This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
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.