Design and produce a processing system for spreading, setting, scoring, and cooling a brittle product for a leading North American manufacturer of high quality confections and nut products.

The Professional Manufacturing Confectioners Association (PMCA) launched a Virtual Exhibition that allows companies to have an online exhibit presence, all year long!

Recondition existing fondant equipment and creme blender, while adding upgrades and new ingredient equipment.

Next week, members of the Candy Worx team will attend the 2017 National Technical Seminar hosted by the American Association of Candy Technologists (AACT).

This past week Roger Hohberger, President of CandyWorx, participated as a guest lecturer at the Resident Course in Confectionery Technology at the University of Wisconsin-Madison.

Partnering with SPEC, Candy Worx’s recent continuous fondant machine project integrates a continuous and automated fondant machine for a top candy manufacturer, producing fondant at 2400 lbs/hr.

Visit Candy Worx at the Professional Manufacturing Confectioners Association (PMCA) Conference Monday, April 3–Wednesday, April 5, 2017 at the Lancaster County Convention Center in Lancaster, PA.

HMC Assists Piedmont Candy REDBIRD Mints! President of HMC, Roger Hohberger teams with SPEC Engineering to design new cooking system technology. This newly designed automated cooking system substantially increases efficiency and product production while simultaneously reducing employee labor. With the help of HMC, piedmont candy can now produce up to

Candy School: HMC’s Sweetest Seminar Instructors Randy Hofberger of R&D Candy Consultants, right, and Roger Hohberger of HMC, left, sample various caramels created by the students in the class. Every summer, 27 students from around the world have the opportunity to participate in what is nearly a real-life Charlie and