Blommer Chocolate initiated a comprehensive energy conservation program as part of its efforts to reduce waste throughout its manufacturing operations. Reducing energy consumption is a priority for the company, but energy savings isn’t the only objective for instituting such a comprehensive program.

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Chocolate Fat Bloom
by Melissa Tisoncik Blommer Chocolate Company

Fat bloom is inevitable, but once you understand the fundamentals you can prevent it from occurring prior to the end of shelf life. It is a physical defect that appears during storage of chocolate and is characterized as a whitish layer on the outer surface.

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Illinois Business this Week on PBS at Sweets and Snacks Expo
www.ILBizthisWeek.com, Originally aired, June 2014

Watch Blommer’s interview at the Sweets and Snacks Expo in Chicago.


Blommer Chocolate Company on Illinois Business this Week

Cocoa, channeled
by Phil Rosenthal, The Chicago Tribune, May 2014

Inside the Blommer Chocolate Co. factory you’ve smelled but never seen — and the family that’s run it for all of its 75 years.

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At Montco plant, feeding a huge chocolate craving
Philly.com, April 2014

That chocolate Easter bunny you're buying - or, if that isn't your thing, that artisanal dark chocolate, that chocolate milk, or that chocolate chip cookie - chances are that, no matter what it is, no matter whose name is on it, Blommer Chocolate Co. was involved.

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How chocolate kept the Blommer family together
Philly.com, April 2014

Peter W. Blommer's grandfather, the founder of Blommer Chocolate Co., had just died when the family received a phone call. "We got a call from the chairman of another company saying they owned 50 percent of our shares," said Blommer, 50, now president and chief operating officer of the nation's largest cocoa-bean processing company. "It kind of upped the emotional ante," he said.

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Passport to Pleasure
CANDY INDUSTRY September 2012

Blommer Chocolate Co. pairs its fine-flavor chocolates with a range of wines, demonstrating how the interplay of flavors enhances the tastings of both.

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Chocolate Quality Testing
by Neil H. Mermelstein Fellow of IFT, and Editor Emeritus of Food Technology

The December issue of Food Technology contains an overview of the chocolate confectionery market. This article focuses on the production and quality testing of chocolate.

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A Collaborative Approach to Cocoa Sustainability
by Peter Blommer President and Chief Operating Officer, Blommer Chocolate Company

The supply threat is real. Aggregation of farmers remains the single biggest challenge to overcome.

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PMCA 2010 Presentation
by Rose Potts
Corporate Manager Sensory and Product Guidance,
East Greenville, PA


Sensory Evaluation for the Small to Mid-Size Confectioner Protect Your Flavor to Protect Your Brand

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Sensory Evaluation of Chocolate Products
by Rose Potts
Corporate Manager Sensory and Product Guidance,
East Greenville, PA

Small to mid-size companies can maintain the quality of their signature products by defining their attributes and tasting daily.

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Conquering Shelf-life Issues of Chocolate
by Marlene Stauffer
Director, Quality Assurance & New Product
Development, East Greenville, PA

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My Cool Job - I’m a Chocolate Taster
by Rose Potts
Corporate Manager Sensory and Product Guidance,
East Greenville, PA


Printed in Time For Kids magazine

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Back to Basics: Selection of Coating for Moulding Application
by Marlene Stauffer
Director, Quality Assurance & New Product
Development, East Greenville, PA

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PMCA Production Conference
by Bill Dyer
Director, Technical Sales and Service, Chicago, IL


Alkalized Cocoa Powders

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The Flavor of Milk Chocolate Changes Caused by Processing
by Marlene Stauffer
Director, Quality Assurance & New Product
Development, East Greenville, PA

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Milk Chocolate Applications—Maintaining Quality and Solving Problems
by Bill Dyer
Director, Technical Sales and Service, Chicago, IL

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Chocolate Behavior—What Influences Your Selection?
by Marlene Stauffer
Director, Quality Assurance & New Product
Development, East Greenville, PA

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Chocolate Processing Overview
by Marlene Stauffer
Director, Quality Assurance & New Product
Development, East Greenville, PA

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