After being coated with caramel and peanuts, Oh Henry! candy bars move into 140-ft. long machines for cooling, gliding through at a rate of 18,000 per hour. All photos reprinted with permission from Chicago’s Sweet. Candy History by Leslie Goddard. |
After being coated with caramel and peanuts, Oh Henry! candy bars move into 140-ft. long machines for cooling, gliding through at a rate of 18,000 per hour. All photos reprinted with permission from Chicago’s Sweet. Candy History by Leslie Goddard. |
With more than 30 years experience in B-to-B reporting, writing and editing — the bulk of which was dedicated to covering the bakery, confectionery and snack industries — Pacyniak has chronicled changes within the food industry since the early 1980s. A Boston University journalism degree graduate, he worked for a variety of publications before joining BNP Media in 1994 as editor of Snack Food & Wholesale Bakery magazine. In 2001, he took over as editor-in-chief of Candy Industry until 2018.
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