Enhance your confectionery expertise with comprehensive training in chocolate and sugar panning with expert Frédéric Menguy. These sessions are scheduled for May and October 2024 in France, offering hands-on experience in:
PrecoatingChocolate coatingHard and soft panningSugar-free panningColoration and smootheningPolishing and special decorations
May 13th to 17th, 2024October 21st to 25th, 2024
Showroom and Test Kitchen Now Open
Our brand-new candy test kitchen and packaging machinery showroom is now open, […]
The Science Behind Different Candy Cooking Methods There are three main methods to cooking high boiled sweets: open pan, vacuum cookers, […]
Tools and Equipment for Mastering the Candy Drop Roller SO HOW DO YOU GET THE MOST OUT OF A DROP ROLLER?
A Drop Roller is a […]
5 Axis CNC Chocolate Depositing Equipment We partner with the leading Chocolate depositing equipment manufacturer in Asia. The […]
Hard Candy Recipe and Method Here's a simple hard candy recipe for making small batches.
This is an ideal recipe […]
Simple Hard Candy Recipe If you're new to candy making, then this straight forward hard candy recipe will get you […]
