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.  

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.

Innovation, much less breakthrough innovation, remains an ongoing challenge for suppliers to the confectionery industry.