Baratti & Milano continues to produce a broad range of traditional favorites, which date back more than a century. It does so, however, with a mix of innovative technology and in-house expertise.
The cremini, a three-layer chocolate that features two delicate slabs of gianduja chocolate sandwiching an inner chocolate paste of varying flavors, beckons memories of another era.
Seeing is believing. In order to better communicate the capabilities and innovations available in cocoa and chocolate production equipment, Royal Duyvis Wiener and F.B. Lehmann organized Cocoa and Choco Days at their respective facilities in Koog aan de Zaan, Netherlands, and Aalen, Germany for customers and guests.
Aasted’s R & D team has invented a new way to feed chocolate into the enrobing machine, thus allowing a constant stable tempering index and temperature in the chocolate mass.
The Rodeo Drive of online domains is finally on the market.
Sedo, the largest domain name marketplace, announced the sale of Chocolate.com and its accompanying business.
Senior v.p. of operations details process that went into building new $300-million plant, including why they decided to use more natural light, how green it is, and how they made their famous Kisses even better.
Dennis Holmud admits to practically living in the lab, but breakthroughs don’t necessarily descend onto the workplace. In Holmud’s case, he was taking a bath.
Pack Expo 2012 in Chicago provides attendees with a candy-centric approach to finding the latest technologies.
November 20, 2012
Today’s confectionery manufacturers face a variety of challenges, including the need to reduce costs, enhance efficiency, meet sustainability goals and compete in an ever-expanding marketplace.