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
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 […]
Showroom and Test Kitchen Now Open
Our brand-new candy test kitchen and packaging machinery showroom is now open, […]
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 […]
