Chocolate

Achieving perfect chocolate

Achieving perfect chocolate

Improving the molecular structure of certain foods such as ice
cream and cocoa, can dramatically improve the taste, texture and
mouth feel of a particular product. This is something Marcos
Bobzin, Buhler's product manager for...

More chocolate, anyone?

More chocolate, anyone?

Although growth has been rapid for Nestlé in the Russian
confectionery sector, there are a number of challenges to be
tackled in order to ensure future expansion - low per capita
consumption and ingredients supplies being the primary...

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